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Beef Kafta Kebabs

Beef kafta kebabs are spiced ground beef skewers shaped into long torpedo logs, then grilled fast for crisp edges and deep char lines. The cumin-coriander blend and short grilling time keep the outside slightly crisp while staying juicy inside.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef kafta
  • 1.5 lb ground beef Use 80/20 for best juiciness.
  • 1 onion Grate to help bind and flavor the meat.
  • 4 garlic Minced.
  • 0.25 cup fresh parsley Finely chopped.
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 0.25 tsp cayenne
  • salt To taste.
  • black pepper To taste.
  • 1 skewers (metal or soaked wooden) Soaked wooden skewers help prevent burning.
To serve
  • 1 flatbread Warm before serving.
  • 1 sliced tomato
  • 1 red onion
  • 1 tzatziki

Equipment

  • 1 sheet pan
  • 1 grill pan

Method
 

Mix and chill
  1. In a mixing bowl, combine ground beef with grated onion, minced garlic, chopped parsley, cumin, coriander, smoked paprika, cinnamon, cayenne, salt, and black pepper, then mix thoroughly until evenly blended.
  2. Shape the mixture into long oval logs around skewers, pressing firmly, then place on a sheet pan and refrigerate for 30 minutes so they hold their shape.
Grill and serve
  1. Preheat a grill or grill pan to medium-high and oil the grates so the kafta doesn’t stick.
  2. Grill the kafta for 3–4 minutes per side, turning carefully, until cooked through with deep char marks and slightly crisp edges.
  3. Serve immediately with warm flatbread, sliced tomato, red onion, and tzatziki.

Notes

For cleaner char, let the skewers sit at room temperature for 5 minutes after chilling so the exterior grills quickly. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through (avoid microwaving to keep texture). Freezing is not recommended because the skewered texture can get softer after thawing. For a lighter option, use lean ground turkey (93/7) but expect a slightly less juicy result.