Beef Kafta - Ground Beef Kabobs
This is a perfect summer dish served up with tzatziki sauce. The warm Mediterranean spices balance with the cool cucumber, dill, citrus, fresh tomatoes, and mint for the perfect pita picnic! We recommend a food processor for prep to achieve the right texture and a grill for cooking. You could also finely chop everything and combine thoroughly with your hands.
The Supply List
- 1 lb Wild Earth 80/20 Ground Beef
- 4 garlic cloves, crushed
- 1 small sweet onion
- 1/2 Bunch flat leaf parsley, chopped
- 2 Tablespoons fresh mint, chopped
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon cumin
- teaspoon ground coriander
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
- 1/4 teaspoon red pepper flakes, opt
- 1/4 teaspoon cayenne pepper, opt 1/2 teaspoon oregano
- 1 egg
- 1/8 cup breadcrumbs
Skewers - metal or wooden
If you are using wooden skewers you will want to soak them for an hour before you grill.
In a food processor, plus the onion and garlic until finely chopped. Add the ground beef, herbs, and spices. Pulse a few times until lightly combined. Then add the egg and process until the beef starts to become a thick mixture and everything is pretty well mixed together. Add the breadcrumbs and process until everything is well combined.
Remove the mixture to a mixing bowl. Cover and refrigerate 30 minutes up to 6 hours to allow the flavors to develop and firm the mixture. Preheat the grill on medium-high heat for 10- 15 minutes before you start grilling
Use your hands to form 1 to 1 1/2 inch thick kebabs around the skewers making them as long as you want. Go for a hot dog or slightly larger diameter to ensure they can stay on the skewer. This part can be a bit finicky but colder beef will be easier to work with.
Put the kebabs on the grill and over the medium-high heat for about 4-5 minutes per side. Depending on the grill surface a slight coating of cooking oil on grates wouldn't go amiss. Using tongs to help turn them. To achieve grill marks, preheat well and don't move them around while grilling.
Serve the kebabs with alone or price into a pita with tomatoes, cucumber, and goat cheese and a drizzle of tzatziki sauce.
Tzatziki Sauce Recipe
This is a perfect, light yogurt based sauce to balance the warm spices from the Kafta. You can use it with the beef, as a dip for roasted or fresh veggies, and even as a salad dressing! The key is to get a lot of the moisture out while you're processing. You can do this by draining both the yogurt and the cucumber before mixing.
The Supply List
- 1/2 of a large cucumber, peeled
- 1 1/2 cups plain full-fat Greek yogurt
- 1 large garlic clove, finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh dill
- Cheesecloth or muslin cloth and a strainer
Place a piece of cheesecloth in a strainer over a bowl and add the yogurt. Allow the excess liquid to strain out for 30 minutes to an hour. Greek yogurt is already fairly thick, so this step isn't absolutely necessary if you're in a hurry but it will make for a more substantial dip.
Grate the cucumber in the food processor (or by hand into a bowl) Scoop the cucumber into a piece of cheesecloth and firmly squeeze out the excess liquid into the sink. Return the pulp to the processor.
Add garlic, olive oil, lemon, dill, and salt to the cucumber and pulse. Add the strained yogurt and blend until combined. Adjust seasoning to taste.. you may want more lemon, dill, or salt.
Transfer to a bowl, cover with wrap, and refrigerate the dip for 10-15 minutes to allow the flavors to develop and the sauce to set up. Enjoy!