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Kafta Meshwi
Lebanese Grilled Kafta
Kafta Meshwi is a quintessential Lebanese dish featuring seasoned ground meat molded onto flat skewers and grilled to perfection. It's a staple at any Middle Eastern barbecue, offering a flavorful and satisfying experience.
๐ง ์ฌ๋ฃ
- 500 g Ground beef or lamb (or a mix)(A blend of beef and lamb offers the most authentic flavor, but 100% beef is also acceptable.)
- 1 medium Yellow onion(Finely grated or minced for best integration.)
- 1 cup Fresh parsley(Leaves and tender stems only, very finely chopped.)
- 1 tsp Lebanese 7 spice blend(This blend typically includes cinnamon, nutmeg, cloves, cumin, coriander, cardamom, and black pepper. Adjust to your preference.)
- 1 tsp Salt(Or to taste. Start with 1 tsp and adjust after mixing.)
- 0.5 tsp Black pepper(Freshly ground is recommended.)
- 1 tbsp Olive oil(For greasing skewers and grill.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the aromatics: Finely mince the yellow onion or grate it using a box grater. Squeeze out any excess liquid from the grated onion to prevent the kafta from becoming too wet. Finely chop the fresh parsley leaves.
โฑ๏ธ 10 minutes - 2
Combine the ingredients: In a large bowl, combine the ground meat, minced onion, chopped parsley, 7 spice blend, salt, and black pepper. Using your hands, knead the mixture thoroughly for at least 5 minutes. The mixture should become sticky and well-coalesced, indicating the proteins have started to bind.
โฑ๏ธ 5 minutes - 3
Shape the kafta: Lightly oil your hands to prevent sticking. Take about 1/4 of the meat mixture and flatten it onto a wide, flat skewer (metal or soaked wooden skewers work best). Press the meat firmly and evenly, shaping it into a long, flattened sausage about 1-1.5 cm thick, extending almost to the ends of the skewer. Repeat with the remaining mixture, creating 4-6 skewers.
โฑ๏ธ 10 minutes - 4
Prepare for grilling: Preheat your grill (charcoal or gas) to medium-high heat (approximately 200-230ยฐC / 400-450ยฐF). If using a charcoal grill, ensure the coals are glowing red with a light ash coating. Lightly oil the grill grates to prevent sticking.
โฑ๏ธ 5 minutes - 5
Grill the kafta: Place the kafta skewers on the preheated grill. Grill for approximately 5-6 minutes per side, turning carefully with tongs. The kafta should be nicely charred on the outside and cooked through, with an internal temperature reaching at least 71ยฐC (160ยฐF). Avoid overcooking to keep the meat moist.
โฑ๏ธ 10-12 minutes - 6
Rest and serve: Once cooked, remove the kafta skewers from the grill and let them rest for a minute or two before serving. This allows the juices to redistribute, resulting in more tender meat.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing flat skewers is crucial as they prevent the kafta from spinning while grilling and help it hold its shape.
- โSoak wooden skewers in water for at least 30 minutes before use to prevent them from burning on the grill.
- โFor a spicier kick, add a pinch of red pepper flakes or a finely minced hot pepper to the meat mixture.
- โKafta Meshwi is traditionally served with Lebanese bread (khubz), a side of tahini sauce or yogurt-mint sauce, and fresh salads like Tabbouleh or Fattoush.
- โEnsure your grill is hot before placing the kafta on it to achieve a good sear.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add finely chopped fresh mint along with parsley for a refreshing twist.
- Incorporate a pinch of cumin or coriander for added depth of flavor.
- Mix in a tablespoon of tomato paste for a richer, slightly tangy flavor profile.