The first time I grilled Kafta Kebabs on a busy weeknight, I was amazed at how quickly they came together. The aroma of grilled beef mixed with fresh parsley and warm spices filled my backyard, and I knew I’d discovered a winner. These Lebanese-style kebabs have become my go-to when I need a flavorful dinner without spending hours in the kitchen.
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Ingredients for Kafta Kebabs
I’ve found that starting with quality ingredients makes all the difference in the final flavor. For the juiciest results, I use 80-85% lean ground beef rather than extra-lean, as that bit of fat keeps the kebabs moist. Here’s what you’ll need:
- 1⅓ pounds (600 grams) ground beef, 80-85% lean – I recommend this fat ratio for the best texture
- 1 medium yellow onion (quartered)
- 1 cup fresh parsley (washed and patted completely dry) – flat-leaf parsley works best in my experience
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon seven spice (pre-mixed spice blend) – available at Middle Eastern markets or online
- ⅛ teaspoon cayenne (adjust to your heat preference) – I usually start with less when serving kids
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes before grilling)
Step-by-Step Instructions
Before you begin, make sure to soak wooden skewers if using them. This prevents burning and makes cleanup easier.
Step 1: Add the quartered onion and fresh parsley to your food processor. Pulse in 1-second bursts for 8-10 times total until everything is finely chopped but not pureed. You want small, uniform pieces that will blend seamlessly with the meat.
Step 2: Transfer the chopped parsley and onion to a large mixing bowl. Add the ground beef and all spices (salt, black pepper, seven spice, and cayenne). Using clean hands, mix everything thoroughly for 2-3 minutes until the mixture feels cohesive and slightly sticky. This ensures even seasoning throughout.
Step 3: Take a handful of the meat mixture (about ⅓ cup) and mold it firmly around a skewer. Shape it into a log about 1 to 1½ inches thick and 5-6 inches long. Press firmly so the meat adheres well and won’t fall off during grilling. This recipe makes 8-10 kebabs, serving 4 people with 2-3 kebabs each.
Step 4: Preheat your grill to medium-high heat (around 400°F) and brush the grates with oil to prevent sticking. Place the kafta skewers on the grill and cook for 4-5 minutes on the first side without moving them. Flip and cook for another 4-5 minutes until the meat reaches an internal temperature of 160°F. The kebabs should be golden-brown with slight char marks and no longer pink inside. Let them rest for 2-3 minutes before serving for the juiciest results.
Perfect Pairings for Kafta Kebabs
These grilled kebabs shine when served alongside complementary sides that balance their rich, savory flavors.
Fresh Pita Bread: Warm, pillowy pita provides the perfect vessel for wrapping your kebabs and creates a complete meal that’s easy to eat. The soft texture contrasts beautifully with the charred exterior of the meat.
Hummus or Baba Ganoush: These creamy Middle Eastern dips add cooling richness and help balance the spiced meat. The tangy, garlicky notes enhance the kebabs without overwhelming them.
Tabbouleh: This refreshing parsley salad brings bright, herby notes and a crisp texture that cuts through the richness of the grilled beef. The lemon dressing adds welcome acidity.
Lebanese Cucumber Yogurt Salad: Cool, creamy yogurt mixed with fresh cucumbers provides a refreshing contrast to the warm, spiced kebabs. It’s also excellent for those who prefer milder flavors.
Mediterranean Pasta Salad: For a heartier meal, this side adds satisfying carbs and fresh vegetables. The tangy vinaigrette ties all the Mediterranean flavors together perfectly.
Garlic Herb Roasted Potatoes: Crispy potatoes seasoned with herbs make an excellent starchy side that soaks up the meat juices beautifully.
Mediterranean Chicken Gyros: If you’re planning a Mediterranean feast, these gyros complement kafta kebabs perfectly for variety.
Storage & Serving Tips
Leftover Kafta Kebabs can be refrigerated in an airtight container for up to 3-4 days. I recommend storing them with the skewers removed to save space and make reheating easier.
For best results when reheating, warm the kebabs in a 350°F oven for 8-10 minutes or in a skillet over medium heat until heated through. The oven method helps maintain their texture better than microwaving. You can also freeze cooked kafta for up to 3 months or freeze the raw meat mixture for convenient meal prep. The raw mixture can be shaped into kebabs while still frozen and cooked directly on the grill, adding 2-3 extra minutes per side.
These kebabs are incredibly versatile beyond traditional serving. Try chopping them up for Mediterranean bowls, wrapping them in pita with vegetables and tahini sauce, or serving them alongside rice pilaf for a complete dinner. The leftovers also make fantastic lunch wraps the next day.
FAQs
Can I make Kafta Kebabs without a grill?
Absolutely! Bake them in a 375°F oven for 15-20 minutes until cooked through, or pan-fry the shaped meat as patties in a skillet over medium-high heat for about 4-5 minutes per side.
What can I substitute for seven spice?
Allspice is the best substitute and provides a similar warm, complex flavor. You can also make your own blend using equal parts allspice, cinnamon, coriander, cumin, and a pinch of nutmeg and cloves.
Why are my kebabs falling apart on the grill?
Make sure you’re mixing the meat mixture thoroughly until sticky, pressing the meat firmly onto the skewers, and using ground beef with at least 15-20% fat content. Also, avoid moving them too soon. Let them cook undisturbed for the full 4-5 minutes before flipping.
Kafta Kebabs
Ingredients
Equipment
Method
- If using wooden skewers, soak them in water for 30 minutes before using to prevent burning.
- In the bowl of your food processor, add quartered onion and fresh parsley. Pulse in 1-second bursts 8-10 times total until finely chopped but not pureed.
- To a large mixing bowl, add ground beef, finely chopped parsley and onion mixture, and all of the spices. Using your hands, mix the ingredients thoroughly for 2-3 minutes until cohesive and slightly sticky.
- To form the kebabs, take about ⅓ cup of the mixture and mold it firmly around the skewer. The meat should be about 1 to 1½ inches thick and 5-6 inches long. Press firmly so meat adheres. Makes 8-10 kebabs total.
- Prepare your grill by preheating to medium-high heat (around 400°F). Brush the grill grates with oil to prevent sticking.
- Place skewers on the grill. Cook one side for 4-5 minutes without moving, then flip and cook another 4-5 minutes until meat reaches 160°F internal temperature. Kebabs should be golden-brown with char marks.
- Remove from grill and let rest for 2-3 minutes before serving immediately.
