These Lebanese Kafta Kebabs are juicy, flavorful, and easy to make. Made with lean ground beef and a handful of simple ingredients, they're ready in less than 30 minutes, making them perfect for busy weeknights or summer barbecues.
Grilled Beef Kafta Kebabs, along with a side of Lebanese Potato salad, are summer favorites and are often on the menu throughout grilling season. Kafta is such a simple dish to prepare, and the combination of ground beef, onion, fresh parsley, and warm spices creates juicy, flavorful kebabs.
The irresistible aroma of these kebabs cooking on the grill makes it hard to wait for that first bite.
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How to Make Kafta Kebabs
Kafta Kebabs are popular throughout the Middle East. They are most often made with lamb or beef, but can also be made with ground turkey or chicken.
This is one of those recipes where just a handful of simple ingredients come together to create a delicious, flavorful dish.
Below is an overview of the ingredients and steps for making homemade Kafta kabobs. For the full recipe, including ingredient quantities and detailed instructions, please see the recipe card at the end of the post.
Ingredients Overview
- Ground beef: Preferably use lean ground beef. Some fat is needed in the meat to keep the kebabs moist and juicy. Extra-lean beef can result in drier kebabs that are less flavorful.
- Yellow onion: One medium onion, finely grated or minced.
- Fresh parsley: Either flat-leaf or curly parsley can be used.
- Salt, black pepper, cayenne pepper and seven spices: Seven spices is a flavorful blend commonly used in Middle-Eastern cooking. You can find pre-mixed blends at Middle-Eastern food stores or online.
Steps Overview
If you are using wooden skewers for grilling, soak them in water for about 30 minutes before grilling to prevent them from catching fire and burning.
If you would rather not use skewers, you can also shape the Kafta mixture into patties and grill them that way.
- To prepare the Kafta mixture, peel and quarter the onion. Wash the parsley thoroughly and pat it dry.
- Place quartered onion and parsley in the bowl of a food processor and process until finely chopped.
- Add the ground beef, spices and the finely chopped parsley and onion mixture to a large bowl.
- Mix the ingredients thoroughly. I like to use my hands to combine everything really well.
- To form the kebabs, take a portion of the ground meat mixture and mold it around the skewer. The meat around the skewer should be about 1 to 1.5 inches thick. Repeat until all of the Kafta mixture has been used.
If you're not using skewers, shape the Kafta mixture into patties that are about one inch thick. You can shape them into round patties and enjoy them as kafta burgers or into the more traditional oval-shaped patties.
- Prepare your gas or charcoal grill. If using a gas grill, preheat it to medium-high and lightly oil the grates.
- Place Kafta skewers on the preheated grill. Grill for about 4 minutes on one side, then turn and cook for another 4 minutes, or until the meat is cooked through.
For juicy and tender Kafta skewers, it's important not to overcook them, if you're unsure if they are cooked through, simply cut into one and check the inside of the kebab.
Tip: You can also use an instant-read thermometer to check for doneness, ground beef should reach an internal temperature of 160°F.
If you don't own an outdoor grill or prefer to bake them in the oven, Kafta can be baked on a baking sheet in a 375°F oven for approximately 15 to 20 minutes, or until the meat is cooked through. Larger or thicker patties will take longer to cook, so be sure to check them for doneness before serving.
Serving Suggestions
Kafta Kebabs are traditionally served with fresh pita bread, hummus, baba ganoush, and a salad. For a flavorful twist, try pairing them with Muhammara, a smoky, and slightly spicy red pepper and walnut dip that complements the kebabs beautifully.
Some of my favorite salads to serve with grilled Kafta include Tabbouleh (Parsley Salad), Fattoush (Pita Bread Salad), Lebanese Cucumber Yogurt Salad and Mediterranean Pasta Salad.
I also love serving these kebabs with a side of rice and Roasted Grape Tomatoes.
Storage Instructions
Store leftover Kafta kabobs or patties in an airtight container in the refrigerator for up to 3 to 4 days. You can also freeze cooked Kafta for up to 3 months. Thaw it overnight in the refrigerator and reheat before serving.
Raw Kafta mixture can also be frozen. Store it in a freezer-safe container and thaw overnight in the refrigerator before shaping and grilling the kebabs. You can also bake it in the oven as described above.
Frequently Asked Questions
Yes, this Kafta recipe does not include any ingredient containing gluten, therefore this Kafta is gluten-free.
This Kafta recipe is made with lean ground beef. Using lean ground beef keeps the percentage of fat content in the kebabs low. Ground beef is an excellent source of protein, iron and B vitamins.
Kafta is also low in carbs so it's a great option for those following low carb and keto diets.
Shish is the Arabic word for skewer. Therefore, Shish Kafta is a skewer of Kafta.
Enjoy!
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Kafta Kebabs Recipe
Ingredients
- 1 medium yellow onion quartered
- 1 cup fresh parsley washed and patted dry
- 600 grams ground beef lean
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon seven spice pre-mixed spice blend
- ⅛ teaspoon cayenne more to taste
Instructions
- In the bowl of your food processor, add quartered onion and fresh parsley. Process by pulsing the ingredients until finely chopped.
- 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.
- To form the kebabs, take some of the mixture with your hands and mold it around the skewer. The meat around the skewer should be about an inch to an inch and a half thick.
- Prepare your charcoal or gas grill. If using a gas grill, preheat it to medium-high and brush the grill with oil. Place skewers of kafta on the grill. Cook one side for about 4 minutes before turning it over and cooking for another 4 minutes or until the meat is cooked through.
- Serve immediately.
Notes
- If using wood skewers, soak skewers in water for half an hour before using.
- Seven spice is a spice blend commonly used in Middle Eastern recipes. It can be purchased in Middle-Eastern markets. If you can't find seven spice, a good substitute is allspice.
- If you're not using skewers, shape Kafta into patties that are about an inch thick. You can shape them into round patties and enjoy them as Kafta burgers or into the more traditional oval patties.
- If you don't own a grill or prefer to bake them in the oven, Kafta can be baked in a 375ºF oven for approximately 15 to 20 minutes or until the meat is cooked through. Larger and thicker patties will take longer to cook so you should always check them for doneness before serving.
- If you're not sure if the kebabs are cooked through, you can use an instant-read thermometer to check for doneness. Ground beef should reach an internal temperature of 160°F.
- Leftover Kafta can be refrigerated for up to 3 to 4 days. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator and heat before serving.
Ale says
I had made this recipe several times and the whole family & friends had loved it, so tasty, perfect summer dinner, and very easy to make
Kristn says
We have to follow a low FODMAP diet. Which means no fresh onion except for the green part of spring onions or the green part of leeks. I am thinking of substituting in a zucchini for the moisture with the aforementioned spring onion greens. About how much onion by weight/volume are you using?
Fida | Sweet and Savoury Pursuits says
Hello, I think anywhere in between 100 and 120 grams of onion should be good. Hope you enjoy the recipe!
Alex B says
For a more authentic taste use equal amounts of ground beef and ground lamb. The beef should be at most 85/15, 80/20 is good for a juicy kebab. Grilled tomatoes, mint leaves and thinly sliced onions with parsley and sumac in pita makes it perfect
Fida | Sweet and Savoury Pursuits says
Sounds delicious!
Linda says
I am having Syrian friends over for bbq. Could I make these the day before, shaped into patties and cook at noon next day
Recipe looks great
Fida | Sweet and Savoury Pursuits says
Hello,
Yes, you can definitely prepare and shape the Kafta one day and cook them the next day.
Hope you enjoy it.
Fida