Using a food processor, add the garlic, onions and parsley and process for a few seconds until finely chopped
Add the mixture to the ground beef in a bowl, and add all the seasoning and olive oil. Mix well using your hands, then add the flour (see notes) and continue to mix until you form a dough (if dough does not feel firm, add slightly more flour)
Form the Kafta into approximately 3-4 inch long pieces about 1 inch in thickness
Heat up your BBQ or a grill pan on the stove and add a dash of olive oil (I recommend cast iron)
Grill each Kafta for 2-3 minutes on each side (test a piece to ensure it is cooked to your liking) for a total of 6-8 minutes (see notes for baking)
Serve with a yogurt tahini sauce (see Eggplant Fatteh for sauce recipe) over rice, salad, or in a wrap
I typically use 1 tablespoon of flour to help the kafta bind together and be easier to skewer and BBQ. There are situations where there may be too much moisture which could cause the Kafta to fall apart (such as using thawed meat that may have some extra moisture in it). However if you have a dough that is firm, no need to use it! Adding a lot of flour can make the Kafta taste tough so use it sparingly.
You can also bake the Kafta the oven at 400F for 15 to 20 mins until fully cooked through as a faster cooking method. Baking works, but grilling yields a juicier result.
If you're using regular ground beef (not extra lean), you can reduce the olive oil to 1 tbsp since the meat will release fat