Middle Eastern Grilled Meat Skewers

This hearty Lebanese Kafta Kebab recipe has been my Mediterranean cooking breakthrough, transforming ordinary ground meat into aromatic, juicy skewers that consistently impress at family gatherings. The combination of fresh herbs, aromatic spices, and properly seasoned meat creates an authentic taste of Lebanon that's surprisingly simple to achieve at home.

I first made these kafta kebabs when trying to recreate the flavors from my favorite Lebanese restaurant. After perfecting the herb to meat ratio, these have become our Friday night tradition, with my children helping to shape the meat onto skewers while telling stories about their week.

Ingredients

• Lean ground beef delivers the perfect balance of flavor and texture without excess fat. Look for meat that's 85% lean for best results.
• Ground lamb can be substituted or mixed with beef for a more authentic and richer flavor profile. Select quality cuts with some marbling.
• Fresh parsley brightens the entire dish with its clean herbaceous notes. Always choose bunches with vibrant green leaves.
• Yellow onion provides essential moisture and savory undertones. Select firm onions with tight, papery skin.
• Lebanese seven spice blend the secret flavor foundation that makes these kebabs distinctive. If unavailable, allspice makes a good substitute.
• Cayenne pepper adds a gentle heat that complements the other spices. Adjust according to your spice preference.

Step-by-Step Instructions

Process the aromatics

Pulse onion and parsley in a food processor until finely chopped but not pureed. This creates the perfect texture while releasing the essential oils that flavor the meat. Process in short bursts to avoid creating a watery mixture.

Mix the meat

Combine the herb mixture with ground meat and spices in a large bowl. Use your hands to work everything together thoroughly until the mixture becomes slightly sticky and holds together well. The warmth of your hands helps activate the proteins in the meat for better binding.

Shape the kafta

Take generous portions of the meat mixture and mold around skewers, pressing firmly to create long oval shapes about one inch thick. Wet your hands slightly to prevent sticking and ensure smooth, even kebabs that will cook uniformly.

Grill to perfection

Cook on a preheated, lightly oiled grill for approximately 4 minutes per side until the exterior develops a beautiful char while the interior remains juicy. Look for an internal temperature of 160°F for beef to ensure food safety without overcooking.

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The fresh parsley is truly the unsung hero of this recipe. I remember my Lebanese neighbor teaching me that the parsley should never be an afterthought but almost equal to the meat in importance. Her grandmother would spend extra time picking only the leaves, discarding all stems, to ensure the most delicate flavor profile in the final kebabs.

Perfect Pairings

Lebanese kafta kebabs shine brightest when served with complementary sides that balance their rich flavors. Warm pita bread makes the perfect vehicle for enjoying these kebabs, especially when you wrap the hot meat with a smear of creamy garlic sauce. A simple salad of diced cucumbers, tomatoes, and red onion dressed with lemon juice and olive oil provides refreshing contrast. For a complete meal, serve alongside vermicelli rice or Lebanese tabbouleh with its bright parsley and mint notes.

Storage and Leftovers

Cooked kafta kebabs maintain their flavor remarkably well when properly stored. Refrigerate leftover cooked kebabs in an airtight container for up to four days. For best results when reheating, avoid the microwave which can toughen the meat. Instead, wrap loosely in foil and warm in a 350°F oven for about 10 minutes until heated through. The uncooked meat mixture freezes exceptionally well for up to three months. Shape into kebabs or patties before freezing on a parchment lined tray, then transfer to freezer bags once solid. Cook directly from frozen, adding about 2 minutes to the cooking time.

Authentic Variations

While this recipe presents the classic Lebanese approach to kafta, several regional variations offer delicious alternatives. Armenian kufta features bulgur wheat mixed into the meat for added texture and nutritional value. Syrian versions often incorporate pine nuts and a touch of cinnamon for subtle sweetness. In Turkey, kafta is frequently served with a spiced tomato sauce simmered directly with the meat. For a modern twist that maintains traditional flavors, consider forming the mixture into slider sized patties for Mediterranean inspired burgers topped with labneh and fresh mint.

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Frequently Asked Questions About Recipes

→ Can I make Lebanese Kafta Kebabs without skewers?

Absolutely! While traditionally prepared on skewers, you can easily shape the kafta mixture into small logs or patties and cook them on a grill pan, stovetop, or in the oven at 375°F (190°C) for 15-20 minutes until cooked through.

→ What meat is best for Lebanese Kafta?

Traditional Lebanese Kafta uses ground lamb or beef, or a combination of both. For the best flavor and texture, choose meat with about 15-20% fat content. Leaner meat works too but may result in slightly drier kebabs.

→ What can I substitute for Lebanese seven spice blend?

If you don't have Lebanese seven spice blend, you can use allspice as a simple substitute. Alternatively, make your own blend with equal parts of ground cinnamon, nutmeg, cloves, and a pinch of cardamom and ginger.

→ How do I know when my kafta kebabs are done?

Kafta kebabs are done when they reach an internal temperature of 160°F (71°C). Visually, they should be nicely browned on the outside with grill marks. Cooking time is typically about 4 minutes per side on medium-high heat.

→ What sauces pair well with Lebanese Kafta?

Traditional accompaniments include tahini sauce, toum (Lebanese garlic sauce), yogurt sauce with cucumbers and mint, or a simple combination of plain yogurt with a touch of lemon juice and minced garlic. These cool, creamy sauces perfectly complement the spiced meat.

→ Can I prepare the kafta mixture ahead of time?

Yes! The kafta mixture can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld together beautifully. You can even shape the kebabs ahead of time and refrigerate them until ready to grill.