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Kefta Kabob

Juicy ground beef skewers seasoned with grated onion, fresh herbs, and warm spices. Flame grilled for a charred exterior and tender interior.

30 minEasyServes 4380 cal/serving

North AfricanDinnerGrillHigh ProteinLow CarbKetoGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1.5 lbs ground beef
  • 1 yellow onion, grated
  • 1/2 cup fresh parsley, minced
  • 1/4 cup fresh cilantro, minced
  • 1.5 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp ground coriander
  • 1.25 tsp kosher salt
  • 1/2 tsp ground black pepper

Instructions

  1. 1

    Soak wooden skewers in water for 30 minutes.

  2. 2

    Squeeze excess moisture from 1 grated yellow onion using a fine strainer.

  3. 3

    In a large bowl, combine 1.5 lbs ground beef, drained onion, 1/2 cup minced fresh parsley, 1/4 cup minced fresh cilantro, 1.5 tsp ground cumin, 1 tsp sweet paprika, 1 tsp ground coriander, 1.25 tsp kosher salt, and 1/2 tsp ground black pepper.

  4. 4

    Mix firmly until cohesive and tacky.

  5. 5

    Divide mixture into portions and mold each around a skewer into a long cylinder.

  6. 6

    Preheat grill to medium-high heat around 400 degrees F.

  7. 7

    Grill kabobs for 8 to 10 minutes, turning occasionally, until charred and internal temperature reaches 160 degrees F.

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Questions

How much time should I plan for Kefta Kabob?

As written, 30 minutes: 20 of prep and 10 of cooking. The longest single stretch is the hands-off wait in step 1, 30 minutes.

What temperature do I cook Kefta Kabob at?

For Kefta Kabob, the oven is set to 400 F (about 205 C) in step 6. The target internal temperature is 160 F (about 70 C), given in step 7. A probe thermometer removes the guesswork.

What should Kefta Kabob look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until charred and internal temperature reaches 160 degrees F. A reading of 160 F on a thermometer settles it.

Why soak the skewers for Kefta Kabob?

Step 1 reads: "Soak wooden skewers in water for 30 minutes." Dry wood burns. The soak in step 1 keeps the skewers from catching over the heat; metal skewers need none.

Can I use ground turkey instead of ground beef in Kefta Kabob?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Kefta Kabob uses 1.5 lbs ground beef.

Which part of Kefta Kabob can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 30 minutes: "Soak wooden skewers in water for 30 minutes." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

Serve it with

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