Valentina Ablaev
A classic kefta kabob recipe yields perfectly grilled kabobs. This easy kefta kabob recipe makes a protein-packed dish that is both lean and flavorful. An authentic kefta kabob recipe that makes Mediterranean skewers that you can enjoy in a wrap, or in a bowl, the options are endless!
What is Kefta Kabob (Kofta Kebab)?
“Kefta kabobs,” also known as “kofta kebab,” are made with ground beef and are a classic Mediterranean dish. What truly sets these beef patties apart is the grated onion, which adds moisture and flavor. The hint of coriander brings the warm spices well-loved in Middle Eastern cuisine, and the smoky grill takes these kabobs to the next level.
Summer Cooking
Kabobs are great to make for spring and summer! All the cooking is outside, and the flavors hit the spot every time. Don’t love beef kabobs? Make juicy chicken kabobs and grilled vegetables for a complete meal.
Why You’ll Love This Recipe:
- Healthy cooking. This easy kefta kabob recipe makes a lean, flavorful protein that keeps your dish flavorful and calorie-friendly!
- Simple ingredients. All you need to recreate this authentic kefta recipe is ground beef and your classic pantry staples.
- Meal prep friendly. These kabobs are great for quick, healthy meal prep! Kefta is loaded with protein and reheats perfectly.
Ingredients for Beef Kabobs
The simplest ingredient list for this kefta kabob recipe:
- Onion – Grated onion adds much-needed moisture and flavor to these kabobs. And because of the fine grate, you don’t get large chunks of onion in your meat.
- Ground beef – You’ll want to use 80/20 or 85/15 fat content for the juiciest result. Because the feel is cooked on the grill, you need some of that fat so it doesn’t stick to the grill and dry out.
- Seasoning – All you need is coriander and salt for that authentic Mediterranean flavor.
- Vinegar – A touch of vinegar is essential to tenderize the meat and give it a delicious texture.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- We use a grill to cook these kabobs, but you can also cook them on a cast-iron pan to maintain that smoky flavor and crust.
- To get that iconic kebab shape, use metal skewers that are perfect for the grill. You can also use wooden skewers that are soaked in water to prevent burning.
Kefta Kabob Variations
Not all kabobs are made the same, and here are some classic variations of this easy recipe:
- Lamb kabob – A traditional alternative to ground beef is ground lamb kabobs! So juicy and flavorful, perfect if you’re a fan of lamb or want to try something new. You can also do a 50/50 mix, which is a fan favorite!
- Spicy kefta – Grate a jalapeño pepper along with the onion for a delicious result that delivers the perfect amount of heat.
- Fresh herbs – Bring loads of flavor to this meat mixture by adding in your favorite herbs! Parsley, dill, cilantro, and even fresh mint are great ways to switch up the flavor in your kabobs.
How to Make Kefta Kabob Recipe (Step-by-Step)
A simple step-by-step to making the juiciest kefta:
- Make the meat onion mixture. In a large bowl, combine the grated onion, ground beef, and seasoning.
- Marinate. Marinate in the fridge for at least 1 hour, or overnight.
- Form patties. With wet hands, take a chunk of the meat mixture and form a flat patty. Form the patty around the skewer, using your hand to shape it. Repeat with however many can fit on each skewer.
- Grill. Heat the grill to medium-high and place the skewers on the grates. Grill for 7-9 minutes, flipping halfway.
How to Keep Kefta Kabobs from Falling Apart?
Here are some pro tips for making kabobs that won’t fall apart:
- High-fat beef: Use beef with a high fat content to ensure it sticks and doesn’t dry out or fall apart.
- Grate the onion finely: Grate the onion into a fine texture to prevent large chunks from throwing off the texture.
- Chill mixture before shaping: Not only does chilling the meat help the flavors marinate, but it also helps the beef stick to the skewers.
- Press tightly onto skewers: Squeeze the beef patties around the skewers as you shape.
Other Cooking Methods
Don’t have an outdoor grill? No problem, because you can still get that delicious texture.
- Cast iron: Arrange the meat on wooden dowels that fit the pan, then heat the pan over medium-high heat. Coat the skillet with oil and cook as usual until cooked through.
- Oven-baked kabobs: Bake the kabobs at 400°F for 15-20 minutes, flipping halfway through.
Expert Tips:
- Check the temperature: Using a meat thermometer is the best way to ensure that the beef kabobs are cooked through and juicy. Use an instant-read meat thermometer to check the thickest part of the kefta kabob, and remove it from the grill once it reaches 165°F.
- Allow to rest before serving: Resting the kabobs for 5-10 minutes helps the beef retain its juices rather than spilling out as soon as you cut into it.
How to Serve Kefta Kabobs
- Bowl: Serve these kabobs with quinoa for a healthy, delicious kefta quinoa bowl!
- Salad: Homemade beef kefta makes the perfect protein for a light Greek salad with a homemade Greek dressing.
- Pita: Put these kabobs in a homemade pita bread and wrap it! Just like our chicken shawarma wrap, top the wrap with fresh vegetables.
- Sauce: Drizzle the kabobs with tzatziki dill sauce or serve with a homemade hummus for a delicious flavor combination.
Recipe FAQs
Kefta or kofta is typically made with ground beef, while kebabs are made with chunks of meat.
Lean ground beef is not recommended for making kefta, as the kabobs won’t hold their shape and are more likely to dry out.
If your kefta is falling apart, this could be because the mixture is too wet, or you aren’t squeezing them tightly enough.
Yes! You can shape them into patties and cook them in a pan.
Store & Reheat:
- Storage. Store leftover kabobs in an airtight container and in the refrigerator for up to 3 days.
- Reheat. Warm up leftovers in a pan until crispy and warmed through.
- Freeze. To freeze kefta, arrange the cooked kabobs on a sheet pan lined with parchment paper and freeze. Once completely frozen, transfer to a container or freezer-safe bag and store for up to 3 months. Reheat: Thaw in the fridge overnight, then reheat in a pan.
More Ground Beef Recipes
If you enjoyed this grilled ground beef kabobs recipe, be sure to try our other popular ground beef recipes:
If you tried this kefta kabob recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Kefta Kabob Recipe (Kofta Kebab)
Ingredients
- 1/2 onion, grated
- 1 lb ground beef
- ¼ tsp ground coriander
- 1½ tsp salt
- 1 tsp vinegar
- 1 tsp oil
Instructions
- Grate the onion until you get a fine texture.
- In a large bowl, mix the onion, beef, and seasoning until smooth and uniform in texture.
- Cover the bowl, and marinate in the fridge for at least 1 hour, up to overnight.
- Wet your hands and begin forming kebabs from the beef. To do this, shape a patty in your hand and form it around a skewer, sealing tightly. Repeat with however many kabobs can fit on each skewer.
- Heat the grill to medium-high heat and place the skewers on the grill grates. Cook for 7-9 minutes, flipping halfway.
- Serve, and enjoy.
Notes
- Keep the kefta from falling apart: Using high-fat beef is the best way to ensure that your kefta stays whole and juicy.
- Check the temperature: Use an instant-read meat thermometer to ensure the kabobs are fully cooked and juicy. Insert it into the thickest part of the kefta, and once it reaches 165°F, they’re ready to come off the grill.
- Let them rest: Allow the kabobs to rest for 5–10 minutes before serving so the juices redistribute and stay locked into the meat.
- Storage: Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days.
- Reheat: Rewarm in a skillet over medium heat until heated through and slightly crispy on the outside.
- Freeze: Place the cooked kabobs on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or bag and store for up to 3 months. When ready to use, thaw overnight in the refrigerator and reheat in a pan.
