Kafta Kebabs Recipe

Why You’ll Love This Recipe

Kafta Kebabs offer a perfect balance of simplicity and rich flavor. With just a few staple ingredients and minimal prep time, they deliver big on taste. Whether grilled on a barbecue or baked in the oven, they are a versatile and satisfying dish. This recipe is ideal for anyone looking for a quick Middle Eastern-inspired meal that doesn’t compromise on authenticity.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 medium yellow onion, quartered

• 1 cup fresh parsley, washed and patted dry

• 600 grams ground beef, lean

• 1 teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon seven spice (pre-mixed spice blend)

• ⅛ teaspoon cayenne (more to taste)

Directions

1. In a food processor, pulse the quartered onion and parsley until finely chopped.

2. In a large mixing bowl, combine the ground beef, chopped onion and parsley mixture, and all spices. Mix thoroughly using your hands.

3. Take portions of the meat mixture and mold them around skewers, forming logs about 1 to 1.5 inches thick.

4. Preheat your charcoal or gas grill to medium-high heat. If using a gas grill, brush the grates with oil.

5. Place the skewers on the grill and cook for about 4 minutes per side, or until the meat is cooked through.

6. Serve hot and enjoy.

Servings and timing

Servings: 5 people
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes

Variations

• Kafta Burgers: Skip the skewers and shape the mixture into round patties. Grill or pan-fry for a Kafta burger experience.

• Oven-Baked Kafta: Bake in a preheated 375ºF oven for 15–20 minutes. Thicker patties may need additional time.

• Lamb Kafta: Substitute half or all of the beef with ground lamb for a richer flavor.

• Herb Boost: Add mint or cilantro for a fresh twist.

• Spicy Kick: Increase the cayenne or add chopped chili for heat.

• Low-Carb Option: Serve with salad or wrapped in lettuce instead of pita.

Storage/Reheating

Refrigerate leftover Kafta in an airtight container for 3 to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through. To freeze, store cooked or uncooked Kafta in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating or cooking.

FAQs

1. How do I prevent Kafta from falling off the skewer?

Make sure to knead the meat mixture well so it holds together, and pack it tightly around the skewer. Chill the skewers briefly before grilling if needed.

2. Can I use ground turkey or chicken instead of beef?

Yes, you can substitute with lean ground turkey or chicken, but the texture and flavor will vary. Be careful not to overcook, as poultry dries out faster.

3. What is seven spice made of?

Seven spice is a Middle Eastern blend typically made with allspice, cinnamon, black pepper, cloves, nutmeg, fenugreek, and ginger, though variations exist.

4. Can I cook Kafta in the oven?

Yes, bake at 375ºF for 15–20 minutes or until cooked through. Flip halfway for even cooking.

5. Do I have to use skewers?

No, you can shape the Kafta into oval or round patties and cook them without skewers, either on a grill, skillet, or in the oven.

6. Is Kafta gluten-free?

Yes, this recipe is naturally gluten-free, as it contains no breadcrumbs or flour.

7. How spicy are these kebabs?

They are mildly spiced. Adjust the cayenne to suit your heat preference.

8. Can I make the Kafta mix ahead of time?

Yes, you can prepare the mixture a day in advance and refrigerate it until ready to cook.

9. What can I serve with Kafta Kebabs?

Serve with rice, pita bread, hummus, tabbouleh, or grilled vegetables for a full meal.

10. How do I keep Kafta moist?

Use meat with some fat content and don’t overcook it. Fresh herbs and onion also help retain moisture.

Conclusion

Kafta Kebabs are a quick, flavorful, and versatile dish that brings the taste of Lebanon to your table with minimal effort. Whether grilled, baked, or shaped into patties, they’re perfect for a delicious dinner any day of the week. With a handful of ingredients and simple prep, this recipe is one you’ll return to again and again.

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