Beef Kafta Kebabs

Beef kafta kebabs are Middle Eastern spiced ground beef skewers, grilled hot until charred edges form. The mixture is chilled first so it holds a tight log shape on the skewers for juicy, evenly cooked kofta-style bites.

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Prep Time 20

Cook Time 10

chilling 30

Total Time 1

Servings: 6 servings

Course: Main Dish

Cuisine: Middle Eastern

Calories: 650

Ingredients Equipment Method Notes

Ingredients

Beef kafta kebab mixture

2 lb ground beef (80/20)
1 onion, grated and squeezed dry Squeeze well so the kebab mixture stays firm.
0.5 cup fresh parsley, finely chopped
3 garlic, minced
2 tsp cumin
2 tsp paprika
1 tsp allspice
0.5 tsp cinnamon
0.25 tsp salt To taste.
0.25 tsp pepper To taste.

For grilling and serving

1 metal or soaked wooden skewers Use metal or soak wooden skewers so they don’t burn.
1 tahini sauce
1 pita bread
1 fresh vegetables For serving, such as cucumber, tomato, and lettuce.

Equipment

1 sheet pan
1 grill

Method

Mix and chill the kafta

In a mixing bowl, combine ground beef, onion, parsley, garlic, cumin, paprika, allspice, cinnamon, salt, and pepper, mixing until the spices are evenly distributed.
Transfer the mixture to a sheet pan and refrigerate for 30 minutes to firm up.

Shape the skewers

Divide the chilled mixture into 6-8 portions and shape each portion around a skewer in a log shape.

Grill

Preheat a grill to medium-high heat, then grill the kebabs for 4-5 minutes per side until charred and cooked through, flipping once during grilling.

Serve

Serve the beef kafta kebabs hot with tahini sauce, pita bread, and fresh vegetables.

Notes

Pro tip: squeeze the grated onion very dry before mixing—too much moisture makes kafta spread on the grill. Refrigerate leftovers in a sealed container up to 3 days; freeze cooked kebabs for up to 2 months (reheat until hot). For a lighter option, use leaner ground beef like 90/10 and handle gently when shaping.