Authentic Lebanese Kafta Kebabs Recipe : Juicy, Spiced Ground Meat Skewers Bursting with Middle Eastern Flavor

 Lebanese kafta kebabs are one of the most beloved dishes in Middle Eastern cuisine, featuring seasoned ground meat mixed with fresh parsley, onions, and warm spices, then shaped onto skewers and grilled to perfection. These flavorful kebabs are incredibly juicy thanks to the fat content in the meat and the moisture from grated onions, while the combination of allspice, cinnamon, and parsley creates that signature Lebanese flavor profile that's both aromatic and comforting. Whether grilled outdoors over charcoal, broiled in the oven, or pan-fried, kafta kebabs deliver restaurant-quality results at home. They're perfect for summer barbecues, weeknight dinners, or any time you want to explore authentic Lebanese cooking. Serve them with pita, hummus, tabbouleh, and garlic sauce for a complete Middle Eastern feast that will transport your taste buds straight to Beirut.

Serving Quantity: Makes 8 to 10 kebabs (serves 4 to 6 people)

Cooking Time: 45 minutes (including 20 minutes prep time, 15 minutes chilling time, and 10 minutes cooking time)

1. Ingredients for Kafta

1. Two pounds ground beef or lamb (80/20 fat ratio, or a mix of both)
2. One large onion, grated
3. One cup fresh flat-leaf parsley, finely chopped
4. Four cloves garlic, minced
5. Two teaspoons ground allspice
6. One teaspoon ground cinnamon
7. One teaspoon ground cumin
8. One teaspoon ground coriander
9. One and one-half teaspoons salt
10. One teaspoon black pepper
11. Half teaspoon cayenne pepper (optional, adjust to taste)
12. Half teaspoon ground nutmeg
13. Two tablespoons olive oil
14. Optional: one teaspoon baharat spice blend

2. Ingredients for Serving

1. Pita bread or flatbread
2. Hummus
3. Tahini sauce or garlic sauce (toum)
4. Sliced tomatoes
5. Sliced cucumbers
6. Pickled turnips or pickles
7. Fresh mint leaves
8. Lemon wedges
9. Sumac for sprinkling
10. Optional: yogurt sauce

3. Choose the Right Meat

The key to juicy kafta is using ground meat with sufficient fat content. An 80/20 ratio (80% lean, 20% fat) is ideal. You can use all beef, all lamb, or a combination of both. Many Lebanese cooks prefer a 50/50 mix of beef and lamb for the best flavor. Lamb adds a distinctive richness that's traditional, while beef provides structure. Avoid lean ground meat as it will result in dry, tough kebabs. Ask your butcher to grind the meat medium-fine, not too coarse or too fine.

4. Grate the Onion

Use a box grater to grate the onion on the medium holes directly into a fine-mesh strainer set over a bowl. The onion should be finely grated, almost pulpy. Press the grated onion gently with a spoon to extract about half the liquid, but not all of it. You want to remove excess water that would make the mixture too wet, but keep some moisture for juiciness. The onion adds essential moisture and sweetness to the kafta. Discard the extracted liquid or save it for another use.

5. Prepare the Parsley

Wash the fresh flat-leaf parsley thoroughly and pat it completely dry with paper towels or spin in a salad spinner. Moisture will make the kafta mixture too wet. Remove the thick stems and finely chop the leaves. You need a full cup of tightly packed chopped parsley. Don't substitute with curly parsley or dried parsley as they have completely different textures and flavors. The fresh parsley is essential to authentic kafta and provides both flavor and color.

6. Mix the Kafta

In a large mixing bowl, combine the ground meat, grated onion (with some of its moisture), chopped parsley, and minced garlic. Add all the spices: allspice, cinnamon, cumin, coriander, salt, black pepper, cayenne if using, and nutmeg. Drizzle in the olive oil. Using your hands, mix everything together thoroughly. Work the mixture for about 3 to 4 minutes, kneading and squeezing it to ensure all ingredients are evenly distributed and the mixture becomes slightly sticky and cohesive.

7. Test the Seasoning

Before shaping all the kafta, it's important to test the seasoning. Take a small portion of the mixture, about a tablespoon, and flatten it into a small patty. Cook it in a skillet over medium heat for 2 minutes per side. Taste it and check if it needs more salt, spice, or any adjustments. It's much easier to adjust seasoning now than after you've shaped and cooked all the kebabs. Add more of whatever it needs, mix well, and you're ready to shape.

8. Chill the Mixture

Cover the bowl with plastic wrap and refrigerate the kafta mixture for at least 15 to 30 minutes, or up to 24 hours. This chilling time is crucial as it allows the flavors to meld together and firms up the meat, making it much easier to shape onto skewers without falling apart. The cold meat mixture will hold its shape better during molding and cooking. If you're making these ahead, this is the perfect stopping point.

9. Prepare Your Skewers

You'll need flat metal skewers or wooden skewers for shaping the kafta. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking. Flat metal skewers are preferable as they hold the meat better and don't require soaking. You'll need 8 to 10 skewers depending on how large you make each kebab. Have a bowl of water nearby to wet your hands, which prevents sticking when shaping.

10. Shape the Kafta

Wet your hands with cold water. Take about one-third to half a cup of the chilled kafta mixture and shape it into an elongated sausage or torpedo shape in your palm. Thread a skewer through the center lengthwise. Using your wet hands, mold and press the meat around the skewer, squeezing and shaping it into an even cylinder about 6 to 8 inches long and about 1 inch thick. The meat should be firmly packed around the skewer. Repeat with remaining mixture, wetting your hands between each kebab.

11. Chill Again (Optional)

For the best results, place the shaped kebabs on a parchment-lined baking sheet and refrigerate for another 15 to 30 minutes. This extra chilling step helps them hold their shape even better during cooking, especially if you're grilling. If you're in a hurry, you can skip this step, but the extra chill time makes a noticeable difference in how well they stay on the skewers.

12. Grill Method

Preheat your grill to medium-high heat, about 400 to 450 degrees. Clean and oil the grates well to prevent sticking. Place the kafta kebabs on the grill perpendicular to the grates so they don't fall through. Grill for 3 to 4 minutes per side, turning a quarter turn every few minutes to cook all sides evenly. Total cooking time is about 10 to 12 minutes. The kafta should be nicely charred on the outside and cooked through but still juicy inside. Don't overcook or they'll be dry.

13. Broiler Method

If you don't have a grill, the broiler works beautifully. Preheat your broiler to high and position the oven rack about 4 to 6 inches from the heat source. Place the kafta kebabs on a foil-lined baking sheet, preferably on a wire rack so air circulates underneath. Broil for 4 to 5 minutes per side, turning once or twice, until nicely browned and cooked through. Watch carefully as broilers vary in intensity. Total cooking time is about 10 to 12 minutes.

14. Pan-Frying Method

You can also cook kafta in a skillet without skewers by shaping them into elongated patties or logs. Heat a large skillet over medium-high heat with a tablespoon of oil. Add the kafta and cook for 3 to 4 minutes per side, turning carefully to brown all sides. This method works well if you don't have skewers or prefer a crispy exterior. The cooking time is similar, about 10 to 12 minutes total. The kafta should be browned on all sides and cooked through.

15. Check for Doneness

The kafta is done when it's nicely browned on the outside and cooked through inside. The internal temperature should reach 160 degrees for ground beef or lamb. Cut into one kebab to check. The inside should be just slightly pink and very juicy, not gray and dry. If you've used a higher fat ratio meat, a little pink is fine and means it's perfectly cooked and will be at its juiciest. Overcooked kafta becomes dry and crumbly.

16. Rest Before Serving

Remove the cooked kafta from the heat and let them rest for 3 to 5 minutes. This allows the juices to redistribute throughout the meat. If you serve them immediately, the juices will run out when you bite in or slide the meat off the skewer. The brief rest keeps everything juicy and makes the kafta easier to handle. Tent loosely with foil to keep them warm during resting.

17. Serve Traditionally

Serve the kafta kebabs hot, either on the skewers or slid off onto a platter. Arrange them on warm pita bread with sliced tomatoes, cucumbers, and fresh mint. Provide bowls of hummus, tahini sauce, and garlic sauce for drizzling or dipping. Add pickled turnips or pickles on the side. Squeeze fresh lemon juice over the kafta just before eating. Sprinkle with sumac for a tangy, lemony finish. The combination of the spiced meat with cool, creamy sauces and fresh vegetables is perfection.

18. Make Kafta Sandwiches

For the ultimate kafta experience, make sandwiches. Warm pita bread, open it to create a pocket, and spread the inside with hummus or garlic sauce. Slide one or two kafta kebabs off the skewer directly into the pita. Add sliced tomatoes, cucumbers, lettuce, pickles, and fresh mint or parsley. Drizzle with tahini sauce and squeeze lemon juice over everything. Wrap tightly and enjoy this iconic Lebanese street food experience.

19. Storage and Reheating

Store cooked kafta wrapped in foil or in an airtight container in the refrigerator for up to 3 days. They're delicious cold in salads or sandwiches, or reheat gently in a 350-degree oven for 10 minutes or in a skillet over medium heat. You can also freeze uncooked shaped kafta on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.

20. Nutrition Information Per Kebab

1. Calories: 285
2. Total fat: 20 grams
3. Saturated fat: 8 grams
4. Cholesterol: 80 milligrams
5. Sodium: 580 milligrams
6. Total carbohydrates: 4 grams
7. Dietary fiber: 1 gram
8. Sugars: 1 gram
9. Protein: 22 grams

21. Helpful Tips for Perfect Lebanese Kafta

1. Use ground meat with at least 20% fat content for the juiciest, most flavorful kebabs.
2. Grate the onion rather than dicing for better distribution and moisture throughout the meat.
3. Remove excess liquid from grated onion but not all, as some moisture keeps the kafta juicy.
4. Use fresh flat-leaf parsley only, never dried or curly parsley, for authentic flavor and texture.
5. Mix the meat thoroughly for 3 to 4 minutes to develop a sticky, cohesive texture that holds together.
6. Chill the mixture before shaping to make it easier to mold and to help it stay on skewers.
7. Wet your hands when shaping kafta to prevent sticking and to help achieve smooth surfaces.
8. Use flat metal skewers rather than round ones for better grip and to prevent spinning.
9. Don't overcook or the kafta will be dry, aim for just cooked through with slight pinkness inside.
10. Make a test patty and cook it before shaping all the kebabs so you can adjust seasoning if needed.