Name: Beef Kafta Kebabs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Middle Eastern
Ingredients: 1 lb ground beef (80/20 blend); 1 small onion, grated and drained; 1/4 cup fresh parsley, finely chopped; 3 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp ground allspice; 1/4 tsp ground cinnamon; 1 tsp salt; 1/2 tsp black pepper; Optional: 1/4 tsp chili flakes or cayenne pepper

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Beef Kafta Kebabs are a flavorful Middle Eastern favorite made with ground beef, fresh herbs, and warm spices, shaped onto skewers and grilled or baked until juicy and aromatic. They’re simple to prepare and perfect for pairing with rice, salad, or tucked into warm pita with sauces.

Why You’ll Love This Recipe

I love how quickly Beef Kafta Kebabs come together with everyday ingredients. The mix of spices gives the beef a bold, comforting flavor that’s so satisfying. Whether I’m grilling outdoors or baking them in the oven, they’re always juicy, flavorful, and perfect for both weeknight meals or entertaining guests. Plus, they’re naturally low-carb and gluten-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef (preferably 80/20 for juiciness)
onion (grated and drained)
fresh parsley (finely chopped)
garlic (minced)
ground cumin
ground allspice
ground cinnamon
salt
black pepper
optional: chili flakes or cayenne pepper

Directions

I begin by grating the onion and squeezing out the excess moisture to prevent the kebabs from being too wet.
In a mixing bowl, I combine the ground beef, grated onion, parsley, garlic, and all the spices. I mix everything by hand until fully incorporated.
I take portions of the mixture and shape them into long ovals or logs around metal skewers. If I’m not using skewers, I form them into patties or free-form logs.
I preheat the grill or a grill pan over medium-high heat, then cook the kebabs for 4–5 minutes per side, until browned and cooked through.
After cooking, I let them rest for a couple of minutes before serving with lemon wedges or fresh herbs on top.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 25–30 minutes

Variations

Sometimes I mix in a little ground lamb for added richness. I’ve also added chopped mint or a bit of cinnamon for a deeper flavor. When I want a spicier version, I increase the cayenne or add chili flakes. For serving, I love wrapping kafta in pita with tahini sauce, pickled vegetables, or garlic yogurt sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat or in a 350°F (175°C) oven for about 10 minutes. They also freeze well—either raw or cooked. When frozen raw, I thaw in the fridge overnight before cooking.

FAQs

Can I bake Beef Kafta Kebabs instead of grilling?

Yes, I bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through. They still come out juicy and flavorful.

What type of beef works best?

I prefer using 80/20 ground beef for the right balance of fat and flavor. Lean beef tends to dry out during cooking.

How do I keep the kafta from falling apart?

Draining the onion well and mixing the meat thoroughly helps bind it. I don’t need any eggs or breadcrumbs if the mixture is well-combined.

Can I make these without skewers?

Absolutely. I shape them into logs or patties and cook them in a grill pan or on a sheet tray. The flavor stays the same.

What can I serve with kafta kebabs?

I often serve them with rice pilaf, hummus, tabbouleh, or tucked into pita with tahini or garlic sauce. A fresh cucumber yogurt salad also pairs really well.

Conclusion

Beef Kafta Kebabs are one of my go-to recipes when I want something comforting, flavorful, and easy to make. The warm spices, juicy texture, and versatility make them perfect for any night of the week. Whether I’m serving them with traditional sides or turning them into wraps, they’re always a hit at the table.