Smoky, juicy, deeply spiced, and ready in minutes. These beef kefta brochettes are the kind of simple, honest food that feels special without being complicated. High-protein, low-carb friendly, and perfect for grilling season.
???? Protein Score
- Protein per serving: 14g
- ???? Balanced: 10 to 25g protein per serving
- Two skewers per serving easily move this closer to Powerhouse territory.
Protein Boost
Want to make it even more protein-forward?
- Use 1.5 lbs ground beef instead of 1 lb (same seasoning ratio slightly adjusted)
- Mix in 1 egg white for structure + protein
- Serve with Greek yogurt garlic sauce
- Pair with a high-protein salad (lentil, quinoa, or cottage cheese-based)
Why you will love these
- Ground beef = complete protein and fast cooking.
- Onion + herbs add moisture and nutrients without extra carbs.
- Cumin + paprika bring warmth and depth.
- Shaping around skewers increases surface area → better caramelization.
This is protein-dense food that doesn’t need heavy sauces.
Moroccan Ground Beef Kefta brochette
Ingredients
- 1 lb ground beef 80/20 preferred for juiciness
- 1 medium onion finely grated or minced
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped parsley
- ¼ cup chopped fresh coriander cilantro
- Optional: pinch cinnamon or chili flakes
Instructions
Mix
- In a large bowl, combine all ingredients.
- Mix gently with hands until just combined.
- Cover and refrigerate 20-30 minutes (helps flavor + texture).
Shape
- Take small portions and shape into sausage forms around skewers.
- Press firmly so they don’t loosen while grilling.
Grill
- Preheat grill to medium-high.
- Grill 3-5 minutes per side, until nicely charred and cooked through.
- Let rest 5 minutes before serving.
Oven Option
- Bake at 400°F (200°C) for 12–15 minutes.
- Broil last 2 minutes for char.
Nutrition
Texture Guard
Dry kefta is the only enemy.
- Don’t overmix the meat.
- Grate the onion instead of chopping for better moisture distribution.
- If the mixture feels dry, add 1 tablespoon olive oil.
- Don’t overcook. Pull at 155–160°F (68–71°C).
- Let rest 5 minutes before serving.
Storage + Meal Prep
Fridge: 4 days airtight
Freezer (raw or cooked): 2–3 months
Best method:
- Freeze raw, shaped kefta on a tray.
- Once solid, transfer to a freezer bag.
Reheat gently ina skillet or oven at 300°F.
Meal prep tip:
Make a double batch and freeze half.
Perfect protein for quick salads and bowls.
FAQ
1) What is beef kefta?
Kefta is Moroccan-style seasoned ground meat shaped into skewers or patties and grilled.
2) Is kefta the same as kebab?
Similarly, but kefta refers specifically to seasoned ground meat.
3) Can I use ground chicken?
Yes, but cook carefully to avoid dryness.
4) How do I keep kefta from falling off skewers?
Press firmly and chill before grilling.
5) Is beef kefta healthy?
It’s high in protein and naturally low-carb. Use lean beef if preferred.
6) Can I cook kefta in a pan?
Yes, cook 3–4 minutes per side over medium heat.
7) What should I serve with kefta?
Taktouka, cucumber salad, pita, or cauliflower rice.
Try These Next
If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.
Cook With Love, Eat With Joy!
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I love kefta! My MIL makes it with the mint added! Your version sounds amazing!! I need to surprise my hubby! Thanks for sharing!
Yes, I agree that the kefta is an effective way to disguise the vegetables. It's healthy yet so delicious. We love our kefta with mint too.