Redefining In-Flight Catering

Beef Kafta Kebabs

beef kafta

It’s no secret that Americans love their burgers, and one growing trend is to lower carbs by having a “bunless” burger. Well, the Middle East has already been eating this way for centuries. One prime example is “kafta” (ground meat, mixed with onions, peppers and spices) which is formed into a “kebab” (skewered and grilled). In Greece, kafta is dipped into “tzatziki” (yogurt with cucumber, garlic and herbs) sauce for a nice, cool touch.


  • ½ lb. (450 g) of Ground Lean Beef  (no more than 5% fat)
  • ½ bunch Parsley, fine chopped
  • 1 Tomato, seeds removed and diced small
  • ½ Green Bell Pepper, diced small
  • ½ Onion, diced small
  • 2 Cloves of Garlic, minced
  • Kosher salt and freshly ground black pepper, to taste


  • In a large bowl, mix all ingredients.
  • Place 4 oz. of mix on a flat surface and roll like a hot dog, using the skewer length as a guide.
  • Once rolled, place skewer down the middle of mix, then press mixture onto skewer.
  • Leave room at end of the skewer to pick up and turn the kebab on the grill.
  • Once you get the hang of it, you can choose to skip the rolling part, and simply press meat mixture onto skewer.
  • Grill skewers until completely cooked. Unlike cooking a hamburger, cook until well done or they will fall off the skewer.
  • Once completely cooked, remove from grill and allow to cool slightly.
  • Enjoy with your favorite dipping sauce (including ketchup).


This recipe can easily be adapted for lamb or chicken. You can also change the flavoring ingredients to accommodate a variety of ethnic palates.

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