Ground beef kefta kabob is a classic Moroccan grilled dinner. Grilled and served with a creamy tahini-yogurt sauce, this kefta recipe is quick, aromatic, and perfect for weeknights or gatherings.
What is Kefta?
Moroccan kefta is a seasoned ground meat mixture often combined with grated onion, warm Middle Eastern spices, and plenty of fresh herbs. Variations across the region are known as kafta or kofta. The mixture is commonly formed into skewers, meatballs, or small patties. While ground beef is classic, lamb or chicken can also be used.
These seasoned skewers are easy to make ahead and scale up, making them ideal for large groups or simple family meals. If you prefer not to grill, you can bake the skewers or shape the mixture into meatballs and cook them in the oven or on the stovetop.
Ingredient notes and substitutes
- Ground meat: Choose meat with some fat so the kefta stays juicy. An 80/20 or 85/15 ground beef is best. Mixing ground beef with ground lamb adds flavor and a good fat-to-protein balance.
- Fresh herbs: Use fresh herbs when possible — flat-leaf parsley, cilantro, and mint brighten the kefta and add depth of flavor.
- Breadcrumbs: Bread crumbs help bind the mixture and prevent it from falling apart on the skewer. Unseasoned breadcrumbs are a safe choice since the meat already contains plenty of spices; panko can be used for a lighter texture.
Tips for making ground beef kabobs
- Don’t overmix the meat. Combine ingredients just until evenly distributed. Overworking the meat makes kefta dense and dry. Use a stand mixer with a paddle attachment or pulse briefly in a food processor if you want to limit handling.
- Chill the mixture before shaping. Refrigerate the combined mixture for at least an hour so it firms up and holds on the skewers. Wetting your fingers slightly before shaping can also help the meat adhere to the skewer.
- Preheat the grill. A hot grill gives a good sear and attractive grill marks. Clean and oil grates before cooking to prevent sticking.
Kafta recipe video
Watch the video in the recipe card below to see shaping, grilling, and the full process from start to finish.
Serving suggestions
Serve the kebabs removed from the skewers over rice, couscous, or tabouli, or tuck them into warm pita for a street-food style sandwich. Top with the tahini-yogurt sauce and garnish with chopped herbs, diced tomato, and lemon wedges. These also pair well with a simple chopped vegetable salad or shirazi-style salad.
FAQ
Cooked kebabs can be frozen for up to 3 months. Remove meat from skewers, place pieces on a sheet pan in a single layer in the freezer until firm, then wrap tightly and store in an airtight container or freezer bag.
Both metal and bamboo skewers work. If using bamboo, soak them in water for at least 30 minutes to reduce the risk of burning on the grill.
Kefta Kabob (Ground Beef Kabobs)
Ingredients
- 1 1/2 lbs ground beef (See Note 1)
- 1 tsp red pepper flakes
- 1 tsp ground fennel seed
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 cup breadcrumbs
- 1 medium white onion, quartered
- 4 garlic cloves
- 1 cup fresh flat-leaf parsley leaves
- 1 cup fresh cilantro leaves, plus more for serving
- 1/2 cup fresh mint leaves
Tahini Yogurt Sauce
- ½ cup plain Greek yogurt
- 1 lemon (½ grated zest + 2 tbsp juice)
- 2 tbsp minced mint leaves
- 1 tbsp tahini
- 1 tbsp water
- ¼ tsp salt
- ¼ tsp black pepper
Serving options
- Moroccan couscous
- Tabouli salad
- Rice
- Warm pita
- 1 lemon, cut into wedges for serving
Instructions
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Place the ground beef (and/or lamb), red pepper flakes, salt, ground fennel, cumin, and breadcrumbs in a mixing bowl. Set aside.
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In a food processor, combine the onion, garlic, parsley, cilantro, and mint. Process until very finely chopped, scraping the bowl as needed.
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Place the herb-onion mixture in a fine mesh sieve and press to remove excess liquid.
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Transfer the drained herb mixture to the bowl with the meat and mix gently by hand until combined. Chill the mixture for at least 1 hour.
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Make the tahini-yogurt sauce: zest half the lemon and squeeze 2 tablespoons of juice.
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Whisk together the yogurt, lemon zest and juice, minced mint, tahini, water, salt, and pepper. Set aside.
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Preheat and clean the grill to about 450°F. Lightly oil the grates.
Assembly
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Divide the chilled meat into 8 portions. Shape each portion into a 5″ long sausage and thread a metal skewer through each one.
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Drizzle with olive oil and grill, turning occasionally, until cooked through, about 8–10 minutes total.
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Drizzle with tahini-yogurt sauce and serve over couscous, tabouli, or rice with warm pita and lemon wedges.
Notes
- For a beef-lamb mix use equal parts (3/4 lb each) to total 1 1/2 lbs. An 80/20 beef works well when combined with lamb.
Nutrition
| Carbohydrates: 12 g
| Protein: 18 g
| Fat: 20 g
The nutrition information is an estimate and should not replace professional advice.
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