A quick and easy recipe for juicy, flavorful grilled beef kafta kebabs. This simple Lebanese kafta uses lean ground beef, onion, fresh parsley and a few spices — ready in under 30 minutes and perfect for summer grilling.
Grilled beef kafta kebabs are a summertime favourite. The blend of ground beef, onion, spices and parsley is straightforward yet immensely satisfying. The aroma from the grill makes them irresistible.
How to Make It
Kafta kebabs are popular across the Middle East and can be made with beef, lamb, or even ground poultry. This version focuses on beef and uses just a handful of ingredients for maximum flavor.
Below is an overview of the ingredients and steps. Exact amounts are provided in the recipe card further down.
Ingredients Overview
- Ground beef: Choose lean ground beef but with some fat to keep the kebabs moist. Extra-lean meat can yield dry kebabs.
- One medium yellow onion.
- Fresh parsley: flat-leaf or curly, washed and dried.
- Seasonings: salt, black pepper, cayenne pepper and seven-spice (a Middle Eastern blend; allspice can be used if unavailable).
Steps Overview
If using wooden skewers, soak them for about 30 minutes to prevent burning. Alternatively, shape the kafta into patties and grill or bake them.
- Peel and quarter the onion. Wash and pat the parsley dry.
- Place the onion and parsley in a food processor and pulse until finely chopped.
- In a large bowl, combine the chopped onion and parsley with the ground beef and spices.
- Mix thoroughly — using your hands works best to ensure everything is well incorporated.
- To form kebabs, take a portion of the mixture and mold it around a skewer about 1 to 1½ inches thick. Repeat until all the mixture is used. If not using skewers, form round or oblong patties about 1 inch thick.
- Preheat your gas or charcoal grill. If using a gas grill, set it to medium-high and oil the grates.
- Grill the skewers about 4 minutes per side, then flip and cook another 4 minutes, or until the meat is cooked through. Avoid overcooking to keep the kebabs tender and juicy.
If you don’t have a grill, bake kafta on a baking sheet in a 375ºF oven for 15–20 minutes, depending on thickness. Check for doneness before serving.
Serving Suggestions
Traditionally served with warm pita, hummus or baba ganoush and fresh salads. Other excellent accompaniments include muhammara (a roasted red pepper and walnut dip), tabbouleh, fattoush, cucumber yogurt salad or a simple rice side. Roasted grape tomatoes also pair nicely.
Storage Instructions
Store leftover cooked kafta in an airtight container in the refrigerator for 3–4 days. Freeze cooked kebabs for up to 3 months; thaw overnight in the fridge before reheating. Raw kafta mixture can also be frozen in a freezer-safe container and thawed overnight before shaping and cooking.
Frequently Asked Questions
Yes. This kafta recipe contains no gluten ingredients and is naturally gluten-free.
This version uses lean ground beef, which keeps fat lower while providing protein, iron and B vitamins.
Yes. Kafta is low in carbohydrates, making it suitable for low-carb and keto-friendly meals.
“Shish” means skewer in Arabic, so shish kafta simply refers to kafta cooked on a skewer.
Kafta Kebabs Recipe
Ingredients
- 1 medium yellow onion, quartered
- 1 cup fresh parsley, washed and patted dry
- 600 grams lean ground beef
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon seven spice (or substitute allspice)
- 1/8 teaspoon cayenne (adjust to taste)
Instructions
- Pulse the quartered onion and parsley in a food processor until finely chopped.
- Combine the chopped mixture with the ground beef and spices in a large bowl. Mix thoroughly by hand.
- Form the mixture around skewers, about 1–1½ inches thick, or shape into 1-inch patties if not using skewers.
- Preheat a charcoal or gas grill to medium-high and lightly oil the grates. Grill kebabs about 4 minutes per side, then flip and cook another 4 minutes or until cooked through.
- Serve immediately.
Notes
- Soak wooden skewers for 30 minutes before grilling to prevent burning.
- Seven spice is common in Middle Eastern cooking. If unavailable, use allspice.
- Kafta can be shaped into burgers or traditional oblong patties.
- To bake instead of grill: bake at 375ºF for 15–20 minutes or until cooked through; thicker patties need more time.
- Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.