Lebanese Kafta Recipe
If you’re craving a truly comforting, aromatic meal that will fill your kitchen with mouthwatering aromas, Lebanese Kafta is your answer! This beloved Middle Eastern classic is a glorious celebration of juicy ground meat, fresh herbs, and warming spices, all expertly grilled to perfection. Whether you’re hosting a backyard barbecue or just jazzing up your weeknight dinner, kafta brings unmatched flavor and joy to the table. Trust me, once you master this recipe, you’ll find yourself making it for every craving and occasion.
Ingredients You’ll Need
Lebanese Kafta relies on a short, essentials-only list of ingredients—each one absolutely vital for achieving its signature tenderness, flavor, and color. Let’s take a closer look at what goes into building this irresistible Middle Eastern favorite:
- Ground Beef or Lamb: For classic Lebanese Kafta, use one or a blend of both for extra juiciness and depth.
- Small Onion (grated): Grating the onion releases more juices and helps bind the mixture, giving every bite a subtle sweetness.
- Fresh Parsley (1/2 cup, chopped): This herb adds beautiful green flecks, freshness, and that signature kafta flavor, so don’t skip it!
- Garlic (2 cloves, minced): Essential for aroma and a gentle punch that brings everything together.
- Salt (1 teaspoon): Amplifies all the other flavors and keeps the kafta perfectly seasoned from the first bite to the last.
- Black Pepper (1/2 teaspoon): Gives a subtle heat and complexity without overwhelming the other spices.
- Ground Allspice (1 teaspoon): Brings warmth and a gentle sweetness that totally transforms the taste of Lebanese Kafta.
- Ground Cinnamon (1/2 teaspoon): Just a hint gives classic Middle Eastern charm and depth of flavor.
- Ground Cumin (1/2 teaspoon): Earthy and savory, cumin rounds out the kafta’s spice profile beautifully.
How to Make Lebanese Kafta
Step 1: Mix the Kafta Base
Grab a large mixing bowl and add your ground beef or lamb, grated onion, finely chopped parsley, minced garlic, salt, black pepper, ground allspice, ground cinnamon, and ground cumin. Gently mix everything with your hands, just until the spices and herbs are evenly distributed through the meat. Avoid overmixing—this light touch keeps Lebanese Kafta ultra-tender and juicy.
Step 2: Shape the Skewers
Divide the seasoned meat mixture into 8 equal balls. Take each one and mold it gently around a metal skewer (or a wooden one soaked in water to prevent burning). Shape the meat into a long, slightly oval kebab, about 1 inch thick. Press and roll with dampened hands for smooth, even kafta that holds together on the grill.
Step 3: Grill to Perfection
Heat your grill or a grill pan over medium-high heat until hot. Arrange the kafta skewers across the grates and cook for 3 to 4 minutes on each side, turning occasionally. You’re looking for gorgeous browning on the outside, and a fully-cooked but juicy interior—don’t overcook! The tantalizing aroma of grilling Lebanese Kafta will have everyone hovering around the kitchen.
Step 4: Serve Hot and Fresh
Right off the grill is when Lebanese Kafta tastes its absolute best. Slide the kebabs off their skewers while still hot and serve with fluffy pita bread, creamy Lebanese garlic sauce (toum), a pile of crisp veggies or salad, and anything else your heart desires.
How to Serve Lebanese Kafta
Garnishes
Bright, flavorful garnishes really highlight the warmth of Lebanese Kafta. A generous handful of fresh parsley, sliced onions, or sweet-tart sumac, and a squeeze of lemon juice will take your kafta to the next level. For a truly authentic touch, don’t forget some pickled turnips or radishes for crunch and zing.
Side Dishes
Lebanese Kafta loves good company! Serve it alongside fluffy rice pilaf, pillowy pita, or classic Middle Eastern favorites like hummus, creamy baba ganoush, or tangy tabbouleh. Don’t forget a cool, herby yogurt dip or crisp fattoush salad—the contrasts make every bite even better.
Creative Ways to Present
Try tucking kafta into warm wraps loaded with fresh veggies and sauces, or arrange the skewers over a generous bed of salad greens for a lighter approach. For a stunning party platter, lay skewers over a jeweled rice pilaf, scattered with pomegranate seeds and toasted pine nuts—it’s a guaranteed showstopper!
Make Ahead and Storage
Storing Leftovers
If you end up with more Lebanese Kafta than you can eat in one sitting (hey, it happens!), simply let the leftovers cool completely. Place them in an airtight container, and store in the refrigerator for up to three days. These kafta kebabs are just as delicious the next day!
Freezing
Lebanese Kafta freezes beautifully—raw or cooked! Layer the shaped, uncooked kafta between pieces of parchment, wrap tightly, and freeze for up to three months. Defrost in the fridge overnight before grilling. If freezing cooked kafta, let them cool, then wrap and freeze; just be sure to reheat gently for best texture.
Reheating
To reheat Lebanese Kafta, set your oven to 350°F and warm the kafta on a baking sheet, lightly covered with foil, for 8 to 10 minutes. You can also reheat in a skillet over low heat with a splash of water—this helps keep them moist and tender. A quick zap in the microwave works, too, although the grill-fresh texture is best preserved using the oven or skillet methods.
FAQs
Can I make Lebanese Kafta without skewers?
Absolutely! You can shape the mixture into patties or small cigar-shaped logs and cook them on a skillet, grill pan, or even bake in the oven. The flavor and juiciness remain just as wonderful—no skewers needed.
What type Main Course
Traditional Lebanese Kafta uses ground lamb, but a blend of lamb and beef delivers incredible juiciness and flavor. Feel free to use all beef if you prefer; just choose meat with a little bit of fat for the best texture.
How do I keep my kafta from falling off the skewers?
The trick is to drain excess liquid from the grated onion and make sure the mixture is not too wet. Use cold hands when shaping, and compact the meat gently but firmly around the skewers so everything holds together beautifully on the grill.
Can I make Lebanese Kafta in advance for a party?
Definitely! Prepare and shape the kafta up to a day ahead, then cover and refrigerate until grilling time. This makes party prep a breeze, and the flavors will actually deepen as they rest.
What dipping sauces go best with Lebanese Kafta?
Toum (a dreamy Lebanese garlic sauce) is a must, but kafta is also delicious with tangy tahini sauce, creamy tzatziki, or classic hummus. Even a quick homemade yogurt sauce with cucumber and mint will make your kafta shine.
Final Thoughts
Lebanese Kafta is a genuine crowd-pleaser that never fails to bring people together around the table with its bold flavors and welcoming aroma. If you’ve never tried making kafta at home, give it a go—it’s easier than you think and oh-so-rewarding. You might just find it becomes your new favorite way to share a taste of Lebanon with family and friends!
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Lebanese Kafta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Lebanese Kafta is a traditional Middle Eastern dish made with spiced ground beef or lamb, shaped into kebabs and grilled to perfection. These flavorful kebabs are juicy and aromatic, perfect for a delicious meal any time of the year.
Ingredients
Ingredients:
- 1 pound ground beef or lamb
- 1 small onion, grated
- 1/2 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
Instructions
- Mix Ingredients: In a large mixing bowl, combine the ground meat, grated onion, parsley, garlic, salt, pepper, allspice, cinnamon, and cumin. Mix gently with your hands until evenly distributed.
- Shape Kebabs: Divide the mixture into 8 portions. Shape each around a skewer into an oval kebab about 1 inch thick.
- Grill: Preheat a grill or grill pan over medium-high heat. Cook the kafta for 3–4 minutes per side until browned and cooked through.
- Serve: Serve hot with pita bread, Lebanese garlic sauce (toum), and fresh vegetables or salad.
Notes
- For juicier kafta, use a beef and lamb mixture. Shape into patties if grilling on a stovetop skillet. Serve with hummus, tabbouleh, or pickled turnips for a complete Lebanese meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 kafta skewers
- Calories: 260
- Sugar: 1g
- Sodium: 630mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 75mg
