Ingredients:

  • 1 lb Ground Beef (80% lean / 20% fat)
  • 0.5 cup Fresh Italian Parsley, stems removed and finely minced
  • 1 small Yellow Onion, grated and squeezed dry
  • 1 tsp Kosher Salt
  • 0.5 tsp Black Pepper, freshly cracked
  • 1 tsp Allspice
  • 0.5 tsp Ground Cinnamon
  • 0.25 tsp Ground Nutmeg
  • 0.25 tsp Cayenne Pepper

Instructions:

  1. Grate the onion. Use the small holes of a box griddle for the 1 small yellow onion.
  2. Squeeze the liquid. Place the grated onion in a clean kitchen towel and wring it out until no more juice drips.
  3. Combine ingredients. In a chilled bowl, add the 1 lb ground beef, squeezed onion, 0.5 cup minced parsley, and all the dry spices.
  4. Work the meat. Use your hands to mix the meat for 2-3 minutes until the mixture feels tacky and sticky.
  5. Shape the kabobs. Divide the meat into 5 portions and mold them into long, narrow cylinders about 1 inch thick.
  6. Chill the meat. Place the formed kabobs in the fridge for 15 minutes until firm to the touch.
  7. Preheat the pan. Heat your skillet or grill over medium high heat until a drop of water sizzles and dances.
  8. Cook the kabobs. Lay the beef kafta kabob in the pan, leaving space between each.
  9. Sear all sides. Cook for about 2-3 minutes per side until a dark brown crust forms and meat is opaque.
  10. Rest the meat. Remove from heat and let sit for 3 minutes until juices redistribute throughout the cylinder.