Sumac & Aleppo Pepper Kofta Kabab’s (with Saffron Butter!)

The most flavourful and juicy kofta beef kabab’s! I make kabab’s so many different ways but this one tops the list! They’re full of aromatic spices like Aleppo pepper and sumac, and the best part is the butter baste in the end with saffron.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a small food processor, mince onion and garlic until very fine

Step 2

Then, add in parsley, and pulse a few times until chopped

Step 3

Add this mixture over the meat, along with the rest of the listed spices

Step 4

Knead well but make sure to not over do it

Step 5

Shape the kabab on a wooden or metal skewer, dabbing your fingers in a bit of water to help with the shaping

Step 6

Grill on an outdoor grill, or on a stovetop pan/grill, on medium heat, turning on each side, until charred and cooked through, keep an eye on it and do not over cook

Step 7

1 minute before taking them off the grill, baste the kababs with the melted saffron butter

Step 8

To ensure juiciness is locked in, cover the kabab skewers with two pans, or cover the pan where the kabab’s are resting with foil tightly. Let the kababs rest for at least 5 minutes before uncovering.

Step 9

Serve with rice, pita, hummus, and sumac onions