Ground beef kebabs, also known as kofta, are a Middle Eastern favorite—juicy, spiced meat molded onto skewers and grilled to perfection. They’re quick to make, bursting with flavor, and perfect for weeknight dinners or summer entertaining.
The combination of warm spices like cumin, coriander, and paprika, along with fresh parsley and onion, creates incredibly flavorful and tender kebabs. Serve them with tzatziki, rice, or in pita with all the fixings. This recipe is simple, fast, and absolutely delicious.
Instructions
Prepare the Kebab Mixture
In a large bowl, combine the ground beef, onion, parsley, garlic, cumin, coriander, paprika, cinnamon, salt, pepper, and cayenne (if using). Mix gently with your hands until just combined—do not overmix or the kebabs will be tough.
Chill the Mixture
Cover the bowl and refrigerate for at least 30 minutes, up to 2 hours. Chilling helps the mixture firm up and makes it easier to shape onto skewers.
Shape the Kebabs
If using wooden skewers, soak them in water for 30 minutes. Divide the meat mixture into 6-8 equal portions. Form each portion into a log about 6 inches long and 1½ inches thick. Thread onto skewers, pressing gently to adhere. Place on a baking sheet.
Preheat the Grill
Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Clean and oil the grates well.
Grill the Kebabs
Brush the kebabs lightly with olive oil. Place on the hot grill. Cook for 10-12 minutes, turning occasionally, until nicely charred and cooked through (internal temperature of 160°F / 71°C).
Rest
Remove from the grill and let rest for 5 minutes.
Serve
Serve with tzatziki sauce, warm pita, lemon wedges, and fresh parsley.
Pro-Tips for Ground Beef Kebab Perfection
- Use 80/20 Ground Beef: The fat content keeps the kebabs juicy and flavorful.
- Don’t Overmix: Overmixing can make the kebabs tough. Mix just until combined.
- Chill Before Shaping: Cold mixture is much easier to shape and stays on the skewers better.
- Soak Wooden Skewers: This prevents them from burning on the grill.
- Oil the Grates: A well-oiled grill prevents sticking.
- Don’t Overcook: Beef is done at 160°F. Use a meat thermometer to be sure.
- Make Ahead: Shape the kebabs up to 24 hours ahead and refrigerate.
- Oven or Broiler Option: Cook under a preheated broiler for 8-10 minutes, turning once.
These Ground Beef Kebabs are juicy, spiced, and absolutely perfect for grilling.
