Description
This traditional Lebanese Kafta recipe features flavorful spiced ground beef or lamb shaped onto skewers and grilled to perfection. Combining aromatic spices like allspice and cinnamon with fresh parsley and garlic, this dish offers a delicious Middle Eastern taste experience. Perfect for a main course, Kafta can be enjoyed with warm pita bread, hummus, rice, or salad for a complete and satisfying meal.
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)
Additional
- Metal or soaked wooden skewers (if grilling)
Instructions
- Prepare the Meat Mixture: In a large mixing bowl, combine the ground meat, finely grated onion, chopped parsley, minced garlic, allspice, cinnamon, black pepper, salt, and cayenne pepper if using. Mix thoroughly using your hands until the mixture is evenly blended and sticky, ensuring the spices and herbs are well distributed throughout the meat.
- Shape the Kafta: Divide the mixture into 6 to 8 equal portions. Shape each into a sausage-like log by hand. If using skewers for grilling, mold the mixture tightly around each skewer to maintain its shape during cooking.
- Preheat the Cooking Surface: Preheat your grill, grill pan, or skillet over medium-high heat. This ensures the Kafta will cook evenly and develop a nice char on the exterior.
- Cook the Kafta: Place the shaped Kafta onto the cooking surface and cook for 4 to 5 minutes on each side. Turn carefully to avoid breaking. Continue cooking until the Kafta is fully cooked through and has a nicely browned exterior.
- Serve: Once cooked, serve the Kafta hot with accompaniment such as warm pita bread, hummus, rice, or a fresh salad for a traditional and satisfying meal.
Notes
- Kafta can also be shaped into patties or baked in a tray with tomatoes and potatoes for a traditional oven-baked variation.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- You can substitute ground lamb or use a mix of beef and lamb for richer flavor.
- Adjust cayenne pepper according to desired spice level or omit entirely for milder taste.
