Kafta Kebabs

Why You’ll Love This Recipe

These kebabs are bursting with authentic flavor, yet incredibly easy to prepare. The fresh parsley and onion add moisture and aroma, while the seven spice blend and cayenne give them a warm, spiced kick. They’re naturally gluten-free, high in protein, and can be cooked on the grill, stovetop, or in the oven—making them perfect for any season.

Ingredients

(Tip: You’ll find 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 lean ground beef
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon seven spice blend
⅛ teaspoon cayenne, more to taste

Directions

1. Place the onion and parsley in a food processor and pulse until finely chopped.
2. Transfer the mixture to a clean kitchen towel and squeeze out excess moisture.
3. In a large mixing bowl, combine the onion-parsley mixture with ground beef, salt, black pepper, seven spice, and cayenne.
4. Mix thoroughly using your hands until the ingredients are well incorporated and the mixture is slightly sticky.
5. Divide the mixture into equal portions and shape around metal or wooden skewers into long, sausage-like forms.
6. Preheat a grill, grill pan, or oven broiler to medium-high heat.
7. Cook the kebabs for 10–12 minutes, turning occasionally, until fully cooked and slightly charred on the outside.
8. Serve hot with your favorite sides such as hummus, tabbouleh, or pita bread.

Servings and timing

Serves 4–6 people
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 25–27 minutes

Variations

• Lamb Kafta – Swap some or all of the beef for ground lamb for a richer flavor.
• Herb Boost – Add fresh mint or cilantro for extra freshness.
• Spicy Kick – Increase the cayenne or add finely chopped chili peppers.
• Kafta Patties – Shape into patties instead of skewers and pan-fry or grill.
• Mixed Meat – Combine beef and chicken for a lighter flavor profile.

Storage/Reheating

Refrigerate leftover kebabs in an airtight container for up to 3 days. Reheat in a skillet over medium heat for 3–4 minutes per side or in the oven at 350°F (175°C) for about 8–10 minutes. For longer storage, freeze cooked kebabs for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make kafta without a food processor?

Yes, finely mince the onion and parsley with a knife and proceed with the recipe.

What is seven spice?

It’s a Middle Eastern spice blend typically made from allspice, black pepper, cinnamon, cloves, cumin, coriander, and nutmeg.

Can I grill these on a charcoal BBQ?

Absolutely, charcoal grilling adds a smoky depth to the kebabs.

How do I prevent the meat from falling off the skewers?

Make sure to squeeze out excess moisture from the onions and parsley and press the meat mixture firmly around the skewers.

Can I use ground chicken or turkey?

Yes, though the cooking time may be slightly shorter due to leaner meat.

Should I soak wooden skewers?

Yes, soak them in water for at least 30 minutes before cooking to prevent burning.

Can I bake kafta in the oven?

Yes, bake at 400°F (200°C) for about 15–18 minutes, flipping halfway.

What sides go best with kafta kebabs?

Rice pilaf, tabbouleh, fattoush, pita bread, and hummus are great choices.

Can I prepare the mixture ahead of time?

Yes, you can refrigerate the shaped kebabs for up to 24 hours before cooking.

How do I know when they’re done?

The internal temperature should reach 160°F (71°C) for ground beef.

Conclusion

Kafta Kebabs are a simple yet flavorful Middle Eastern classic that can be enjoyed year-round. With minimal prep time, customizable spices, and versatile cooking methods, they’re an easy way to bring authentic flavors to your table. Whether served with fresh salads, rice, or bread, they’re sure to be a crowd-pleaser.

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