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Beef Kafta Kebabs

Beef kafta kebabs are spiced ground beef skewers shaped in log form and grilled until deeply charred on the edges. After a 30-minute chill, the mixture firms up for clean shaping and juicy, cooked-through kebabs.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Beef kafta base
  • 2 lb ground beef 80/20 for juicy kafta
  • 1 onion grated and squeezed dry
  • 0.5 cup fresh parsley finely chopped
  • 3 garlic minced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp allspice
  • 0.5 tsp cinnamon
  • 0.25 salt to taste
  • 0.25 pepper to taste
Skewers and serving
  • 1 metal or soaked wooden skewers use metal or soak wooden skewers
  • 1 tahini sauce
  • 1 pita bread
  • 1 fresh vegetables for serving

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Mix and chill the kafta
  1. In a bowl, mix ground beef, grated onion (squeezed dry), parsley, garlic, cumin, paprika, allspice, cinnamon, salt, and pepper until evenly combined.
  2. Refrigerate the mixture for 30 minutes to firm up before shaping.
Shape on skewers
  1. Divide the chilled mixture into 6-8 portions and shape each portion around a skewer in a log shape, leaving a tight, even thickness.
Grill
  1. Preheat a grill to medium-high heat, then grill the kebabs for 4-5 minutes per side until charred and cooked through.
Serve
  1. Serve the kebabs hot with tahini sauce, pita bread, and fresh vegetables.

Notes

Pro tip: squeeze the grated onion well so the kafta holds together on the grill without steaming. Refrigerate shaped or mixed kafta (uncooked) up to 24 hours; cook within that time. Freezing: freeze formed kebabs on a tray until firm, then store up to 2 months. For a lighter option, use 93/7 ground beef and check doneness a minute earlier.