Lebanese Kafta Easy (Printable)

Juicy Middle Eastern spiced meat kebabs with herbs and warm spices, grilled to perfection in under 40 minutes.

# What's Needed:

→ Meats

01 - 1.1 lbs ground lamb or beef (or a mix)

→ Vegetables

02 - 1 small onion, finely chopped
03 - 0.5 bunch fresh parsley, finely chopped

→ Spices & Seasoning

04 - 2 garlic cloves, minced
05 - 1 tsp ground allspice
06 - 1 tsp ground cumin
07 - 0.5 tsp ground cinnamon
08 - 1 tsp salt
09 - 0.5 tsp ground black pepper
10 - 0.25 tsp ground cayenne or chili flakes (optional)

→ To Serve (optional)

11 - Lemon wedges
12 - Chopped fresh parsley
13 - Pita bread
14 - Tahini sauce

# How to Make It:

01 - In a large bowl, combine the ground meat, onion, parsley, garlic, allspice, cumin, cinnamon, salt, pepper, and cayenne (if using).
02 - Mix thoroughly with your hands until fully combined and sticky.
03 - Divide the mixture into 8-10 portions. Shape each into an oval patty or around a skewer for kebabs.
04 - Preheat grill, grill pan, or oven broiler to medium-high heat.
05 - Grill or broil kafta for 8-10 minutes, turning occasionally, until browned and cooked through.
06 - Serve hot with pita bread, lemon wedges, fresh parsley, and tahini sauce, if desired.

# Tips for Success:

01 -
  • The spice blend hits every warm comforting note without being overwhelming
  • These come together in under 20 minutes but taste like you worked all day
  • Perfect for feeding a crowd or meal prepping for the week ahead
02 -
  • Overmixing feels wrong but it's actually what keeps the kafta tender and prevents them from falling apart
  • Let the shaped meat rest for 10 minutes before cooking, this helps them hold together better
  • Don't press down on them while they cook or you'll lose all those precious juices
03 -
  • Soak wooden skewers for 30 minutes so they don't burn on the grill
  • Make a small test patty to check your seasoning before shaping everything
  • These freeze beautifully raw, just wrap them well before tossing in the freezer

Go Back