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Kafta Grilled Skewers

Featured in Delicious Main Dish Recipes for Every Occasion.

Turn ground beef into delicious kafta skewers with a mix of Middle Eastern spices, fresh parsley, and finely chopped onion. These skewers are simple to cook on the grill or in the oven and deliver bold authentic flavor. They’re great for both casual dinners and fun gatherings, ready in under half an hour with an easy-to-follow method.
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Updated on Sat, 05 Apr 2025 20:33:40 GMT
Kafta Skewers Grilled Pin it
Kafta Skewers Grilled | chefmelt.com

Classic Kafta Kebabs turn basic ground beef into flavorful, succulent sticks of Mediterranean goodness. These hand-formed meat cylinders come packed with fresh herbs and cozy spices, then grilled until just right, making a dish that feels both familiar and adventurous.

Whenever I whip these kebabs up, the smell of parsley and onions instantly reminds me of crowded Mediterranean street markets. The first time they showed up at our family cookout, my fussiest nephew wanted extras - that's when I knew they were truly something special.

Key Ingredients

  • Ground Beef (85/15): Just the right amount of fat keeps these kebabs juicy
  • Fresh Parsley (Flat-leaf): Brings vibrant taste and nice color
  • Medium Onion: Adds juiciness and gentle sweetness
  • Seven Spices Blend: The heart of genuine kafta
  • Kosher Salt: Lifts all the other flavors
  • Black Pepper: Grind it fresh for maximum punch
  • Wooden Skewers: Dunked in water to stop burning

MAKING IT STEP BY STEP

1. Get Everything Ready:
Start by dunking wooden skewers in cold water for half an hour so they won't burn on the grill. While waiting, throw roughly cut onion and parsley into your food processor. Give it a few quick pulses until finely chopped but not mushy - you want to see tiny bits of herbs and get an even texture.
2. Get Rid of Extra Moisture:
Put your onion-parsley mix in a fine strainer and press gently to squeeze out extra juice. This step keeps your kebabs from getting soggy. Keep the strained mixture and toss the liquid.
3. Mix Everything Together:
In a big bowl, throw in ground beef, your drained onion-parsley mix, and all your spices. With clean hands, mix everything together just until combined. Don't work the meat too much or you'll end up with tough kebabs.
4. Let It Sit and Check Flavor:
Cover your bowl with plastic and stick it in the fridge for about 15-20 minutes. This break lets all the flavors mingle and makes the mix easier to handle. After resting, cook a tiny bit in a pan to taste, and add more spices if needed.
5. Form Your Kebabs:
Grab about 1/4 cup of meat mix and roll it into a 4-inch log shape. Slide it onto your soaked skewer, pushing gently to make sure it stays put. Keep the meat about 1/2 inch thick all around for even cooking.
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Kafta Kebabs | chefmelt.com

Classic Side Dishes

No Middle Eastern meal feels complete without the right sides. Pair your kafta with soft, fluffy pita bread, smooth hummus, and cool tzatziki sauce. A fresh tabbouleh salad adds a burst of brightness that balances the rich meat perfectly.

Fresh Ways to Serve

Give leftover kebabs new life - break them up for hearty grain bowls, stuff them in flatbread with crisp veggies, or sprinkle on top of Middle Eastern flatbread pizzas. The well-seasoned meat brings amazing flavor to any dish.

Serving Temperature Ideas

Though normally enjoyed straight from the grill, kafta kebabs taste great at room temperature too, making them ideal for parties and outdoor meals. If you're not serving them hot, add a little drizzle of quality olive oil right before bringing them out.

Easy Kafta Kebabs Recipe Pin it
Easy Kafta Kebabs Recipe | chefmelt.com

Keeping Them Fresh

After cooking, kebabs will stay good in a sealed container for up to 3 days. To warm them up, wrap in foil and heat in a 350°F oven for around 10-15 minutes, until they're hot all the way through.

Freezing Tips

You can freeze raw kafta mix for up to 3 months. Form into logs, freeze them on a lined cookie sheet, then move to freezer bags once solid. Let them thaw in your fridge overnight before cooking.

Planning Ahead

You can mix up the meat blend up to 24 hours ahead and keep it wrapped tight in the fridge. Wait to shape and skewer until just before cooking for the best results.

Homemade Kafta Kebabs Recipe Pin it
Homemade Kafta Kebabs Recipe | chefmelt.com

Wrapping Up and Mix It Up

What makes kafta so wonderful is how flexible it can be. Try ground lamb for a more authentic version, or mix beef and lamb together for deeper flavor. Toss in some pine nuts for crunch, or play around with different spice mixes to create your own signature style. Just remember, great kafta comes from treating the ingredients right and not rushing things. Use this as your jumping-off point to explore all the amazing flavors of Middle Eastern grilling.

Frequently Asked Questions

→ What’s in a seven-spice blend?
It’s a mix used in Middle Eastern food. If you don’t have it, try using allspice instead.
→ Can I skip the skewers?
Sure, shape them into patties or burgers and cook on the grill or in the oven.
→ How do I keep the meat from falling?
Pack the meat securely onto the skewers and handle them gently while cooking.
→ Can I swap out the beef?
Absolutely, ground lamb or a beef-lamb mix works wonderfully too.
→ What goes well with these?
Pair with tabbouleh, hummus, pita bread, or a fresh Mediterranean salad.

Kafta Grilled Skewers

Tasty Middle Eastern beef skewers packed with herbs, spices, and grilled till juicy.

Prep Time
20 Minutes
Cook Time
8 Minutes
Total Time
28 Minutes

Category: Main Dish Recipes

Difficulty: Intermediate

Cuisine: Lebanese

Yield: 5 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 600 grams lean ground beef
02 1 cup parsley, fresh and dried off after washing
03 1 medium onion, yellow, chopped into quarters
04 1 teaspoon of salt
05 ¼ teaspoon cayenne pepper (add more if you like it spicy)
06 ¼ teaspoon of black pepper
07 ¼ teaspoon of a pre-mixed seven spices blend

Instructions

Step 01

Throw the parsley and onion quarters into your food processor bowl. Hit the pulse button a few times till both are finely minced.

Step 02

In a big bowl, dump in the ground beef, the parsley-onion mix, and all the seasonings. Use your hands to mash it all together until it’s completely mixed.

Step 03

Grab a handful of the mix, press it firmly onto a skewer, and shape it into a long, thick tube about 1-1.5 inches wide.

Step 04

For grilling, get your charcoal or gas grill ready. Turn your gas grill to medium-high heat and oil the grates beforehand. Lay the kafta skewers on and cook for about 4 minutes per side, or until the meat’s fully done.

Step 05

Bring it to the table and eat right away.

Notes

  1. Leave wooden skewers soaking in water for a half hour first.
  2. If you don't have a seven spice mix, swap it for allspice.
  3. Skip skewers—shape the mix into patties instead if you want.
  4. Bake them at 375°F for 15-20 minutes if you’re not grilling.
  5. Keep leftovers for 3-4 days in the fridge or up to 3 months in the freezer.

Tools You'll Need

  • Food processor
  • Grill or oven
  • Mixing bowl, large
  • Skewers

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 178
  • Total Fat: 6 g
  • Total Carbohydrate: 3 g
  • Protein: 26 g