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Beef Kafta Kebabs

Beef kafta kebabs with spiced ground beef shaped on skewers and grilled until charred at the edges. The chilled mixture firms up for tight log-shaped kofta kebabs that cook through fast on a hot grill.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef kafta mixture
  • 2 lb ground beef 80/20 for best juiciness
  • 1 onion grated, then 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 tsp salt to taste
  • 0.25 tsp pepper to taste
For skewers and serving
  • 1 metal or soaked wooden skewers use metal, or soak wooden skewers to prevent burning
  • 1 tahini sauce for serving
  • 1 pita for serving
  • 1 fresh vegetables for serving

Equipment

  • 1 grill

Method
 

Mix and chill
  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.
Shape and grill
  1. Divide the chilled mixture into 6-8 portions and shape each portion around a skewer into a log shape.
  2. Grill over medium-high heat for 4-5 minutes per side, turning once, until charred on the outside and cooked through.
Serve
  1. Serve the kafta kebabs with tahini sauce, pita bread, and fresh vegetables.

Notes

For the cleanest char marks, preheat the grill until hot and avoid pressing the kebabs down while grilling. Keep leftovers in the refrigerator up to 3 days. Freezing is not recommended for shaped raw kafta, but cooked kebabs can be frozen up to 2 months. For a lighter option, use 90/10 ground beef and expect slightly less juicy texture.