Kafta Kabobs with Tahini Sauce

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I’ve had a lifelong love for Middle Eastern cuisine. Being raised on Greek food, it stands to reason that I would love other cuisines that use warm spices, pitas, and yogurt. And growing up in a place with tons of authentic Lebanese restaurants sure didn’t hurt, either.

I’ve  been getting a lot of ground beef from our farmer, mostly because it’s fairly inexpensive and generally makes meals with good leftovers. But, a lot of times I just run out of ideas when I’ve already made burgers or pasta. Enter kafta, one of my favorite Middle Eastern dishes – it’s basically ground meat (lamb or beef may be used) mixed with some allspice and a few basic meatball ingredients.  I love how easy and delicious these are, and they’re just a little different than our standard Greek keftedes. We have these with fattoush (and I often end up shoving some of the fattoush in the pocket with the kafta), and the meal elicits remarks from Zachary like, “This was a good dinner. I really love all the things in this dinner!” Gotta love it.

Some people use additional spices in these, like cinnamon, cardamom, etc. I find that allspice is really all they need, though certainly those ingredients wouldn’t hurt. Thankfully, when I made these recently, I forgot to write down my recipe as I was going, so I had to make it again, to make sure I was able to give you an accurate recipe. 🙂 I’ve used a basic tahini sauce here, but tzatziki would be equally good, or even just adding a couple spoonfuls of yogurt to the tahini below would also work.

 

Kafta Kabobs with Tahini Sauce