The unusual combination of spices found in these Lebanese Beef Kafta pita sandwiches will have the whole family coming back for more.
Poor ground beef. It’s the vacuum cleaner of the beef world. Dependable, necessary, but not particularly glamorous. I mean, do you know anyone who goes out of their way to use their vacuum cleaner? It’s just kind of…there. We’re thankful it exists, but no one is really clamoring to be the next spokesperson for vacuums (Unless you are, and then that’s cool and not weird at all…ahem).
I think this is probably how ground beef feels. Now, the analogy may seem way off (and I’ll even admit it’s a stretch), but hear me out. Ground beef has been relegated to the world of meatloaf and casserole. It’s seen as the reliable but boring go-to for quick and budget-friendly meals. And really, that’s not a bad identity. We need budget-friendly ground beef.
But friends, I’m here to tell you, ground beef can be so much more.
Have you ever found a new attachment for your vacuum cleaner that changed everything? Or maybe a setting on your dishwasher that blew your mind? Suddenly that plain ol’ contraption was THE BEST THING EVER! For me, it was the upholstery attachment on my vacuum cleaner. It had a powerful, manly sounding whir and somehow managed to whisk pet hair right off of my sofa.
It. changed. everything.
Guys, this Beef Kafta is the upholstery attachment of ground beef. It will change the way you think about this humble freezer staple. Don’t be afraid of the unfamiliar word Kafta. It simply refers to a Lebanese style preparation for beef which includes parsley and spices like cinnamon, cardamom, and allspice. I know these may seem like a strange addition for beef, but trust me on this one. It creates the kind of flavor that will make you cock your head, raise your eyebrow, and then immediately dive back in for a second bite.
Think of Kafta as Middle Eastern meatloaf. It’s just as easy to prepare, but has a great flavor twist to brighten up your family dinners. I threaded the kafta onto skewers and grilled them, but, truthfully, the skewers were kind of a pain, and it was tough to keep the meat from falling off the skewers. Next time, I’ll simply shape them into patties and grill them like a burger or fry them in a bit of oil in a cast iron skillet.
I served these with my homemade Tabbouleh salad (but you could just as easily pick some up at the store), the creamiest hummus ever and pita bread I
burnt grilled to perfection on the grill. The tahini sauce is a cinch to make and adds a nice pop of lemon. This recipe makes quite a bit, but I don’t recommend halving it because they make great leftovers! Slap some leftover beef on a grilled cheese sandwich with some horseradish sauce or crumble it over a salad the next day for an entirely new beef experience.
From stir fries to sizzlin steaks, I’ve got you covered when it comes to beef recipes. Just type “beef” in the search bar at the top of the page.
For more ideas on how to incorporate beef into your family’s menu rotation, you can also check out The Beef Checkoff’s Pinterest board and follow them on their website, Facebook, Twitter, and Pinterest.
For the tahini sauce:
Recipe adapted from Elly Says Opa
This post is sponsored by The Beef Checkoff. All opinions are my own.