Beef Kafta Kebabs are juicy, flavorful meat skewers packed with fragrant spices and fresh herbs like parsley and onion. These kebabs have a wonderfully tender texture thanks to the ground beef, and they’re perfectly grilled to get that smoky char on the outside. They’re a simple yet delicious way to enjoy Middle Eastern flavors right at home.
I love making these kebabs because they come together so quickly and fill the kitchen with the best smell of all those warm spices. One of my favorite tricks is to soak wooden skewers in water before grilling to keep everything from sticking or burning. Plus, mixing the beef with lots of parsley keeps the kebabs bright and fresh, which makes them really special.
These kebabs are great served with fluffy pita bread, a dollop of creamy tzatziki or garlic sauce, and a simple salad on the side. I often enjoy making a big batch for friends because they’re easy to share and always get eaten up fast. Whenever I have beef kafta kebabs, it feels like a small celebration with every bite!
Key Ingredients & Substitutions
Ground Beef: Using 80% lean beef is perfect to keep kebabs juicy without too much fat. If you want leaner, try 90% lean but add a splash of olive oil for moisture.
Onion and Garlic: Grating the onion helps mix it evenly and keeps the texture soft. Fresh garlic gives the best punch – avoid garlic powder for this recipe.
Fresh Herbs: Parsley is essential for fresh flavor and color. Cilantro is optional but adds a nice twist if you like its taste. You can swap parsley with mint for a different vibe.
Spices: Cumin, allspice, and cinnamon give kafta their signature warm flavor. If allspice is tricky to find, mix equal parts cinnamon, cloves, and nutmeg as a substitute.
Skewers: Metal skewers work great, but if you use wooden ones, soak them in water beforehand to stop burning on the grill.
How Do I Shape and Grill the Kafta to Keep Them Juicy and on the Skewers?
Forming the meat mixture properly is key:
- Wet your hands before shaping to stop the meat from sticking, making it easier to handle.
- Shape each portion into a long oval that fits well on the skewer – about 5-6 inches.
- Press the meat firmly but gently around the skewer so it clings well and doesn’t fall apart during grilling.
Grilling tips:
- Heat the grill to medium-high before putting the kebabs on to get a nice sear.
- Brush kebabs with olive oil to avoid sticking and to help develop a golden crust.
- Turn kebabs carefully and only after 4-5 minutes to prevent breaking.
- Cook until just done but still juicy – overcooking dries them out.
- Let kebabs rest a few minutes off the heat; this helps the juices settle inside for tender bites.
Equipment You’ll Need
- Large mixing bowl – I use it to combine all the ingredients easily and thoroughly.
- Grill or grill pan – gives the kebabs a smoky flavor and nice char marks.
- Skewers (metal or soaked wooden) – makes shaping and grilling the kebabs simple and fun.
- Grilling tongs – helpful for turning and handling the hot skewers safely.
- Brush for oil – keeps the kebabs moist and prevents sticking during grilling.
Flavor Variations & Add-Ins
- Protein options: Swap beef for ground lamb or chicken for different flavors and textures.
- Cheese: Add crumbled feta or shredded mozzarella into the mixture for a richer taste.
- Vegetables: Mix in finely chopped bell peppers or grated zucchini for extra moisture and nutrients.
- Spice blends: Add a pinch of cayenne or smoked paprika for a spicy or smoky kick.
Beef Kafta Kebabs
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef (preferably 80% lean for juiciness)
- 1 small onion, finely grated or minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped (optional)
- 2 cloves garlic, minced
Spices:
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander (optional)
- Salt and freshly ground black pepper, to taste
Other:
- 1 tbsp olive oil (for brushing kebabs)
- Metal or soaked wooden skewers
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and shape the kebabs. Plan on 30 minutes to chill the mixture so the flavors can blend nicely. Grilling will take about 10 minutes, including resting time. In total, around 55 minutes from start to finish.
Step-by-Step Instructions:
1. Mix Ingredients:
In a large bowl, combine the ground beef, grated onion, chopped parsley (and cilantro if using), minced garlic, cumin, allspice, cinnamon, coriander, salt, and pepper. Mix gently but well to blend everything. Avoid overworking the meat – this keeps the kebabs tender.
2. Chill the Mixture:
Cover the bowl and place it in the fridge for at least 30 minutes. This resting time helps the flavors join together and makes shaping easier.
3. Shape the Kebabs:
Preheat your grill or grill pan to medium-high heat. Divide the meat mixture into 6 equal parts. Wet your hands with water to stop sticking, then mold each portion around a skewer into a long oval sausage shape, about 5–6 inches long and 1 inch thick.
4. Grill the Kebabs:
Brush each kebab lightly with olive oil to help prevent sticking and improve browning. Place the kebabs on the hot grill and cook for 4–5 minutes per side. Turn carefully so they hold together. The kebabs should have lovely grill marks and be cooked through but still juicy.
5. Serve and Enjoy:
Remove the kebabs from the grill and let them rest for a couple of minutes. Serve them hot over fluffy rice with grilled tomatoes, sliced onions, a light drizzle of olive oil, and your favorite dipping sauce like tahini or garlic yogurt sauce. Enjoy your delicious Beef Kafta Kebabs!
Can I Use Frozen Ground Beef for Kafta Kebabs?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight and drain any excess liquid before mixing to keep the kebabs from becoming too wet.
What Can I Use Instead of Fresh Parsley?
If you don’t have fresh parsley, fresh cilantro works well too, or you can try mint for a different flavor. Avoid dried herbs as they won’t provide the same fresh taste or texture.
Can I Make Kafta Kebabs Ahead of Time?
Absolutely! You can prepare and shape the kebabs, then cover and refrigerate them for up to 24 hours before grilling. Just bring them to room temperature for 15 minutes before cooking.
How Should I Store Leftover Kebabs?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, avoiding overcooking to maintain juiciness.