Name: Lebanese Kafta Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Lebanese
Ingredients: 1 pound ground beef or lamb (or a mix); 1/2 cup finely chopped parsley; 1/2 small onion (grated or finely minced); 2 garlic cloves (minced); 1 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground black pepper; 1 teaspoon salt; 1/2 teaspoon paprika (optional); Wooden or metal skewers (if grilling)

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If you’re craving a juicy, flavor-packed dish that brings the aromas of the Middle East right to your table, Lebanese Kafta is about to become your new go-to favorite. This delightful recipe features a tender blend of spiced meat, fresh herbs, and aromatic onions, making every bite a true celebration. Whether you grill them outdoors, sizzle them on a stovetop, or bake them in the oven, Lebanese Kafta is wonderfully versatile, satisfying, and easy enough for a busy weeknight yet special enough for guests.

Ingredients You’ll Need

You’ll be amazed at how a handful of humble ingredients come together to create the irresistible taste and signature texture of Lebanese Kafta. Each element plays a crucial role in developing those deep, savory flavors and the perfect juicy bite.

Ground Beef or Lamb (1 pound, or a mix): The foundation of traditional kafta, providing rich flavor and moisture; a mix of both yields extra juiciness.
Finely Chopped Parsley (½ cup): Adds a burst of color and freshness that lightens up the hearty meat.
Grated or Finely Minced Onion (½ small): Brings subtle sweetness and ensures the meat stays moist.
Minced Garlic (2 cloves): Sharp and aromatic, a must for that signature Lebanese depth.
Ground Allspice (1 teaspoon): The secret star for a warm, complex background note.
Ground Cinnamon (½ teaspoon): Adds a whisper of sweetness and exotic aroma.
Ground Black Pepper (½ teaspoon): Balances and sharpens the other spices.
Salt (1 teaspoon): Essential for rounding out all the flavors.
Paprika (½ teaspoon, optional): For a dash of color and an extra smoky touch, if you like.
Wooden or Metal Skewers: Traditional for grilling and serving; soak wooden ones first to prevent burning.

How to Make Lebanese Kafta

Step 1: Mix the Ingredients

Start by grabbing a large mixing bowl and tossing in your ground meat of choice, chopped parsley, grated onion, minced garlic, allspice, cinnamon, black pepper, salt, and paprika if you’re feeling adventurous. Use your hands to gently combine everything until the mixture looks uniform and begins to feel a bit sticky—this means the proteins are binding, promising a kafta that holds together and stays juicy. Don’t be shy about getting hands-on; it’s the best way to ensure all those flavors meld.

Step 2: Shape the Kafta

Divide the spiced mixture into 6 to 8 equal portions. If you’re using skewers, take a portion and mold it around each skewer, forming a long, oval shape about an inch thick. No skewers? No problem! Simply shape the meat into thick oval patties. Press gently as you go—too much pressure and you risk tough kafta, but shaping with care keeps them tender.

Step 3: Cook to Perfection

If grilling, preheat your grill to medium-high and lightly oil the grates to keep things from sticking. Lay down your kafta skewers and grill for 4–5 minutes on each side, just until they’re deeply browned and cooked through. For stovetop lovers, heat a touch of oil in a skillet over medium heat and cook the kafta patties or skewers, turning until each side is golden and cooked throughout. If you prefer baking, arrange them on a wire rack over a baking sheet and bake at 400°F for 18–20 minutes, flipping halfway. The aroma alone is worth the effort!

Step 4: Serve and Savor

Once your Lebanese Kafta is cooked to juicy perfection, serve them steaming hot. They’re at their best right off the grill or pan, nestled in pillowy pita and paired with your favorite dips and fresh sides. Every bite is savory, aromatic, and loaded with heartwarming comfort.

How to Serve Lebanese Kafta

Garnishes

Dress your kafta with a vibrant sprinkle of chopped parsley, a dusting of sumac, or a quick squeeze of lemon juice right before serving. A drizzle of tahini or garlic sauce over the top adds a creamy, tangy note that complements the richly spiced meat beautifully.

Side Dishes

Lebanese Kafta shines next to soft pita bread, fluffy rice pilaf, or classic tabbouleh. Don’t forget cool, creamy dips like hummus or tzatziki—their freshness is a natural pairing for the savory skewers. Add some crisp cucumber and tomato salad to round out the meal.

Creative Ways to Present

Love entertaining? Lay out a do-it-yourself kafta platter with warm flatbreads, colorful pickled vegetables, and bowls of various dips. Slice Lebanese Kafta and serve inside wraps with greens and onions for a fun handheld meal, or arrange over a grain bowl for a modern twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, tuck your leftover Lebanese Kafta into an airtight container and refrigerate for up to three days. They’ll stay moist and flavorful, ready for quick lunches or an effortless dinner the next day.

Freezing

Lebanese Kafta freezes beautifully! Wrap the cooked or uncooked kafta individually in plastic wrap, then seal them in a freezer-safe bag or container. They’ll keep well for up to three months. Thaw overnight in the fridge before reheating or cooking.

Reheating

To reheat, gently warm kafta in a covered skillet over low heat or in the oven at 350°F for about 10 minutes until heated through. Splash a tablespoon of water in the pan or cover with foil to help lock in that signature tenderness. Microwave in short bursts if you’re in a hurry, but be sure not to overdo it so they stay juicy.

FAQs

Can I make Lebanese Kafta with just beef or just lamb?

Absolutely! Kafta is delicious whether you use only beef, only lamb, or a mix. Lamb brings extra richness, while beef offers a lighter flavor. A blend of both is my favorite for balance and juiciness, but either will work wonderfully.

What can I use if I don’t have skewers?

You can simply shape the meat mixture into oval patties and cook them in a skillet or bake them in the oven. No skewers needed—the taste and texture will be just as satisfying.

Is it necessary to let the kafta mixture rest before shaping?

It’s not essential, but a short 10–15 minute rest in the fridge can help the flavors meld and make shaping easier, especially if your kitchen is warm. It’s totally fine to shape and cook right away if pressed for time.

How do I prevent kafta from sticking to the grill?

Lightly oiling both the grill grates and the kafta itself helps prevent sticking. Make sure your grill is preheated and don’t move the kafta too early—let a good crust form before flipping.

Can Lebanese Kafta be made gluten-free or dairy-free?

Yes, it naturally fits both diets! This recipe contains no breadcrumbs, eggs, or dairy, so it’s perfect as-is for gluten-free and dairy-free eaters. Just pair with your favorite sides that align with your dietary needs.

Final Thoughts

Every time I make Lebanese Kafta, I’m reminded just how simple ingredients can create the most memorable meals. This recipe is easy, aromatic, and always a crowd-pleaser—so I hope it finds a place at your table soon. Give it a try and let the magic of Middle Eastern flavors brighten your next dinner!

Lebanese Kafta Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Lebanese Kafta is a traditional Middle Eastern dish made with spiced ground meat, shaped into skewers or patties, and grilled to perfection. This flavorful and aromatic recipe is a staple in Lebanese cuisine, perfect for a delicious and satisfying meal.

Ingredients

Scale

Ground Meat Mixture:

1 pound ground beef or lamb (or a mix)
1/2 cup finely chopped parsley
1/2 small onion (grated or finely minced)
2 garlic cloves (minced)
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon paprika (optional)

Additional:

Wooden or metal skewers (if grilling)

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Instructions

Prepare the Kafta Mixture: In a large bowl, combine ground meat, chopped parsley, grated onion, minced garlic, allspice, cinnamon, black pepper, salt, and paprika if using. Mix well until fully incorporated and slightly sticky.
Shape the Kafta: Divide the mixture into 6–8 portions and shape each around a skewer or into oval patties if not using skewers, about 1 inch thick.
Cook the Kafta: If grilling, preheat the grill to medium-high and cook skewers for 4–5 minutes per side. If using a skillet or oven, cook for 4–5 minutes per side on medium heat or bake at 400°F for 18–20 minutes, flipping halfway through.
Serve: Serve hot with pita bread, hummus, tzatziki or garlic sauce, and a fresh salad.