Kafta Kebabs With Harissa Yoghurt

  1. Combine all the kafta ingredients in a bowl, season well with salt and pepper and mix thoroughly.
  2. Using your hands, shape the beef mixture into balls about the size of golf balls. Thread each ball onto a metal or soaked wooden skewer and squash into a sausage shape. Refrigerate until needed.
  3. To make the dipping sauce, combine the yogurt with the harissa paste, lemon juice and zest and season to taste with salt and pepper. Add more lemon juice if needed.
  4. Brush oil on the kaftas and grill on a hot fire or griddle pan, turning occasionally until cooked through and brown on all sides, about 6 minutes. Heat up the naan bread alongside the kaftas.
  5. Dip the kaftas in the spicy yoghurt sauce and serve with lemon wedges and the warmed naan bread.


  • 1/4 cup fresh mint, finely chopped
  • Salt and freshly ground black pepper
  • Olive oil
  • 1 lemon, cut into wedges, for serving
  • Naan bread, for serving (optional)

Harissa yoghurt:

  • 1 cup plain yogurt
  • 2 Tbsp harissa paste
  • Zest of 1/4 lemon
  • Juice of 1/4 lemon
  • Salt and freshly ground black pepper
General Info
Prep: 19 min
Cooking: 6 min
Ready In: 25 min
Servings: 6-24 people
Tips & Tricks

Serve these kaftas as an appetiser or alongside other braai meat.