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+ servings

Kefta Kabobs

Serving Size: 10
Middle Eastern meatballs packed with vibrant spices and fresh herbs.

Recipe by: Jen Stone

Cook Times

Active Prep15
Hands-On Cook10
Hands-Off Cook0
Passive10
Total Time35 minutes
Recipe Serving Size10

Cooking Tools Required

Baking Pan, Baking sheet, Cutting board, Grill, Grill Pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives

Ingredients

  • 2 pound 90% lean ground beef
  • 1 onion finely chopped
  • 2 clove garlic minced
  • 1/3 cup Italian parsley or cilantro, do not use dried
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon mint
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried marjoram
  • 10-inch bamboo skewer or metal skewers
  • extra virgin olive oil

Instructions

  • In a large bowl, mix all ingredients together thoroughly except oil.
  • Refrigerate for 15 and up to 30 minutes.
  • Soak bamboos skewers(if using) for 35 minutes or thinly coat metal skewers with oil.
  • With wet hands, shape meat into 20 elongated meatballs, similar to torpedoes. They should be about 4 inches long and 1 1/2-2in at the thickest point.
  • Skewer keftas lengthwise.
  • Place each skewer on a baking pan until ready to grill or broil.
  • Preheat grill or broiler.
  • Grill or broil 4 inches from heat for 3-5 minutes on each side until firm and just beginning to blacken.
Reheating Instructions
Serve hot or room temperature. Pairs well with tahini sauce! Reheat in microwave with damp paper towels over kaftas. 1-2 minutes or just warmed through.

Nutrition

Calories: 168kcal | Carbohydrates: 2g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 411mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 271IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg