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These Beef Kafta Kebabs are tender, juicy, and packed with vibrant Middle Eastern flavors. They make for an effortless yet impressive dish whether you are grilling outdoors or cooking on the stovetop. Ground beef combined with fresh herbs and aromatic spices creates a perfect balance of moisture and spice. Serve them with warm pita bread, fluffy rice, or a cool tzatziki sauce for an easy meal that feels special every time.
I first made these kebabs at a summer cookout and they instantly became a staple. Their bold flavors and juicy texture get better every time I make them, and guests never fail to ask for seconds.
Ingredients
- Ground beef: with about eighty five to fifteen fat ratio delivering juicy and flavorful kebabs
- Onion: adds subtle sweetness and moisture to keep the meat tender
- Fresh parsley: brings bright herbal freshness that lifts the overall flavor profile
- Garlic: provides a deep earthy punch contributing to the authentic Middle Eastern taste
- Ground cumin: for warm, nutty spice that is classic in kafta
- Ground allspice: adds depth and complexity, making the flavors richer
- Ground cinnamon: delivers a gentle warming note balancing the spices
- Salt and freshly cracked pepper: for essential seasoning
- Optional cayenne or chili flakes: for anyone wanting a touch of heat
Ingredients
Choosing fresh and good quality herbs and spices makes all the difference. Use fresh parsley without yellow leaves and fresh garlic bulbs with firm cloves for the best aroma and flavor.
Step-by-Step Instructions
- Prepare the Aromatics:
- Finely chop the onion, garlic, and parsley. Use a food processor if you prefer a finer texture. Squeeze the excess moisture from the onion with a paper towel to avoid overly wet mix and keep the kebabs from falling apart.
- Mix the Meat:
- In a large mixing bowl, gently combine the ground beef with the chopped aromatics and all the spices. Use your hands to mix everything just until combined. Overmixing can toughen the meat so be gentle.
- Shape the Kebabs:
- Divide the mixture into equal portions. Shape each portion around a skewer into an elongated oval shape approximately five to six inches long. If not using skewers, shape them into small logs.
- Chill for Better Hold:
- Place the shaped kebabs in the refrigerator for about twenty to thirty minutes. Chilling helps firm them up and ensures they hold their shape during cooking.
- Cook to Perfection:
- Preheat a grill or grill pan on medium-high heat and lightly oil the grates. Grill each kebab for around three to four minutes per side until they have a nice char and are cooked through.
- Serve:
- Serve the kebabs warm with pita bread, salad, rice, or your favorite dipping sauces like tzatziki or garlic yogurt.
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Parsley is my favorite ingredient here. Its bright freshness cuts through the richness of the beef and spices perfectly. One memorable family barbecue involved a little too much cinnamon, teaching me to use it sparingly but never to skip the parsley.
Storage Tips
For leftover kebabs, let them cool completely before placing in an airtight container. Store in the fridge for up to four days and reheat gently on a skillet or microwave to keep them moist. You can freeze the shaped but uncooked kebabs for up to two months; just thaw in the refrigerator before grilling.
Ingredient Substitutions
- Ground lamb makes for a richer, more traditional alternative if you prefer that flavor profile.
- Ground turkey or chicken can be used for a leaner option, but watch the cooking time to avoid drying out.
- If fresh parsley is not available, fresh cilantro can provide a different but complementary fresh herb flavor.
- Onion powder may replace fresh onion in a pinch, although it will slightly change the texture and moisture content.
Serving Suggestions
- These kebabs shine in pita wraps with diced tomatoes, cucumbers, onions, and a drizzle of tahini or garlic sauce.
- Serve alongside a fresh tabbouleh salad or hummus for a full Mediterranean experience.
- A squeeze of lemon juice over the kebabs before serving adds a bright finishing touch.
- Grilled vegetables and fluffy rice pilaf make a hearty, balanced dinner plate.
Cultural Context
Kafta, or kofta, comes from Levantine cuisine and is popular throughout the Middle East and Mediterranean regions. Its charm lies in simple ingredients elevated by the aromatic spice blend and fresh herbs. Traditionally cooked over open flame grills, kafta has become a beloved street food and home-cooked meal, celebrated for its comforting and bold flavors.
Pro Tips
- Make sure to squeeze out excess moisture from the onion to prevent the kebabs from falling apart on the grill
- Chill the shaped kebabs before cooking to help them hold their shape and retain juiciness
- Avoid overmixing the meat as it can make the kebabs tough rather than tender and juicy
Commonly Asked Questions
- → Can these be made without skewers?
Yes, shape the mixture into oval patties or small logs and cook in a skillet or oven for even cooking without skewers.
- → What is the ideal beef fat content?
Ground beef with 85/15 or 80/20 fat ratio works best to keep the kafta juicy without being too greasy.
- → Is it possible to grill these indoors?
Absolutely. Use a grill pan or broil the kebabs in the oven on a wire rack for a similar char and texture.
- → How do I prevent kafta from falling apart?
Remove excess moisture from onions, mix gently without overworking, and chill the shaped kebabs before cooking.
- → Can other meats be used instead of beef?
Yes, ground lamb, chicken, or turkey can be substituted, adjusting cooking times and moisture as needed.
- → Are these kebabs spicy?
The basic blend is mild but adding cayenne or chili flakes can introduce a subtle heat according to taste.