Kafta Kebabs
This Kafta Kebabs recipe brings bold Mediterranean flavor to your table with juicy grilled ground beef and lamb, fresh herbs, garlic, and warming spices. Wrapped in pita or served with rice and grilled vegetables, it’s a simple yet flavorful dish perfect for weeknight dinners, meal prep, or summer cookouts. Gluten-free, protein-packed, and endlessly customizable!
Ingredients
- 1 lb ground beef 80/20 or lean
- 1/2 lb ground lamb optional but traditional
- 1 small onion grated or finely minced
- 1/4 cup fresh parsley finely chopped
- 2 garlic cloves minced
- 1 tsp ground allspice
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- Salt and black pepper to taste
- Skewers metal or soaked wooden
Instructions
- Prepare the Meat Mixture: In a large bowl, combine ground beef, lamb (if using), grated onion, parsley, garlic, spices, salt, and pepper. Mix well using your hands until fully incorporated.
- Shape the Kebabs: Divide the mixture into 6–8 portions. Mold each portion around a skewer, pressing firmly to form oblong kebabs about 1 inch thick.
- Chill (Optional): For easier grilling, refrigerate shaped kebabs for 15–30 minutes.
- Grill: Preheat grill or grill pan to medium-high heat. Brush grates with oil. Cook kebabs for 10–12 minutes, turning occasionally, until browned and cooked through.
- Serve: Remove from grill, rest for 2–3 minutes, and serve hot with your favorite sides.
Notes
Kafta Kebabs – Helpful Tips
Cooking Tips & TechniquesUse a mix of ground beef and lamb for authentic flavor and tenderness, or stick with beef if you prefer.
Finely mince the onion, parsley, and garlic to help everything blend smoothly into the meat.
Squeeze out any excess moisture from the onion to avoid soggy kebabs that fall apart.
Shape kebabs tightly around metal or soaked wooden skewers — press firmly so they don’t crack while grilling.
Grill over medium-high heat, turning gently to get a nice char while keeping the inside juicy. Serving Suggestions
Serve with warm pita bread, a dollop of hummus or tzatziki, and a fresh cucumber-tomato salad.
Add grilled veggies like peppers and onions right on the skewers for a full meal.
Top with a drizzle of garlic sauce or tahini for an extra flavor punch.
Great for summer cookouts, Mediterranean nights, or simple family dinners.
Pair with lemon rice or herbed couscous for a satisfying side. Make-Ahead & Storage
Make-Ahead: Mix and shape the kebabs a day in advance, then refrigerate until ready to grill.
Refrigerator: Store cooked kebabs in an airtight container in the fridge for up to 4 days.
Freezer: Freeze raw or cooked kebabs between parchment paper layers for up to 2 months. Thaw overnight in the fridge before reheating or grilling.
Reheat: Warm gently in the oven at 325°F or reheat in a skillet with a splash of broth to keep them moist. Tasty Variations to Try
Spicy Kafta: Add a pinch of cayenne or chopped jalapeños to the meat mix for heat.
Herb-Heavy Version: Boost parsley and add fresh mint for a brighter, greener flavor.
Cheese-Stuffed Kafta: Hide a cube of feta or mozzarella inside each kebab for a melty surprise.
Kafta Sliders: Shape into small patties and serve in mini pitas or buns with toppings.
Vegetarian Option: Try a plant-based ground meat alternative and season just the same.