Beef Kafta Kebabs are juicy, flavorful meat skewers made from ground beef mixed with fresh herbs and spices. They have a wonderful blend of warmth from cinnamon and cumin alongside the brightness of parsley and onion. When grilled, they get a nice char on the outside while staying tender inside, making for an irresistible bite every time.
I love making these kebabs because they come together quickly, and the mix of spices fills the kitchen with such a comforting aroma. A little tip I always follow is to keep the beef mixture chilled before grilling so the kebabs hold their shape better on the skewers. It’s a simple step but makes a noticeable difference.
These kebabs are perfect for serving with warm pita bread, fresh salad, and a dollop of yogurt or tahini sauce. I enjoy them most at casual gatherings with friends or when I want something satisfying but not too heavy. They always get compliments and leftovers rarely last long around here!
Key Ingredients & Substitutions
Ground Beef: I recommend 80% lean for juicy and flavorful kebabs. Too lean, and they may dry out. You can swap for ground lamb or a mix of beef and lamb for a richer taste.
Onion: Grated onion adds moisture and sweetness. If you’re in a hurry, finely minced onion works too, but avoid large chunks that won’t bind well.
Parsley: This herb adds freshness and a nice pop of green. Cilantro can be an alternative if you like its flavor, but parsley is more typical.
Spices: Cumin, allspice, cinnamon, and paprika build the warm, earthy flavor that makes kafta special. If allspice isn’t available, you can use a pinch of nutmeg as a substitute. Adjust cinnamon to your taste but don’t skip it—it gives a unique touch.
How Do I Keep Beef Kafta Kebabs Juicy and From Falling Apart?
Getting kebabs perfectly juicy and firm can be tricky, but here are some simple tips:
- Use ground beef with enough fat (around 20%) to keep moisture.
- Finely grate the onion and mix it well into the meat; the juice helps keep them tender.
- After mixing the meat and spices, refrigerate for 30 minutes or longer. This makes shaping easier and helps the kebabs hold together on the skewer.
- When forming the kebabs, press gently but firmly around the skewer. They should feel compact but not squashed tight.
- Brush kebabs with olive oil before grilling to prevent sticking and encourage browning.
- Cook on medium-high heat and avoid pressing them while cooking to keep juices inside.
Equipment You’ll Need
- Mixing bowl – I use a large one so I have plenty of space to combine the ingredients thoroughly.
- Grill or grill pan – grilling gives a nice char, but a grill pan works well indoors if needed.
- Skewers (metal or soaked wooden skewers) – metal skewers are durable, while soaked wood ones prevent burning.
- Cooking brush – for lightly oilings, like brushing the kebabs before grilling.
- Plate or platter – to serve the finished kebabs hot with rice, bread, and sides.
Flavor Variations & Add-Ins
- Swap ground beef for ground lamb or chicken for different flavors; lamb adds richness, chicken keeps it light.
- Add chopped mint or cilantro into the meat mixture for a fresh herbal twist.
- Include diced bell peppers or chopped tomatoes in the mix for added texture and flavor.
- Mix in a teaspoon of smoked paprika or cayenne pepper if you like extra heat and smoky aroma.
Beef Kafta Kebabs
Ingredients You’ll Need:
For The Kafta Kebabs:
- 1 lb (450 g) ground beef (preferably 80% lean)
- 1 small onion, finely grated or minced
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- 1 tsp salt
- Skewers (metal or soaked wooden skewers)
- Olive oil (for brushing)
- Fresh parsley, chopped (for garnish)
To Serve:
- Cooked basmati rice or white rice
- Flatbread or pita bread
- Sliced red onions and tomato wedges
- Lemon wedges
- Olive oil with a sprinkle of za’atar or dried herbs (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 30 minutes of chilling time to help the flavors meld and make shaping easier. Grilling takes around 8–10 minutes. So, plan for about 45 minutes total until your tasty kebabs are ready to eat!
Step-by-Step Instructions:
1. Mix The Ingredients:
In a large bowl, add ground beef, grated onion, garlic, chopped parsley, cumin, allspice, cinnamon, paprika, black pepper, and salt. Use your hands or a spoon to mix everything well until it’s evenly combined—but don’t overmix to keep the kebabs tender.
2. Chill The Mixture:
Cover the bowl and pop it into the fridge for at least 30 minutes. This helps the spices blend and makes the meat easier to mold onto skewers.
3. Shape The Kebabs:
Preheat your grill or grill pan to medium-high. If you’re using wooden skewers, soak them in water for 30 minutes to avoid burning. Divide the meat mixture into 6 to 8 parts. Press each portion firmly but gently around a skewer, shaping into a long, slightly flattened sausage about 5 to 6 inches long.
4. Grill The Kebabs:
Brush each kebab lightly with olive oil. Place them on the grill and cook for about 4–5 minutes on each side. Turn carefully to get nice grill marks and cook through without pressing down (this keeps them juicy).
5. Serve And Enjoy:
Take the kebabs off the grill and serve on warm flatbread or pita with cooked rice. Add sliced red onions, tomato wedges, chopped parsley, and a drizzle of olive oil or a squeeze of fresh lemon. For extra flavor, enjoy with yogurt or tahini sauce on the side.
Can I Use Ground Lamb Instead of Beef?
Yes! Ground lamb is a traditional alternative that adds a richer, slightly gamey flavor. Use the same amount and follow the recipe as is for delicious results.
How Do I Prevent Kebabs from Falling Apart?
Chill the meat mixture for at least 30 minutes before shaping. Also, press the kebabs firmly but gently onto the skewers and avoid flipping them too frequently while grilling.
Can I Make These Kebabs Ahead of Time?
Absolutely! You can shape the kebabs onto skewers, cover, and refrigerate for up to 24 hours before grilling. Just bring them to room temperature for about 15 minutes before cooking.
What’s the Best Way to Reheat Leftovers?
Reheat gently on a grill pan or in the oven at low heat to keep them juicy. Avoid microwaving if possible as it can dry out the meat.
