Beef Kafta Kebabs are juicy, flavorful skewers full of ground beef mixed with fresh herbs, onions, and spices. These kebabs have a wonderful mix of tender meat and a hint of smoky char when grilled just right. They’re simple but packed with bold, mouthwatering flavors that make them a real crowd-pleaser.
I love making these because they come together quickly and always impress everyone at the table. Mixing in parsley, cumin, and a touch of garlic gives them a fresh and zesty aroma I can’t get enough of. One tip I always follow is to soak wooden skewers before grilling to keep everything juicy and prevent sticking.
The best way I like to serve beef kafta kebabs is with warm pita bread, a dollop of creamy tzatziki or yogurt sauce, and a fresh salad on the side. It feels like the perfect meal for a casual dinner or a fun weekend barbecue. These kebabs bring a little taste of the Mediterranean right to your home, and I’m sure you’re going to love how easy and delicious they are!
Key Ingredients & Substitutions
Ground Beef: Look for 80% lean meat to keep your kebabs juicy without too much fat. You can swap beef for ground lamb, which adds a richer flavor that’s traditional in some recipes.
Onion & Garlic: Mince finely or grate the onion to mix smoothly into the meat, giving moisture and flavor without big chunks. Fresh garlic really brightens the taste here.
Fresh Herbs: Parsley is a must for freshness and color. Cilantro is optional but adds a lovely herbal note. If you don’t have cilantro, just use extra parsley.
Spices: Cumin, allspice, cinnamon, and paprika create the warm, slightly exotic flavor. If you don’t have allspice, try a mix of cinnamon and nutmeg instead.
Olive Oil: Used to keep the meat moist during grilling and to prevent sticking to the grill or pan. You can substitute with any mild-flavored oil if needed.
How Do You Shape Beef Kafta Kebabs So They Don’t Fall Apart?
Getting the shape right is key for cooking evenly and keeping the kebabs on the skewer without breaking. Here’s how:
- Start with cold meat mixture – it holds together better.
- Use your hands to mix gently but thoroughly; don’t overwork the meat or it becomes tough.
- Divide into equal-sized portions for even cooking.
- Press the meat firmly and evenly around the skewer, shaping long ovals about 6 inches long.
- Make sure the kebab is compact and not too thick, so it cooks through without drying out.
- If using wooden skewers, soak them in water 30 minutes ahead to prevent burning.
These tips help your kebabs hold their shape and create that perfect grilled crust outside with tender meat inside.
Equipment You’ll Need
- Mixing bowl – I use a large bowl to hold all the ingredients, making mixing easier and neater.
- Skewers – Metal or soaked wooden skewers help shape and cook the kebabs evenly. I prefer metal for a crisper exterior.
- Grill or grill pan – A hot grill gives the kebabs those nice char marks and smoky flavor. A grill pan works well indoors too.
- Brush or spoon – You’ll need this to apply olive oil onto the kebabs for grilling and preventing sticking.
- Knife and chopping board – For finely chopping herbs and mincing garlic and onion, these keep everything neat and quick.
Flavor Variations & Add-Ins
- Lamb or Chicken: Swap the ground beef for ground lamb for a richer taste or chicken for a leaner option, changing the flavor profile slightly.
- Cheese: Mix in crumbled feta or diced halloumi to add creaminess and a salty touch that pairs well with the herbs and spices.
- Spicy Kick: Add red pepper flakes or cayenne pepper into the meat mixture if you like a bit of heat with your kebabs.
- Veggie Boost: Mix in finely chopped bell peppers or grated zucchini for extra moisture and color, especially if you want more vegetables in your meal.
Beef Kafta Kebabs
Ingredients You’ll Need:
For the Kafta Kebabs:
- 1 lb (450g) ground beef (preferably 80% lean)
- 1 small onion, finely grated or minced
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped (optional)
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 tbsp olive oil (for grilling or brushing)
To Serve:
- Flatbread or pita
- Cooked basmati or jasmine rice
- Fresh parsley or cilantro for garnish
- Pickled onions or sliced red onions
- Lemon wedges and/or drizzle of olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to cook, so around 25 minutes total. It’s quick and perfect for a tasty meal any day of the week!
Step-by-Step Instructions:
1. Mix the Meat and Spices:
In a large bowl, combine the ground beef, grated onion, minced garlic, chopped parsley and cilantro (if using), cumin, allspice, cinnamon, paprika, salt, and pepper. Mix everything well with your hands or a spoon until all is blended and sticky enough to hold together.
2. Shape the Kebabs:
Divide the meat mixture into 6 to 8 equal portions. Take each portion and firmly press it around a flat metal or soaked wooden skewer. Shape into long, oval kebabs about 6 inches in length, making sure they stick firmly to the skewer.
3. Grill the Kebabs:
Preheat your grill, grill pan, or broiler on medium-high heat. Lightly brush the kebabs with olive oil to avoid sticking. Grill each kebab for 4 to 5 minutes on each side until nicely browned, cooked through, and with a bit of char.
4. Serve and Garnish:
Remove the kebabs from heat and let them rest for a few minutes. Then lay warm flatbread or pita on a plate, spread cooked rice on top, and place the kebabs over the rice. Garnish with chopped fresh parsley or cilantro and add some pickled or sliced red onions. Drizzle with olive oil and serve lemon wedges on the side for squeezing over the kebabs.
Enjoy your delicious, juicy Beef Kafta Kebabs!
Can I Use Frozen Ground Beef for Kafta Kebabs?
Yes, you can! Just be sure to thaw the ground beef completely in the refrigerator overnight before mixing. This helps the meat blend evenly with the spices and herbs.
How Should I Store Leftover Kafta Kebabs?
Store leftover kebabs in an airtight container in the fridge for up to 3 days. Reheat gently on a grill pan or in the oven to keep them juicy and flavorful.
Can I Make Kafta Kebabs Without Skewers?
Absolutely. You can form the meat mixture into small oval patties or meatballs and cook them on a grill pan or skillet. Just adjust cooking time slightly since they won’t have the skewer to hold shape.
What Should I Serve with Beef Kafta Kebabs?
These kebabs go really well with warm pita or flatbread, fluffy basmati or jasmine rice, fresh salad, pickled onions, and a drizzle of olive oil or squeeze of lemon for extra brightness.
