Juicy Lebanese Kafta Kebabs – Smoky, Herb-Packed, and Full of Flavor

Juicy Lebanese kafta kebabs are one of those dishes that instantly bring people together. Whether served fresh off the grill at a summer gathering or sizzling in a pan on a cozy evening, kafta is deeply rooted in Middle Eastern home cooking and hospitality. Simple ingredients, treated with care, transform into kebabs that are incredibly tender, aromatic, and bursting with flavor.

Kafta is traditionally made from ground meat—most often beef or lamb—mixed with finely grated onion, fresh herbs, and warm spices. What sets Lebanese kafta apart is its balance. The seasoning enhances the meat rather than overpowering it, allowing the natural richness of the beef to shine. Parsley brings freshness, onion adds moisture, and spices like allspice and cinnamon give kafta its unmistakable warmth.

These kebabs are wonderfully versatile. They can be grilled over charcoal for smoky depth, cooked on a stovetop for convenience, or baked when you want a hands-off option. Serve them with pita, salad, rice, or tucked into wraps with tahini or garlic sauce. No matter how you enjoy them, kafta kebabs are comforting, satisfying, and timeless.

Ingredients:

• Ground beef
• Yellow onion
• Fresh parsley
• Garlic cloves
• Allspice
• Ground cinnamon
• Black pepper
• Salt
• Olive oil

Instructions:

1. Finely grate the onion, then squeeze out excess liquid using a clean kitchen towel or paper towels. This step is essential for juicy kafta without excess moisture.
2. Finely chop the parsley and mince the garlic.
3. In a large bowl, combine ground beef, grated onion, parsley, garlic, allspice, cinnamon, black pepper, salt, and olive oil.
4. Mix gently with your hands until just combined. Avoid overmixing, which can make the kebabs dense.
5. Divide the mixture into equal portions and shape onto skewers or form into oval patties if cooking without skewers.
6. Preheat a grill or grill pan over medium-high heat and lightly oil the surface.
7. Cook the kafta kebabs, turning occasionally, until nicely charred on the outside and cooked through, about 8–10 minutes.
8. Remove from heat and let rest for a few minutes before serving.

Tips & Tricks:

• Grating the onion instead of chopping ensures moisture without chunks.
• Let the mixture rest for 10 minutes before shaping to help flavors meld.
• Lightly oil your hands when shaping to prevent sticking.

Variations:

• Use ground lamb or a beef-lamb mix for richer flavor.
• Add finely chopped mint for extra freshness.
• Spice it up with a pinch of cayenne or chili flakes.

Serving Suggestions:

• Serve with warm pita, hummus, and tomato-cucumber salad.
• Pair with rice pilaf or roasted potatoes.
• Wrap in flatbread with tahini or garlic sauce and pickles.

Storage Information:

• Store cooked kafta in an airtight container in the refrigerator for up to 3 days.
• Uncooked kafta mixture can be refrigerated for up to 24 hours.
• Freeze cooked kebabs for up to 2 months and reheat gently.

FAQ:

Why is my kafta dry?
Dry kafta is usually caused by overmixing or not enough onion. Make sure the onion is finely grated and excess liquid squeezed out.

Can kafta be baked?
Yes, bake at 200°C for 18–20 minutes, flipping once for even browning.

History / Fun Facts:

Kafta is enjoyed across the Middle East under many names, with regional variations in spices and herbs. In Lebanon, it’s a staple dish served at family gatherings and celebrations, prized for its simplicity and bold, comforting flavors.