Lebanese Kafta Easy (Printable View)

Juicy spiced meat kebabs with classic Middle Eastern flavors, ready in 35 minutes.

# Ingredient List:

→ Meats

01 - 1.1 lbs ground lamb or beef (or a mix)

→ Vegetables

02 - 1 small onion, finely chopped
03 - 1/2 bunch fresh parsley, finely chopped

→ Spices & Seasoning

04 - 2 garlic cloves, minced
05 - 1 tsp ground allspice
06 - 1 tsp ground cumin
07 - 1/2 tsp ground cinnamon
08 - 1 tsp salt
09 - 1/2 tsp ground black pepper
10 - 1/4 tsp ground cayenne or chili flakes (optional)

→ To Serve (optional)

11 - Lemon wedges
12 - Chopped fresh parsley
13 - Pita bread
14 - Tahini sauce

# How to Prepare:

01 - Combine the ground meat, onion, parsley, garlic, allspice, cumin, cinnamon, salt, pepper, and cayenne (if using) in a large bowl. Mix thoroughly with your hands until fully combined and the mixture becomes sticky.
02 - Divide the mixture into 8–10 portions. Shape each portion into an oval patty or mold it around a skewer for traditional kebabs.
03 - Preheat grill, grill pan, or oven broiler to medium-high heat.
04 - Grill or broil the kafta for 8–10 minutes, turning occasionally, until browned on all sides and cooked through to an internal temperature of 165°F.
05 - Serve hot with pita bread, lemon wedges, fresh parsley, and tahini sauce if desired.

# Expert Suggestions:

01 -
  • The spice blend hits every single flavor note, warm and aromatic without being overwhelming
  • These come together in under 20 minutes but taste like they've been simmering for hours
  • Perfect for feeding a crowd or meal prep, they reheat beautifully
02 -
  • Mixing the meat thoroughly until it develops that sticky texture is crucial, it helps the kafta hold together on the grill
  • Don't overcrowd your grill, give each piece enough space to develop a proper crust without steaming
  • The patties shrink slightly as they cook, so shape them a bit larger than you want the final size to be
03 -
  • If your meat mixture feels too wet to shape, let it sit in the refrigerator for 20 minutes, the cold helps everything bind together
  • Using a mix of lamb and beef gives you the best flavor and texture balance

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