Lebanese Kafta Kebabs

This savory Lebanese kafta kebab recipe transforms simple ground meat into aromatic, juicy skewers that have become my go-to dish for both casual family dinners and entertaining guests. The perfect balance of fresh herbs, aromatic spices, and quality meat creates kebabs that are tender inside with a delicious charred exterior.

I first learned to make kafta from my Lebanese neighbor who insisted the secret was in how you mix the meat with the herbs. After years of perfecting my technique, these kebabs have become my signature dish that friends request whenever they visit.

Ingredients

• Lean ground beef or lamb: Provides the perfect base with lamb offering a more traditional and slightly richer flavor
• Fresh parsley: Brings brightness and color while helping keep the meat mixture moist
• Yellow onion: Adds essential sweetness and juiciness to prevent dry kebabs
• Lebanese seven spice blend: Creates authentic flavor with warming notes of cinnamon, nutmeg, allspice, and other aromatics
• Cayenne pepper: Adds optional heat that can be adjusted to your family's preference
• Metal or wooden skewers: Help form the traditional shape and make grilling easier

Step-by-Step Instructions

Prepare the Herb Mixture:

Process the onion and parsley in a food processor until finely chopped but not watery. This creates the perfect texture and ensures even distribution of flavors throughout the meat. The parsley should look bright green and the onion should be in tiny pieces but not pureed.

Mix the Kafta:

Combine the herb mixture with ground meat and all seasonings in a large bowl. Use clean hands to thoroughly mix everything together until uniformly combined and slightly sticky. Work the mixture just enough to distribute ingredients evenly without overworking the meat which can make kafta tough.

Shape the Kebabs:

Take a generous handful of the kafta mixture approximately 1/3 cup and mold it around each skewer into a 5 to 6 inch oval shape about 1 to 1.5 inches thick. Press firmly so the meat adheres well to the skewer but not so tight that it becomes dense. Create slight indentations along the surface with your fingers which helps with even cooking.

Grill to Perfection:

Cook the kebabs on a preheated medium high grill for about 4 minutes per side rotating occasionally for even browning. Look for nice grill marks and an internal temperature of 160°F which ensures food safety while keeping the meat juicy. Let rest for 3 minutes before serving to allow juices to redistribute.

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The seven spice blend is truly the heart of this recipe. I remember the first time I found authentic Lebanese seven spice at a small Middle Eastern market and the incredible difference it made in my kafta. My husband who normally prefers chicken dishes now requests these kebabs at least once a week.

Make Ahead Options

These kebabs are perfect for meal prep enthusiasts. You can prepare the meat mixture up to a day in advance and keep it covered in the refrigerator. The flavors actually improve as they meld together overnight. For busy weeknights I often shape the kafta in the morning before work then simply grill them when I get home for a quick but impressive dinner.

Authentic Serving Suggestions

In Lebanon kafta is rarely served alone. Create a traditional spread by pairing your kebabs with warm pita bread, vermicelli rice and a cucumber tomato salad dressed simply with lemon juice and olive oil. Add bowls of hummus, tabouleh and a garlic yogurt sauce called toum for dipping. This creates an impressive feast that encourages sharing and conversation around the table.

Troubleshooting Tips

If your kafta falls off the skewers while grilling the mixture might be too loose. Add a tablespoon of fine breadcrumbs to help bind it together. Ensure the meat is very cold before shaping which helps it maintain its form. Another trick is to chill the shaped kebabs for 30 minutes before grilling to help them set.

Regional Variations

Every Lebanese family has their own kafta recipe with slight variations. Some add minced bell peppers or grated tomato to the mixture for extra moisture. In northern Lebanon they often include a pinch of cinnamon for warmth. Others mix in pine nuts for texture and richness. Feel free to experiment with these authentic variations to find your perfect blend.

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Common Recipe Questions

→ What meat is best for Lebanese kafta?

Traditional Lebanese kafta works best with lean ground beef, ground lamb, or a 50/50 combination of both. The lamb adds richness while beef provides structure. For the best texture and flavor, choose meat with about 15-20% fat content - this ensures juicy kebabs that won't dry out during cooking.

→ Can I make kafta kebabs without skewers?

Absolutely! While skewers create the classic kebab shape, you can easily form the kafta mixture into sausage-shaped logs or flattened patties. These alternative shapes cook beautifully on a grill pan, in a skillet, or baked in the oven at 375°F (190°C) for 15-20 minutes until they reach an internal temperature of 160°F (71°C).

→ What is Lebanese seven spice blend?

Lebanese seven spice (baharat) typically contains a mixture of allspice, black pepper, cinnamon, cloves, coriander, cumin, and nutmeg. If you don't have this blend, you can substitute with allspice alone or make a simplified version using equal parts allspice, cinnamon, and a pinch each of cloves and nutmeg for authentic kafta flavor.

→ How do I serve Lebanese kafta kebabs?

Serve kafta kebabs as part of a traditional Middle Eastern spread with warm pita bread, hummus, tabbouleh, and a simple tomato-cucumber salad. They also pair beautifully with vermicelli rice, pickled vegetables, and a drizzle of tahini sauce or toum (Lebanese garlic sauce). For a complete meal, include olives and fresh herbs like mint.

→ Can kafta kebabs be made ahead of time?

Yes! You can prepare the kafta mixture up to 24 hours in advance and store it covered in the refrigerator, which actually allows the flavors to develop more fully. You can also shape the kebabs and refrigerate them for several hours before cooking. Cooked kafta keeps well for 3-4 days refrigerated and can be frozen for up to 3 months.

→ Why is my kafta falling off the skewers?

Kafta falls off skewers when the mixture is too loose or not kneaded enough. To prevent this, ensure your onion-parsley mixture isn't too wet (drain excess liquid if needed), knead the meat mixture thoroughly until slightly sticky and cohesive, and refrigerate the shaped kebabs for 30 minutes before grilling to help them firm up and hold their shape better.