How to Make Lebanese Kafta Kebabs

Blend the Mixture

Combine meat with herbs, spices, and aromatics for a harmonious flavor profile.

Rest the Mixture

Allow time for flavors to develop and ingredients to bind together.

Shape the Kebabs

Form meat around skewers in the traditional elongated shape.

Grill to Perfection

Cook quickly over high heat to achieve a flavorful char while maintaining juiciness.

Baking Tips

For the most authentic flavor, use a mixture of lamb and beef (70% lamb, 30% beef).

Make sure your meat is cold when mixing to help the kebabs hold their shape.

Don't compact the meat too tightly on the skewers as this can make the kebabs tough.

If you don't have a grill, broil the kebabs in the oven on a foil-lined baking sheet, about 4 inches from the heat source.

For a complete Lebanese meal, serve with tabbouleh, hummus, and baba ganoush.

Lebanese Kafta Kebabs

Name: Lebanese Kafta Kebabs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern, Lebanese
Ingredients: 1 pound ground lamb (or beef, or a mixture of both); 1 medium onion, very finely chopped or grated; 3 cloves garlic, minced; 1/2 cup fresh parsley, finely chopped; 2 tablespoons fresh mint, finely chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon cayenne pepper (adjust to taste); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon extra virgin olive oil; 8-10 wooden or metal skewers (if using wooden, soak in water for 30 minutes); 1 lemon, cut into wedges for serving; 2 tablespoons sumac for garnish (optional); Fresh pita bread for serving; 1/4 cup tahini sauce for serving (optional)

A traditional Middle Eastern favorite featuring ground lamb or beef blended with aromatic herbs and spices. These juicy, flavorful kebabs are shaped around skewers and grilled to perfection, developing a delicious char while remaining tender inside. The combination of parsley, mint, onion, and warm spices creates an authentic Lebanese flavor profile that's both comforting and exotic. Serve these versatile kebabs in warm pita with tahini sauce for a casual meal, or as part of an elaborate mezze spread for entertaining. Simple to prepare but impressive in flavor, these kebabs are a staple of Lebanese cuisine.

Prep Time

20 Minutes

Cook Time

10 Minutes

Total Time

30 Minutes

Chef

JUE

Ingredients

Custard Cream

1 pound ground lamb (or beef, or a mixture of both)

1 medium onion, very finely chopped or grated

3 cloves garlic, minced

1/2 cup fresh parsley, finely chopped

2 tablespoons fresh mint, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon cayenne pepper (adjust to taste)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon extra virgin olive oil

8-10 wooden or metal skewers (if using wooden, soak in water for 30 minutes)

1 lemon, cut into wedges for serving

2 tablespoons sumac for garnish (optional)

Fresh pita bread for serving

1/4 cup tahini sauce for serving (optional)

Instructions

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.

In a large bowl, combine the ground meat, onion, garlic, parsley, mint, cumin, coriander, cinnamon, allspice, cayenne, salt, and pepper.

Using clean hands, mix the ingredients thoroughly until well combined. Be careful not to overmix, which can make the kebabs tough.

Cover the mixture and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld.

Preheat your grill to medium-high heat or preheat your broiler.

Divide the meat mixture into equal portions (about 8-10 depending on the size you prefer).

With moistened hands, take a portion of the meat mixture and mold it around a skewer, forming an elongated sausage shape about 1 inch thick. Repeat with remaining mixture and skewers.

Brush the kebabs lightly with olive oil to prevent sticking.

Grill or broil the kebabs for about 4-5 minutes per side, turning occasionally, until they are browned on the outside and cooked through (internal temperature of 160°F for beef or 165°F for lamb).

Transfer the kebabs to a serving platter. Sprinkle with sumac if using, and serve hot with lemon wedges, warm pita bread, and tahini sauce on the side.

Lebanese Kafta Kebabs

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Lebanese Kafta Kebabs

Lebanese Kafta Kebabs

Ingredients

Instructions