Main · From First Feeding Event, Union Station Family Center
Beef Kefta
Makes 8 strips · 1 strip per plate · Baked at 375°F
🌡 Cook to internal temp 160°F (71°C)
Servings
strips
Recipe scales live. Whole items (eggs, lemons, onions) round up.
Ingredients
Make ahead
Marinate covered in the fridge for at least 1.5 hours before baking. This is essential for flavor. Each plate gets 1 beef strip and 1 chicken strip, make both kefta recipes together for 8 complete plates.
| Ground beef (80/20) | 450 g (1 lb) |
| Small yellow onion, grated & squeezed dry | ¾ |
| Garlic cloves, finely minced | 3 clove |
| Flat-leaf parsley, finely chopped | 3 tbsp |
| Fresh mint, finely chopped | 1½ tbsp |
| Ground cumin | ¾ tsp |
| Paprika | ½ tsp |
| Ground coriander | ¾ tsp |
| Ground allspice | ⅓ tsp |
| Kosher salt | ¾ tsp (to taste) |
| Black pepper | ⅓ tsp |
| Extra virgin olive oil | ¾ tbsp |
Instructions
- Grate the onion and squeeze out all excess moisture with your hands or a clean towel. This keeps the kefta firm.
- Combine all ingredients in a bowl. Mix by hand until fully blended and slightly sticky.
- Cover and refrigerate for at least 1.5 hours.
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Press the meat mixture evenly onto the tray to ½–¾ inch thickness. Score into strips about 1 inch wide, do not separate yet.
- Bake for 15 minutes, then flip each strip. Bake another 15 minutes (30 min total).
- Check internal temperature, must reach 160°F (71°C). Cut along score lines to separate. Rest 5 minutes before serving.