Name: Kafta Kebabs Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Middle Eastern
Ingredients: 600 grams ground beef (lean); 1 medium yellow onion (quartered); 1 cup fresh parsley (washed and patted dry); 1 teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon seven spice (pre-mixed spice blend); ⅛ teaspoon cayenne pepper (more to taste)

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Introduction

Kafta kebabs are flavorful Middle Eastern grilled meat skewers made with ground beef, fresh parsley, and spices. They’re quick to prepare and perfect for a smoky, satisfying meal. These kebabs are a great crowd-pleaser, ideal for summer barbecues or cozy dinners.

A white rectangular plate holds seven grilled kebabs made of minced meat mixed with green herbs. Each kebab is medium brown with a shiny, slightly oily surface, showing a rough texture with small bits of herbs visible throughout. The kebabs are long and cylindrical, skewered on light wooden sticks that extend beyond the meat. They are stacked closely in two neat layers on the plate, with some slight charring marks on the meat. The background is a soft, white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In the bowl of your food processor, add the quartered onion and fresh parsley. Pulse until the ingredients are finely chopped.
Step 2: Transfer the chopped mixture to a large mixing bowl. Add the ground beef along with all the spices. Mix thoroughly using your hands until well combined.
Step 3: Take portions of the meat mixture and mold it around skewers, forming kebabs about one to one and a half inches thick.
Step 4: Prepare your grill—charcoal or gas. For a gas grill, preheat to medium-high and brush the grill grates with oil. Place the kebabs on the grill and cook for about 4 minutes on one side.
Step 5: Turn the kebabs over and cook for another 4 minutes, or until the meat is fully cooked through. Serve immediately.

Tips & Variations

For added flavor, soak wooden skewers in water for 30 minutes before threading the meat to prevent burning.
Try mixing half ground lamb with beef for a richer taste.
If you don’t have seven spice, substitute with equal parts cinnamon, allspice, cumin, and coriander.
Serve with warm pita, fresh salad, or a drizzle of tahini sauce for a complete meal.

Storage

Store any leftover cooked kebabs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or under a broiler until warmed through to avoid drying out. You can also freeze uncooked shaped kebabs for up to 1 month; thaw overnight in the refrigerator before grilling.

How to Serve

Nine grilled meat skewers are lined up close together on a metal grill rack over glowing charcoal. Each skewer has a long, oval-shaped ground meat portion mixed with herbs and spices, showing a browned, slightly charred texture with specks of green. The skewers' wooden sticks extend outward, showing a light wood color. The grill and charcoal underneath have a dark, ashy appearance, contrasting with the juicy, cooked meat above. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these kebabs without a food processor?

Yes, finely chop the onion and parsley by hand with a sharp knife. It will take a bit more time but the texture and flavor will still be excellent.

What if I don’t have seven spice blend?

You can create a simple substitute by mixing equal parts ground cinnamon, allspice, cumin, and coriander to replicate the warm, aromatic flavor.