Lebanese Kafta is the kind of dish that instantly transports you to the heart of a bustling Beirut street, where the air is filled with the irresistible aroma of sizzling spices and fresh herbs. This beloved classic brings together juicy ground meat, vibrant parsley, and a fragrant mix of warm spices, all shaped into irresistible skewers or patties. Whether you’re firing up the grill or using a simple skillet, Lebanese Kafta is an easy yet incredibly flavorful way to bring a taste of the Mediterranean right to your table.
Ingredients You’ll Need
You’ll be amazed at how just a handful of pantry staples and fresh herbs can combine to create such bold, comforting flavors. Each ingredient in Lebanese Kafta is carefully chosen to build layers of taste and texture, making every bite unforgettable.
- Ground beef or lamb (1 pound): Choose either or a mix of both for a juicy, flavorful base—85% lean meat gives the best balance of flavor and tenderness.
- Small onion (finely grated or minced): Onion adds moisture and sweetness, helping the meat stay tender and aromatic.
- Fresh parsley (1/2 cup, finely chopped): This vibrant herb brightens the dish and gives the kafta its signature flecks of green.
- Fresh mint (2 tablespoons, optional, finely chopped): Mint brings a refreshing twist that pairs beautifully with the rich meat and warm spices.
- Ground allspice (1 teaspoon): Allspice is the backbone of Lebanese Kafta’s distinct flavor, adding warmth and depth.
- Ground cinnamon (1/2 teaspoon): Just a hint of cinnamon offers subtle sweetness and complexity to the mix.
- Black pepper (1/2 teaspoon): For a gentle kick and rounded heat that balances the other spices.
- Salt (1 teaspoon): Enhances all the flavors and brings everything together.
- Cayenne pepper (1/4 teaspoon, optional): If you like a touch of heat, cayenne adds a gentle but noticeable spice.
- Olive oil (1 tablespoon, for brushing or grilling): A light brushing prevents sticking and helps the kafta brown beautifully.
How to Make Lebanese Kafta
Step 1: Prepare the Mixture
Start by grabbing a large mixing bowl and combine your ground beef, lamb, or a blend of both with the grated onion, parsley, and mint if you’re using it. Sprinkle in the allspice, cinnamon, black pepper, salt, and a dash of cayenne for those who love a little heat. The best way to bring everything together is with your hands—mix until the mixture feels cohesive and a bit sticky. This ensures your Lebanese Kafta will hold together perfectly when shaped.
Step 2: Shape the Kafta
Divide your mixture into 8 to 10 portions, depending on how large or small you want your kafta. You can shape them into oval patties for a quick stovetop version, or for a more traditional touch, mold each portion around metal or soaked wooden skewers, forming long, log-shaped kebabs. The shape helps them cook evenly and makes them perfect for serving on a platter.
Step 3: Grill or Cook the Kafta
Heat your grill, grill pan, or skillet over medium-high heat. Brush the surface lightly with olive oil to prevent sticking and encourage a golden crust. Place your kafta on the hot surface and cook for about 4 to 5 minutes per side, turning once, until they’re deliciously browned and cooked through. If you prefer baking, simply arrange the kafta on a baking sheet and cook at 400°F (200°C) for 18–20 minutes, flipping halfway.
Step 4: Serve and Enjoy
Once your Lebanese Kafta is perfectly cooked, serve them hot and fresh off the grill. They’re fantastic with fluffy rice, warm pita bread, or a crisp salad, and taste amazing with a drizzle of garlicky sauce or cool tzatziki on the side. Don’t forget to soak up the wonderful juices with a hunk of bread!
How to Serve Lebanese Kafta
Garnishes
Lebanese Kafta truly shines when topped with simple but vibrant garnishes. Scatter a handful of chopped fresh parsley or mint over the top, add a sprinkle of sumac for a citrusy zing, or serve with thinly sliced onions and juicy tomato wedges. A squeeze of lemon over the hot kafta just before serving brings all the flavors to life.
Side Dishes
This dish is incredibly versatile and pairs well with many classic Middle Eastern sides. Serve your Lebanese Kafta with fluffy basmati rice or fragrant rice pilaf, or tuck them into warm pita bread with crisp lettuce, tomatoes, and pickles. Hummus, baba ganoush, tabbouleh, or fattoush salad are all fantastic accompaniments that create a memorable, well-rounded meal.
Creative Ways to Present
If you want to impress, try serving Lebanese Kafta as part of a vibrant mezze platter. Arrange the skewers or patties with colorful roasted vegetables, dips, and fresh herbs for a festive look. For a fun twist, slice the cooked kafta and wrap them in lettuce leaves with a dollop of yogurt sauce for a lighter, modern take.
Make Ahead and Storage
Storing Leftovers
If you have leftover Lebanese Kafta, simply let them cool to room temperature, then transfer them to an airtight container. They’ll keep in the fridge for up to 3 days, and the flavors often deepen overnight, making them just as tasty the next day.
Freezing
Lebanese Kafta freezes beautifully! Once cooked, let them cool completely, then wrap each piece individually or layer them with parchment paper in a freezer-safe container. They’ll stay fresh for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, simply warm Lebanese Kafta in a skillet over medium heat for a few minutes per side, or pop them in a 350°F (175°C) oven for about 10 minutes until heated through. If using a microwave, cover them with a damp paper towel to keep them from drying out.
FAQs
Can I use only beef or only lamb for Lebanese Kafta?
Absolutely! While a mix of beef and lamb gives the most traditional flavor, you can use just one type Main Course. Beef kafta is a bit milder, while lamb adds a rich, distinctive taste.
Do I need special skewers for this recipe?
No special equipment is required. Metal skewers are sturdy and reusable, but wooden skewers work just as well—just be sure to soak them in water for 30 minutes before grilling to prevent burning. You can also make oval patties if you don’t have skewers.
Is Lebanese Kafta spicy?
The base recipe is flavorful but not overly spicy. You control the heat by adding more or less cayenne pepper, or leaving it out altogether if you prefer a milder dish.
Can I make Lebanese Kafta in the oven?
Definitely! Baking is a great alternative to grilling. Just place the kafta on a lined baking sheet and bake at 400°F (200°C) for 18–20 minutes, flipping once halfway through. They come out juicy and perfectly cooked every time.
What’s the best way to keep the kafta from falling apart?
Mixing the ingredients thoroughly until the mixture is slightly sticky helps bind everything together. If your kafta still feels loose, you can chill the mixture for 30 minutes before shaping to help it hold together better while cooking.
Final Thoughts
Lebanese Kafta is pure comfort food with a burst of bold, fresh flavors in every bite. If you’ve never tried making it at home, you’ll be surprised how quick and rewarding it is. Gather your ingredients, invite a few friends or family members, and bring a taste of Lebanon’s vibrant food culture right to your kitchen!
Print
Lebanese Kafta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Lebanese Kafta is a flavorful Middle Eastern dish featuring seasoned ground beef or lamb mixed with fresh herbs and spices, shaped into skewers or patties and grilled to perfection. It’s a delicious and easy-to-make main course perfect for gatherings or weeknight dinners, served traditionally with rice, pita, or salad and garlic sauce.
Ingredients
Meat Mixture
- 1 pound ground beef or lamb (or a mix of both)
- 1 small onion (finely grated or minced)
- 1/2 cup fresh parsley (finely chopped)
- 2 tablespoons fresh mint (optional, finely chopped)
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
For Cooking
- 1 tablespoon olive oil (for brushing or grilling)
Instructions
- Prepare the Meat Mixture: In a large bowl, combine the ground meat with the grated onion, parsley, mint (if using), allspice, cinnamon, black pepper, salt, and cayenne pepper. Mix thoroughly with your hands until the mixture is fully combined and slightly sticky, which helps with shaping and flavor distribution.
- Shape the Kafta: Divide the meat mixture into 8 to 10 equal portions and shape each into an oval patty or form around metal or pre-soaked wooden skewers into traditional log-shaped kafta, making sure they hold together firmly.
- Preheat and Cook: Preheat your grill, grill pan, or skillet over medium-high heat and brush it lightly with olive oil to prevent sticking. Cook the kafta skewers or patties for about 4 to 5 minutes per side until they are browned and cooked through with an internal temperature safe for ground meat.
- Serve: Serve the kafta hot alongside rice, pita bread, or over a fresh salad, accompanied by garlic sauce or tzatziki for added flavor and moisture.
Notes
- You can also bake the kafta at 400°F (200°C) for 18–20 minutes, flipping them halfway through for even cooking.
- Use ground meat with a bit of fat content (around 85% lean) to ensure juicy and flavorful kafta.
- Fresh herbs and spices are crucial for authentic taste—avoid dried if possible.
- If using wooden skewers, soak them in water for at least 30 minutes before threading the meat to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Lebanese
Nutrition
- Serving Size: 2 kafta skewers
- Calories: 280
- Sugar: 1g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg
