Kafta, a Middle Eastern Lamb and Beef Kebab

After a few visits to a Persian restaurant, I had to give these a try!

If you have time to prep, I would make it all ahead except for cooking it.

I made the sauce first, just a simple mixture of yogurt, spices, grated garlic and cucumber.

I put it in the fridge in a gravy boat and left it overnight.

Onto the meat, the key here is to grind the onion and parsley. Using a mini chopper is best. I put the onion and garlic on the bottom and packed in the parsley. I did it a few times.

Try not to add liquid or it will make it too loose.

Add this to the meat along with the spices. If it is not firm enough to stay on a kebab, you may need to add a moist piece of bread to thicken.

This is the typical shape of these kebabs, long and flat.

I placed it on the grill and cooked on medium heat.

I made riced cauliflower instead of regular rice– just because we’re watching carbs. You could make a simple jasmine rice with a little lemon juice, parsley, and sumac instead if you like. Or more traditionally, serve with warm pita bread.


Give it a try!

For the sauce:

One small container of plain Greek yogurt

half a lemon, juiced

2-4 cloves of of garlic, pressed

1/8 teaspoon cayenne pepper

1/2 teaspoon paprika

1/8 tsp salt

1/2 cup of peeled, seeded, grated cucumber 🥒

For the meat:

1 pound ground lamb

1/2 pound ground beef

1 medium purple onion, chopped finely

2 cups packed parsley, chopped finely

4-6 cloves garlic, grated or in chopper

1.5 teaspoon ground allspice

1/2 teaspoon sumac

1/2 teaspoon cayenne

1/2 teaspoon ground green cardamom

1/2 teaspoon ground nutmeg

1/2 teaspoon paprika

Serve with rice or pita


One Comment Add yours

  1. James Valdes says:

    You are awesome!


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