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Kafta skewers served on pita bread with onions and parsley

Kafta (with Beef)

This juicy beef Kafta Kabob is made with warm spices, onions, parsley and garlic. It comes together in under 30 minutes and can be served with rice, salad, or in a wrap.
Course Main
Cuisine middle eastern
Keyword beef kofta, freezer-friendly, weeknight dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 pieces
Calories 103kcal


  • 1.5 lb extra lean ground beef
  • 1 onion
  • 1 bunch parsley approx. 2 cups packed
  • 4 cloves garlic
  • 1.5 tsp 7 spice middle eastern spice mix
  • 1 tsp cumin
  • ½ tsp paprika
  • ½ tsp black pepper
  • 1.5 tsp salt
  • 2 tsp onion powder
  • 4 tbsp olive oil plus more for grilling
  • 1 tbsp flour see notes


  • Using a food processor, add the garlic, onions and parsley and process for a few seconds until finely chopped
  • Add the mixture to the ground beef in a bowl, and add all the seasoning and olive oil. Mix well using your hands, then add the flour (see notes) and continue to mix until you form a dough (if dough does not feel firm, add slightly more flour)
  • Form the Kafta into approximately 3-4 inch long pieces about 1 inch in thickness
  • Heat up your BBQ or a grill pan on the stove and add a dash of olive oil (I recommend cast iron)
  • Grill each Kafta for 2-3 minutes on each side (test a piece to ensure it is cooked to your liking) for a total of 6-8 minutes (see notes for baking)
  • Serve with a yogurt tahini sauce (see Eggplant Fatteh for sauce recipe) over rice, salad, or in a wrap


  • I typically use 1 tablespoon of flour to help the kafta bind together and be easier to skewer and BBQ. There are situations where there may be too much moisture which could cause the Kafta to fall apart (such as using thawed meat that may have some extra moisture in it). However if you have a dough that is firm, no need to use it! Adding a lot of flour can make the Kafta taste tough so use it sparingly.
  • You can also bake the Kafta the oven at 400F for 15 to 20 mins until fully cooked through as a faster cooking method. Baking works, but grilling yields a juicier result.
  • If you're using regular ground beef (not extra lean), you can reduce the olive oil to 1 tbsp since the meat will release fat


Calories: 103kcal | Carbohydrates: 2g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 267mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg