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Beef Kafta Kebabs

Beef kafta kebabs are spiced ground beef skewers shaped in a log and grilled until deeply charred at the edges. The chilled, firmer mix helps the kafta hold together for clean grill lines, then it’s served with tahini and pita.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Beef kafta kebabs
  • 2 lb ground beef Use 80/20 for juicier kebabs.
  • 1 onion Grate and squeeze dry to prevent the mixture from loosening.
  • 0.5 cup fresh parsley Finely chopped.
  • 3 cloves garlic Minced.
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp allspice
  • 0.5 tsp cinnamon
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 metal or soaked wooden skewers Use skewers; soak wooden skewers if using.
Serving
  • 1 tahini sauce For serving.
  • 1 pita For serving with kebabs.
  • 1 fresh vegetables For serving, as desired.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Mix the kafta
  1. In a large bowl, mix ground beef, grated squeezed-dry onion, chopped parsley, minced garlic, cumin, paprika, allspice, cinnamon, salt, and pepper until evenly combined and tacky.
  2. Cover and refrigerate the mixture for 30 minutes to firm up so it holds on the skewers.
Shape and grill
  1. Divide the chilled mixture into 6 to 8 portions and shape each portion around skewers in a log shape with tight, even thickness.
  2. Grill over medium-high heat for 4 to 5 minutes per side, turning when the surface is charred and the center is cooked through.
Serve
  1. Serve the hot beef kafta kebabs with tahini sauce, pita bread, and fresh vegetables.

Notes

For best char without mushy kebabs, squeeze the grated onion very dry and keep the kafta tightly packed around the skewers. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently so the meat stays juicy. Freezing is yes—freeze cooked kebabs airtight up to 2 months and thaw overnight in the fridge. For a lighter option, use 90/10 ground beef (still chill the mixture for 30 minutes) to reduce grease while keeping a sturdy texture.