Beef Kafta Kebabs are juicy, flavorful little skewers packed with ground beef, fresh herbs, and warm spices. They’re a classic Middle Eastern dish that’s super easy to make and full of bold, tasty ingredients like parsley, onion, garlic, and a touch of cinnamon. The meat is tender and perfectly seasoned, making these kebabs irresistible whether you’re grilling outside or cooking them on the stovetop.
I really love making these kebabs because they come together quickly but still feel special. I like to mix the meat with plenty of fresh parsley and a little squeeze of lemon juice to keep everything bright and fresh. Sometimes I even sneak in a pinch of cumin and allspice to give the beef an extra punch of flavor. It’s such a simple yet satisfying mix that always gets compliments at the dinner table.
One of my favorite ways to enjoy Beef Kafta Kebabs is wrapped in warm pita bread with a drizzle of creamy tahini sauce, some crunchy cucumber, and ripe tomatoes. They also go great with a side of rice or a fresh salad. These kebabs always bring friends and family together, and I find they make any meal feel like a little celebration all on their own.
Key Ingredients & Substitutions
Ground Beef: I like to use 80/20 ground beef because the fat keeps the kebabs juicy. If you want a leaner option, try ground lamb or a mix of beef and lamb for more flavor.
Onions & Garlic: Fresh onion and garlic add moisture and punch. Grating the onion helps it blend well without big chunks. If you’re in a pinch, onion powder and garlic powder work but fresh is best.
Parsley: Fresh parsley is a must for that bright, herbaceous taste. You could substitute with cilantro for a slightly different but still fresh note.
Spices: Cumin, allspice, and cinnamon bring warmth and depth. If you don’t have allspice, you can mix equal parts cinnamon and nutmeg as a backup.
How Do I Get the Kafta Kebabs to Stay on the Skewers Without Falling Apart?
The trick is mixing and shaping carefully:
- Mix ingredients gently; overworking the meat makes it tough.
- Wet your hands before shaping to keep the meat from sticking.
- Press the beef firmly but not too tight around the skewers in a long, even shape.
- Chilling the formed kebabs in the fridge for 15-30 minutes before cooking helps them hold their shape better.
- Cook on medium-high heat and turn carefully to avoid breaking.
Equipment You’ll Need
- Grill or grill pan – I love using a grill for those nice char marks and even cooking.
- Skewers (metal or soaked wooden) – Holds the meat together and makes flipping easy.
- Mixing bowl – For combining all the ingredients smoothly.
- Knife and chopping board – To prep the herbs, onion, and garlic easily.
- Brush for oiling – To lightly brush the kebabs with olive oil during cooking.
Flavor Variations & Add-Ins
- Use ground lamb instead of beef for a richer flavor and softer texture.
- Add a pinch of cayenne or paprika for a spicy kick.
- Mix in some chopped pine nuts or walnuts for crunch and richness.
- Serve with a side of cucumber yogurt sauce or spicy harissa for extra flavor.
How to Make Beef Kafta Kebabs
Ingredients You’ll Need:
For the Kafta:
- 1 lb (450g) ground beef (80/20 for juiciness)
- 1 small onion, finely grated or minced
- ½ cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for brushing or drizzling)
- Metal or soaked wooden skewers
For Serving:
- Warm pita bread or flatbread
- Cooked basmati rice
- Sliced tomatoes
- Sliced red onions
- Fresh parsley leaves, chopped
- Lemon wedges
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and shape the kebabs, plus 10 minutes to cook. Overall, you can enjoy it in around 25 minutes, making it great for a quick, tasty meal.
Step-by-Step Instructions:
1. Mix the Kafta Ingredients:
In a large bowl, gently combine ground beef, grated onion, chopped parsley, minced garlic, cumin, allspice, cinnamon, salt, and pepper. Mix just until everything is evenly blended – don’t overwork the meat to keep it tender.
2. Shape the Kebabs:
Divide the mixture into 6 parts. With wet hands, form each portion around a skewer into a long, slightly flattened sausage shape. This helps the kebabs cook evenly and stay on the skewers.
3. Cook the Kebabs:
Preheat your grill, grill pan, or broiler to medium-high heat. Lightly brush the kebabs with olive oil to keep them from sticking. Cook the kebabs for 4–5 minutes per side, turning gently until they’re nicely charred on the outside and juicy inside.
4. Prepare the Accompaniments:
While the kebabs cook, warm your pita or flatbread and get the basmati rice ready. Slice the tomatoes, onions, and chop the parsley for fresh garnish.
5. Serve and Enjoy:
Place warmed bread on a plate. Add a bed of rice, then layer with the sliced tomatoes, onions, and parsley. Place the hot kafta kebabs on top and squeeze fresh lemon juice over everything for a bright, tangy finish. Optionally, add tahini sauce or plain yogurt on the side.
Can I Use Frozen Ground Beef for Kafta Kebabs?
Yes, just make sure to fully thaw the ground beef in the refrigerator overnight before mixing. Pat it dry with paper towels if it’s too moist to help the kebabs hold together better.
Can I Make Beef Kafta Kebabs Ahead of Time?
Absolutely! You can prepare and shape the kebabs a few hours ahead and keep them covered in the fridge. Bring them to room temperature before cooking for even grilling.
How Should I Store Leftover Kafta Kebabs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to avoid drying them out.
What Can I Serve Instead of Pita Bread?
If you don’t have pita, naan or flatbreads work perfectly. You can also serve the kebabs over a bed of rice or with a fresh salad for a low-carb option.
