mearl223 On September - 29 - 2011

Arabic Kafta Kabab

I LOVE THIS!!! And its not because I’ve lived in the gulf for over 20yrs but because its simply one of the tastiest, easiest & excitingly Arabic dishes in the world; certainly the most sought-after dish after Falafels. Super nutritious, healthy if grilled and juicy if done right like this…



PrepTime 25mins – Serves 5 – CookTime 30mins


2lbs/ 1kg approx. lean ground lamb or beef (or a mix of them)
1 small onion, finely chopped
1/4 cup finely chopped parsley
1/4 cup finely chopped mint leaves (optional)
3 cloves garlic – peeled & crushed
1 green chili – finely chopped
1 beaten egg
1 tbsp milk
1-2 tbsp bread crumbs
1 tsp white pepper
1 tsp cumin pwd
1/2 tsp coriander pwd
Kosher salt to taste
lemon wedges, parsley leaves, green olives, hummus, pickles & khubz/ pita bread on the side.
2 tbsp olive oilCooking Instructions:

Mix all the ingredients together other than the bread-crumbs, milk, eggs, oil & sides/garnish items. Leave to marinate for 20mins (30 is better).
In a separate bowl, mix the egg, bread-crumbs & milk into a coarse mix – do not over mix & mash.
Now add the egg-crumb mixture into the meat mixture, evenly yet not over-mixed! This gives a semi-crunchy texture to the kababs.
Shape into 1″ thick rolls & press skewers through them lengthwise, gently pressing the meat onto the metal and barbeque until meat is cooked smearing with oil from time to time. OR Press the roll flat (3-4 cm thick) onto a baking tray or grill pan & grill on medium heat (high heat will dry them up) for 10-15 mintues on both side, smearing with olive oil from time to time.
Place kababs onto a bed of salad (chopped lettuce, plain or roasted tomatoes & onion rings, pickles, olives, etc.) Spoon some hummus on the side along with some tempting lemon & khubz wedges.
Serve with some Laban (Ayran) as a side-drink.

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