Background Image

Kafta Balls / Kabobs


2 lbs ground turkey/beef/pork
1 yellow onion (finely diced)
2 green onions (finely diced)
1/2 cup fresh chopped mint
4 garlic cloves
1/2 cup bread crumbs
1 beaten egg
olive oil to brush with

Spices (vary the amount of spice to suite your taste):

1 tbsp cumin
1 tbsp fresh ground pepper
1 tbsp cinnamon
1 tbsp chili powder
1 tbsp oregano
1 tbsp garlic powder
1 tsp curry powder
1 tsp ground corriander
salt to taste



Although I call this recipe Kafta Balls, they aren’t really balls. They’re ground meat molded around a skewer.

This is very easy. Take all the ingredients and mix them all together. Let the mixture sit for about an hour so that the spices have time release their flavors.

I find it very helpful if you form the skewers this way: Lay out a piece of aluminum foil on your workspace. This is where you’ll be forming the skewers. Don’t use plastic wrap ’cause it’ll drive you nuts. Take a handful of the ground spiced mixture and form a log. Place it onto the aluminum foil and spread out to the length of your skewer. The mixture should be less than an inch thick. Once you’ve formed it, place a skewer through the middle. Since the meat is ground, it is a bit difficult to work with at this point, so to move it around, manipulate the aluminum foil. Once you’ve formed all of your skewers, brush them with olive oil and sprinkle with a dash of garlic powder, salt, and curry powder. Flip the skewers over using the aluminum foil as an aid and do the same to the other side.

Place the skewers on a pre-heated BBQ and cook on both sides until done.


George Christidis