Kafta Kabob
Grilled ground meat skewers, seasoned with traditional Lebanese spices.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Kafta Kabob, like many ground meat dishes in the Middle East, has roots stretching back centuries. The use of ground meat and grilling techniques reflects nomadic traditions and the resourceful use of available ingredients. The specific spice blends and preparation methods have evolved over time, influenced by regional variations and culinary exchange within the Levant.
Kafta Kabob is a staple in Lebanese cuisine, often enjoyed as part of a larger meze spread or as a main course. It's a popular dish for family gatherings, celebrations, and everyday meals, embodying the warmth and hospitality of Lebanese culture.
Family Gatherings
Kafta Kabob is frequently prepared for family meals and gatherings, symbolizing togetherness and shared culinary experiences.
Meze Tradition
It is a common component of a meze, a selection of small dishes served as appetizers, showcasing the diversity of Lebanese flavors.
Street Food
While also enjoyed at home, Kafta Kabob is a readily available street food option, served in sandwiches or wraps.
Kafta Kabob boasts a savory, aromatic, and slightly spiced flavor profile. The combination of ground meat, fresh herbs, and warm spices creates a complex and satisfying taste.
The primary flavor comes from the ground meat, traditionally lamb or a lamb/beef mixture. This provides a rich, meaty base. Fresh parsley and onion contribute freshness and a mild sharpness. The defining flavors are the spices: allspice, cumin, coriander, paprika, and sometimes cinnamon, create a warm, earthy, and subtly sweet aroma. Some recipes incorporate a hint of chili flakes for a touch of heat. Grilled lemon is often served alongside, adding a bright acidity that cuts through the richness.
Meat Mixture
Use a high-quality ground meat with a good amount of fat (around 20%) to ensure juiciness. Don't overmix the meat, as this can make it tough. Chill the mixture for at least 30 minutes before shaping.
Shaping and Skewering
Wet your hands slightly with cold water before shaping the meat onto the skewers to prevent sticking. Press the meat firmly onto the skewers to ensure it stays in place during grilling. Flatten the kafta a little on the skewer for even cooking.
Grilling Technique
Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Grill the kafta kabobs for about 8-10 minutes, turning occasionally, until cooked through and nicely browned. Avoid overcooking, which can dry them out.
Serving Suggestions
Serve Kafta Kabob with warm pita bread, hummus, tahini sauce, grilled vegetables, and a squeeze of lemon juice. A side of Lebanese rice or a simple salad complements the dish perfectly.
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