Beef Kafta Kebabs

Beef kafta kebabs are spiced ground beef skewers shaped in a log and grilled until browned with charred edges. A 30-minute chill helps them firm up for clean skewer grilling, served with creamy tahini and warm pita.

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Prep Time 20

Cook Time 10

chilling 30

Total Time 1

Servings: 6 servings

Course: Main Dish

Cuisine: Middle Eastern

Calories: 780

Ingredients Equipment Method Notes

Ingredients

Beef Kafta Kebabs

2 lb ground beef (80/20) Use 80/20 for juicy, grill-ready kafta.
1 onion Grate and squeeze dry to prevent a watery mix.
0.5 cup fresh parsley Finely chopped.
3 garlic Minced cloves.
2 tsp cumin
2 tsp paprika
1 tsp allspice
0.5 tsp cinnamon
0.5 salt To taste; start with a small amount and adjust.
0.5 pepper To taste; freshly ground if possible.
6 metal or soaked wooden skewers Soaked wooden skewers help prevent burning.
1 tahini sauce For serving.
6 pita For serving.
1 fresh vegetables For serving (choose your favorites).

Equipment

1 sheet pan
1 grill

Method

Mix and chill the kafta

In a large bowl, combine ground beef, grated and squeezed-dry onion, parsley, minced garlic, cumin, paprika, allspice, cinnamon, salt, and pepper until evenly mixed.
Transfer the mixture to the refrigerator and chill for 30 minutes to firm up.

Shape on skewers

Divide the chilled mixture into 6-8 portions and shape each portion around a skewer in a log shape.

Grill

Preheat the grill to medium-high heat, then place the skewers on the grates and grill for 4-5 minutes per side until charred and cooked through.

Serve

Serve the grilled beef kafta kebabs with tahini sauce, pita bread, and fresh vegetables.

Notes

For best char and juiciness, keep the grill at steady medium-high and don’t overwork the meat when mixing. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked kebabs for up to 2 months and reheat until hot. For a dairy-free option, simply skip any yogurt-based sauces and stick with tahini only.