Q : What’s the difference between kebab, kofta, and kafta?

A : All three terms refer to ground meat dishes popular across the Middle East and Mediterranean, but they vary slightly by region. Kebab is a broad term that includes anything grilled or skewered. Kofta (or kafta in Lebanon) specifically refers to ground meat (often beef or lamb) mixed with herbs, onion, and spices, usually shaped into patties or skewers and grilled or baked.

Q : Can I make these ground beef kebabs without skewers?

A : Yes! Simply shape the mixture into patties or logs and cook them directly in a hot skillet or on a baking sheet. You’ll still get the same flavor and texture—no skewers needed.

Q : How do I prevent ground beef kebabs from falling apart?

A : The key is a finely chopped onion mixture (use a food processor), mixing just until combined, and chilling the shaped kebabs for at least 30 minutes before cooking. These steps help the meat hold together during grilling

Q : How do I know when ground beef kebabs are done?

A : Use an instant-read thermometer to check the internal temperature. They’re done at 70°C / 160°F , but we recommend removing them from heat at 65°C / 150°F to allow for carryover cooking while resting.

Middle Eastern Ground Beef Kebab Recipe

Name: Middle Eastern Ground Beef Kebab Recipe
Prep time: 15 min
Cook time: PT-495888H37M5S
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: For the Kebabs; 12 wooden skewers, soaked in water for 1 hour; 1 medium onion, quartered; 2 garlic cloves, crushed; ¾ cup (15g) flat-leaf parsley, stems removed and roughly chopped; 500g (1.1 lb) lean ground beef; ½ tsp ground allspice; 1½ tsp Lebanese seven-spice (or baharat); 1½ tsp Aleppo pepper (or ½ tsp red pepper flakes); 25g (¼ cup) pine nuts, toasted (optional); Salt and freshly ground black pepper, to taste; Olive oil, for brushing; For Garnish; Fresh parsley and mint leaves; Toasted pine nuts; Pomegranate seeds; To Serve (optional); Turkish Flatbread or pita; Hummus; Haydari or Tzatziki; Sumac Onions or Middle Eastern pickles

Description

Juicy, well-seasoned, and packed with flavor—this Ground Beef Kebab Recipe is perfect for a weeknight dinner or a Middle Eastern feast. Made with fresh herbs, warm spices, and our homemade Lebanese 7 spice, they’re delicious grilled and served with flatbread, hummus, and sumac onion salad.

Ingredients

For the Kebabs

12 wooden skewers, soaked in water for 1 hour

1 medium onion, quartered

2 garlic cloves, crushed

3/4 cup (15g) flat-leaf parsley, stems removed and roughly chopped

500g (1.1 lb) lean ground beef

1/2 tsp ground allspice

1 1/2 tsp Lebanese seven-spice (or baharat)

1 1/2 tsp Aleppo pepper (or 1/2 tsp red pepper flakes)

25g (1/4 cup) pine nuts, toasted (optional)

Salt and freshly ground black pepper, to taste

Olive oil, for brushing

For Garnish

Fresh parsley and mint leaves

Toasted pine nuts

Pomegranate seeds

To Serve (optional)

Turkish Flatbread or pita

Hummus

Haydari or Tzatziki

Sumac Onions or Middle Eastern pickles

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Instructions

1. Prepare the herb mixture

Add the quartered onion, garlic, and parsley to a food processor. Pulse until finely chopped, scraping down the sides if needed.

2. Mix the kebab ingredients

- In a large bowl, combine the ground beef, the onion-parsley mixture, allspice, Lebanese seven-spice, Aleppo pepper, and toasted pine nuts (if using). Season generously with salt and pepper.

- Use clean hands to mix everything until well combined. Avoid overworking the mixture — just until everything is evenly distributed.

3. Shape the kebabs

- Divide the mixture into 8 equal portions. With damp hands, form each portion into a sausage shape around a skewer. Press gently to secure the meat to the skewer and flatten slightly for even cooking.

Chef’s Tip: When dividing the mixture you can ‘wing it’ or weigh it out. For us it worked out to 80g (3 oz) per portion.

- Transfer to a tray or plate lined with parchment paper, cover, and refrigerate for at least 30 minutes (or up to 4 hours) to help them firm up.

4. Cook the kebabs

- Preheat a cast iron skillet, griddle pan, or BBQ grill over medium-high heat. Lightly brush with olive oil.

- Grill the kebabs for about 3–4 minutes per side, or until browned and cooked through. Turn occasionally to cook evenly on all sides.

5. Garnish and serve

Transfer the kebabs to a serving platter. Scatter over fresh herbs, extra pine nuts, and pomegranate seeds. Serve warm with flatbread, dips, and sumac onions.

Notes

Fridge: Store raw or cooked kebabs in an airtight container for up to 3 days.
Make Ahead and Meal Prep Instructions: Shape and chill kebabs up to 24 hours ahead.
Freezer Friendly: Freeze raw or cooked in a single layer for up to 2 months.
How to Reheat: Reheat gently in a pan, oven, or air fryer.
Ways to Use Leftovers: Wraps, salads, bowls, or stews.

Prep Time: 15 minutes (+ chilling)
Cook Time: 12–15 minutes
Category: Main
Method: Grilled or Pan-Cooked
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 serving
Calories: 221
Sugar: 1.3 g
Sodium: 385.8 mg
Fat: 9 g
Carbohydrates: 5.6 g
Protein: 29 g
Cholesterol: 75 mg