Lebanese Kafta Easy (Printable Version)

Juicy spiced lamb or beef kebabs with Middle Eastern aromatics, ready in 35 minutes.

# What You Need:

→ Meats

01 - 1.1 pounds ground lamb or beef, or combination

→ Vegetables

02 - 1 small onion, finely chopped
03 - 0.5 bunch fresh parsley, finely chopped

→ Spices & Seasoning

04 - 2 garlic cloves, minced
05 - 1 teaspoon ground allspice
06 - 1 teaspoon ground cumin
07 - 0.5 teaspoon ground cinnamon
08 - 1 teaspoon salt
09 - 0.5 teaspoon ground black pepper
10 - 0.25 teaspoon ground cayenne or chili flakes

→ To Serve

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

# How to Make It:

01 - Place ground meat, chopped onion, parsley, minced garlic, allspice, cumin, cinnamon, salt, black pepper, and cayenne in a large mixing bowl.
02 - Blend ingredients by hand until fully incorporated and mixture becomes sticky, ensuring even distribution of spices throughout.
03 - Divide mixture into 8 to 10 equal portions. Form each portion into an oval patty or mold around skewers if preparing kebabs.
04 - Heat grill, grill pan, or oven broiler to medium-high temperature.
05 - Grill or broil kafta for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through completely.
06 - Plate hot kafta accompanied by pita bread, fresh lemon wedges, chopped parsley, and tahini sauce as desired.

# Expert Tips:

01 -
  • The spice blend hits something deep and primal, the kind of flavor that makes people lean in and ask what's different about this meat
  • It comes together in under 15 minutes and transforms a weeknight into something that feels special and cared for
02 -
  • Mixing the meat until it feels sticky and develops a slight tackiness is crucial, this creates the texture that holds everything together
  • If using wooden skewers, soak them for at least 30 minutes or they'll burn and char before your meat is done
03 -
  • Don't overwork the meat once it starts getting warm, your hands will heat it up and change the texture
  • Let the kafta rest for a few minutes after cooking so the juices redistribute instead of running out onto your plate

Go Back