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Beef Kafta Kebabs

Beef kafta kebabs with spiced ground beef are shaped on skewers and grilled with charred edges for bold Middle Eastern flavor. Chill the mixture first so the beef holds a log shape, then grill until cooked through.
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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: 580
Ingredients Equipment Method Notes

Ingredients
  

Beef Kafta Kebabs
  • 2 lb ground beef Use 80/20 for juiciness and good charring.
  • 1 onion Grate, then squeeze dry to prevent slipping on the grill.
  • 0.5 cup fresh parsley Finely chopped.
  • 3 clove garlic Minced.
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp allspice
  • 0.5 tsp cinnamon
  • 0.5 tsp salt To taste; use less if serving with salty sauces.
  • 0.25 tsp black pepper To taste.
  • 1 metal or soaked wooden skewers Soak wooden skewers in water if using to reduce burning.
  • 1 tahini sauce For serving.
  • 1 pita bread For serving.
  • 1 fresh vegetables For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Mix and chill the kafta
  1. In a large bowl, mix ground beef with grated squeezed-dry onion, parsley, minced garlic, cumin, paprika, allspice, cinnamon, salt, and pepper until evenly combined.
  2. Refrigerate the mixture for 30 minutes to firm up.
Shape on skewers
  1. Divide the chilled mixture into 6-8 portions.
  2. Shape each portion into a log and press it around the skewers so it stays centered.
Grill
  1. Preheat the grill to medium-high heat and grill the kebabs for 4-5 minutes per side, until charred and cooked through.
Serve
  1. Serve the grilled beef kafta kebabs with tahini sauce, pita bread, and fresh vegetables.

Notes

For the cleanest log shape on the grill, squeeze the grated onion very dry before mixing. Refrigerate leftover kebabs in a covered container for 3-4 days; reheat gently until hot throughout. Freezing: yes—freeze cooked kebabs up to 2 months and thaw in the fridge before reheating. For a lighter option, use 90/10 ground beef instead of 80/20 (the texture will be slightly drier but still grill well).