If you’re craving something that brings together bold spices, juicy meat, and a taste that makes your heart sing, then this Lebanese Kafta Recipe is exactly what you need. It’s a wonderfully fragrant blend of seasoned ground beef or lamb, mixed with fresh parsley and warming spices like allspice and cinnamon, all coming together in perfectly shaped logs that grill up tender and full of flavor. Whether you’re a longtime fan of Middle Eastern cuisine or just starting to explore it, this dish promises to become a staple that fills your kitchen with incredible aromas and your plate with pure satisfaction.
Ingredients You’ll Need
The magic of this Lebanese Kafta Recipe lies in the simplicity and quality of its ingredients. Each component brings something special to the table, from the fresh green brightness of parsley to the comforting warmth of cinnamon and allspice, ensuring every bite tastes authentic and balanced.
- 1 pound ground beef or lamb (or a mix of both): The juicy foundation that carries all the spices and herbs beautifully.
- 1 small onion, finely grated: Adds moisture and a subtle sweetness that binds the meat perfectly.
- 1/4 cup finely chopped fresh parsley: Provides a fresh, vibrant flavor and lovely green flecks throughout.
- 2 cloves garlic, minced: Infuses the mixture with deep, savory notes essential to Lebanese cooking.
- 1 teaspoon ground allspice: Brings a warm, slightly peppery depth that defines kafta’s taste.
- 1/2 teaspoon ground cinnamon: Adds a hint of sweet earthiness that lifts every bite.
- 1/2 teaspoon black pepper: Offers just the right amount of subtle heat.
- 1/2 teaspoon salt: Enhances and balances all the flavors perfectly.
- 1/4 teaspoon cayenne pepper (optional): For those who love a little kick, this brings subtle heat without overpowering.
- Metal or soaked wooden skewers (if grilling): Essential for shaping and cooking the kafta over an open flame or grill pan.
How to Make Lebanese Kafta Recipe
Step 1: Mix the Ingredients with Care
Start by combining the ground meat with grated onion, parsley, garlic, allspice, cinnamon, black pepper, salt, and cayenne pepper if you’re using it. The key here is to mix everything well but gently with your hands until the mixture is sticky and holds together firmly. This step is crucial because it helps the kafta keep their shape during cooking and ensures that every bite is perfectly seasoned.
Step 2: Shape Your Kafta
Divide your mixture into 6 to 8 equal portions. Roll each portion into a sausage-like log, or if you’re grilling, mold them carefully around your skewers. The shape allows for even cooking and makes sure the meat stays moist and juicy inside while it gets that beautiful browned exterior.
Step 3: Preheat Your Cooking Surface
Whether you’re using a grill, grill pan, or skillet, make sure it’s hot and ready before you start cooking. Medium-high heat is perfect to get that lovely char while locking in juices. If you’re grilling with wooden skewers, remember to soak them in water beforehand to avoid burning.
Step 4: Cook the Kafta to Perfection
Place your kafta logs on the hot surface and cook each side for about 4 to 5 minutes. You’re aiming for a perfect golden-brown crust with a juicy, fully cooked center. Keep an eye on them, turning carefully so they cook evenly and don’t fall apart.
How to Serve Lebanese Kafta Recipe
Garnishes
Once cooked, Lebanese kafta is beautifully enhanced by a few fresh touches. Sprinkle chopped parsley or fresh mint leaves on top for a pop of color and freshness. A squeeze of lemon juice adds a bright zing that cuts through the richness and elevates every bite.
Side Dishes
This dish shines when paired with traditional Middle Eastern sides. Warm pita bread is perfect for scooping up kafta and any sauces. Creamy hummus, a simple cucumber and tomato salad, or fragrant rice pilaf compliment the spices beautifully, creating a balanced and satisfying meal.
Creative Ways to Present
If you want to wow your guests or family, try serving your Lebanese Kafta Recipe as part of a vibrant mezze platter with olives, pickled vegetables, and tabbouleh. Alternatively, wrap the kafta in pita with garlic sauce and fresh veggies for an irresistible sandwich experience that’s great for casual gatherings or lunches on the go.
Make Ahead and Storage
Storing Leftovers
Leftover kafta can be stored in an airtight container in the refrigerator for up to 3 days. They actually taste even better the next day once the flavors have had time to marry, making weeknight dinners easier and just as delicious.
Freezing
For longer storage, freeze raw shaped kafta on a baking sheet until firm, then transfer to a freezer-safe bag. This way, you can keep them for up to 2 months. When you’re ready, thaw overnight in the fridge and cook as usual—it’s a great way to have homemade kafta ready anytime.
Reheating
Reheat leftovers gently in a skillet over medium heat or in an oven at 350°F (175°C) until warmed through. Avoid microwaving if possible to keep the texture nice and toasty on the outside while staying juicy inside.
FAQs
Can I use only beef or only lamb for this Lebanese Kafta Recipe?
Absolutely! Both beef and lamb work wonderfully. Beef offers a milder, leaner option, while lamb provides more richness and a traditional gamey flavor. Choose according to your taste or even mix them to get the best of both worlds.
Is it necessary to grill the kafta, or can I cook it another way?
While grilling gives the kafta a fantastic smoky flavor, you can also cook them in a skillet or bake them in the oven. Both methods yield delicious results, especially when you’re short on grill time or cooking indoors.
What can I serve with Lebanese Kafta Recipe if I want to keep it low-carb?
Instead of pita or rice, try pairing kafta with grilled vegetables, a fresh leafy salad, or cauliflower rice. These options keep the meal light but still flavorful and satisfying.
Are the spices in Lebanese Kafta Recipe flexible?
Yes! The blend of allspice, cinnamon, and pepper is traditional, but you can adjust the quantities or add other spices like cumin or paprika if you want to customize the flavor. Just be mindful not to overpower the meat.
How do I know when the kafta is fully cooked?
Kafta is done when it’s nicely browned on the outside and the internal temperature of the meat reaches 160°F (71°C). Cutting one open to ensure there’s no pink inside is a good practice, especially if you’re using beef.
Final Thoughts
Sharing this Lebanese Kafta Recipe with you feels like inviting you into one of my most cherished culinary traditions. Its blend of spices and simple ingredients makes it approachable yet incredibly satisfying. I can’t wait for you to try it and fill your home with the warm, enticing aroma that only kafta can create. Trust me, once you do, kafta nights will become a delicious regular in your cooking rotation.
Print
Lebanese Kafta Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern, Lebanese
- Diet: Gluten Free
Description
Lebanese Kafta is a flavorful Middle Eastern dish made from seasoned ground beef or lamb, mixed with spices and fresh herbs, then shaped onto skewers and grilled to perfection. This recipe offers a delicious, juicy, and aromatic kebab that’s perfect for a main course served with pita, hummus, or rice.
Ingredients
Meat Mixture
- 1 pound ground beef or lamb (or a mix of both)
- 1 small onion, finely grated
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
For Cooking
- Metal or soaked wooden skewers (if grilling)
Instructions
- Prepare the meat mixture: In a large mixing bowl, combine the ground meat, grated onion, parsley, garlic, allspice, cinnamon, black pepper, salt, and cayenne pepper if using. Mix well using your hands until the mixture is evenly blended and sticky, which helps the kafta hold its shape.
- Shape the kafta: Divide the mixture into 6 to 8 portions. Shape each portion into a sausage-like log or mold it onto a metal or pre-soaked wooden skewer if you plan to grill. Ensure the kafta is compact so it does not fall apart while cooking.
- Preheat the cooking surface: Heat a grill, grill pan, or skillet over medium-high heat to get it properly hot for cooking the kafta.
- Cook the kafta: Place the kafta logs or skewers onto the grill or pan. Cook for about 4 to 5 minutes on each side, turning carefully, until they are fully cooked inside and nicely browned on the outside.
- Serve: Remove from heat and serve the kafta hot with warm pita bread, hummus, or a side of rice and fresh salad for a complete, authentic Middle Eastern meal.
Notes
- Kafta can also be shaped into patties or baked in a tray with tomatoes and potatoes for a traditional oven-baked variation.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
