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"Kafta" Kebabs

107 Reviews
93% would make this recipe again

Minced meat with onions, parsley, and spices.

These patties are popular throughout the Middle East. They can be made with lamb or beef, normally served with flat bread, yogurt, and salads.

Preparation : 20 min Cooking : 10 min
440 calories/serving
  • Easy
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Diabetes-friendly

Ingredients

1 red onions, finely chopped 150 g
1/2 bunch Italian parsley, fresh, finely chopped 50 g
460 g ground beef, lean
1/4 cup bread crumbs 35 g
1 tsp ground coriander 3 g
2 tbsp fresh mint, chopped 6 g
1/2 cup yogurt, plain, 2% 130 g
4 pita breads 180 g
1 tbsp olive oil 15 mL
salt [optional]
ground pepper to taste [optional]
2 tsp curry powder [optional] 6 g

Before you start

These patties can be cooked using either an outdoor grill or in a pan on the stovetop.

Method

  1. Finely chop the onion and parsley, then put them in a bowl. Add the ground beef, bread crumbs, and ground coriander. Add salt and pepper. For a more piquant flavour, you may add the curry powder. Stir well until the mixture is well combined and smooth. Chill for about 10 minutes in the refrigerator to firm up the meat mixture.
  2. The traditional kaftas are sausage-shaped : little balls are made first, then threaded onto skewers and moulded into log shapes about 10 cm long and 3 cm thick. However, it is perfectly acceptable to shape the kaftas into regular patties.
  3. Cook the « kaftas » on a lightly oiled hot grill for about 10 min, until the outside is golden brown and the inside loses its pink colour. Turn the patties once halfway through the cooking. Alternatively, heat a nonstick heavy-bottom pan. Add the « kaftas » and cook for about 10 min, turning them once.
  4. While the meat is cooking, chop the mint and mix it with the yogurt in a small bowl. Place the « kaftas » on pita bread then serve with the yogurt dip on the side.

Nutrition Facts Table

per 1 Serving (230g)

Amount

% Daily Value

Calories

440

Fat

18 g

27 %

Saturated 6.2 g
+ Trans 0 g

31 %

Cholesterol

60 mg

Sodium

400 mg

17 %

Carbohydrate

38 g

13 %

Fibre

3 g

11 %

Sugars

5 g

Protein

31 g

Vitamin A

17 %

Vitamin C

31 %

Calcium

14 %

Iron

37 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¾ serving
Grain Products : 1 ¾ servings
Milk and Alternatives : ¼ serving
Meat and Alternatives : 1 ¼ servings

Claims

This recipe is :
Source of  :
Calcium, Copper, Fibre, Pantothenic Acid, Vitamin D, Vitamin E
Good source of  :
Magnesium, Manganese, Vitamin A, Vitamin B6, Vitamin C
Excellent source of  :
Folacin, Iron, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin K, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables ½
Milk and Alternatives 0
Meat and Alternatives 3
Fats 3

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Members' Reviews

107 Reviews (101 with rating only ) 93% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
Laurie B.
september 05, 2011 | I would make this recipe again

I've made this a few times and everyone loves it. I put it on skewers (shaped hotdog-like) and put them on the BBQ, the guests were impressed. I cut the curry in half because I have one child who dislikes it, I put less onion and added the mint to the meat. It is a delicious recipe when you want something different.

Useful 0
erinlhl
may 11, 2011 | I would make this recipe again

I would make this again, but I would modify the ingredients to make it more authentic. I agree that there is way too much onion and parsley in the recipe, half of the amount would have been enough, and it needs to be chopped very fine. I also added an egg to bind. Next time I will add the traditional spices: cumin, coriander, cinnamon, allspice, cayenne, ginger and garlic.

Useful 0
mamapumpkin
november 15, 2010 | I would make this recipe again

Very tasty, however I think the quantities are off. I used half a red onion (about 1/2 cup) and a good handful of parsley only. That was plenty, so the original amounts would have been way too much for the amount of meat.

Useful 0
MilkyDay
april 27, 2010 | I would make this recipe again

Different from usual burgers and very tasty. Everybody here approved the change, including the kids.

Useful 0
darcyc
april 27, 2010

Unless I completely screwed up this recipe, there were way too many onions and parsley for my liking.

Useful 0

This recipe is in the following categories

Beef | Main courses/Entrées | High Iron | Halal | Diabetes-friendly | Barbecue/Broil/Grill | Middle Eastern

Top Reviews

View All Reviews
Laurie B.
september 05, 2011 | I would make this recipe again

I've made this a few times and everyone loves it. I put it on skewers (shaped hotdog-like) and put them on the BBQ, the guests were impressed. I cut the curry in half because I have one child who dislikes it, I put less onion and added the mint to the meat. It is a delicious recipe when you want something different.

Useful 0
erinlhl
may 11, 2011 | I would make this recipe again

I would make this again, but I would modify the ingredients to make it more authentic. I agree that there is way too much onion and parsley in the recipe, half of the amount would have been enough, and it needs to be chopped very fine. I also added an egg to bind. Next time I will add the traditional spices: cumin, coriander, cinnamon, allspice, cayenne, ginger and garlic.

Useful 0
mamapumpkin
november 15, 2010 | I would make this recipe again

Very tasty, however I think the quantities are off. I used half a red onion (about 1/2 cup) and a good handful of parsley only. That was plenty, so the original amounts would have been way too much for the amount of meat.

Useful 0