Tantalize your taste buds with these tender, juicy, and flavorful Lebanese kafta kebabs that are popular for a reason! Kafta (also spelled kofta or kefta) is a traditional Lebanese and Middle Eastern specialty, with each country offering its own delicious variation. These tasty meat kebabs are enjoyed year-round, but especially during summer, when the weather heats up and it’s time to head outdoors and fire up the grill.
Depending on where you live and the country of origin, you may know them as kafta, kofta, kefta, or by other names. In Lebanon, kafta has a simple yet lip-smacking appeal. It is one of the easiest Lebanese main dishes to prepare, made with minced meat mixed with finely chopped parsley and onions, then seasoned with aromatic spices. This authentic Lebanese kafta recipe is a barbecue essential and a beloved staple in Lebanese cuisine.
Popular throughout the Middle East, kafta kebabs come in countless variations. Turkey alone has hundreds of regional varieties! Whether called kafta, kofta, or kefta, these flavorful meat kebabs are traditionally grilled over hot charcoal on flat metal skewers, although they can also be broiled in the oven.
Serve your homemade Lebanese kafta with classic Middle Eastern sides such as fattoush, tabbouleh, hummus, roasted tomatoes, grilled red pepper slices, French fries, and warm pita bread. If you’ve never made kafta kebabs at home, you’re in for a treat! It’s hard to beat freshly grilled homemade kafta, and this easy, authentic recipe will help you achieve juicy, delicious results every time.
What to Serve with Lebanese Kafta (Kofta) Kebabs
Wondering what to serve with Lebanese kafta kebabs? These juicy, flavorful meat skewers pair beautifully with traditional Lebanese mezze, fresh salads, creamy sauces, and classic barbecue sides. Here are some of my favorite accompaniments to complete your kafta meal.
- Hummus: Creamy, smooth hummus goes wonderfully with kafta kebabs and makes a perfect accompaniment to these flavorful grilled meat skewers.
- Taratour (Lemon Tahini Sauce): A drizzle of taratour, a tangy Lebanese tahini sauce made with sesame paste and lemon juice, adds a delicious finishing touch to kafta kebabs.
- Lebanese Onion and Parsley Salad with Sumac: This traditional combination is a wonderful match for kafta. Fragrant ribbons of fresh parsley and thinly sliced onions tossed with tangy sumac add a refreshing burst of flavor, especially if you love bold, distinctive tastes.
- Grilled Tomatoes: Whole tomatoes are grilled until their skins blister and the flesh begins to collapse. Peel, chop, and season them with salt, chili flakes, and cumin for a delicious, rustic tomato sauce bursting with concentrated tomato flavor.
- Pita Bread and French Fries: These two are the soulmates of Lebanese kafta kebabs! Warm pita bread is perfect for wrapping the juicy meat and accompanying sauces, while golden French fries make the meal even more satisfying.
Hadia’s Tips and Tricks for Making the Best Lebanese Kafta Kebabs
- Choose the right skewers: You’ll need metal skewers or wooden or bamboo skewers soaked in water for at least 30 minutes. If using metal skewers, I recommend the flat kind because they hold the kafta more firmly and make it easier to turn the kebabs on the grill.
- Refrigerate the kafta mixture before shaping: Chill the prepared kafta mixture for about 1 hour before threading it onto the skewers. Cold meat is easier to handle and helps the mixture hold its shape.
- Choose the right meat for juicy kafta: Minced lamb is ideal for Lebanese kafta because its natural fat helps keep the kebabs moist and flavorful. If you find lamb too strong in flavor, beef is an excellent alternative. Whichever meat you choose, avoid overcooking the kafta logs, as this can dry them out.
- Finely chop the parsley and onions: For the best texture, chop both ingredients as finely as possible, keeping them separate. Squeeze out their excess moisture with your hands before mixing them with the meat. This helps the kafta mixture hold together better on the skewers.
- Use your hands to shape the kafta: Making Lebanese kafta is a hands-on process! Get your hands a little messy and work the mixture until the meat, parsley, onions, and spices are evenly combined, just as Lebanese butchers do when preparing kafta for grilling.
- Keep the seasoning authentic: You can experiment with different spices, but for a traditional Lebanese flavor, use Lebanese seven-spice blend (or allspice) and black pepper. Cumin is not typically part of the simple seasoning used in this version of Lebanese kafta.
- Prepare the kafta ahead of time: You can shape and thread the kafta kebabs in advance, then cover and refrigerate them until you’re ready to grill. This makes meal preparation much easier, especially when entertaining guests.
- Shape evenly sized kafta logs: Mold the mixture into logs approximately 1 inch thick and 5 inches long. Try to keep them as uniform as possible so they cook evenly.
- Grill until beautifully browned: Grill the kafta kebabs over an outdoor or indoor grill, turning them as needed until they are nicely browned and lightly charred on the outside while remaining juicy inside.
- Serve straight from the grill: In Lebanon, kafta kebabs are often served piping hot, right off the barbecue. Arrange them with a generous spread of Lebanese favorites, including fattoush, tabbouleh, fresh Middle Eastern salad, hummus, taratour, French fries, and warm pita bread.
- No outdoor grill? No problem! You can cook kafta kebabs under your oven’s broiler. However, let’s be honest: grilling over charcoal gives the meat a wonderful smoky flavor that is hard to beat!
How to Serve Lebanese Kafta Kebabs for an Elegant Presentation
For a beautiful summer presentation, arrange the freshly grilled kafta kebabs over lightly toasted pita bread and serve them with grilled tomato sauce, creamy tahini sauce, and a fresh parsley and onion salad.
The colorful accompaniments, smoky meat, and refreshing sauces create a feast for both the eyes and the palate. Every bite is bursting with flavor, making this dish an impressive centerpiece for summer gatherings, family barbecues, and special celebrations.
Can You Freeze Raw Kafta Kebabs?
Yes! You can freeze uncooked Lebanese kafta logs for up to 2 months.
To freeze them, shape the kafta mixture into logs and arrange them on a baking sheet without the skewers. Freeze until firm, then transfer the logs to a freezer-safe bag or airtight container. For the best results, thaw the kafta overnight in the refrigerator before threading onto skewers and grilling as directed.
Always cook the thawed kafta thoroughly before serving.
Enjoy These Delicious Lebanese Kafta Kebabs!
These grilled Lebanese kafta kebabs are a delectable barbecue treat! Popular throughout the Middle East, these juicy, flavorful meat skewers can be made with minced lamb or beef, fresh parsley, onions, and traditional Lebanese spices.
Serve them with grilled tomatoes, creamy hummus, tangy taratour, and warm pita bread for a satisfying meal that brings the flavors of Lebanon straight to your table. Give this authentic Lebanese kafta recipe a try and tantalize your taste buds with every delicious bite!
You can use either red or white onion. Red onion has a sharper, more pungent flavor.
Leftovers: Leftover kafta will keep for several days in the refrigerator. Kafta sandwiches are a convenient and delicious way to use up leftovers! Serve them with grilled tomatoes, taratour (Lebanese lemon tahini sauce), or hummus.
Serving suggestion: Grilled kafta kebabs and creamy hummus make a delicious combination! Learn how to make authentic, restaurant-style Lebanese hummus from scratch to complete your meal.
How to Cook Lebanese Kafta Kebabs
Lebanese kafta is traditionally grilled over hot charcoal on flat metal skewers, but it can also be broiled in the oven. It’s hard to beat freshly grilled homemade kafta, and this authentic recipe will help you achieve that mouthwatering perfection!
More Lebanese Meat Recipes to Try
- Lebanese Beef Shawarma
- Homemade Sujuk (Casing-Free)
- Makanek, Lebanese Mini Sausages
- Lebanese-Style Steak with Garlic and Lemon
- Dawood Basha (Meat Balls in Tomato Sauce)
- Awarma (Lebanese Lamb Confit)
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Grilled Kafta Kebabs
Description
Ingredients
- 1 kg 2 lb 4 oz minced lamb or beef, preferably lamb with 20% fat content
- 1 cup finely chopped fresh parsley leaves stems discarded
- 2 yellow or red onions finely chopped
- 1 tablespoon salt
- ½ teaspoon allspice
- ½ teaspoon freshly ground black pepper
- A dash of cayenne pepper or chili flakes
Instructions
- Preheat the grill to high heat.
- In a large bowl, combine the minced meat, onions, parsley, allspice, black pepper, salt, and cayenne pepper. Before adding the onions and parsley to the meat, squeeze them firmly between your palms to remove excess moisture. Mix everything thoroughly until the ingredients are evenly incorporated.
- Divide the mixture into 15 equal portions, each about the size of a golf ball. Insert a skewer into each portion and use your palms to shape the meat around it into a long, even log.
- Repeat with the remaining portions.
- Grill the kafta skewers to your desired doneness, turning them as needed until nicely browned and cooked through. Serve hot with hummus and grilled tomatoes.
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[…] beef (or lamb) mixed with parsley, onions and spices. The kafta recipe in my dish is based on Hadia’s Lebanese cuisine’s delicious grilled kafta kebabs . I combined the meat with tomatoes, potatoes and onions for a delicious main dish roasted in the […]