Save These Lebanese kafta kebabs combine ground meat with finely chopped onions, fresh parsley, garlic, and a warming blend of allspice, cumin, and cinnamon. The mixture shapes easily onto skewers or into oval patties, then grills or broils in just 10 minutes. Serve with pita bread, lemon wedges, and tahini sauce for an authentic Middle Eastern meal that's naturally gluten-free and dairy-free.
The smell of allspice and cumin hitting hot meat still transports me back to my friend Leila's balcony in Beirut, where we'd grill kafta while her kids played soccer below and neighbors shouted greetings across the street.
Last summer I made these for a backyard dinner and my normally reserved neighbor actually asked for the recipe, which I consider the highest possible compliment.
Ingredients
- 500 g ground lamb or beef: Lamb gives you that authentic Lebanese flavor but beef works beautifully too, or use half and half for the best of both worlds
- 1 small onion, finely chopped: The onion melts into the meat as it cooks, keeping everything incredibly juicy
- 1/2 bunch fresh parsley, finely chopped: Dont skip this, it adds a fresh bright contrast to the warm spices
- 2 garlic cloves, minced: Fresh garlic makes all the difference here
- 1 tsp ground allspice: This is the signature Lebanese flavor that sets kafta apart from other kebabs
- 1 tsp ground cumin: Earthy and essential
- 1/2 tsp ground cinnamon: Just a hint, not enough to make it taste like dessert
- 1 tsp salt: Season generously
- 1/2 tsp ground black pepper: Freshly ground if you can
- 1/4 tsp ground cayenne or chili flakes: Optional but recommended if you like a little heat
Instructions
- Mix everything together:
- Get your hands in there and really work the spices into the meat until it feels sticky and uniform, about 2 minutes of serious mixing
- Shape the mixture:
- Form into 8 to 10 oval patties, or roll around soaked skewers if youre going traditional
- Get your heat ready:
- Fire up the grill or heat a grill pan to medium high, you want nice searing action
- Cook the kafta:
- Grill for 8 to 10 minutes, turning occasionally until theyre browned and cooked through with a slight char
- Serve immediately:
- Squeeze fresh lemon over everything and wrap in warm pita with tahini and extra parsley
Save These became my go to for feeding a crowd after I served them at a potluck and three people asked when I was making them again.
Making Ahead
You can mix and shape the kafta up to a day ahead, just keep them covered and chilled in the refrigerator. They actually benefit from sitting as the flavors meld together.
Freezing Extra
Shape uncooked kafta and freeze them on a baking sheet before transferring to a freezer bag. Theyll keep for months and can go straight from freezer to grill, just add a couple minutes to the cooking time.
Perfect Pairings
A simple tomato and cucumber salad with sumac cuts through the richness beautifully. Rice pilaf soaks up all the juices. Grilled vegetables like zucchini and bell peppers cook right alongside the kafta.
- Warm your pita bread directly on the grill for the last minute of cooking
- Make extra tahini sauce because everyone will want more
- Squeeze lemon right before eating to wake up all the spices
Save Theres something deeply satisfying about food you eat with your hands, straight off the grill, surrounded by people you love.
Recipe FAQs
- → What is kafta made of?
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Kafta combines ground meat (lamb, beef, or a mix) with finely chopped onions, fresh parsley, garlic, and aromatic Middle Eastern spices including allspice, cumin, cinnamon, and black pepper.
- → Should I use lamb or beef for kafta?
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Both work beautifully. Lamb offers authentic traditional flavor and richness, while beef provides a lighter option. A mixture of both gives you the best of both worlds.
- → How do I know when kafta is cooked through?
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Kafta is done when the outside is nicely browned and the meat feels firm to the touch, usually 8-10 minutes of grilling or broiling. The internal temperature should reach 160°F (71°C).
- → Can I bake kafta instead of grilling?
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Yes, bake at 400°F (200°C) for 15-20 minutes, turning halfway through. The kafta will still be juicy and flavorful, though you won't get the same charred exterior as grilling.
- → What should I serve with kafta?
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Traditional sides include warm pita bread, fresh lemon wedges, tahini sauce, rice pilaf, and a crisp tomato-cucumber salad. Chopped fresh parsley makes a fresh garnish.
- → How long can I store uncooked kafta mixture?
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The seasoned meat mixture keeps in the refrigerator for up to 24 hours before shaping and cooking. You can also shape and freeze raw kafta for up to 3 months.
