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Beef Kafta Kebabs

Beef kafta kebabs with spiced ground beef shaped on skewers, then grilled until the edges are charred and the centers stay juicy. Grated onion, parsley, and garlic are mixed in, chilled for better grilling, and served with tahini and pita.
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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
  

Beef kafta mixture
  • 2 lb ground beef (80/20)
  • 1 onion grated and squeezed dry
  • 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
Skewers and serving
  • 1 metal or soaked wooden skewers use to shape and grill the kebabs
  • 1 tahini sauce for serving
  • 1 pita for serving
  • 1 fresh vegetables for serving

Equipment

  • 1 grill

Method
 

Make and season the kafta
  1. In a bowl, mix ground beef, grated onion, chopped parsley, minced garlic, cumin, paprika, allspice, cinnamon, salt, and pepper until evenly combined.
  2. Press the mixture together firmly so it will hold shape on the skewers.
Chill to firm
  1. Refrigerate the mixture for 30 minutes to firm up before shaping.
  2. While it chills, soak wooden skewers (if using) so they don’t burn on the grill.
Shape and grill
  1. Divide the mixture into 6 to 8 portions and shape each portion around a skewer in a log shape.
  2. Grill over medium-high heat for 4 to 5 minutes per side, until charred and cooked through.
Serve
  1. Serve the beef kafta kebabs hot with tahini sauce, pita, and fresh vegetables.

Notes

Chill time helps the kafta cling to the skewers and reduces crumbling while grilling. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a hot grill or skillet until warmed through (freeze cooked kebabs up to 2 months). For a lighter option, use 93/7 ground beef instead of 80/20 and expect slightly less richness in the final charred edges.