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!!
This is filling without being over filling. They actually taste better the next day.
Here’s your printable –