Lebanese Kafta Kebabs (Print-Friendly Version)

Juicy Middle Eastern skewers made with seasoned ground meat, fresh herbs, and aromatic spices - perfect for any occasion.

# What You'll Need:

→ Meat Mixture

01 - 600 grams lean ground beef or substitute with ground lamb or a blend of the two
02 - 1 medium yellow onion, quartered
03 - 1 cup fresh parsley leaves, washed and patted dry

→ Spices and Seasonings

04 - 1 teaspoon salt
05 - 1/4 teaspoon ground black pepper
06 - 1/4 teaspoon Lebanese seven spice blend or substitute with allspice
07 - 1/8 teaspoon cayenne pepper, optional and adjustable to taste

→ For Grilling

08 - Metal or wooden skewers, soak wooden ones in water for 30 minutes beforehand
09 - Light brushing of olive oil or vegetable oil for the grill

# How to Make It:

01 - In a food processor, pulse the onion and parsley together until finely chopped. Avoid making it watery.
02 - Transfer the parsley-onion mixture to a large mixing bowl. Add the ground beef, salt, black pepper, seven spice blend, and cayenne pepper. Using clean hands, mix thoroughly until the mixture is uniform and slightly sticky without over-mixing.
03 - Take a handful of the kafta mixture and mold it around a skewer, shaping it into a long oval kebab approximately 1 to 1.5 inches thick. Repeat with the remaining mixture. Alternatively, shape into small logs or patties if not using skewers.
04 - Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking. Grill the kafta kebabs for about 4 minutes on each side or until fully cooked with visible grill marks. Ensure internal temperature reaches at least 160°F (71°C).

# Additional Tips:

01 - Soaking wooden skewers in water for 30 minutes prevents them from burning on the grill.
02 - Substitute allspice or a blend of cinnamon, nutmeg, and cloves if seven spice blend is unavailable.
03 - For oven baking, shape kafta into patties and bake on a parchment-lined sheet at 375°F (190°C) for 15–20 minutes or until cooked through.
04 - Leftover kafta keeps in the refrigerator for 3–4 days or can be frozen for up to 3 months and reheated as needed.

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