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These grilled beef Kafta Kebabs are a quick and flavorful Middle Eastern favorite. Made with lean ground beef, fresh parsley, and aromatic spices, they’re ready in under 30 minutes and perfect for a weeknight dinner or summer barbecue.

Why You’ll Love This Recipe

  • Quick & Easy: Ready in under 30 minutes with minimal ingredients.
  • Juicy & Flavorful: Lean beef mixed with parsley, onions, and Middle Eastern spices.
  • Versatile: Serve on skewers, as patties, or even as Kafta burgers.
  • Perfect for Any Occasion: Great for family dinners, cookouts, or meal prep.

Ingredients (Serves 5)

  • 1 medium yellow onion, quartered
  • 1 cup fresh parsley, washed and dried
  • 600 g (about 1.3 lbs) lean ground beef
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ tsp seven spice blend (pre-mixed Middle Eastern spices)
  • ⅛ tsp cayenne pepper (optional, adjust to taste)

Instructions

1. Prep the Ingredients

Place the quartered onion and fresh parsley in a food processor. Pulse until finely chopped.

2. Mix the Kafta

In a large bowl, combine the ground beef, chopped onion and parsley, salt, black pepper, seven spice blend, and cayenne pepper. Mix thoroughly by hand until everything is evenly combined.

3. Shape the Kebabs

Take portions of the mixture and mold them around skewers. Each kebab should be about 1–1.5 inches thick. If you prefer, shape the mixture into oval patties or small burger-style patties instead of skewers.

4. Grill the Kafta

Preheat your grill (charcoal or gas) to medium-high. Brush the grill with a little oil to prevent sticking.

  • Grill the skewers for about 4 minutes per side, or until the meat is cooked through.
  • For patties, cook similarly, flipping halfway through.

5. Serve

Serve hot with pita bread, hummus, baba ganoush, or your favorite Middle Eastern salad. Great with tabbouleh, fattoush, or a simple cucumber yogurt salad.

Tips for Perfect Kafta

  • Juiciness: Don’t overcook; slightly undercooked inside is okay if it’s resting from the heat.
  • Skewer Safety: Soak wooden skewers in water for 30 minutes to prevent burning.
  • Alternative Cooking: Bake in a 375°F (190°C) oven for 15–20 minutes if you don’t have a grill.

Storage

  • Refrigerate: Cooked kebabs can be stored in an airtight container for up to 3–4 days.
  • Freeze: Cooked kebabs freeze well for up to 3 months. Reheat in the oven or on the grill.
  • Raw mixture: Freeze for later use; defrost overnight in the fridge before cooking.

These Lebanese Kafta Kebabs are packed with flavor, easy to make, and perfect for grilling season or anytime you crave tender, juicy, spiced beef skewers.

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