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Beef Kafta Kebabs (Grilled Kofta)

Beef kafta kebabs are grilled spiced ground beef skewers shaped into long torpedo logs for a crisp outside and deep char lines. The cumin-and-coriander seasoning gives a fragrant Middle Eastern kofta flavor with juicy, cooked-through centers.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef kafta mixture
  • 1.5 lb ground beef 80/20 works best for juicy kebabs
  • 1 onion small onion, grated
  • 4 garlic cloves, minced
  • 0.25 cup fresh parsley finely chopped
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 0.25 tsp cayenne
  • 0.5 salt to taste
  • 0.5 black pepper to taste
For serving
  • 1 skewers (metal or soaked wooden) if using wooden, soak before grilling
  • 1 flatbread warm for serving
  • 1 sliced tomato
  • 1 red onion sliced
  • 1 tzatziki

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Mix and shape the kafta
  1. Combine ground beef with grated onion, minced garlic, finely chopped parsley, cumin, coriander, smoked paprika, cinnamon, cayenne, salt, and black pepper in a bowl and mix thoroughly until evenly distributed. The mixture should look cohesive and fragrant, with no dry spice pockets visible.
  2. Shape the mixture into long oval logs around skewers, pressing firmly so the kafta holds together. Aim for torpedo shapes with even thickness for uniform cooking.
  3. Refrigerate the formed skewers for 30 minutes so they hold their shape on the grill. You should feel firmer logs when handled after chilling.
Grill
  1. Preheat a grill or grill pan to medium-high and oil the grates. The surface should sizzle on contact without excessive smoke.
  2. Grill the kafta for 3–4 minutes per side, turning carefully, until cooked through and marked with deep char lines. The outside should look slightly crisp while the interior stays juicy.
Serve
  1. Serve the grilled kafta with warm flatbread, sliced tomato, red onion, and tzatziki. Add the toppings immediately so the kebabs stay hot and the char lines look vivid.

Notes

Pro tip: press the kafta firmly onto the skewers so it doesn’t slide when turned, and handle gently to preserve the char. Store leftovers in the refrigerator up to 3 days. Freezing: yes—freeze cooked kebabs in an airtight container up to 2 months, thaw in the fridge, then reheat until hot. For a lighter option, use leaner ground beef (90/10), noting the texture may be slightly less juicy.