Beef Kafta Kebabs are a delicious Middle Eastern favorite made from ground beef mixed with fresh herbs, onions, and spices, then shaped onto skewers and grilled to perfection. They have a wonderful mix of juicy meat and fragrant flavors that make each bite really satisfying. The combination of cumin, parsley, and garlic gives these kebabs a bright and tasty kick that’s hard to resist.
I love making kafta kebabs because they come together so easily and quickly, but they still feel special enough for a weekend dinner or a casual get-together. One simple tip I always follow is to soak the wooden skewers in water before grilling; this keeps them from burning and makes flipping the kebabs a breeze. Plus, mixing the ingredients by hand helps me get the perfect texture—soft but firm enough to hold their shape on the skewer.
My favorite way to enjoy beef kafta kebabs is with warm pita bread, a little dollop of garlic yogurt sauce, and plenty of fresh veggies like cucumber and tomato. Sometimes I even serve them with a side of rice or a simple salad to make a full meal that’s fun and filling. If you’re looking for a tasty, straightforward dish that brings a bit of Middle Eastern flair to your table, these kebabs are a great choice that never disappoints.
Key Ingredients & Substitutions
Ground Beef: Using 80% lean beef strikes a nice balance of flavor and fat, keeping the kebabs juicy. If you want a leaner option, try mixing beef with ground lamb or turkey, though lamb adds a richer taste.
Onion & Garlic: These bring moisture and sharp flavor. I prefer grating the onion because it blends better without big chunks, helping the kebabs hold together.
Fresh Parsley: Parsley adds brightness and a fresh herbal note. Cilantro is a good alternative if you enjoy its flavor, but avoid dried herbs here, as fresh ones make a big difference.
Spices: Cumin, allspice, and cinnamon create the signature Middle Eastern flavor. If you don’t have allspice, a mix of equal parts cinnamon, nutmeg, and cloves works well.
How Can I Shape and Grill Kafta Kebabs Without Them Falling Apart?
Getting the shape right and cooking kebabs without them falling is key. Here’s how I do it:
- Mix all ingredients gently by hand. Overmixing can make the meat tough.
- Divide into equal portions and mold firmly but not too tightly around a skewer, shaping each kebab into a long cigar form.
- Wet your hands slightly to prevent sticking while shaping.
- Preheat the grill or pan well and oil it lightly to prevent sticking.
- Turn kebabs carefully using tongs—avoid pressing or squeezing them during cooking to keep juices inside.
- Cook over medium-high heat for about 4-5 minutes per side until browned with grill marks and cooked through.
These simple steps keep your kebabs juicy, flavorful, and perfectly shaped for the grill every time.
Equipment You’ll Need
- Grill or grill pan – I like it because it gives the kebabs those nice char lines and smoky flavor.
- Bowls for mixing – a large one makes mixing easy without spilling.
- Metal or soaked wooden skewers – metal skewers are durable and reusable, while soaked wooden skewers prevent burning on the grill.
- Wet hands or a spoon – helps shape the meat mixture smoothly around the skewers.
- Tongs – for turning the kebabs carefully on the grill or pan.
Flavor Variations & Add-Ins
- Use ground lamb or turkey instead of beef for different flavors and textures—lamb is juicy, turkey is lean.
- Add chopped mint or cilantro to the mixture for fresh herbal notes that brighten the flavor.
- Mix in finely chopped bell peppers or grated carrots for extra color and some crunch.
- Spice it up with cayenne pepper or paprika if you like things spicy or smoky.
Beef Kafta Kebabs
Ingredients You’ll Need:
- 1 lb (450g) ground beef (preferably 80% lean)
- 1 small onion, finely chopped or grated
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- Wooden or metal skewers (if wooden, soaked in water 30 minutes before use)
- Optional: chopped fresh cilantro for garnish
How Much Time Will You Need?
This recipe takes about 10-15 minutes for preparation and shaping the kebabs, plus 8-10 minutes of grilling time. In total, you can have your delicious beef kafta kebabs ready in around 25 minutes.
Step-by-Step Instructions:
1. Mix the Ingredients:
Put the ground beef, finely chopped onion, parsley, garlic, cumin, allspice, cinnamon, salt, and black pepper in a large bowl. Use your hands to mix everything evenly, but be gentle so the meat doesn’t get tough.
2. Shape the Kebabs:
Divide the mixture into 4 equal parts. Take one part and press it around a skewer to form a long oval or cylinder, about 6 inches long and 1 inch thick. Repeat with the others.
3. Grill the Kebabs:
Heat your grill or grill pan on medium-high. Lightly oil the grill if needed. Carefully place the kebabs on the grill. Cook them for about 4 to 5 minutes per side, turning gently. Don’t press them down, to keep them juicy and tender.
4. Serving:
Take the kebabs off the grill and put them on a serving plate. Sprinkle with fresh cilantro or parsley if you like. Serve hot on a bed of steamed rice, or with warm pita bread, a fresh salad, and a tasty garlic yogurt or tahini sauce.
Can I Use Frozen Ground Beef for Kafta Kebabs?
Yes, you can use frozen ground beef, but make sure to thaw it completely in the fridge overnight before mixing. This helps the spices and herbs blend better and keeps the texture just right.
What Can I Substitute for Fresh Parsley?
If you don’t have fresh parsley, cilantro is a great alternative for a different but delicious flavor. Avoid dried herbs here since fresh herbs give the best aroma and texture.
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 microwave to keep them from drying out.
Can I Make These Kebabs Ahead of Time?
Absolutely! You can shape the kebabs and keep them covered in the fridge for a few hours before grilling. Just be sure to grill them fresh for the best flavor and texture.