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Beef Kafta Kebabs

Beef kafta kebabs are spiced ground beef skewers shaped in a log and grilled until browned with charred edges. The chilled mixture firms up for easy shaping, while the cumin, paprika, allspice, and cinnamon create a classic Middle Eastern flavor.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Spiced beef kafta mixture
  • 2 lb ground beef (80/20) Use 80/20 for juicy kebabs.
  • 1 onion, grated and squeezed dry Squeezing removes excess moisture so the meat grips the skewer.
  • 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.
  • 1 Metal or soaked wooden skewers If using wooden, soak to prevent burning.
Serving
  • 1 Tahini sauce
  • 1 pita

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make and chill the kafta
  1. In a mixing bowl, combine ground beef, grated onion, chopped parsley, minced garlic, cumin, paprika, allspice, cinnamon, salt, and pepper until evenly combined (no dry streaks).
  2. Cover and refrigerate for 30 minutes to firm up, so the mixture holds its log shape on the skewers.
Shape and grill
  1. Divide the mixture into 6-8 portions and shape each portion around a skewer in a log shape, keeping an even thickness for consistent grilling.
  2. Preheat a grill to medium-high heat, then grill the skewers for 4-5 minutes per side until deeply browned with charred edges and cooked through.
Serve
  1. Serve the beef kafta kebabs hot with tahini sauce and pita, plus fresh vegetables if desired.

Notes

Pro tip: squeezing the grated onion dry keeps the kafta from turning crumbly on the grill and helps the spices cling to the meat. Refrigerate covered for up to 2 days; freeze shaped, uncooked kebabs for up to 2 months (thaw in the fridge overnight) and grill from chilled. For a lighter option, use 90/10 ground beef for a slightly less fatty result while keeping the chilling step.