You know how some recipes just feel like home? This Lebanese Kafta Recipe is exactly that for me. It’s one of those dishes that’s simple to make, loaded with flavor, and brings everyone to the table with big appetites and happy hearts. Whether I’m grilling it for a backyard dinner or pan-frying it on a busy weeknight, kafta never fails to hit the spot.
If you’ve never had kafta before, think of it as Lebanon’s answer to meat skewers, juicy ground beef (or a beef-lamb mix) mixed with fresh parsley, onion, and warm spices like cumin and allspice. It’s shaped into little logs or skewers and grilled to perfection. The smell alone will have you peeking into the kitchen long before it’s done.
This is one of those recipes I make when I want something easy, comforting, and crowd-pleasing. It’s perfect for a quick dinner, meal prep, or even a fun twist on your usual BBQ spread. And don’t worry, I’ll walk you through everything so it comes out just right.
Table of contents
- How to Make it
- Why You’re Going to Love This Lebanese Kafta Recipe
- What to Prep Ahead (So You’re Not Rushing Later)
- My Tried-and-True Tips for Perfect Kafta Every Time
- Fun Twists on Kafta (Because Why Not?)
- What to Serve with Lebanese Kafta ?
- Storage Advice
- Frequently Asked Questions about Lebanese Kafta Recipe
- Let’s Wrap This Up (With Pita, Obviously)
How to Make it
Lebanese Kafta Recipe
4
servings15
minutes20
minutes260
kcalLebanese Kafta is a flavorful, easy-to-make Middle Eastern dish made from seasoned ground beef with parsley and spices, perfect for grilling or pan-cooking.
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Ingredients
1 lb ground beef (or a mix of beef and lamb)
1 small onion, finely grated
0.5 cup fresh parsley, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon allspice
Salt and black pepper to taste
Skewers (optional)
Directions
- Mix it all together: In a large mixing bowl, combine the ground beef (or your beef-lamb blend), grated onion, chopped parsley, cumin, coriander, allspice, salt, and black pepper. Use your hands or a fork to mix everything until just combined, don’t overdo it or the kafta might turn out tough.
- Shape the kafta: Divide the meat mixture into equal portions and shape them into logs about 4–5 inches long. If you’re using skewers, gently insert them into the center of each log. I like to press them just a bit to flatten the sides so they cook more evenly.
- Get cooking: Preheat your grill, grill pan, or skillet over medium-high heat. Lightly oil the surface to prevent sticking. Cook the kafta for around 10 minutes, turning occasionally, until browned and fully cooked through.
- Serve and enjoy: Transfer the kafta to a plate and let them rest for a couple of minutes. Serve warm with rice, salad, pita, or whatever you’re craving.
Notes
- For extra juicy kafta: Use a mix of beef and lamb, and make sure not to overwork the meat mixture.
- Adjust the spices to your taste.
- For more warmth, add a pinch of cinnamon.
- Drain that onion: After grating the onion, press out some of the liquid, too much moisture can make the kafta fall apart.
- No grill? No problem! A hot skillet or grill pan works beautifully indoors.
Nutrition Facts
- Total number of serves: 4
- Calories: 260kcal
- Fat: 20g
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 1g
- Protein: 22g
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Why You’re Going to Love This Lebanese Kafta Recipe
Let me tell you, once you make kafta at home, it’s hard to go back to anything else when you’re craving something hearty and flavorful. This Lebanese Kafta Recipe is one of those dishes that tastes way more complicated than it actually is—which is kind of the dream, right?
Here’s why this recipe just works every time:
- Big Flavor, Few Ingredients: You only need a handful of pantry spices and fresh herbs, but they come together to create something truly delicious.
- Quick and Easy: From mixing to cooking, this whole thing takes about 30 minutes. Perfect for busy weeknights.
- Versatile Cooking Options: Grill it, pan-fry it, or bake it, kafta is super flexible.
- Great for Meal Prep: Make a big batch, and enjoy it all week in wraps, bowls, or with a side of rice.
- Naturally Gluten-Free: No breadcrumbs or fillers, just pure, seasoned meat.
Want to switch things up? Try these variations:
- For a leaner version: Use ground turkey or chicken (but add a bit of olive oil for moisture).
- Going low-carb? Skip the pita and serve it over a salad with lemon tahini dressing.
- Vegan option? Yep, it’s doable! Use mashed chickpeas or lentils with the same seasonings for a plant-based kafta.
What to Prep Ahead (So You’re Not Rushing Later)
Alright, let’s make your life easier. A little prep goes a long way with this one, especially if you’re planning to serve this at a gathering or just want to avoid that last-minute dinner stress.
Here’s what you can get done ahead of time:
- Chop the parsley and store it in the fridge (wrapped in a paper towel inside a bag).
- Grate the onion and keep it in an airtight container, just drain off excess moisture before using.
- Pre-mix the spices in a small jar or bowl.
- Shape the kafta ahead of time and refrigerate until ready to cook (they’ll hold their shape better this way).
My Tried-and-True Tips for Perfect Kafta Every Time
I’ve made this kefta thousands of times, and trust me, these little tips make a huge difference. Whether you’re new to Lebanese cooking or already obsessed with Middle Eastern flavors, these tricks will help your kafta turn out juicy and flavorful every single time.
- Use fresh parsley and onion, not dried, The freshness really brings out the bright, herby contrast to the warm spices.
- Drain grated onion well, Too much moisture can make the mixture loose, so give that onion a little squeeze before mixing.
- Let the mixture chill, If you have time, pop the shaped kafta in the fridge for 15-30 minutes. It helps them firm up and hold their shape during cooking.
- Avoid overmixing the meat, Just enough to combine. Overworking it makes the kafta dense.
- Preheat your grill or pan, Make sure it’s hot before the kafta hits the surface. This gives that tasty sear and locks in the juices.
Fun Twists on Kafta (Because Why Not?)
If you’re like me, you love playing around with ingredients based on what’s in the fridge or what your cravings demand, so here are a few ideas to switch things up!
- Kafta with Lamb Only: For a richer flavor, go 100% ground lamb. It’s a little fattier and gives the kafta a bold, earthy taste. Just be gentle when forming the shapes, they’re a bit softer.
- Oven-Baked Kafta: No grill? Shape the kafta and lay them on a baking sheet. Bake at 400°F for about 20–25 minutes, flipping halfway. It’s hands-free and just as delicious.
- Stuffed Kafta Skewers: Flatten the meat mixture, stuff with a bit of cheese (like feta), and seal before shaping. Grill carefully so the cheese doesn’t escape. Kind of like a Lebanese version of a juicy lucy!
- Kafta Wraps: Serve the grilled kafta in pita bread with pickles, tomatoes, and a drizzle of garlic sauce or hummus. It’s a casual, street-food-style meal that’s beyond satisfying.
- Pair it with More Lebanese Goodness: If you’re going for a full-on Lebanese feast, you’ve got to try this Authentic Lebanese Knafeh Recipe for dessert or dive into a savory dish like this Rich-Flavored Lebanese Kibbeh Recipe. Both pair beautifully with kafta and bring more traditional flavor to your table.
- Use Extra Ground Beef? If you’ve got more ground beef than you need, whip up a hearty next-day dish like these Baked Beans with Ground Beef for something totally different, but still family-friendly.
- Craving something bold and spicy? After kafta, try this Bang Bang Chicken Recipe. It’s a flavor explosion and perfect for mixing up your weeknight dinners.
- Not Sure How to Cook Other Cuts Like Sirloin?
You’ll want to bookmark this Sirloin Tips Cooking Guide. It’s full of practical advice you’ll use again and again.
What to Serve with Lebanese Kafta ?
Pair this Lebanese Kafta with traditional sides like pita bread, hummus, tabbouleh, or a fresh cucumber-tomato salad. Rice pilaf and grilled vegetables are also excellent accompaniments.
Storage Advice
Store leftover kafta in an airtight container in the fridge for up to 3 days. You can also freeze cooked kafta for up to 2 months; just reheat on the stove or grill for the best texture.
Frequently Asked Questions about Lebanese Kafta Recipe
Great question! While both are meat-based dishes, kafta is usually made from ground meat (like beef or lamb), mixed with herbs and spices, and shaped into logs or skewers. Kebab can refer to various grilled meats, often chunks of meat rather than ground. Kafta is softer and more seasoned throughout.
That’s usually due to too much moisture or overhandling the meat. Make sure to squeeze out any extra liquid from the grated onion, and mix the meat just enough to combine everything. If needed, refrigerate the shaped kafta for 20–30 minutes before cooking to help them firm up.
Yes! You can freeze kafta both cooked and uncooked. Just place them in a single layer on a tray until firm, then transfer to a freezer-safe bag. For uncooked kafta, thaw in the fridge before grilling or pan-searing.
Totally! You can use 100% beef for a leaner version, or go all-lamb for a richer, juicier flavor. I personally love a 50/50 blend for the best of both worlds.
Let’s Wrap This Up (With Pita, Obviously)
I hope this Lebanese Kafta Recipe becomes as much of a go-to for you as it is for me. Whether you’re grilling it up for a summer dinner, meal-prepping for the week, or introducing friends to something new, kafta brings bold flavor and that comforting, homemade feel we all crave.
It’s one of those recipes that’s easy enough for busy weeknights but flavorful enough to serve when company’s coming. Once you’ve got the basic version down, the possibilities are endless, try new variations, play with spices, or pair it with your favorite sides.
I’d love to hear how your kafta turned out, did you add your own twist? Try it with lamb? Wrap it in pita with extra garlic sauce? Let me know!
If you want to know more about Lebanese cuisine check this Guide to Traditional Lebanese Cuisine.
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