Lebanese Beef Kebabs (Kafta)
Sun-dried tomatoes and Aleppo peppers stud these Lebanese kebabs. Todd Coleman
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This kafta recipe is adapted from Annia Ciezadlo’s Day of Honey (Simon & Schuster, 2011). This recipe first appeared in our May 2011 issue, with the article The World of Satay.

What You Will Need

Yield: makes 22 Skewers

Ingredients

  • 8 oz. ground beef chuck
  • 2 tbsp. finely chopped parsley
  • 2 tbsp. finely chopped sun-dried tomatoes
  • 2 tbsp. Aleppo pepper
  • 14 tsp. ground allspice
  • 34 tsp. dried mint
  • 12 tsp. ground cumin
  • 12 tsp. ground coriander
  • 14 tsp. ground cinnamon
  • 12 medium yellow onion, grated, drained in a strainer
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Build a hot charcoal fire in a grill. In a large bowl, stir together beef, parsley, tomatoes, Aleppo, allspice, mint, cumin, coriander, cinnamon, onions, salt, and pepper. Form 1 tbsp. beef mixture each around the end of 22 skewers; grill, turning, until lightly charred, about 4 minutes.
"Lebanese

Lebanese Beef Kebabs (Kafta)

Sun-dried tomatoes and Aleppo peppers stud these Lebanese kebabs.

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