Best Kafta Kebabs

Kafta Kebabs are a Middle Eastern classic I always come back to when I want something bold, juicy, and full of warm spices. Made with ground beef (or lamb), fresh herbs, onion, and a fragrant blend of spices, these skewers are grilled or pan-seared until tender and slightly charred. They’re easy to make and packed with flavor that brings a taste of the Mediterranean to my kitchen.

Why You’ll Love This Recipe

I love Kafta Kebabs because they’re simple, satisfying, and incredibly versatile. I can grill them, bake them, or cook them on the stovetop—and they’re perfect for pairing with rice, salads, or pita bread. The mix of fresh parsley, onion, and spices gives the beef a rich, herby depth that’s completely irresistible. Plus, they’re great for both casual weeknights and special gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef or lamb (or a mix of both)

• Onion, finely grated or minced

• Fresh parsley, finely chopped

• Garlic, minced

• Ground allspice

• Ground cinnamon

• Ground cumin

• Salt

• Black pepper

• Olive oil (for brushing or cooking)

• Wooden or metal skewers

Directions

1. I start by soaking wooden skewers in water for 30 minutes if I’m grilling, to keep them from burning.

2. In a large bowl, I mix together the ground meat, grated onion, parsley, garlic, and spices. I knead the mixture with my hands until well combined and slightly sticky.

3. I divide the mixture into equal portions and shape each one onto a skewer, pressing it firmly into a log or oval shape.

4. I brush the kebabs lightly with olive oil.

5. I grill the skewers over medium heat for 4–5 minutes per side, or until fully cooked with a nice char. If using a stovetop, I cook them in a grill pan or skillet over medium-high heat, turning to brown all sides.

6. I serve them hot with rice, flatbread, or a fresh salad like tabbouleh or fattoush.

Servings and timing

This recipe makes about 6–8 kebabs and takes 30 minutes total, including prep and cooking.

Variations

• I use lamb for a more traditional flavor or mix it with beef for balance.

• For added moisture, I sometimes mix in a spoonful of plain yogurt or a bit of olive oil.

• I add chopped mint for extra freshness.

• I’ve shaped them into patties or meatballs for wraps or bowls instead of skewers.

• I serve them with garlic sauce (toum), hummus, or tzatziki for extra flavor.

Storage/Reheating

I store leftover kebabs in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet or in the oven at 350°F until heated through. They also freeze well—I wrap them tightly and reheat directly from frozen in a covered pan or low oven.

FAQs

Can I make kafta without skewers?

Yes. I often shape the mixture into patties or logs and cook them in a skillet or bake them in the oven—just as delicious and easier for quick meals.

How do I keep the kafta from falling apart?

I make sure the meat mixture is well-kneaded and not too wet. Finely grating the onion (rather than chopping) helps bind everything together.

Can I bake kafta kebabs?

Absolutely. I bake them at 400°F for about 20–25 minutes, flipping halfway through, until cooked through and lightly browned.

What’s the difference between kafta and kofta?

They’re the same style of dish—just different spellings from different regions. Both refer to ground meat mixed with herbs and spices, shaped and cooked on skewers or as patties.

What should I serve with kafta?

I usually serve it with rice pilaf, hummus, grilled veggies, flatbread, or a fresh tomato and cucumber salad.

Conclusion

Kafta Kebabs are a flavorful, easy-to-make dish that brings the heart of Middle Eastern cooking into my home. With their juicy texture, warm spices, and endless serving options, they’re a meal I turn to when I want something wholesome, aromatic, and satisfying. Whether grilled or pan-seared, they always deliver big flavor with little effort.

Best Kafta Kebabs

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6–8 kebabs
• Category: Main Course
• Method: Grilled, Pan-Seared, or Baked
• Cuisine: Middle Eastern
• Diet: Gluten Free

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Description

These Kafta Kebabs are a juicy, flavorful Middle Eastern favorite made with ground beef or lamb, fresh herbs, and warm spices. Whether grilled, pan-seared, or baked, these easy beef skewers are perfect for weeknight dinners or festive gatherings—served with rice, pita, or fresh salads.

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Ingredients

• 1 lb ground beef or lamb (or a 50/50 mix)
• 1 small onion, finely grated or minced
• ½ cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground allspice
• ½ tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil (for brushing or cooking)
• Wooden or metal skewers

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Instructions

1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

2. In a large bowl, mix ground meat, onion, parsley, garlic, allspice, cinnamon, cumin, salt, and pepper. Knead until fully combined and slightly sticky.

3. Divide the mixture into 6–8 portions. Shape each one firmly onto a skewer into a log or oval shape.

4. Brush each kebab lightly with olive oil.

5. Grill method: Grill kebabs over medium heat for 4–5 minutes per side until browned and cooked through.

6. Stovetop method: Cook in a grill pan or skillet over medium-high heat, turning to brown all sides.

7. Serve hot with rice, pita, hummus, or salad.

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Notes

• Use all lamb for a traditional flavor or mix with beef for a balanced taste.
• Add a spoonful of yogurt or olive oil for extra moisture.
• Shape into patties or meatballs for wraps or bowls.
• Serve with garlic sauce (toum), tahini, or tzatziki for extra flavor.
• Bake at 400°F for 20–25 minutes, flipping halfway, as an alternative to grilling.