📝 About This Recipe
Transport your senses to the bustling souks of the Levant with these succulent, herb-infused ground beef skewers. This recipe balances the richness of premium ground beef with a vibrant melody of fresh parsley, mint, and a bespoke blend of warm aromatic spices like cumin and cinnamon. Perfectly charred on the outside while remaining incredibly juicy within, this Kefta is a testament to the beauty of simple, high-quality ingredients treated with fire and soul.
🥗 Ingredients
The Meat Base
- 2 pounds Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 1 Yellow Onion (grated and squeezed dry of all excess liquid)
- 4 pieces Garlic Cloves (finely minced into a paste)
Herbs and Aromatics
- 1/2 cup Fresh Flat-Leaf Parsley (very finely chopped)
- 1/4 cup Fresh Mint Leaves (finely chopped)
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cinnamon (adds a subtle, authentic warmth)
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (optional, for a hint of heat)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
For Serving
- 1 cup Sumac-Onion Salad (sliced red onions tossed with sumac and parsley)
- 1/2 cup Tahini Sauce (for drizzling)
- 4-6 pieces Pita Bread (warmed on the grill)
👨🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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2
Grate the yellow onion using the fine holes of a box grater. Place the grated onion in a clean kitchen towel or fine-mesh sieve and squeeze out as much liquid as possible. This prevents the meat mixture from becoming too wet and falling off the skewers.
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3
In a large chilled mixing bowl, combine the ground beef, the squeezed onion, minced garlic, parsley, and mint.
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4
Sprinkle the cumin, coriander, cinnamon, paprika, cayenne, salt, and black pepper evenly over the meat.
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5
Using your hands, gently mix the ingredients together until just combined. Be careful not to overwork the meat, as this can lead to a dense, rubbery texture.
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6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the fat to firm up, making it easier to shape.
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7
Preheat your grill or cast-iron grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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8
Divide the meat mixture into 8 to 12 equal portions. Wet your hands slightly with cold water to prevent sticking.
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9
Take one portion of meat and mold it around a skewer, forming a long, thin log about 1 inch in diameter. Press firmly so it adheres well to the skewer.
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10
Place the skewers on the hot grill. Cook for 4-5 minutes on the first side until a deep brown crust forms and the meat releases easily from the grates.
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11
Carefully flip the skewers and cook for another 4-5 minutes, or until the internal temperature reaches 160°F (71°C) for medium-well.
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12
During the last minute of cooking, place the pita bread on the grill for 30 seconds per side until soft and warm.
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13
Remove the Kefta from the grill and let them rest for 3-5 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Use meat with at least 20% fat; lean meat will result in dry, crumbly Kefta. Always squeeze the liquid out of your onions to ensure the meat sticks to the skewers properly. Avoid over-mixing the meat; handle it just enough to incorporate the spices for a tender bite. If the meat feels too soft to shape, chill it in the freezer for 10 minutes before skewering. For an authentic smoky flavor, use a charcoal grill with natural lump charcoal if available.
🍽️ Serving Suggestions
Serve alongside a cooling Cucumber Yogurt (Tzatziki) or a creamy Tahini sauce. Pair with a bright Fattoush salad or Tabbouleh for a refreshing acidic contrast. Serve over a bed of fluffy Vermicelli Rice or Saffron Basmati Rice. Accompany with grilled tomatoes, charred serrano peppers, and a sprinkle of extra sumac. A glass of chilled Arak or a crisp, dry Rosé complements the spice profile beautifully.