Jet Tila’s Meditteranean Kefta Kabobs

  • 2 Lbs. ground beef
  • 1 medium yellow onion (grated, drained in a strainer)
  • 5 cloves garlic (smashed)
  • 4 T finely chopped parsley
  • 1 tsp ground sumac
  • 2 T ground cumin
  • 1 tsp ground coriander
  • 1 T paprika
  • 1/2 tsp ground cinnamon
  • 1 tsp Kosher salt
  • 1/4 tsp ground black pepper
  • 2 T Extra virgin olive oil
  1. Soak the skewers in warm water, reserve.
  2. If preparing by hand, grate the onion and press out the excess liquid. Smash the garlic, then mince
  3. finely, along with the parsley. In a bowl large enough to mix, include the ground beef, onion, garlic and
  4. parsley mixture, all the spices, salt and pepper, and XVOO.
  5. If using a food processor, rough chop the onion, then process to fine pieces. Scrape down the bowl and
  6. process again as needed. Transfer to a strainer or several layers of paper towels to remove excess liquid.
  7. Return to the processor, and add garlic, parsley, spices, salt, pepper, and olive oil. Process until well
  8. integrated.
  9. With clean hands, gently mix the beef with the seasonings. It may start out crumbly, but it should come
  10. together like a loose ball of dough. Do not overmix, or the kefta will be tough. Divide into golf ball sized
  11. portions, approximately 2 ounces each. Lightly roll into a football shape, then flatten to approximately
  12. 1/2”. Pierce with the skewer, place in a container, cover and hold in the refrigerator for at least two
  13. hours, which allows the flavors to develop, like marinating.
  14. Grill on one side until well marked, about 2 minutes, flip and cook for another 2 minutes for medium
  15. (135 F internal temp) or desired doneness.
  16. * Makes a great appetizer in a smaller size.

Jet Tila’s Mediterranean Kefta Kabobs are a flavorful and aromatic dish, perfect for grilling. Made with ground beef mixed with grated onion, garlic, parsley, and a blend of spices like cumin, coriander, sumac, and cinnamon, these kabobs are shaped into football-like portions and skewered. After resting in the fridge to let the flavors meld, they’re grilled to perfection, creating a deliciously seasoned, juicy bite. Whether served as an appetizer or main course, these kabobs are sure to impress with their bold Mediterranean flavors. Yields 18 two-ounce pieces.