Easy Beef Kafta Kabob
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Regrigerate
10 mins
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Total Time
20 mins
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Servings
4
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Calories
344 kcal
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Course
Main Course
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Cuisine
Mediterranean
Easy Beef Kafta Kabob
Description
This Easy Beef Kafta Kabob recipe starts with lean ground beef combined with grated onion, chopped parsley, and garlic for moisture and freshness. Spices include cumin, oregano, cinnamon, and sumac, which contribute an earthy, warm, and slightly tangy profile typical of Middle Eastern cuisine.
The mixture is formed around skewers into oblong shapes and optionally chilled before grilling over medium-high heat. The kafta are turned regularly to brown evenly, developing a crisp exterior while remaining fully cooked inside. Grilled vegetables dressed with olive oil and balsamic vinegar complement the dish as sides, along with options like feta cheese, hummus, rice, or quinoa.
The result is kabobs with complex seasoning and a tender texture. The recipe suggests serving two skewers per person and notes flexibility in ingredients, including lean meat substitutions and oils.
Leftovers keep refrigerated for up to five days, can be reheated in a microwave, or frozen for up to three months. Cooking over moderate heat prevents burning outside while ensuring doneness. Refrigeration after mixing improves shaping and cohesion.
Ingredients
For kafta:
- 2 pounds ground beef lean
- 1 onion grated, small
- 1/2 cup parsley finely chopped
- 2-3 garlic grated or minced, cloves
- 1/4 tsp black pepper ground
- 1/2 tsp salt sea salt
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- 1 tsp sumac
- 1/2 tbsp olive oil for cooking
Optional sides for serving:
- Curly parsley to garnish
- feta cheese fresh
- hummus
- cucumber
- cherry tomato
- red onions
- olive oil
- balsamic vinegar
- rice or quinoa
Instructions
- In a mixing bowl place the ground beef, salt, pepper, cumin, oregano, sumac, and cinnamon.
- Add in the grated onion, chopped parsley, and garlic; using your clean hands, mix until all the ingredients are well combined.
- Form the meat mixture into an oblong shape of about 1 inch in thickness. Use a skewer to form this shape onto 2/3 of it, keeping the skewer stick right into the middle of the meat.
- Repeat with remaining meat, then let the kafta sit in the refrigerator for 10-15 minutes, or until you prepare the grill. (refrigerating is optional)
- Grease the grill grates with some olive oil and heat over medium-high heat. Place the kafta onto the preheated grill and cook for about 8-10 minutes until browned, turning a couple of times with a tong, to ensure even browning.
- Meanwhile slice the cucumber, tomatoes, and red onion. Place the veggies into a bowl, drizzle with a bit of olive oil and balsamic vinegar.
- Season with salt and pepper; mix well. Once the kafta kabobs are done, remove from the heat and transfer to a serving dish
- Garnish with parsley and crumbled feta cheese, if desired. Serve with the optional sides and enjoy!
Notes
- Make about 8 skewers; serving size is typically 2 skewers per person.
- Store leftovers in the fridge for up to 5 days and reheat in the microwave; freeze up to 3 months.
- Use lean ground beef, or substitute ground chicken or turkey as desired.
- Refrigerating the seasoned meat before grilling helps it hold together better.
- Cook over medium heat to avoid burning the outside before cooking through; prefer well done but medium is optional.
- Serve with white Lebanese rice, quinoa, hummus, or salads for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 4g | 1% |
| Protein | 49g | 98% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 141mg | 47% |
| Sodium | 443mg | 18% |
| Potassium | 834mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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