Kafta is a variation of the Persian word kūfta, which means to beat and grind. The kaftas can be prepared with beef, lamb or chicken, and even in vegetarian recipes.
The big difference between a kafta for ground beef skewers is in the seasoning — its origin is in the Middle East, the birthplace of spices, where cumin, coriander, peppers, cloves, cinnamon, among others are used a lot.
The kafta can be served raw, grilled in the pan, on the coals, or baked in the oven. It goes well as an aperitif, main course accompanied by potatoes, tomatoes, onions and rice with fried angel hair pasta, or as a snack on pita bread with lettuce, tomato, onion, hummus and garlic paste.
Today, I bring you my version of this classic: kafta with a mint chimichurri. Enjoy your food!
Kafta with Mint Chimichurri
INGREDIENTS
1 kg of minced meat.
1 tablespoon of Syrian pepper.
1 tablespoon of chopped parsley.
½ grated onion.
1/2 cup chopped chives.
1 cup chopped mint.
1 chopped red onion.
3 minced garlic cloves.
1 tablespoon of pepperoni pepper.
1 lemon juice.
200 ml of olive oil.
Salt to taste.
Bamboo skewers.
PREPARATION
Soak the wooden skewers in water for 10 minutes, so they don’t burn when cooking.
Add the ground beef with the Syrian pepper, grated onion, 1 tablespoon of chopped parsley, 1 tablespoon of chopped chives, 1 tablespoon of chopped onion, 1 clove of minced garlic and salt. Mix the ingredients well and mold the meat onto the bamboo skewers.
Cook over high heat for 2 minutes on each side.
For the chimichurri, add the rest of the chives and garlic, the mint, the onion and macerate well with the help of a knife, or in the pestle, so that the seasoning becomes a paste. Add the pepperoni, lemon juice, salt and add the oil.
Mix until smooth and serve with the kafta.
LINK PRESENT: Did you like this text? Subscriber can release five free accesses of any link per day. Just click the blue F below.
