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Easy Kafta Kebab Recipe – Grilled Mediterranean beef kabobs (kebabs) are tender, juicy and delicious, and perfect to serve with your favorite Greek side dishes.
The Best Beef Kafta Kebabs
Warm weather meals don’t get any easier than this! Beef kafta is a Mediterranean dish that tastes amazing and is nearly effortless to make.
Kofta kebabs are tender and juicy meatball-like skewers of seasoned lean ground beef… The meat is combined with a blend of fresh parsley, garlic, and earthy spices like cinnamon and coriander, so every bite has the most delicious balance of savory and bright flavors.
They cook on the grill in only about 10 minutes, and are great to enjoy with Greek-inspired side dishes for a casual dinner any night of the week. And beef kafta kabobs are fantastic to make in large batches for backyard barbecues! Who doesn’t love kabobs at a party? Any handheld food on a stick is guaranteed to be a crowd-pleaser.
This classic gluten-free kafta recipe can be customized with your choice of proteins, and is terrific to include as part of your weekly make-ahead meal plan. Follow our nearly no-fail steps and I’m sure you’ll be keeping this one in the regular rotation!
Ingredients You Need
- Lean ground beef – or ground lamb, turkey, or chicken
- Onion – chopped
- Parsley – packed
- Garlic cloves – peeled
- Spices – salt, ground cumin, ground cinnamon, ground coriander, dried oregano, black pepper
- Olive oil – or other neutral flavored high-heat oil
How to Make Grilled Beef Kabobs
Pro Tip: To start, set out a large shallow pan of water. Place 12 wooden skewers in the water to soak while you prepare the meat mixture. This step is essential to ensure that the sticks don’t burn up on the grill.
When ready to get cooking, first set out a large food processor. Add the onion, parsley, garlic, salt, cumin, cinnamon, coriander, oregano, and black pepper to the food processor.
Chop into a fine mince.
Then add the ground beef and pulse several times until the meat and vegetables are evenly mixed. Do not over mix the meat. It should have the consistency of a fine meatball or meatloaf texture.
Get the Complete (Printable) Beef Kafta Kebab Recipe Below. Enjoy!
Divide the meat mixture into 12 equal portions. Flatten each portion in your hand, then place a skewer on top and pinch the beef around the skewer into the shape of a sausage. Make sure to seal the ground beef well so it doesn’t fall off the skewer.
Each kafta kabab should be approximately 1 inch thick, like a small hotdog.
Set the kofta kebabs on a rimmed baking sheet. Brush them with olive oil.
Pro Tip: Place the baking sheet in the refrigerator for at least 15 minutes to chill. This will help the ground beef to stay firm on the skewer as it is cooked through.
Next, preheat the grill to medium heat. Once the grill is hot, grill the beef kafta kabobs for 8-10 minutes, turning 2 to 3 times.
Serving Suggestions
Remove from heat, and let rest for just a minute or so before serving warm.
Enjoy them with your favorite Mediterranean side dishes like rice or lemon garlic potatoes and Horiatiki. And we love to also serve classic Greek accompaniments like hummus, tzatziki sauce, and flatbread for a complete Opa!-worthy meal.
Frequently Asked Questions
What other proteins can I use to make Greek kabobs?
Substitute lean ground beef with your choice of ground lamb, turkey, or chicken. But keep an eye on cook time; poultry often needs another minute or two to be thoroughly cooked.
How long do leftovers keep?
These skewers are great to make ahead and keep as leftovers! Placed cooled kofta kebabs in an airtight container and store in the refrigerator for up to 3 to 5 days.
Can you freeze cooked kafta?
Yes, they freeze quite well. Let them cool to room temperature, place in an airtight zipper bag, and store in the freezer for up to 2 months.
However, for the best results, I suggest that you freeze the kofta before cooking. Follow the recipe as-is, but once the meat skewers are shaped and on a baking sheet, place the entire baking sheet in the freezer. Leave them for a few hours to become solid. Then transfer the frozen kabobs to an airtight zipper bag, and keep them in the freezer for up to 1 month. Thaw them overnight in the refrigerator, and grill per the recipe.
Looking For More Delicious Grilled Dishes? Be Sure To Also Try These Easy Recipes:
- Teriyaki BBQ Grilled Shrimp Skewers
- Greek Chicken Souvlaki Recipe
- Balsamic Chicken Skewers with Israeli Couscous
- “Street Meat” Grilled Lamb Kebabs
- Italian Beef Skewers
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Beef Kafta Kabob Recipe
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 40 minutes minutes
Grilled Mediterranean beef kafta kabobs are tender, juicy and full of savory and vibrant flavors. This classic recipe is easy to make and perfect to pair with your favorite Greek side dishes any night of the week.
Servings: 12 skewers
Ingredients
US Customary – Metric
- 2 pounds lean ground beef
- 1 cup chopped onion
- ½ cup parsley packed
- 4-5 cloves garlic
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoons ground black pepper
- 2 tablespoons olive oil
Instructions
Set out a large shallow pan of water. Place 12 wooden skewers in the water to soak. (So they don’t burn up on the grill.)
Set out a large food processor. Add the onion, parsley, garlic, salt, cumin, cinnamon, coriander, oregano, and black pepper to the food processor. Chop into a fine mince. Then add the ground beef and pulse several times until the meat and vegetables are evenly mixed. Do not over mix the meat.
Divide the meat mixture into 12 equal portions. Flatten each portion in your hand, then place a skewer on top and pinch the beef around the skewer into the shape of a sausage. It should be approximately 1 inch thick. Make sure to seal the ground beef well so it doesn’t fall off the skewer.
Set the kofta kebabs on a rimmed baking sheet. Brush them with olive oil.
Place the baking sheet in the refrigerator for at least 15 minutes to chill. Preheat the grill to medium heat.
Once the grill is hot, grill the beef kafta kebabs for 8-10 minutes, turning 2 to 3 times.
Remove from heat, and serve with rice, salad, hummus, tzatziki sauce, flat bread, or any other Mediterranean accompaniments.
Video
Notes
These skewers are great to make ahead and keep as leftovers! Placed cooled kofta kebabs in an airtight container and store in the refrigerator for up to 3 to 5 days.
To Freeze: Let them cool to room temperature, place in an airtight zipper bag, and store in the freezer for up to 2 months.
However, for the best results, I suggest that you freeze the kofta before cooking. Follow the recipe as-is, but once the meat skewers are shaped and on a baking sheet, place the entire baking sheet in the freezer. Leave them for a few hours to become solid. Then transfer the frozen kabobs to an airtight zipper bag, and keep in the freezer for up to 1 month. Thaw them overnight in the refrigerator, and grill per the recipe.
Nutrition
Serving: 1pc, Calories: 134kcal, Carbohydrates: 2g, Protein: 17g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 47mg, Sodium: 440mg, Potassium: 308mg, Fiber: 1g, Sugar: 1g, Vitamin A: 217IU, Vitamin C: 5mg, Calcium: 23mg, Iron: 2mg
Course: Main, Main Course
Cuisine: Greek, Mediterranean
Author: Sommer Collier
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