With my husband being Middle Eastern, Mediterranean cuisine is essential part of our diet. Kefta is one of our favorite dish that we make frequently because it is super easy to make and you can either bake it or add it to your to grill list. If you never have or heard of Kefta before, it is seasoned ground meat (beef or lamb). Think of it as a well seasoned burger patty or meatball. Yummm, right?! And today I am going to share with your our favorite Mediterranean kefta recipe.
Kefta can be cooked in different ways. You can bake it, pan fry it or grill it. Our favorite way to enjoy kefta is grilling it like kebab and put it on a skewer like a hotdog. This way you can melt the fat away and with a crisp. To enjoy kefta, you can either serve it with bread, salad, or a side of couscous.
To make the perfect kefta, it is all about the spice and fresh herbs. The spice that typically goes into kefta includes all spice, cardamom, sumac, and nutmeg. If you don't have these spice at home, I recommend that you get a premix like this one. Especially if you don't use these spices frequently. As for herbs, it is all about parsley.
Mediterranean K
Prep Time 10 Minutes
Cook Time 15 Minutes
Serving Size 2 People
Ingredients
1/2 Organic sweet onion finely chopped
1/2 cup Organic parsley (based on personal preference) Finely chopping
1 1/2 lbs of ground beef (I like to use lean beef but you can use about 85%)
3 Tablespoon Olive oil
1 Tablespoon Pre Kefta Spice Mix
Pinch Of Salt and Pepper
Instructions
1. Mix everything in a mixing bowl and then shape it into patties if you are planning on baking it. Or wrap it around a stick like a hotdog if you are planning on grilling.
2. Bake the patties at 350 degrees for about 15-20 minutes
Nutritional
Serving size: 6 People
Amount per serving: Calories: 750 calories. Total Fat: 39.2g , Saturated Fat 13g. Cholesterol: 260mg. Sodium: 284mg. Total Carbohydrate: 2.2g . Dietary fiber: 0.7g . Total Sugar: 0.4g. Protein: 92.4g.
**The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.**
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