Oven-Baked Beef Kafta with Onion and Mint

Ingredients

• 600 g lean ground beef (about 1 lb 5 oz)
• 1 medium onion, grated and very well squeezed
• 1/2 cup chopped fresh mint leaves (about 15 g)
• 1/4 cup chopped parsley (about 10 g)
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt (or to taste)
• 1 tablespoon olive oil
• 2 tablespoons breadcrumbs to help bind the mixture
• 1 tablespoon lemon juice (optional, brightens the flavor)
• 4 pita breads for serving
• 1/2 cup plain yogurt to accompany (optional; about 120 ml)
• 2 tablespoons chopped green onion (scallion) to finish (optional)

Instructions

1. Preheat the oven to 220 °C (425 °F). Line a baking sheet with parchment paper or lightly oil it.
2. In a large bowl, combine the ground beef, squeezed grated onion, mint, parsley, garlic, cumin, black pepper, salt, olive oil, lemon juice and breadcrumbs until evenly mixed — avoid overworking the meat.
3. Shape the mixture into kaftas: form long cylinders (or elongated patties) about 12 cm long and 2.5 cm thick (≈4.7 in × 1 in), pressing firmly so they hold together. If using wooden skewers, soak them for 30 minutes first.
4. Place the kaftas on the baking sheet with space between each. Brush lightly with a little olive oil to help browning.
5. Bake for 18–22 minutes, turning halfway through so they brown evenly. They should be nicely browned outside and cooked through inside.
6. Remove from the oven and let rest for 3 minutes. Sprinkle with chopped green onion and adjust salt if needed.
7. Serve the kaftas in pita bread with plain yogurt on top or on the side, alongside a fresh salad and lemon wedges.

Tips

• Squeeze the grated onion well to avoid excess moisture; this helps the kaftas keep their shape.
• For softer kaftas, swap half the beef for a slightly fattier cut or add an extra tablespoon of olive oil to the mix.
• To get extra color, briefly sear the cooked kaftas on a hot grill pan or skillet for 30–60 seconds per side after baking.

Variations

• Kafta with labneh: stir 1/4 cup labneh or plain yogurt into the mixture before shaping and bake as directed for a creamier texture.
• Mint & lemon kafta: add lemon zest and reduce the cumin for a brighter, more citrus-forward flavor.

FAQ