Kafta Beef Kabobs

Alright, so the beef kabobs won as the first recipe featured from my 24, 24, 24 dinner. It is easy to see why. Although it can be hard to want to taste all your food after all that prep, I couldn't resist trying a bite of these because they just smelled so good. As you will come to see over the next few days, many (or maybe all) of my recipes for this dinner were from fellow food bloggers. I tend to trust bloggers more than what the recipe sites say and another benefit is that they usually include step-by-step instructions and/or photos. I am hoping that once I get settled in to my new place, I will be able to show more step-by-step pictures of my cooking. Anyway, on to the kabobs. This recipe will easily feed about 20 people depending on how you roll them and though it takes some time (for me, it was a 2am prep), they are super simple to make. One of the keys to making this easier is to wet your hands every two or three times you roll a kabob. The flavor is outstanding. I was definitely generous in my amounts of spices and I think it paid off. This is definitely something you should taste as you go so my recommendation would be to break off a bit of the meat and cook it and see if it has the flavors you want before cooking up the rest of the batch. I spent quite a bit of time researching recipes I wanted to make for my party, but I am curious to know what some of your favorite party appetizers are. Leave them in the comments!


Kafta Beef Kabobs
(From My Last Bite and Simply Heaven)

2 pounds ground beef
1 bunch of parsley finely chopped washed and well drained
1 onion finely chopped
4-5 cloves minced garlic
1 teaspoon black pepper
1 1/2-2 teaspoons kosher salt
1/2 teaspoon sweet paprika
1/4 teaspoon Aleppo pepper (you can use cayenne)
1/2 teaspoon cumin

Mix all ingredients, work it like dough. Roll out and make sure press a little tight so it can stick to the skewer. Wet your hands in between rolling. Grill on a preheated grill until cooked through.

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