Keto Kefta Beef Kabobs

These will not win a beauty contest, but they are some of the moistest, most flavorful kabobs I make. Keto kefta beef kabobs skip the marinated cubes entirely, the flavor gets mixed right into the ground beef itself.

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That is really the whole trick here. A traditional kabob can dry out, burn, or come out bland depending on how the marinade soaks in. Building the seasoning into the meat solves all three problems at once.

I grill vegetables alongside these at the same time, and serve everything with cool, tangy tzatziki on the side.

One must-have with this dish, and in my humble opinion, any kabob recipe, are reuseable skewers. Not only are they more environmentally friendly, but they don’t burn! Soak them or beg them, I always burn my wooden skewers. But, with steel skewers, burning is a thing of the past!

Add this keto-friendly kefta beef kabobs recipe to your keep file, and with a few tips and tricks, you can make this winning dish again and again.

Chef Jenn’s Take on Kefta Beef Kabobs

Traditional kabobs marinate cubed meat from the outside in, so the center often stays bland while the edges dry out or burn by the time the whole piece cooks through. Mixing the seasoning directly into the ground beef solves that, since the flavor runs the same all the way through.

Taste-test the raw mixture before forming all the skewers. Microwave a small piece just until cooked, then taste for salt and pepper, and adjust the whole batch before shaping every skewer. Use fresh parsley here, not dried, since dried parsley cannot match the moisture and flavor fresh brings to this mix.

Chilling the formed skewers before grilling helps the meat firm up so it holds together instead of falling off partway through cooking. Steel skewers are worth the investment over wooden ones too, no amount of soaking keeps wood from burning on a hot grill.

Pull these at 130 to 135 degrees for medium-rare to medium. They keep cooking a little after they come off the heat, and overcooking dries them out fast.

What You’ll Love About Kefta Beef Kabobs

• Flavor is mixed into the meat itself, so there’s no risk of a bland center under a good crust.
• Ready for the grill in about 20 minutes of hands-on prep.
• Freezes well raw, so you can form a batch ahead and grill straight from frozen later.

Ingredients

• Ground beef – Lean. A mix of lamb and beef also works if you want a different flavor.
• Fresh parsley – Fresh only, not dried. Dried parsley can’t match the moisture and flavor fresh brings here.
• Onion – A small onion, pulsed with the parsley and spices.
• Garlic – Fresh cloves. Skip the jarred kind for this one.
• Paprika – Both mild and smoked hot add depth. Regular paprika works if that’s all you have.
• Cumin – Ground.
• Nutmeg – Freshly ground if possible. Cinnamon works as a substitute if you’re out of nutmeg.
• Salt and pepper – Taste-test the mixture before forming all the skewers to check the seasoning.

How to Make Kefta Beef Kabobs

Scroll down for the full recipe card with exact measurements and printable instructions.

Pulse the onion, parsley, garlic, and spices together in a food processor until finely chopped and well blended.

Mix the onion and spice mixture into the ground beef until well combined. Microwave a small piece to cook it through, then taste for salt and pepper, adjusting the whole batch as needed.

Form the meat into ping-pong ball sized portions, then skewer each ball down the center and shape it into a thick sausage shape around the skewer.

Refrigerate the formed skewers for up to a few hours if you have time, or grill right away. Grill until medium-rare to medium, about 130 to 135°F on a thermometer. Serve with tzatziki sauce on the side.

Make It A Meal

Tzatziki Sauce is close to a requirement here, the cool, tangy flavor is built for this dish. I grill Grilled Veggies alongside these at the same time for an easy, complete meal. For a bigger Mediterranean spread, add a Greek Salad on the side.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or a low oven, since the microwave tends to make the meat tough. These freeze well raw, formed on the skewer, for up to 3 months. Thaw in the fridge before grilling.

Frequently Asked Questions