Lebanese Kafta Easy (Printable)

Juicy spiced meat kebabs with parsley, onion, and traditional Lebanese seasonings grilled to perfection.

# What You’ll Need:

→ Meats

01 - 1.1 pounds ground lamb or beef (or a mix)

→ Vegetables

02 - 1 small onion, finely chopped
03 - 0.5 bunch fresh parsley, finely chopped

→ Spices & Seasoning

04 - 2 garlic cloves, minced
05 - 1 teaspoon ground allspice
06 - 1 teaspoon ground cumin
07 - 0.5 teaspoon ground cinnamon
08 - 1 teaspoon salt
09 - 0.5 teaspoon ground black pepper
10 - 0.25 teaspoon ground cayenne or chili flakes (optional)

→ To Serve (optional)

11 - Lemon wedges
12 - Chopped fresh parsley
13 - Pita bread
14 - Tahini sauce

# How To Make It:

01 - In a large bowl, combine the ground meat, onion, parsley, garlic, allspice, cumin, cinnamon, salt, pepper, and cayenne if using.
02 - Mix thoroughly with your hands until fully combined and sticky.
03 - Divide the mixture into 8–10 portions. Shape each into an oval patty or around a skewer for kebabs.
04 - Preheat grill, grill pan, or oven broiler to medium-high heat.
05 - Grill or broil kafta for 8–10 minutes, turning occasionally, until browned and cooked through.
06 - Serve hot with pita bread, lemon wedges, fresh parsley, and tahini sauce, if desired.

# Expert Tips:

01 -
  • The spice blend of allspice and cinnamon gives these kebabs an irresistible aroma that fills your whole kitchen
  • They come together in under 15 minutes and cook in just 10, making them perfect for weeknight dinners
  • These freeze beautifully uncooked, so you can double the batch and always have homemade kebabs ready
02 -
  • Do not overmix the meat once you add the spices. Just mix until combined, then stop. Overworking makes tough kebabs.
  • Let the shaped kebabs rest for 10 minutes before cooking. This helps them hold together on the grill.
  • Medium-high heat is better than high. You want the outside to brown before the inside dries out.
03 -
  • Wet your hands with cold water or oil before shaping. The meat won't stick to your hands.
  • Make a small indent in the middle of each patty. This prevents them from puffing up in the center while cooking.

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