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

Kafta (Lebanese Beef Kebabs) Kafta (Lebanese Beef Kebabs)
This kafta recipe is adapted from Annia Ciezadlo's Day of Honey (Simon & Schuster, 2011).
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
  • 1⁄4 tsp. ground allspice
  • 3⁄4 tsp. dried mint
  • 1⁄2 tsp. ground cumin
  • 1⁄2 tsp. ground coriander
  • 1⁄4 tsp. ground cinnamon
  • 1⁄2 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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