Lebanese Kafta Kebabs (Printer-Friendly Layout)
Juicy, aromatic Middle Eastern skewers made with seasoned ground meat, fresh herbs, and bold spices for a flavorful meal.
# Ingredients You'll Need:
→ For the 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, adjust to taste)
→ For grilling
08 -
Metal or wooden skewers (soak wooden ones in water for 30 minutes beforehand)
09 -
A light brushing of olive oil or vegetable oil for the grill
# Step-by-Step Instructions:
01 -
In a food processor, pulse the onion and parsley together until finely chopped. You want them minced, but not watery.
02 -
Transfer the parsley-onion mixture to a large mixing bowl and add the ground beef along with salt, black pepper, seven spice, and cayenne. Using clean hands, mix everything together thoroughly until the mixture is uniform and slightly sticky. Avoid over-mixing, but be sure the herbs and seasonings are evenly distributed.
03 -
Take a handful of the kafta mixture and mold it around a skewer, shaping it into a long oval kebab about 1 to 1.5 inches thick. Repeat with the remaining mixture. If you're not using skewers, shape them into small logs or patties.
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 and nicely browned with grill marks. Internal temperature should reach at least 160°F (71°C).
# Extra Tips and Tricks:
01 -
If using wooden skewers, soaking them in water for 30 minutes prevents them from burning on the grill
02 -
You can substitute allspice or a combination of cinnamon, nutmeg, and cloves if you don't have a seven spice blend
03 -
For an oven option, bake shaped kafta patties on a parchment-lined baking sheet at 375°F (190°C) for 15–20 minutes or until cooked through
04 -
Leftover kafta keeps well in the refrigerator for up to 3–4 days, and can be frozen for up to 3 months—just reheat in the oven or on a pan