Home-Cooked Kaftas

Kaftas (Lebanese beef kebabs) are a favorite dish of mine when dining at Tierra Santa—a Middle Eastern restaurant in San Juan, Puerto Rico.

The restaurant’s kaftas are delicious, but my mother’s take on them is even better.

Here’s how she makes them and the ingredients used in the process:

Blend (in a food processor): 1 onion, lemon juice, clove of garlic, parsley, a little bit of olive oil, and 1 teaspoon of these—salt, pepper, cinnamon, turmeric, nutmeg, cumin, and paprika. Mix is done.

Then, with hands blend in with the mix 2 pounds of ground turkey meat and make small, oval-shaped kaftas.

These are barbecued and left to grill 5-6 min on each side before turning.

Keep in mind, these are a variation because we’re using ground turkey instead of ground beef.

The end result? The kaftas are well-seasoned, juicy, and cooked just right (not overcooked or undercooked.)

Thank you, mom! For anybody interested in dishes such as this and looking to dine in the metro area—visit Tierra Santa—or try these at home.

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