Kafta | Dixie Chik Cooks

Unkabobed Kafta

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Familiar with Kafta? It’s a Middle Eastern lamb and beef dish that is typically served as kabobs.

I simply did not want to kabob these; I wanted to take the sticks out of the equation so I could play with them more than working around skewers. Don’t get me wrong – I do love kabobs.

Making them is half the fun.


Kafta is one of the most versatile little things – you can put it in pita bread with hummus and tabbouleh (one of my favorites), make it a burger, or just eat it by itself. I decided to serve mine over fragrant Jasmine rice, arugula and tzatziki. I LOVE tzatztiki –

I could literally eat a bowl of tabbouleh and tzatziki just alone.

If you’ve never made Jasmine rice, it’s seriously a beautiful kitchen experience. The aroma is overwhelmingly fragrant.

The rice combined with peppery arugula and fresh tzaziki sauce is delicious AF. You could also just stick a little fork in them and dip them in whatever you want.


A squeeze of lemon, perhaps??

Yessss…that works too.


This is a dish that’s easy, delicious, and freezable! Throw several in a few freezer bags and pull them out to put together an easy dinner or lunch.

Ooohhh – crumble them and make nachos? Greek nachos – that would be fabulous. What comes to mind immediately is putting them over warmed pita chips, crumbled feta cheese, olives, onions, tomatoes and tzatziki. YES!!

Kafta | Dixie Chik Cooks

 This is filling without being over filling. They actually taste better the next day.


Here’s your printable –

Unkabobed Kafta

Unkabobed Kafta


  • 1/2 lb. ground lamb
  • 1/2 lb. ground Italian sausage
  • 1 tbsp almond flour
  • 1 egg
  • 1 tbsp Moore's original
  • 1/4 cup Parmesan cheese, shredded
  • 1/3 cup green olives, chopped
  • 1/4 cup red onion, diced
  • 1 tsp allspice
  • 1 tbsp garlic, minced
  • 1/4 lemon, squeezed
  • 1 tsp pepper
  • Olive oil
  • Jasmine rice, cooked
  • Arugula, washed
  • Tzatziki sauce
  • 1/2 cup plain Greek yogurt, or sour cream
  • 1/2 cucumber, diced
  • 1/4 lemon, squeezed
  • 1 tsp dried dill
  • 1 tsp salt


  • Combine all ingredients except olive oil and refrigerate for 30 minutes.
  • Remove from fridge, roll into golf ball sized meatballs.
  • Bring a large saute pan over medium high heat and add about 3 tbsp olive oil; add meatballs and brown on both sides.
  • Reduce heat to medium low and add 2 tbsp water to steam; cover for 2 minutes.
  • Uncover and turn to brown evenly, remove when water has evaporated.
  • Tzatziki
  • Combine all ingredients.
  • Serve Kafta over rice, arugula and drizzled with tzaziki.


Unkabobed Kafta


  • Wwendi
    June 17, 2018 at 8:44 AM

    Sounds amazing! I’ll have to try

  • ally
    June 13, 2018 at 1:28 PM

    Shea…I’ve told you repeatedly how talented you are and this kefta further proves it! These sound so good and the pixs are gorgeeeee!! xo

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