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Beef Kafta Kebabs

Beef kafta kebabs with spiced ground beef shaped around skewers and grilled until you get charred edges and a fully cooked center. Chilled for 30 minutes so the kofta stays firm on the grill, then 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 mixture
  • 2 lb ground beef 80/20
  • 1 onion grated and 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
  • 1 salt to taste
  • 1 pepper to taste
Skewers and serving
  • 1 Metal or soaked wooden skewers
  • 1 Tahini sauce
  • 1 pita for serving
  • 1 fresh vegetables for serving

Equipment

  • 1 grill

Method
 

Mix the kafta
  1. In a mixing bowl, combine ground beef, grated squeezed-dry onion, chopped parsley, minced garlic, cumin, paprika, allspice, cinnamon, salt, and pepper until evenly blended. Press and mix firmly so the spices and aromatics are distributed throughout the meat.
  2. Refrigerate the kafta mixture for 30 minutes to firm up. Cover it to prevent drying out while it chills.
Shape on skewers
  1. Divide the chilled mixture into 6-8 portions and shape each portion around a skewer in a log shape. Make the logs even in thickness so they cook at the same rate.
Grill
  1. Preheat the grill over medium-high heat, then place the skewers on the grate. Grill for 4-5 minutes on the first side until the edges look charred.
  2. Flip the kebabs and grill for an additional 4-5 minutes on the second side until charred and cooked through. Rest briefly off the heat so the juices settle.
Serve
  1. Serve the beef kafta kebabs with tahini sauce, pita, and fresh vegetables. Spoon or drizzle tahini over the kebabs and serve right away.

Notes

Pro tip: squeeze the grated onion very dry so the kafta binds well and grills without steaming. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a hot grill or in a skillet until warmed through. Freezing is yes: freeze cooked kebabs for up to 2 months and thaw in the fridge before reheating. For a lighter option, use leaner ground beef (90/10) and expect a slightly less juicy texture.