Beef Kafta Afghan Kebab Recipe
Looking to learn how to make Afghan Kebab? Our healthy recipe for homemade Beef Kafta features parsley, garlic and Middle Eastern spices.
Servings: 6
Calories: 238kcal
Equipment
- Food processor
- Wooden skewers
- measuring cups
- measuring spoons
- French knife
- mixing bowl
- Barbecue
Ingredients
- 1 Spanish onion quartered
- 4 Garlic cloves
- 2 cups Parsley packed
- 1 1/2 lbs Ground Beef
- 1 slice Bread toasted until browned and soaked in water
- 1 1/2 tsp Ground allspice
- 1/2 tsp Cayenne pepper
- 1/2 tsp Ground cardamom
- 1/2 tsp Ground Sumac
- 1/2 tsp Ground nutmeg
- 1/2 tsp Paprika
Instructions
- Soak wooden skewers in water for 30 minutes to 1 hour. Remove from water when you are ready to start cooking.
- Lightly oil the grill of your barbecue and preheat to medium-high for 20 minutes.
- In a food processor, chop the onion, garlic, and parsley.
- Add the beef, soaked bread, and the spices. Puree mixture in the food processor until fully combined forming a fragrant meat paste.
- Remove the beef mixture from the food processor and place in a large bowl. Take a handful of the mixture and mold it on a wooden skewer. Repeat the process. For best results, ensure each Afghan kebab is approximately 1 inch in thickness.
- Lay the skewered kofta kebabs on a baking sheet.
- Place the beef kafta on lightly oiled, heated barbecue. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes. Meat should be crispy and well browned.
- Serve Afghan kebabs with pita bread, tahini and Middle Eastern salad.
Nutrition
Calories: 238kcal | Carbohydrates: 5.6g | Protein: 35.6g | Fat: 7.5g | Saturated Fat: 2.8g | Cholesterol: 101mg | Sodium: 98mg | Potassium: 629mg | Fiber: 1.6g | Sugar: 1.4g | Calcium: 43mg | Iron: 23mg