Kefta Recipe

1. Prepare aromatics

Finely chop the yellow onion, parsley, and mint. Mince the garlic. Place the chopped onion in a small bowl and squeeze out excess moisture with your hands or a fine sieve for a few minutes—this helps the kefta bind and prevents excess water while cooking.

2. Combine meat and seasonings

In a large bowl, place the ground meat. Add the drained chopped onion, parsley, mint, minced garlic, ground cumin, ground coriander, paprika, cinnamon, salt, black pepper, and baking soda (if using).

3. Add ice water and mix

Pour the tablespoon of ice water over the mixture. Using clean hands, mix the ingredients thoroughly for 2–3 minutes until sticky and well combined. The mixture should hold together when pressed—this is important for shaping. Taste a small pinch by quickly frying a teaspoon to check seasoning and adjust salt or spices if needed.

4. Shape kefta

Divide the mixture into 8 equal portions for small oblong kebabs (about 2 oz / 55 g each) or 4 larger portions for patties. With slightly wet hands, form each portion into a long, compact sausage shape around a metal or soaked wooden skewer (if using). Press firmly so the meat adheres to the skewer and is compact. Alternatively, form into patties for flat grilling.

5. Chill briefly (optional)

For best shape retention, refrigerate the shaped kefta on a tray for 15–30 minutes. This helps them firm up before cooking.

6. Cook kefta

Preheat a grill, grill pan, or heavy skillet to medium-high heat and brush with olive oil. If using a grill, oil the grates. Cook skewered kefta 3–4 minutes per side, turning carefully, until well browned and cooked through (internal temp 160°F/71°C for beef/lamb is recommended). For patties, cook 4–5 minutes per side. Avoid pressing down while cooking to keep them juicy.

7. Rest

Remove cooked kefta from heat and let rest for 3–5 minutes off the grill. Brush with a little olive oil or a squeeze of lemon if desired to keep moist.

8. Warm pita or flatbreads briefly on the grill or in a dry skillet for 30–60 seconds per side until pliable and slightly charred.

9. Assemble: spread a spoonful of yogurt or tzatziki on warm bread, place 1–2 kefta skewers or patties, add sliced tomato and red onion, sprinkle chopped herbs, and finish with a squeeze of lemon.

10. Serve immediately with extra yogurt and lemon wedges on the side.