Looking for a fun and flavorful twist on traditional grilled meats? Look no further than this delicious beef kefta kabob recipe! Made with a mouthwatering blend of ground beef, middle eastern spices, and fresh herbs, these kofta kebabs are a perfect choice for any summer barbecue or outdoor gathering. With their irresistible aroma and juicy, flavorful texture, they're sure to be a hit with all your friends and family. So fire up the grill, gather your ingredients, and get ready to sink your teeth into these delicious and easy-to-make beef kofta kebabs!
One of the main challenges people may face when making kefta kabob is getting the texture and consistency of the meat mixture just right. It's important to make sure the ground beef is mixed well with the other ingredients, and that it is not overworked or packed too tightly around the skewers. If the mixture is too dry, the kebabs may be tough and dry when grilled, while if the mixture is too wet, the kebabs may fall apart on the grill.
This easy kofta kebab recipe addresses the challenge of achieving the perfect texture and consistency of the meat mixture by providing specific instructions for mixing the ground beef with the other ingredients, and making sure it is not overworked or packed too tightly around the skewers. The recipe also includes specific measurements for the ingredients, which ensures that the beef mixture is not too dry or too wet.
By following the instructions in this recipe carefully, anyone can make delicious and juicy beef kofta kebabs with just the right texture and consistency.
Why You Will Love This Beef Kefta Kabob Recipe
Meat lovers and barbecue aficionados will love this authentic kofta kebabs for several reasons.
First and foremost, the beef kofta kebabs are made with ground beef, which is a staple of many meat-based dishes and is known for its rich, meaty flavor.
Additionally, the mouthwatering blend of fragrant herbs and spices used to season these kofta kebabs gives the ground beef an irresistible burst of flavor. What's more, the grilling technique used to cook these kebabs over an open flame results in a perfectly charred exterior and a smoky, tender interior that is sure to please even the most discerning barbecue enthusiast.
Finally, the kebabs are served with pita bread and cucumber yogurt sauce, which complements the meat perfectly and adds a refreshing, tangy flavor to the dish.
All of these factors make this recipe an excellent choice for meat lovers and barbecue aficionados who want a delicious and flavorful meat-based dish to enjoy.
What meat to use for this recipe?
For this recipe, you will need ground beef. When it comes to choosing the best meat for this recipe, it's important to select ground beef that is fresh and of high quality.
Look for beef that is bright red in color, with no signs of discoloration or brown spots. The meat should also have a slightly sweet, fresh odor. It's recommended to use ground beef with a fat content of around 80%, rather than lean ground beef, which will provide the meat with enough moisture and flavor to make juicy and flavorful kofta kebabs. Additionally, consider using grass-fed beef, which is leaner and has a more natural taste, or Wagyu beef for a more luxurious taste and texture.
Whatever type of beef you choose, be sure to handle it with care and refrigerate it until you're ready to use it, to ensure the highest level of food safety.
Using Wagyu for this Beef Kefta Kabob Recipe
Using Wagyu ground beef instead of regular ground beef would take this recipe to the next level in terms of taste and texture. Wagyu beef is known for its high level of marbling, which means that it contains more intramuscular fat, resulting in a more tender, juicy and flavorful meat. This would enhance the already delicious blend of spices and herbs used in this recipe and elevate the kofta kebabs to a whole new level. Additionally, the luxurious taste and texture of Wagyu beef would make these kebabs a special treat for any meat lover, and perfect for a special occasion or outdoor gathering.
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3 Tips for the Perfect Kafta Kabob
1 - Use a high-quality cut of ground beef
To ensure the best taste and texture, it's important to use a high-quality cut of ground beef with a fat content of around 80%. Look for meat that is fresh and bright red, with a slightly sweet, fresh odor. Consider using grass-fed beef, or even Wagyu beef, for an extra luxurious taste and texture.
2 - Don't overwork the kefta kabob meat mixture
When mixing the ground beef with the herbs and spices, be sure not to overwork the mixture. Overworking the meat can result in a tough and dry texture, which is not ideal for kofta kebabs. Mix the meat and seasonings gently, just until combined.
3 - Soak the skewers in water
Before grilling the kebabs, be sure to soak the bamboo skewers in water for at least 30 minutes. This helps prevent the skewers from burning on the grill, which can result in undercooked or unevenly cooked meat. Additionally, when threading the meat onto the skewers, be sure to pack the meat mixture firmly around the skewer, but not too tightly, to ensure even cooking.
Ingredients
- 2 lbs 80% lean ground beef or preferrably wagyu beef
- ¼ cup of whole milk
- ½ cup dried bread crumbs
- ½ cup yellow onion - grated and drained
- 4 garlic cloves, minced
- 1 teaspoon lemon zest
- 2 teaspoon ground cumin
- 1 ½ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- ½ cup chopped fresh mint
- 2 teaspoon unflavored gelatin
- 8 units wood skewers (soaked in water for at least 30 minutes) or metal skewers
- Olive oil
Step-by-Step for this Grilled Kofta Recipe
Preheat your grill to medium-high heat. To get your grill going, follow the instruction manual for direct cooking and heat to a high temperature with three-quarters or full chimney capacity. Allow the charcoal to 10-15 minutes to become hot. Gather the embers together into a mound, then add extra coal if needed to build an intense blaze.
- In a large mixing bowl, combine the ground beef and all the ingredients. Mix everything together until well combined.
- Divide the ground meat mixture into equal portions (depending on how big you want your kebabs to be), and roll each portion into an oblong shape around the soaked bamboo skewers or metal kebab skewers, making sure they are firmly packed around the skewer.
- Brush the kefta kabob skewers with olive oil on all sides.
- Place your kefta kabob skewers on the grill and cook for about 8-10 minutes, turning them occasionally, until they are browned and cooked through. I recommend using a grill mat to make sure you do not overcook the meat.
- Once the kebabs are cooked, remove them from the grill and let them rest for a few minutes before serving.
- Serve the kebabs hot with some pita bread, cucumber yogurt sauce, and a side salad.
Storage Instructions
Storage
- To store leftover grilled kefta kabob in the fridge: Let them cool down to room temperature first. Then, wrap them tightly in plastic wrap or aluminum foil, or place them in an airtight container. They can be stored in the fridge for up to 3-4 days.
- To freeze leftover grilled kefta kabob: Let them cool down to room temperature first. Then, wrap them tightly in plastic wrap or aluminum foil, or place them in an airtight container. Label the container with the date and freeze for up to 2-3 months.
Reheating
To reheat grilled kofta kebabs, preheat your oven or grill to 350°F (175°C). Remove the kebabs from the fridge or freezer and unwrap them.
- For kebabs stored in the fridge: place them on a baking sheet and heat them in the preheated oven for 10-15 minutes, or until they are heated through.
- For kebabs stored in the freezer: let them thaw in the fridge overnight. Then, place them on a baking sheet and heat them in the preheated oven for 10-15 minutes, or until they are heated through.
- Alternatively, you can reheat the kebabs on the grill. Place them on the grill and cook for a few minutes on each side, or until they are heated through.
Once the kebabs are heated through, remove them from the oven or grill and serve them immediately, with some fresh pita bread and cucumber yogurt sauce. Enjoy!
What to Serve Along Kofta (Kefta)?
Mint cucumber salad
This salad is made with cucumber, red onion, and fresh mint, all dressed in a simple vinaigrette of olive oil and lemon juice. It's a refreshing and cooling side dish that complements the savory and slightly spicy taste of the kofta kebabs.
Roasted chickpea salad
This flavorful salad is made with roasted chickpeas, mixed with diced tomatoes, red onion, and cucumber, all tossed in a tangy lemon and olive oil dressing. It's a hearty and satisfying side dish that complements the meaty taste of the kofta kebabs.
Pita bread
A classic side dish for kefta kabob skewers, warm pita bread is a soft and pillowy bread that is perfect for scooping up the meat and sauces. It can also be used to make sandwiches with the leftover kebabs.
Garlic cilantro rice
A fragrant and flavorful rice dish made with garlic, cilantro, and fragrant basmati rice. The garlic and cilantro add a fresh and zesty flavor to the rice, making it a perfect complement to the rich and savory taste of the kofta kebabs.
Tzatziki sauce
A tangy and creamy sauce made with yogurt, cucumber, garlic, and dill. The cool and refreshing taste of tzatziki sauce pairs perfectly with the warm and savory taste of the kofta kebabs. It also helps to cut through the richness of the meat and adds a delicious tangy flavor.
Conclusion
This dish of Middle Eastern origin, which is traditionally made with ground beef and a blend of aromatic herbs and spices, is shaped into sausage-like patties around wood skewers and grilled to perfection on a charcoal grill or any other outdoor grill.
The resulting charred crust and smoky flavor of the kofta kebab skewers make for an incredibly tasty and satisfying dish. And to enhance the natural flavors of the beef, a sprinkle of kosher salt brings out the best in the meat.
Overall, this recipe is an easy way to bring the flavors of the Middle East into your home and onto your plate. With just a few ingredients and the right technique, you can enjoy a delicious and authentic meal that is sure to impress your friends and family. So fire up the grill, grab some wood skewers, and get ready to savor the flavors of this Middle Eastern classic.
Ingredients
- 2 lbs 80% lean ground beef or wagyu beef (recommended)
- ¼ cup whole milk
- ½ cup dried bread crumbs
- ½ cup yellow onion - grated and drained
- 4 garlic cloves, minced
- 1 teaspoon lemon zest
- 2 teaspoon ground cumin
- 1 ½ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- ½ cup chopped fresh mint
- 2 teaspoon unflavored gelatin
- 8 units wood skewers (soaked in water for at least 30 minutes) or metal skewers
- Olive oil
Instructions
- Preheat your grill to medium-high heat. To get your grill going, follow the instruction manual for direct cooking and heat to a high temperature with three-quarters or full chimney capacity. Allow the charcoal to 10-15 minutes to become hot. Gather the embers together into a mound, then add extra coal if needed to build an intense blaze.
- In a large mixing bowl, combine the ground beef and all the ingredients. Mix everything together until well combined.
- Divide the ground meat mixture into equal portions (depending on how big you want your kebabs to be), and roll each portion into an oblong shape around the soaked bamboo skewers or metal kebab skewers, making sure they are firmly packed around the skewer.
- Brush the kebabs with olive oil on all sides.
- Place the kebabs on the grill and cook for about 8-10 minutes, turning them occasionally, until they are browned and cooked through. I recommend using a grill mat to make sure you do not overcook the meat.
- Once the kebabs are cooked, remove them from the grill and let them rest for a few minutes before serving.
- Serve the kebabs hot with some pita bread, cucumber yogurt sauce, and a side salad.
Notes
- Brush the grill pan with oil to prevent the kebabs from sticking.
- Place the kebabs on the grill pan, and cook for about 6-8 minutes per side, or until they are cooked through and browned on the outside. Turn the kebabs gently using tongs or a spatula to avoid breaking them.
- Use a meat thermometer to check the internal temperature of the kebabs. They should reach an internal temperature of 160°F (71°C) to be considered fully cooked.
- Once the kebabs are cooked, remove them from the grill pan and let them rest for a few minutes before serving. This allows the juices to redistribute and ensures that the meat is juicy and tender.
- Brush the grill grates with oil to prevent the kebabs from sticking.
- Place the kebabs on the grill, and cook for about 6-8 minutes per side, or until they are cooked through and browned on the outside.
- Turn the kebabs gently using tongs or a spatula to avoid breaking them.Use a meat thermometer to check the internal temperature of the kebabs. They should reach an internal temperature of 160°F (71°C) to be considered fully cooked.
- Once the kebabs are cooked, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute and ensures that the meat is juicy and tender.
- Check the internal temperature: The best way to ensure that the kofta kebab is cooked all the way through is to check the internal temperature using a meat thermometer. The meat should reach an internal temperature of 160°F (71°C) to be considered fully cooked.
- Check the color: The meat should be browned on the outside and cooked through on the inside. If the meat is still pink or raw in the middle, it is not fully cooked.
- Check the texture: The meat should be firm and cooked all the way through, with no raw or undercooked parts. You can use a fork to break apart the meat to check the texture, but be sure not to overcook it.
- Check the juices: When you cut into the kofta kebab, the juices should run clear. If the juices are still pink or red, the meat is not fully cooked.
Nutrition
Frequently Asked Questions
Kafta and kofta are two different names for a type of meatball or meat patty that is popular in Middle Eastern and South Asian cuisine. The two terms are often used interchangeably, but there are some subtle differences between them.
The term u0022kaftau0022 is typically used in Arabic cuisine, while u0022koftau0022 is more commonly used in South Asian cuisine, particularly in India and Pakistan. Kafta is usually made with ground lamb or beef, mixed with onions, parsley, and spices such as cumin and allspice. The mixture is then shaped into oblong or cylindrical meatballs, and either grilled or fried. Kafta is often served with pita bread, hummus, and other Middle Eastern meze dishes.
Kofta, on the other hand, is typically made with ground beef or lamb, mixed with spices such as cumin, coriander, and cardamom, as well as chopped onions and sometimes mint. The mixture is then shaped into small balls or patties, and either grilled, baked, or fried. Kofta is often served with rice, naan bread, or a side salad.
While there are some differences in the way these two dishes are traditionally prepared, the basic concept is the same: both kafta and kofta are meatballs or patties made from ground meat and spices, and are a delicious and popular dish in many parts of the world.
Kafta, also known as kofta, is a type of meatball or meat patty that is popular in many Middle Eastern and South Asian countries, including Lebanon, Syria, Turkey, Iran, India, and Pakistan. It is difficult to pinpoint the exact country of origin for kafta, as variations of this dish can be found throughout the region, each with its own unique blend of herbs and spices. However, it is generally believed that kafta has its roots in the Middle East, where it has been a staple of the cuisine for centuries. Today, kafta is enjoyed by people all over the world and has become a popular street food, as well as a beloved home-cooked meal.
Stew meat is not the best choice for making kafta kabobs, as it is typically made from tough and lean cuts of beef that require a longer cooking time to become tender. Kafta kabobs are typically made from ground beef, which has a higher fat content and a finer texture than stew meat, and can be cooked quickly over high heat.
If you use stew meat to make kafta kabobs, the resulting texture may be tough and chewy, rather than tender and juicy. In addition, the larger chunks of meat may not hold together as well as ground beef, which can make it difficult to shape the meat into patties or balls. For the best results, it's recommended to use ground beef that has a fat content of at least 20%, such as ground chuck or ground sirloin, which will produce a juicy and flavorful kafta kabob.
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