Beef Kefta Kebabs Recipe
highly recommend the beef kefta kebabs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Kefta (beef) mixture
To serve / garnish
Method
Kefta (beef) mixture
- 1
Prep onion
Peel and finely grate the yellow onion. Place the grated onion in a clean kitchen towel or fine mesh strainer and squeeze or press to remove excess moisture. Measure 1/2 cup of the drained grated onion and discard or reserve any extra liquid.
- 2
Combine ingredients
In a large bowl, add 1 lb ground beef, the 1/2 cup drained grated onion, 1/4 cup finely chopped parsley, 2 tbsp chopped mint, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp allspice, 1/2 tsp black pepper, 1 1/4 tsp salt and 1 tbsp olive oil. If using, add 2 tbsp toasted pine nuts. Mix gently but thoroughly with your hands or a spoon until the mixture is evenly combined — avoid overworking which can make kebabs dense.
- 3
Chill and bind
Cover the bowl and refrigerate the mixture for 20–30 minutes. Chilling firms the fat and helps the kebabs hold together during shaping and cooking.
- 4
Form kebabs
Divide the chilled mixture into 8 equal portions (about 2 oz / 55 g each). With wet hands, mold each portion around a flat metal skewer or onto oiled wooden skewers (if using wooden skewers, soak them 30 minutes beforehand) into elongated sausage shapes about 4–5 inches long and 1 inch thick. Press firmly so the meat adheres to the skewer but don’t compress completely dense.
Cook kebabs
- 5
Preheat and oil
Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grates or pan to prevent sticking.
- 6
Grill
Place the skewered kebabs on the hot grill or pan. Cook for 3–4 minutes per side, turning to brown all sides evenly, about 10–12 minutes total, until an instant-read thermometer in the center reads 160°F (71°C) for ground beef. Avoid pressing the kebabs while cooking.
- 7
Rest
Remove kebabs from the grill and transfer to a plate. Let rest for 3–5 minutes so juices redistribute.
To serve / garnish
- 8
- 9
Spread about 1–2 tablespoons of plain yogurt or tzatziki on each flatbread. Place 2 kebabs (or 1–2, depending on appetite) on each flatbread, top with sliced tomato, thin red onion, a sprinkle of fresh parsley leaves and toasted pine nuts if used. Squeeze lemon over the kebabs and finish with a light dusting of sumac if desired.
- 10