Jul 14 2026
Restaurants›Eli's | Jerusalem Grill›Kefta Kabob Sandwich Recipe

Kefta Kabob Sandwich Recipe

Inspired by Eli's | Jerusalem Grill
Time45m
Serves4

Lightly seasoned, ground grass-fed beef and lamb, grilled to perfection.

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Ingredients

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Kefta (meat mixture)

Sandwich components & condiments

Method

Kefta (meat mixture)

  1. 1

    Prepare meat and aromatics

    Place the ground beef and ground lamb in a large mixing bowl. Add the finely grated onion (include any juices), chopped parsley, chopped mint, and minced garlic. The onion provides moisture and helps bind the kefta.

  2. 2

    Season

    Add ground cumin, ground coriander, ground allspice, salt, black pepper, and red pepper flakes (if using) to the bowl. Use clean hands or a spoon to gently fold the spices into the meat until just combined. Avoid overworking the mixture to keep the kefta tender.

  3. 3

    Chill (optional)

    Cover the bowl and refrigerate for 15–30 minutes if you have time; chilling firms the mixture and makes shaping easier. This step also allows flavors to meld.

  4. 4

    Shape onto skewers or logs

    Divide the meat mixture into 4 equal portions (about 125 g each). If using metal or soaked wooden skewers, shape each portion around the skewer into a long, slightly flattened log about 4–5 inches long. If not using skewers, form logs or patties sized to fit your pita. Wet your hands lightly to prevent sticking, and press firmly so the meat adheres.

  5. 5

    Preheat grill or skillet

    Preheat a grill to medium-high (around 400°F / 200°C) or heat a heavy cast-iron skillet over medium-high heat. Brush the kefta logs lightly with 1 tbs olive oil to prevent sticking and encourage browning.

  6. 6

    Cook

    Grill or pan-sear the kefta for about 3–4 minutes per side, turning gently, until nicely browned on the outside and cooked through (internal temperature ~160°F / 71°C for mixed beef/lamb). Total cooking time will be about 8–10 minutes depending on thickness. If using skewers, rotate to brown all sides evenly.

  7. 7

    Rest

    Remove the kefta from the heat and let rest on a plate for 3–5 minutes to let juices redistribute.

Sauce & sandwich assembly

  1. 8

    Make the yogurt sauce

    While the kefta cooks or rests, combine 1/2 cup Greek yogurt, 1 tbs lemon juice, 1 tsp olive oil, 1 tsp tahini (if using), 1/2 clove minced garlic, and 1/8 tsp salt in a small bowl. Whisk until smooth. Taste and adjust salt or lemon. If you want heat, whisk in hot sauce or harissa to taste.

  2. 9

    Prepare vegetables and bread

    Warm the pita pockets or flatbreads briefly on the grill or in a dry skillet for 30–60 seconds per side until pliable and slightly charred. Thinly slice the tomato and cucumber. Toss the mixed greens or chopped romaine with the sliced red onion.

  3. 10

    Assemble sandwiches

    If using skewered kefta, slide the meat off the skewer or split logs to fit. Open each pita pocket and spread about 1–2 tablespoons of the yogurt sauce inside (adjust to taste). Layer in a kefta log or pieces of kefta, add tomato slices, cucumber, and greens. Drizzle a little extra yogurt sauce on top and add hot sauce/harissa if desired.

  4. 11

    Serve

    Serve immediately while the kefta is warm. Offer extra sauce on the side. Leftover kefta can be chilled for 1–2 days and reheated gently.

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