Why kefta is so popular
This kefta recipe is quick to prepare and requires only basic pantry ingredients. The combination of fresh parsley and ground cumin provides a deep and aromatic taste. It is a versatile meal that works well on a grill or in a hot frying pan. Making your own skewers at home is much more satisfying than buying pre-made versions.
How to get kefta ready
Prepare the base: Finely grate the onion and squeeze out any excess liquid. Chop the parsley and coriander very finely and crush the garlic cloves. Place the minced meat in a large bowl and add the onion, herbs and garlic.
Mix the spices: Add the cumin, paprika, cinnamon, salt and pepper to the meat mixture. Use your hands to thoroughly combine all the ingredients until the spices are evenly distributed. Do not overwork the meat as this can make the texture too dense.
Shape the skewers: Divide the mixture into equal portions and mould them around your skewers into long sausage shapes. If you are using wooden skewers, soak them in water beforehand to prevent burning. Place the shaped meat on a plate and let it rest in the fridge for thirty minutes to help it hold its shape.
Cook the meat: Heat a grill pan or large frying pan over a medium heat with a little oil. Cook the kefta for about ten minutes while turning them frequently to ensure even browning. Serve the hot skewers immediately with your choice of sides.
Tips and tricks for kefta
For the most authentic kefta, use meat with a little fat content to keep the skewers juicy during cooking. If the mixture feels too wet, you can add a tablespoon of breadcrumbs to help bind everything together. Always ensure the onion is grated finely so it blends perfectly into the meat without leaving large chunks.
Letting the kefta rest in the fridge is an essential step to prevent the meat from falling off the skewers. You can also cook these on an outdoor barbecue for a smoky charred flavour that complements the spices. If you prefer a bit of heat, add a pinch of cayenne pepper or some finely chopped fresh chilli to the bowl. Serve them with a squeeze of fresh lemon juice to brighten the rich flavours of the meat.
You might also enjoy
beef and bacon pie,
turbot with hollandaise sauce or
pad thai with prawns.
