Beef Kafta Kebabs Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Beef Kafta Kebabs blend ground beef with onion, parsley, garlic and warm Middle Eastern spices into juicy skewers that grill smoky and tender for authentic Lebanese street food.

Ready in 25 minutes with 10-minute chill, they serve 6 with charred edges and herbaceous bite.

Why This Recipe Works

Lean beef holds shape on skewers without falling apart. Processed onion-parsley releases moisture for juicy interior. Warm spices bloom during grill rest. Cold hands prevent fat meltdown. Flat skewers allow flip without spin. Seven-spice blend delivers traditional complexity.

Ingredients & Prep

Kafta:

• 2 lbs lean ground beef (90/10)
• 1 onion, quartered
• 1 cup parsley leaves
• 4 garlic cloves
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp cinnamon
• ½ tsp allspice
• ½ tsp sumac

Serving:

• Pita bread
• Tahini sauce
• Tomatoes + pickles

Step-by-Step Instructions

1. Pulse onion, parsley, garlic food processor fine paste. Drain excess liquid.
2. Mix beef + aromatics + spices hands until tacky sticky.
3. Chill 10 minutes firm. Soak wooden skewers water.
4. Shape ¼ cup meat oblong football around skewer 1-inch thick.
5. Grill medium-high 4 minutes per side charred + 160°F internal.
6. Rest 5 minutes; serve pita with tahini drizzle.

Flavor Variations

Storage Tips

Fridge raw patties 2 days; cooked 3 days. Freeze skewers 2 months.

FAQs

Meat falls off?
Colder meat; wet hands; press firm.

Dry texture?
Don’t drain onions completely; 85/15 beef.

Skewers spin?
Flat metal skewers; two-prong.

Conclusion

Beef Kafta Kebabs streetfood-hugs tradition juicy perfection.

Beef Kafta Kebabs Recipe

Print Recipe

Beef Kafta Kebabs feature finely chopped beef mixed with fragrant Middle Eastern spices, onions, parsley, and mint formed around skewers for juicy, charred patties. Serve with pita, tzatziki, and tabbouleh for authentic Mediterranean feast.

• Author: ssam
• Prep Time: 20 mins (+ chilling)
• Cook Time: 12 mins
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grill
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

• 1 lb ground beef (80/20 preferred)
• 1 small yellow onion, grated & liquid squeezed
• ¼ cup fresh parsley, finely chopped
• ¼ cup fresh mint leaves, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil (for brushing)
• Serving:
• Warm pita bread
• Tzatziki or tahini sauce
• Lemon wedges

Instructions

• 1. Soak 8-10 wooden skewers in water 30 minutes (prevents burning). Grate onion, squeeze dry using clean towel.
• 2. In large bowl, combine beef, onion, parsley, mint, garlic, cumin, coriander, paprika, cinnamon, allspice, salt, pepper. Mix gently with hands until evenly combined (don’t overwork).
• 3. Divide into 8-10 portions (about 2 oz each). Mold each firmly around skewer into 4-inch sausage shape, about 1-inch thick. Press grooves using fingers for classic look. Place on parchment-lined tray. Refrigerate 30 minutes (firms for grilling).
• 4. Preheat grill to medium-high (400-450°F). Brush kebabs lightly with olive oil.
• 5. Grill 10-12 minutes, turning every 3 minutes until charred and internal temp reaches 160°F for medium. Rest 5 minutes.
• 6. Serve immediately with pita, tzatziki, lemon wedges.

Notes

• 80/20 beef ratio essential fat keeps kebabs juicy.
• Grated onion blends better than diced; squeeze moisture prevents steaming.
• Chill shaped kebabs prevents falling off skewers.
• Broiler alternative: 6 inches from heat, 10 minutes total.
• Make ahead: refrigerate raw up to 24 hours or freeze 3 months.

Nutrition

• Serving Size: 2-3 kebabs
• Calories: 380
• Sugar: 2g
• Sodium: 720mg
• Fat: 28g
• Saturated Fat: 9g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 90mg

Keywords: beef kafta kebabs, kofta skewers, middle eastern beef patties