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Beef Kafta Kebabs

Beef kafta kebabs are spiced ground beef skewers shaped into long, torpedo-like logs and grilled until deeply charred outside. The cumin and coriander give classic Middle Eastern flavor, while the outside turns slightly crisp and the inside stays juicy.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 520
Ingredients Method Notes

Ingredients
  

Ground beef (80/20)
  • 1.5 lb ground beef (80/20)
Onion
  • 1 small onion, grated
Garlic
  • 4 clove cloves garlic, minced
Parsley
  • 0.25 cup fresh parsley, finely chopped
Cumin
  • 2 tsp cumin
Coriander
  • 1 tsp coriander
Smoked paprika
  • 1 tsp smoked paprika
Cinnamon
  • 0.5 tsp cinnamon
Cayenne
  • 0.25 tsp cayenne
Salt and black pepper
  • 0.25 tsp salt and black pepper to taste
Skewers
  • 1 skewers (metal or soaked wooden)
Serving platter
  • 1 flatbread, sliced tomato, red onion, and tzatziki for serving

Method
 

Mix and season the kafta
  1. Combine ground beef with grated onion, minced garlic, finely chopped parsley, cumin, coriander, smoked paprika, cinnamon, cayenne, and salt and black pepper in a mixing bowl, then mix thoroughly until evenly distributed.
Shape and chill
  1. Divide the mixture and shape it into long oval logs around skewers, pressing firmly to help them hold together.
  2. Refrigerate the shaped kafta kebabs for 30 minutes so they firm up for grilling.
Grill
  1. Preheat a grill or grill pan to medium-high and lightly oil the grates.
  2. Grill the kafta for 3–4 minutes per side, turning carefully, until cooked through with deep char marks and a slightly crisp exterior.
Serve
  1. Serve the hot kafta kebabs with warm flatbread, sliced tomato, red onion, and tzatziki.

Notes

For best shape and char, press the kafta firmly onto the skewers and chill the formed logs for the full 30 minutes. Store leftovers in the fridge up to 3 days in a covered container; reheat in a hot skillet or grill pan. Freezing is not recommended for texture. For a lighter swap, use lean ground beef (at least 90% lean) and mix well to keep the logs cohesive.