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Lebanese Kafta Kebabs

Lebanese Kafta Kebabs
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Lebanese Kafta Kebabs are tender, spiced ground meat skewers bursting with authentic Middle Eastern flavors. Made with fragrant herbs, warm spices, and juicy ground beef or lamb, this easy recipe is perfect for grilling, baking, or pan-frying. Ideal for beginners and seasoned cooks alike, these kebabs deliver a bold, family-friendly meal full of vibrant taste and satisfying texture.

Ingredients

Scale

Main Ingredients

  • 1 lb fresh lean ground beef or lamb
  • 1 medium onion, finely grated or diced
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
  • 2 tablespoons olive oil, for brushing

Optional Ingredients

  • 1/4 teaspoon ground cinnamon (optional)
  • 1/8 teaspoon ground nutmeg (optional)

Tools

  • Metal or wooden skewers (if wooden, soaked in water for 30 minutes)

Instructions

  1. Prepare the Meat Mixture: Place ground beef or lamb in a large mixing bowl. Add grated onion, chopped parsley, ground allspice, garlic powder or fresh garlic, salt, pepper, and optional cinnamon or nutmeg. Mix gently with your hands or a fork until spices and herbs are evenly incorporated.
  2. Shape Your Kebabs: Divide the mixture into equal portions. Shape each portion into long, oval kebabs around the skewers, pressing firmly but gently to ensure they stay intact during cooking.
  3. Preheat Your Cooking Surface: Preheat your grill, skillet, or oven to medium-high heat (about 400°F/200°C for oven). Lightly brush kebabs with olive oil to help them crisp and retain moisture.
  4. Cook Until Perfectly Tender: Grill, pan-fry, or bake the kebabs for 4 to 5 minutes per side, turning carefully to brown evenly while keeping the inside juicy. Avoid pressing down on the kebabs.
  5. Rest and Serve: Transfer cooked kebabs to a plate and let rest for a few minutes to redistribute juices. Serve hot with your choice of garnishes and sides.

Notes

  • Use cold meat mixture before shaping to help kebabs hold together.
  • Mix ingredients just until combined to avoid tough texture.
  • Soak wooden skewers in water for at least 30 minutes to prevent burning.
  • Grate onions finely to release moisture without large chunks.
  • Serve kebabs immediately after cooking for best flavor and juiciness.
  • You can add breadcrumbs or an egg as a binder if mixture is too loose.

Nutrition

Keywords: Lebanese Kafta Kebabs, Middle Eastern kebabs, ground meat skewers, grilled kafta, lamb kebabs, beef kebabs, authentic Lebanese recipe

Find it online: https://mealsbylina.com/lebanese-kafta-kebabs/