Beef Kafta Kebabs
Juicy and flavorful Beef Kafta Kebabs made with ground beef, fresh parsley, onion, and warm Middle Eastern spices. Ready in under 30 minutes and perfect for grilling season.
Equipment
- Grill or grill pan
- Skewers (metal or soaked wooden)
- Food processor or box grater
- Large Mixing Bowl
Ingredients
- 600 g ground beef (80/20) lean but not extra-lean
- 1 medium yellow onion grated or finely minced
- 1 cup fresh flat-leaf parsley finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp seven spice (baharat) or substitute allspice
- 1/4 tsp cayenne pepper adjust to taste
- 1/2 tsp cumin
- 1 tbsp oil for brushing the grill
Instructions
- Mix the ground beef, grated onion, chopped parsley, and all spices in a large bowl. Knead with your hands for 2 to 3 minutes until the mixture is firm and holds together well.
- Chill the mixture in the refrigerator for 20 to 30 minutes if it feels too soft to shape easily.
- Shape the kafta by pressing a handful of meat firmly around each skewer, forming a log about 1 to 1.5 inches thick. Squeeze from both ends to remove any air pockets.
- Preheat the grill to medium-high heat and brush the grates with oil to prevent sticking.
- Grill the kebabs for about 4 minutes on one side, then turn once and cook for another 4 minutes, or until cooked through.
- Rest for 2 minutes before serving with pita bread, hummus, and fresh salad.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Metal skewers are reusable and conduct heat from inside the meat for faster, more even cooking.
- To bake instead of grill, place on a lined baking sheet at 375°F for 15 to 20 minutes, flipping once halfway through.
- Leftover kafta keeps in the fridge for up to 4 days or frozen for up to 3 months.