Kafta Meatball Shish Kabobs
Elevate your grilling game with these irresistible Kafta Meatball Shish Kabobs, a Middle Eastern-inspired recipe that perfectly blends bold spices, juicy meats, and colorful veggies. Made with a flavorful mix of ground beef and lamb, these tender meatballs are seasoned with aromatic allspice, cinnamon, and cumin, then paired with vibrant zucchini, cherry tomatoes, and red bell peppers. Skewered and grilled to perfection, the kabobs boast a smoky-charred finish that adds depth to every bite. Ready in just 40 minutes, this dish is perfect for a casual weeknight dinner or an outdoor barbecue. Serve with warm pita, creamy hummus, or a crisp salad for a delicious and balanced meal that's sure to impress! Keywords: Kafta Meatball Shish Kabobs, Middle Eastern skewers, grilled meat kabobs, kafta recipe, easy kabob recipe.
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Recipe Information
Ingredients
- 0.5 pound Ground beef
- 0.5 pound Ground lamb
- 1 medium Yellow onion
- 0.5 cup Fresh parsley
- 3 cloves Garlic cloves
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 pint Cherry tomatoes
- 1 large Red bell pepper
- 1 medium Zucchini
- 6 skewers Wooden or metal skewers
Instructions
Finely chop the yellow onion, fresh parsley, and garlic cloves, or pulse them in a food processor until finely minced.
In a large mixing bowl, combine the ground beef and ground lamb with the minced onion, garlic, and parsley.
Add the ground allspice, cinnamon, cumin, black pepper, and salt to the meat mixture. Mix together thoroughly using your hands until all the ingredients are evenly incorporated.
Form the mixture into small meatballs, about 1.5 inches in diameter. You should have approximately 16-20 meatballs.
Prepare the vegetables by cutting the red bell pepper and zucchini into bite-sized chunks. Keep the cherry tomatoes whole.
If using wooden skewers, soak them in water for 20 minutes to prevent burning. If using metal skewers, proceed to the next step.
Thread the kafta meatballs onto the skewers, alternating with chunks of vegetable and cherry tomatoes until the skewers are full, leaving some space at each end of the skewer.
Brush the assembled skewers with vegetable oil to prevent sticking, especially if grilling.
Preheat your grill or oven broiler to medium-high heat, approximately 375°F (190°C).
Grill or broil the shish kabobs for 12-15 minutes, turning occasionally to ensure even cooking. The meatballs should be browned on all sides and the vegetables slightly charred.
Transfer the kabobs to a serving platter and allow them to rest for 5 minutes before serving.
Serve warm with a side of pita bread, hummus, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 20.1 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 5306 mg | 231% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 31.8 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 274 mg | 21% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3281 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
