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Beef Kafta Kebabs

Beef kafta kebabs are spiced ground beef skewers shaped in a log and grilled until you get charred edges and a fully cooked center. This Middle Eastern-style kofta is chilled briefly for firmer shaping and served with tahini sauce and pita.
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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 kebabs
  • 2 lb ground beef (80/20)
  • 1 onion, grated and squeezed dry
  • 0.5 cup fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp allspice
  • 0.5 tsp cinnamon
  • 0.5 tsp salt and pepper to taste Use to taste; you may need a bit more or less depending on your seasoning preference.
  • 1 metal or soaked wooden skewers If using wooden skewers, soak before grilling.
  • 1 tahini sauce and pita for serving Serve alongside and for dipping.

Equipment

  • 1 grill

Method
 

Make the spiced beef mixture
  1. In a bowl, mix ground beef, grated squeezed-dry onion, chopped parsley, minced garlic, cumin, paprika, allspice, cinnamon, and salt and pepper until evenly combined. The mixture should look uniform and sticky enough to mold around the skewers.
  2. Refrigerate the mixture for 30 minutes to firm up. You should notice it holds shape better when pressed.
  3. Divide the mixture into 6-8 portions and shape each portion around a skewer in a log shape. Press firmly so there are no gaps and the surface is smooth.
Grill the kebabs
  1. Preheat the grill to medium-high heat, then place the skewers on the grates. Position them so they cook without direct flare-ups.
  2. Grill for 4-5 minutes per side until charred and cooked through. Flip once and keep grilling until the exterior is browned with visible char marks.
  3. Serve immediately with tahini sauce, pita bread, and fresh vegetables. The kebabs should be hot throughout with crisp, charred edges.

Notes

Pro tip: squeeze the grated onion very dry so the kafta holds together and grills cleanly without steaming. Store leftovers in the refrigerator up to 3 days; reheat gently so the texture stays tender. Freezing is not recommended for best texture. Dietary swap: use an equal amount of ground turkey or chicken instead of beef if you prefer a lighter option.