Kafta Kebabs Recipe

Why You’ll Love This Recipe

I love how quick and easy this recipe is to prepare—less than 30 minutes from start to finish. The blend of parsley, onion, and spices creates a juicy, aromatic kebab that’s perfect for weeknight dinners or weekend grilling. It’s also a great recipe to prepare ahead, and the skewers make it ideal for gatherings or BBQs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 medium yellow onion, quartered

• 1 cup fresh parsley, washed and patted dry

• 600 grams ground beef (lean)

• 1 teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon seven spice (pre-mixed spice blend)

• ⅛ teaspoon cayenne pepper (more to taste)

Directions

1. I add the quartered onion and parsley to a food processor and pulse until finely chopped.

2. In a large mixing bowl, I combine the ground beef with the parsley-onion mixture and all the spices. I mix it thoroughly using my hands until everything is well incorporated.

3. To form the kebabs, I grab some of the meat mixture and mold it around skewers, shaping it into an even thickness (about 1 to 1½ inches).

4. I preheat the grill to medium-high and brush the grates with oil. Then, I place the kafta skewers on the grill and cook for 4 minutes on one side before flipping and cooking for another 4 minutes or until fully cooked.

5. I serve the kebabs immediately with sides like rice, hummus, or fresh salad.

Servings and timing

• Servings: 5

• Prep Time: 15 minutes

• Cook Time: 8 minutes

• Total Time: 23 minutes

Variations

I sometimes swap ground beef for lamb or use a mix of both for deeper flavor. For extra moisture and richness, I add a spoonful of olive oil or a bit of grated tomato to the mix. If I don’t have seven spice, I make a quick blend using allspice, cinnamon, black pepper, and nutmeg. I’ve also tried shaping the kafta into patties or meatballs for a fun twist.

Storage/Reheating

When I have leftovers, I store the cooked kafta kebabs in an airtight container in the fridge for up to 3 days. To reheat, I either microwave them for a quick fix or warm them in a skillet over medium heat. They also reheat well in the oven at 350°F for about 10 minutes.

FAQs

What is seven spice?

Seven spice is a Middle Eastern spice mix typically made with allspice, cinnamon, black pepper, cumin, coriander, cloves, and nutmeg. I like using a store-bought blend, but I sometimes mix my own if I’m out.

Can I bake the kafta instead of grilling?

Yes, when I don’t feel like grilling, I bake the kafta in a preheated oven at 400°F for about 20 minutes, flipping halfway through. They still turn out juicy and flavorful.

Can I use ground chicken or turkey instead?

Absolutely. I’ve made this recipe with ground chicken and turkey before. I just make sure to add a little olive oil to prevent the mixture from drying out.

How do I keep the kafta from falling off the skewers?

I make sure the meat mixture is well combined and slightly sticky. I also chill the shaped kebabs for 15–20 minutes before grilling, which helps them stay firm on the skewers.

What should I serve with kafta kebabs?

I usually serve them with rice pilaf, tabbouleh, hummus, or a simple cucumber yogurt sauce. Pita bread and a drizzle of tahini are great too.

Conclusion

These Kafta Kebabs are one of my favorite go-to grilled meals. They’re quick to prepare, packed with bold flavors, and always a hit whether I’m cooking for family or friends. I love how versatile they are—from the meat choice to the sides I pair them with. Once I tried them, they instantly became a regular in my meal rotation.