Kafta skewers are a Lebanese classic made by kneading ground meat with fine bulgur, onion and parsley, then moulding it around skewers and grilling. The bulgur gives them a whole-grain element, and they pack easily into a lunchbox.
Knead the ground meat thoroughly with the fine bulgur, grated onion, parsley, cumin, pepper flakes and salt, cover and rest for 15 minutes.
Take portions of the mixture and mould them around the skewers into a flat, elongated shape.
Grill over medium heat for 20 minutes, turning until browned on every side, being careful for the first 5 minutes while the meat is still fragile.
Rest the mixture for at least 15 minutes, or the bulgur will not absorb moisture and the kafta will fall apart on the skewer. Turn the skewers carefully; the meatballs are fragile for the first 5 minutes. Allergens: contains gluten (bulgur).
Using fine semolina instead of bulgur gives the kafta a softer texture; extending the resting time by 5 minutes helps in that case.
Admin DadaGastro · verified in test kitchenHarcı tarifte yazan 15 dakika yerine 25 dakika dinlendirdim çünkü bulgurun tam su çekmediğini düşündüm, sonuç şişte hiç dağılmadı ve gerçekten daha sıkı bir doku aldı.
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