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Beef Kafta Kebabs

Beef kafta kebabs with spiced ground beef shaped on skewers and grilled until charred at the edges. This Middle Eastern kofta-style method includes a 30-minute chill for firm kebabs and a juicy, grilled finish.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Kafta kebab mixture
  • 2 lb ground beef (80/20)
  • 1 onion, grated and squeezed dry
  • 0.5 cup fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp allspice
  • 0.5 tsp cinnamon
  • 0.25 Salt and pepper to taste
Skewers and serving
  • 1 Metal or soaked wooden skewers
  • 1 Tahini sauce
  • 1 pita for serving
  • 1 fresh vegetables

Equipment

  • 1 grill

Method
 

Make the kafta mixture
  1. In a mixing bowl, combine ground beef (80/20), onion, parsley, garlic, cumin, paprika, allspice, cinnamon, salt, and pepper until evenly combined.
Chill and shape
  1. Refrigerate the mixture for 30 minutes to firm up before shaping.
  2. Divide the chilled mixture into 6-8 portions and shape each portion around a skewer in a log shape.
Grill
  1. Preheat the grill and grill the kebabs over medium-high heat for 4-5 minutes per side until charred and cooked through, flipping once.
Serve
  1. Serve the kebabs with tahini sauce, pita bread, and fresh vegetables.

Notes

Pro tip: squeezing the grated onion dry helps prevent watery kebabs and supports bold char. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet or on a grill. Freezing: freeze cooked kebabs for up to 2 months and thaw overnight in the fridge. Dietary swap: for a lighter option, use 93% lean ground beef and add 1–2 tbsp extra chopped parsley to keep the texture moist.