Imagine the smoky scent of sizzling meat wafting through the air on a summer evening as laughter echoes from the backyard. That’s the kind of moment that perfectly calls for these Beef Kafta Kebabs with Roasted Potatoes. Rooted in Middle Eastern tradition, kafta (or kofta) kebabs have long been a staple in Lebanese, Syrian, and other Levantine cuisines. They blend bold spices, fresh herbs, and juicy beef into flavorful skewers that can bring people together around a table or grill.
This dish was inspired by a family cookout in early spring when grilling season was just beginning. We paired the spiced kafta with crisp-on-the-outside, fluffy-on-the-inside roasted baby potatoes, tossed in paprika and garlic for a subtle kick. It’s hearty, healthy, and versatile—perfect for everything from a weekend meal to a casual dinner party. Add a dollop of yogurt-tahini sauce or a simple cucumber salad, and you’ve got a full Mediterranean feast.
Ingredients
For the Kafta Kebabs:
- 1 lb ground beef (80/20 preferred)
- 1 small onion, grated
- 3 cloves garlic, minced
- 1/4 cup parsley, finely chopped
- 1 tbsp fresh mint, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Wooden or metal skewers
For the Roasted Potatoes:
- 1 ½ lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley (for garnish)
How to Make Beef Kafta Kebabs with Roasted Potatoes
Creating a flavorful, crowd-pleasing meal like Beef Kafta Kebabs with Roasted Potatoes is surprisingly easy when broken down into a few clear steps. With bold spices, juicy ground beef, and golden roasted potatoes, this dish combines rustic charm with Middle Eastern flair. Let’s walk through the process of bringing this recipe to life—from prepping the vegetables to cooking the perfect kebabs.
Step 1: Preheat the Oven for Perfect Potatoes
The journey starts by heating your oven to 425°F (220°C), an essential step to get that ideal crispy-on-the-outside, fluffy-on-the-inside texture for your potatoes. Line a baking sheet with parchment paper or foil. Not only does this save you cleanup time later, but it also helps with even heat distribution while the potatoes roast.
Step 2: Roast the Baby Potatoes
Grab your baby potatoes and cut them in half for quicker cooking and more surface area to get that irresistible golden crust. Place them in a large mixing bowl and drizzle with olive oil. Add paprika for smoky depth, garlic powder for savory flavor, and season generously with salt and black pepper. Toss everything until the potatoes are evenly coated. Spread them in a single layer on the baking sheet—crowding them can lead to steaming instead of roasting.
Slide the tray into the preheated oven and roast for 25 to 30 minutes. Be sure to flip the potatoes halfway through so they brown evenly. You’re aiming for a crispy, caramelized exterior with a soft, tender center. Once done, sprinkle with chopped parsley for a fresh, herby touch. Set aside and keep warm while you prepare the kebabs.
Step 3: Prepare the Kafta Mixture
While your potatoes roast to perfection, it’s time to build flavor in the kafta. In a large mixing bowl, combine ground beef with grated onion (which adds moisture), minced garlic, finely chopped parsley and mint, and a rich blend of spices—cumin, coriander, cinnamon, and a pinch of cayenne if you like some heat. Don’t forget a good pinch of salt and freshly ground black pepper.
Use your hands or a fork to mix everything together thoroughly. You’re looking for a sticky, cohesive mixture. This ensures the kafta holds its shape when cooked and absorbs all the delicious spice notes.
Step 4: Shape the Kebabs
Divide the kafta into eight equal portions. To keep the mixture from sticking to your hands, wet them lightly with water. Mold each portion around a skewer, shaping into long, oval kebabs. Aim for about one inch in thickness for even cooking. If using wooden skewers, soak them in water for at least 20–30 minutes beforehand to prevent burning on the grill.
Step 5: Grill or Bake the Kebabs
Preheat a grill or grill pan over medium-high heat and lightly oil the surface. Grill the kafta kebabs for 10–12 minutes, turning occasionally to brown all sides evenly. The internal temperature should reach 160°F (71°C) to ensure doneness while keeping the meat juicy.
Prefer baking? No problem. Bake the kebabs in a 400°F (205°C) oven for about 18–20 minutes, flipping halfway through. Either way, you’ll end up with flavorful, juicy kebabs ready to serve alongside those crisp roasted potatoes.
6. Serve and Garnish
Plate your hot kafta kebabs alongside the crispy roasted potatoes. Garnish with additional chopped parsley. For a full experience, serve with:
- Yogurt-tahini sauce
- Sliced cucumbers or a cucumber salad
- Pita bread or warm flatbread
- Lemon wedges for a citrusy finish
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Calories: 480 kcal (approximate)
Why This Beef Kafta Recipe Belongs in Your Rotation
There are plenty of reasons to fall in love with Beef Kafta Kebabs with Roasted Potatoes—and once you try it, you’ll understand why this flavorful combo is beloved around the world.
1. Bold, Aromatic Flavors in Every Bite
Each kafta skewer is seasoned with a beautiful balance of spices and herbs. Earthy cumin, sweet cinnamon, fresh parsley, and mint come together in a mouthwatering blend that’s both vibrant and satisfying. Grated onion keeps the beef tender and juicy, while garlic adds a savory depth that rounds out every bite.
2. Ideal for Grilling Season—or Any Time
Whether you’re cooking over an open flame or using a grill pan indoors, these kebabs are built for versatility. They deliver that perfect char on the outside with juicy tenderness inside, making them a hit in both summer and winter.
3. Easy on the Budget, Big on Satisfaction
Made with ground beef and common pantry spices, this recipe is as practical as it is delicious. It’s easy to scale up for a family dinner or a casual gathering, and leftovers reheat beautifully for quick weekday meals.
4. Comforting, Simple Side Dish
The roasted potatoes that accompany the kafta are crispy, flavorful, and incredibly easy to make. With a seasoning blend of garlic powder, paprika, salt, and pepper, they add just the right touch of warmth and crunch to the plate.
5. A Culturally Rich Crowd-Pleaser
Beef kafta is more than just food—it’s a dish rooted in Middle Eastern culinary tradition. Preparing it at home not only brings global flavor into your kitchen, but also honors a rich cultural heritage that connects people through food.
Tips for Success
Use High-Quality Beef
Opt for an 80/20 blend (80% lean, 20% fat) to keep the kafta juicy and flavorful. Too lean, and the kebabs may dry out.
Grate the Onion Finely
Grated onion integrates better than chopped and contributes both moisture and a subtle sweetness.
Don’t Overmix
Once your ingredients are well combined, stop mixing. Overworking ground beef can make the texture tough.
Chill the Mixture if Needed
If your kafta mixture feels too soft to hold shape, chill it in the fridge for 15–20 minutes before shaping. It helps firm it up.
Soak Wooden Skewers
If you’re using wooden skewers, don’t skip the soak. Soaking for at least 30 minutes helps prevent them from catching fire on the grill.
Make It a Meal: Serving Suggestions
Add variety and color to your plate with these easy additions:
Yogurt-Tahini Sauce
Mix Greek yogurt with tahini, lemon juice, garlic, and a touch of salt for a creamy, tangy dip.
Cucumber Tomato Salad
Combine chopped cucumbers, cherry tomatoes, red onion, parsley, and a lemon-olive oil dressing for a light, refreshing side.
Warm Pita or Lavash
Use them to wrap the kebabs and make mini sandwiches, or just mop up the sauces.
Pickled Vegetables
Pickled turnips, beets, or even simple dill pickles can cut through the richness of the meat and elevate the dish.
Storage and Reheating
Refrigerator
Store any leftovers in an airtight container in the fridge for up to 4 days.
Freezer
Freeze uncooked or cooked kafta (without skewers) in freezer bags for up to 2 months. Thaw overnight before reheating.
Reheat
To reheat, use the oven at 350°F (175°C) for 10–12 minutes or microwave for 2–3 minutes, flipping halfway. Re-crisp potatoes in an air fryer if desired.
Recipe Variations
Lamb or Chicken Kafta
Substitute beef with ground lamb for a richer flavor, or use chicken for a lighter version. Adjust seasonings accordingly.
Spicy Kick
Add more cayenne or chopped chili to the kafta mixture for heat lovers.
Veggie Twist
Mix in finely grated zucchini or carrot to sneak in vegetables—perfect for kids or picky eaters.
Herb Swap
Switch mint for dill or cilantro to put your own twist on the flavor profile.
Frequently Asked Questions
Can I make kafta kebabs without skewers?
Absolutely. Shape them into oval patties or logs and cook them in a skillet or bake them in the oven.
How do I know when kafta is cooked through?
Use a meat thermometer. Ground beef should reach 160°F (71°C). You can also cut one open to check for no pink inside.
Can I prepare this ahead of time?
Yes! You can prepare the kafta mixture and shape the kebabs up to 24 hours ahead. Keep them refrigerated until ready to cook.
What can I use instead of baby potatoes?
Yukon gold or red potatoes cut into chunks work well. You can also swap them for sweet potatoes for a slightly sweeter taste.
Conclusion
Whether you’re throwing a casual weekend dinner or meal-prepping for the week, these Beef Kafta Kebabs with Roasted Potatoes deliver a perfect balance of flavor, comfort, and cultural richness. Simple ingredients meet bold Middle Eastern spices for a recipe that satisfies both the palate and the soul. With crispy roasted potatoes and a spread of fresh herbs or sauces, every bite is a celebration.
Try this recipe once, and it may just become a staple in your kitchen. Share it with friends, serve it to family, and enjoy the delicious memories you’re sure to make around the table.
