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
Scale
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.
