Kafta (Lebanese Grilled Meat Skewers)

  • Total Time (with chilling) - 1 hour 15 minutes
  • Mixture Preparation - 15 minutes
  • Chilling - 45 minutes
  • Grilling/Baking - 15 minutes
  • Servings: 4
  • Country: Lebanon
Hot, grilled oblong Kafta meat skewers, sprinkled with chopped parsley and served with bread.

Kafta should be juicy. Therefore, it is important to use meat with a higher fat content and raw onion with parsley, which add moisture.

The secret to authentic flavor is the Lebanese 'Seven Spice' blend (cinnamon, allspice, cloves, black pepper, nutmeg, ginger, cardamom).

When shaping the Kafta onto the skewers, make sure to press the meat evenly and firmly around the skewer so it does not fall off during grilling.

Ingredients

For the Kafta Mixture

  • 400 g Ground Beef (ideally 20% fat)
  • 400 g Ground Lamb (or just beef)
  • 1 medium pc Onion, grated and squeezed (or very finely minced)
  • 1 cup Fresh Parsley, very finely chopped
  • 2 cloves Garlic, minced
  • 1.5 tsp Lebanese Seven Spice
  • 0.5 tsp Ground Cinnamon
  • to taste Salt and Black Pepper

For Serving

  • 8 pcs Metal Skewers or Soaked Wooden Skewers
  • for side dish Pita Bread, Fattoush Salad, Sumac Onion, Toum Sauce

Instructions

Step 1: Preparing the Kafta Mixture

Place the ground meat in a large bowl.

Add the grated and squeezed onion (remove excess juice), chopped parsley, and garlic.

Add the 'Seven Spice' seasoning, cinnamon, salt, and black pepper. Knead the meat with your hands (like dough) for 5 minutes until the mixture becomes very sticky and firm (this is key to keeping it on the skewers).

Step 2: Shaping and Chilling

Cover the mixture and chill in the refrigerator for 45 minutes. This helps the meat firm up and hold its shape.

Divide the meat mixture into 8 equal portions.

Take a piece of meat and shape it around the skewer into an oblong, slightly flattened cylinder (Kafta). Press the meat firmly so it does not separate during grilling.

Step 3: Grilling or Baking

Preheat the oven to 200 °C (392 °F) or heat the grill to medium heat.

Grill the Kafta directly on the grill rack or bake on a baking sheet for 12-15 minutes, turning the skewers frequently to cook evenly. The meat should be cooked through but still juicy inside.

Step 4: Serving

Serve the Kafta warm, either directly on the skewer or removed. Ideally with Fattoush salad, pita bread, and a generous amount of Toum garlic sauce. It is also traditionally served with chopped onion mixed with Sumac and parsley.