Authentic Lebanese Kafta
This authentic Lebanese kafta recipe delivers juicy, herb-packed kebabs made with ground beef, fresh parsley, grated onion, and warm Middle Eastern spices. Grilled, pan-seared, or baked, these flavorful kafta are ready in about 25 minutes and perfect for weeknight dinners or gatherings.
Ingredients
Kafta Mixture
- 1 lb ground beef or lamb 80% lean recommended
- 1 small onion finely grated
- 1 cup fresh parsley finely chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine the ground beef or lamb, finely grated onion, chopped parsley, minced garlic, cumin, allspice, salt, and black pepper.
- Mix gently with your hands until just combined. Avoid overmixing to prevent a dense texture.
- Let the mixture rest for 10–15 minutes to allow the flavors to meld and moisture to distribute evenly.
- Shape the mixture into oval patties about 1 inch thick or form log shapes around skewers for traditional kafta kebabs. Press firmly enough so they hold together without compacting too tightly.
- Preheat a grill or skillet over medium-high heat and lightly oil the surface. Cook kafta for 4–5 minutes per side until lightly charred and cooked through to an internal temperature of 160°F (71°C) for beef.
- If baking, preheat oven to 400°F (200°C) and bake for 15–18 minutes. Broil for 1–2 minutes at the end for additional browning if desired.
- Remove from heat and let rest for a few minutes before serving. Serve warm with pita, rice, or fresh salad.
Notes
Finely grate the onion rather than chopping to ensure moisture is evenly distributed and to prevent the kafta from falling apart. Use meat with some fat content for juiciness and avoid pressing down while cooking. For extra warmth, add a small pinch of cinnamon. Kafta can be frozen raw for up to 3 months and thawed overnight before cooking.