Lebanese Kafta Kebabs are a delicious staple in Middle Eastern cuisine—flavor-packed skewers made with seasoned ground meat, fresh herbs, and aromatic spices. They’re juicy, simple to prepare, and incredibly versatile. Whether you’re firing up the grill for a backyard gathering or making a quick weeknight dinner, kafta delivers bold flavor with minimal effort. Traditionally grilled on skewers, these kebabs can also be shaped into patties or logs and cooked in the oven or on a stovetop grill pan. Pair them with warm pita bread, a fresh tomato-cucumber salad, or fluffy rice and a drizzle of garlic or tahini sauce for a complete and satisfying meal.
Ingredients
For the meat mixture
600 grams lean ground beef (or substitute with ground lamb or a blend of the two)
1 medium yellow onion, quartered
1 cup fresh parsley leaves, washed and patted dry
Spices and seasonings
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon Lebanese seven spice blend (or substitute with allspice)
1/8 teaspoon cayenne pepper (optional, adjust to taste)
For grilling
Metal or wooden skewers (soak wooden ones in water for 30 minutes beforehand)
A light brushing of olive oil or vegetable oil for the grill
Instructions
In a food processor, pulse the onion and parsley together until finely chopped. You want them minced, but not watery.
Transfer the parsley-onion mixture to a large mixing bowl and add the ground beef along with salt, black pepper, seven spice, and cayenne. Using clean hands, mix everything together thoroughly until the mixture is uniform and slightly sticky. Avoid over-mixing, but be sure the herbs and seasonings are evenly distributed.
Take a handful of the kafta mixture and mold it around a skewer, shaping it into a long oval kebab about 1 to 1.5 inches thick. Repeat with the remaining mixture. If you’re not using skewers, shape them into small logs or patties.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking. Grill the kafta kebabs for about 4 minutes on each side, or until fully cooked and nicely browned with grill marks. Internal temperature should reach at least 160°F (71°C).
Serve hot off the grill with your favorite sides—hummus, tabbouleh, or even a squeeze of lemon over rice all pair beautifully with kafta.
Notes
If using wooden skewers, soaking them in water for 30 minutes prevents them from burning on the grill
You can substitute allspice or a combination of cinnamon, nutmeg, and cloves if you don’t have a seven spice blend
For an oven option, bake shaped kafta patties on a parchment-lined baking sheet at 375°F (190°C) for 15–20 minutes or until cooked through
Leftover kafta keeps well in the refrigerator for up to 3–4 days, and can be frozen for up to 3 months—just reheat in the oven or on a pan
FAQs
Can I make this ahead of time?
Yes! You can prepare the meat mixture up to a day in advance and store it in the fridge. Shaping the kebabs ahead of time makes grilling even easier when you’re ready to cook.
What’s in Lebanese seven spice?
It’s a warm, aromatic blend typically made from a mix of cinnamon, allspice, black pepper, cloves, nutmeg, coriander, and cardamom. It adds a distinct depth of flavor to dishes like kafta, kibbeh, and stews.
Can I cook kafta without a grill?
Absolutely. Kafta can be baked in the oven, cooked on a stovetop grill pan, or even pan-fried in a skillet. Just make sure to cook the kebabs all the way through and let them brown nicely for that signature flavor.
Can I use lamb instead of beef?
Yes, kafta is traditionally made with either ground beef, lamb, or a mix of the two. Lamb adds a slightly richer, more robust flavor that pairs beautifully with the herbs and spices.
What should I serve with kafta?
Kafta goes great with pita or flatbread, rice pilaf, fresh salads like fattoush or tabbouleh, and dips like hummus, baba ghanoush, or tzatziki. A drizzle of garlic sauce or a squeeze of lemon juice also enhances the flavor beautifully.
Lebanese Kafta Kebabs
Lebanese Kafta Kebabs are a delicious staple in Middle Eastern cuisine—flavor-packed skewers made with seasoned ground meat, fresh herbs, and aromatic spices. They’re juicy, simple to prepare, and incredibly versatile. Whether you’re firing up the grill for a backyard gathering or making a quick weeknight dinner, kafta delivers bold flavor with minimal effort. Traditionally grilled on skewers, these kebabs can also be shaped into patties or logs and cooked in the oven or on a stovetop grill pan. Pair them with warm pita bread, a fresh tomato-cucumber salad, or fluffy rice and a drizzle of garlic or tahini sauce for a complete and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
For the meat mixture
600 grams lean ground beef (or substitute with ground lamb or a blend of the two)
1 medium yellow onion, quartered
1 cup fresh parsley leaves, washed and patted dry
Spices and seasonings
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon Lebanese seven spice blend (or substitute with allspice)
1/8 teaspoon cayenne pepper (optional, adjust to taste)
For grilling
Metal or wooden skewers (soak wooden ones in water for 30 minutes beforehand)
A light brushing of olive oil or vegetable oil for the grill
Instructions
In a food processor, pulse the onion and parsley together until finely chopped. You want them minced, but not watery.
Transfer the parsley-onion mixture to a large mixing bowl and add the ground beef along with salt, black pepper, seven spice, and cayenne. Using clean hands, mix everything together thoroughly until the mixture is uniform and slightly sticky. Avoid over-mixing, but be sure the herbs and seasonings are evenly distributed.
Take a handful of the kafta mixture and mold it around a skewer, shaping it into a long oval kebab about 1 to 1.5 inches thick. Repeat with the remaining mixture. If you’re not using skewers, shape them into small logs or patties.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking. Grill the kafta kebabs for about 4 minutes on each side, or until fully cooked and nicely browned with grill marks. Internal temperature should reach at least 160°F (71°C).
Notes
If using wooden skewers, soaking them in water for 30 minutes prevents them from burning on the grill
You can substitute allspice or a combination of cinnamon, nutmeg, and cloves if you don’t have a seven spice blend
For an oven option, bake shaped kafta patties on a parchment-lined baking sheet at 375°F (190°C) for 15–20 minutes or until cooked through
Leftover kafta keeps well in the refrigerator for up to 3–4 days, and can be frozen for up to 3 months—just reheat in the oven or on a pan