Kafta Kebabs Recipe

There’s something irresistibly comforting about gathering around freshly grilled kebabs, and my Kafta Kebabs Recipe is the definition of Middle Eastern soul food on a stick! Think fragrant ground beef, lively parsley, warm spices, and that signature smoky char—all in just under 30 minutes. Ready for a new weeknight favorite?

this Recipe

Ingredients You’ll Need

This Kafta Kebabs Recipe comes together with just a handful of humble ingredients, each one playing a starring role in flavor, moisture, and aroma. Don’t skimp—quality counts here, and even the simplest ingredient shines through!

• 1 medium yellow onion, quartered: Adds sweetness and keeps the kafta juicy—don’t worry, the onion bits disappear into the mix!
• 1 cup fresh parsley, washed and patted dry: Brings a pop of color and fresh, herbaceous flavor that brightens the beef.
• 600 grams lean ground beef: The classic base—look for slightly fatty beef if possible, as it keeps the kebabs succulent.
• 1 teaspoon salt: Essential for pulling all the flavors together.
• ¼ teaspoon black pepper: Subtle warmth to complement the spices.
• ¼ teaspoon seven spice (pre-mixed): This signature Middle Eastern blend adds earthy complexity; don’t skip it!
• ⅛ teaspoon cayenne (or more to taste): Lends a gentle kick—add extra if you love a little heat.

Variations

One of the joys of making a homemade Kafta Kebabs Recipe is how forgiving and customizable it is. You can shake things up to suit your pantry, dietary needs, or mood—let’s get creative!

• Switch up the protein: Use ground lamb, chicken, or a blend for different flavors and textures.
• Go gluten-free: This recipe is naturally gluten-free, but you can easily add a tablespoon of almond flour for extra tenderness if you like.
• Vegetarian twist: Try swapping the ground meat for mashed chickpeas or lentils blended with walnuts and mushrooms for a plant-based kafta.
• Spice it your way: Don’t have seven spice? Use allspice or a pinch of cinnamon, nutmeg, and cloves for a close flavor profile.

How to Make Kafta Kebabs Recipe

Step 1: Pulse Onion and Parsley

Add your quartered onion and fresh parsley to the bowl of your food processor. Pulse until the mixture is finely minced—almost paste-like but not watery. This ensures the kafta mix holds together and the flavors are evenly distributed.

Step 2: Mix with Beef and Spices

Transfer the parsley-onion mixture to a large bowl, then add your ground beef, salt, black pepper, seven spice, and cayenne. Now, the fun part: use your hands to squish and mix until everything is thoroughly combined and a little sticky. This helps bind the kafta naturally—no eggs or fillers needed!

Step 3: Shape the Kebabs

Grab a handful of the kafta mixture and shape it around a skewer (metal or soaked wooden) into logs about an inch to an inch and a half thick. Press gently but firmly so the meat sticks and doesn’t crumble when grilling. No skewers? No trouble—shape into oval patties or even burgers!

Step 4: Grill to Perfection

Heat your charcoal or gas grill to medium-high and lightly oil the grates to prevent sticking. Arrange the kebabs over the direct heat and cook for 4 minutes on the first side, then flip and cook another 4 minutes, or until fully browned with a slight char. Your kitchen will smell absolutely heavenly—trust me!

Step 5: Serve Hot and Enjoy

As soon as they’re done, transfer the Kafta Kebabs directly to your favorite serving dish and have them at the table while they’re sizzling-hot. Fresh pita, a sprinkle of sumac, and a side of veggies are all you need to round things out.

How to Serve Kafta Kebabs Recipe

Garnishes

I love piling my Kafta Kebabs with a generous sprinkle of fresh chopped parsley, a shower of sumac for a lemony pop, and perhaps a few thin slices of red onion or a squeeze of lemon juice. These simple touches lift the flavors and add gorgeous color to your plate!

Side Dishes

Kafta Kebabs are at home alongside fluffy rice pilaf, warm pita bread, and tangy yogurt sauces like tzatziki or labneh. Add a crisp cucumber and tomato salad or some charred vegetables to round out your meal for the ultimate Mediterranean spread.

Creative Ways to Present

For a party twist, serve the kebabs slider-style in mini pita with a drizzle of tahini sauce and pickles, or try stacking them on a platter with grilled peppers and cherry tomatoes skewered between for dazzling color and flavor. Kafta burgers are also a crowd-pleaser—just shape the mix into thick patties and fire up the grill!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Kafta Kebabs to room temperature, then tuck them into an airtight container and refrigerate for up to 3 or 4 days. They’re great for meal-prep and hold up really well for lunches or late-night cravings!

Freezing

You can freeze both uncooked and cooked kebabs. Arrange them on a tray to freeze individually, then pop them into freezer-safe bags for up to 3 months. Thaw overnight in the fridge before cooking or reheating for the best texture.

Reheating

To reheat, gently warm the Kafta Kebabs Recipe in a skillet over medium heat, or wrap them in foil and heat in a 350ºF oven until hot. Avoid microwaving for too long to keep them juicy rather than dry.

FAQs

Final Thoughts

This Kafta Kebabs Recipe is everything I love about homey, Middle Eastern food—simple, fragrant, irresistible, and most of all, meant to be shared. I hope it brings as much joy to your table as it does to mine. Give it a try and let your kitchen fill with the warmth of a classic you’ll make again and again!

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