Bezpłatne zwroty Darmowa wysyłka powyżej 120 PLN

Lebanese Kafta with Garlic Sauce

Serves: 5 peopleMakes: 1 batch Total time (min.): 80Complexity (1 to 3): 1
Duo_Prep_CHP80.000BK_CHP80.000SI---Lebanese-Kafta-with-Garlic-Sauce_1584x1200.jpg Duo_Prep_CHP80.000BK_CHP80.000SI---Lebanese-Kafta-with-Garlic-Sauce_1584x1200.jpg
These homemade Kafta kebabs can be made with lamb, beef or a half and half mixture of both. Use our recipe for Baharat using the grinding mill, then use the Duo Prep chopper bowl to finely chop onions followed by parsley, then finely process the diced red meat. Once shaped the kafta can be grilled or cooked on a BBQ, on a griddle pan on the hob, or in the oven.

Make a quick garlic sauce in the chopper bowl, then serve with flat breads, salad and tabbouleh or rice.

Tools

DuoPrep
5 long metal skewers
Mulino chopper bowl & knife blade
Medium mixing bowl
Griddle pan or baking tray

Ingredients

For the kebabs:
150 g onion: trimmed, peeled, halved
10 g fresh parsley: destalked
250 g diced lamb: cut into 2cm cubes
250 g diced beef: cut into 2cm cubes
1.5 tsp baharat                              
0.5 tsp pepper                                
0.5 tsp salt                                    

For the sauce:
200 g cucumber: cut into large chunks
1 peeled garlic clove
4 fresh mint leaves 
220 g plain yoghurt                        
0.5 lemon: juice of
Salt: To taste
Pepper: To taste

Method

Step 1
Attach the Mini Chopper and fit the Knife Blade
Add onion into the Mini Chopper, fit the lid
Chop until finely chopped – 10-20 seconds, speed 1
Remove the Knife Blade
Use the spatula to transfer the chopped onion into a medium bowl and set aside
 
Step 2
Fit the Knife Blade
Add parsley into the Mini Chopper, fit the lid
Chop until finely chopped – 10 seconds, speed 1
Remove the Knife Blade
Use the spatula to transfer the chopped parsley into the medium bowl
 
Step 3
Fit the Knife Blade
Working in batches, add 1/3 of the diced meat into the Mini Chopper, fit the lid
Pulse until finely chopped
Use the spatula to transfer the meat into the medium bowl
Repeat the same process with the remaining meat
Add Baharat, pepper, salt into the bowl and mix by hands until combined
Chill in the fridge – 1 hour
Tip: Refrigerate for minimum 20 minutes
 
Step 4
Shape the chilled mixture onto five metal skewers
Tip: Alternatively, shape into long or round patties
Pre-heat a griddle pan and place the kebabs in the pan
Tip: Or cook over hot coals or on the grill
Cook on each side until cooked through – 5 minutes
Tip: Alternatively, place on a baking tray and cook in the oven – 15-20 minutes, 180°C
 
Step 5 – making the sauce
Clean the Mini Chopper bowl and fit the Knife Blade
Add cucumber into the Mini Chopper bowl, fit the lid
Pulse until finely chopped
Transfer the chopped cucumber into a small bowl and set aside
Add garlic, mint, yoghurt, lemon juice and seasoning into the Mini Chopper bowl
Chop – 5 seconds, speed 1
Transfer the yoghurt mixture into the small bowl and combine with the cucumber
Season to taste with salt and pepper
 
Serve
Substitutions:
250 g of diced lamb and 250 g of diced beef can be replaced with 500g of one type of red meat
Fresh mint can be replaced with 2 Tbsp of dried mint