5.0 from 12 votes
Beef Kafta Kabob Recipe
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.
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 12 skewers
Calories: 134 kcal
Course:
Main Course
Cuisine:
Mediterranean , Greek
Ingredients
- 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.
Cup of Yum
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 Information
Serving
1pc
Calories
134kcal
(7%)
Carbohydrates
2g
(1%)
Protein
17g
(34%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
47mg
(16%)
Sodium
440mg
(18%)
Potassium
308mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
217IU
(4%)
Vitamin C
5mg
(6%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12skewers
Amount Per Serving
Calories 134
% Daily Value*
| Serving | 1pc | |
| Calories | 134kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 440mg | 18% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 217IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.