I can’t resist how juicy, smoky, and boldly spiced this Grilled Lebanese Kafta turns out, with every bite packed with herbs, onion, and rich savory flavor. It’s the kind of platter that disappears fast and leaves everyone asking what’s in it.

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I am obsessed with Lebanese kafta because it hits hard right off the grill: smoky edges, juicy centers, and that bold spice that makes me go back for one more skewer. I love it with ground beef or lamb, and fresh parsley keeps every bite sharp and bright instead of heavy.

But the real pull is the texture, that tender, charred, deeply savory bite I crave with crisp salads, flatbread, and a messy swipe of sauce. And yes, I made a video because this is the kind of food I want to watch sizzle before I tear into it immediately.

Ingredients

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Ground beef or lamb is the hearty base, juicy and packed with protein.
Grated onion keeps things tender and adds that sweet, savory kafta flavor.
Fresh parsley brings brightness, color, and a clean bite to every skewer.
Mint makes it taste fresh and light.
Optional, but I’m definitely adding it.
Cumin adds warm, earthy flavor that makes kafta taste seriously comforting.
Allspice is the cozy secret, giving the meat that classic Lebanese vibe.
Paprika adds gentle sweetness, color, and a little smoky-ish warmth.
Black pepper gives a simple kick without taking over the whole thing.
Kosher salt wakes everything up.
Basically, don’t skip it.
Cinnamon sounds surprising, but it’s tiny, warm, and totally works here.
Olive oil helps the outside brown nicely and keeps things from drying out.
Lemon wedges add zing at the end.
Plus, they cut through the richness.
Skewers make it fun, easy to grill, and perfect for sharing.

Ingredient Quantities

1 pound (450 g) ground beef or ground lamb, 80 20 or 85 15

1 medium onion, finely grated and squeezed dry (about 1 cup grated)

1 cup packed fresh parsley, finely chopped

1/4 cup fresh mint, finely chopped (optional but recommended)

1 teaspoon ground cumin

1 teaspoon ground allspice

1 teaspoon sweet paprika

1/2 teaspoon ground black pepper

1 teaspoon kosher salt (adjust to taste)

1/4 teaspoon ground cinnamon

1 tablespoon olive oil for brushing

2 lemons, cut into wedges for serving

Wooden or metal skewers, soaked if wooden

How to Make this

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1. Put the ground beef or lamb in a large bowl and add the finely grated and squeezed dry onion, chopped parsley and chopped mint if using.

2. Add the ground cumin, ground allspice, sweet paprika, ground black pepper, kosher salt and ground cinnamon to the meat.

3. Mix the meat and spices gently with your hands until evenly combined but do not overwork the mixture or it will become dense.

4. Optional but recommended: pinch off a small piece, fry in a skillet until cooked, taste and adjust salt or spices.

5. Divide the mixture into 8 equal portions. Moisten your hands slightly, then shape each portion around a wooden skewer or slide onto metal skewers, forming long flattened logs about 1/2 inch thick so they cook evenly.

6. Preheat a grill or grill pan to medium high heat and brush the grates or pan with a little oil.

7. Brush the kafta lightly with 1 tablespoon olive oil and place the skewers on the hot grill. Cook until browned and charred in spots, about 3 to 5 minutes per side, turning once, until the internal temperature reaches 160 F for beef or lamb.

8. Remove the skewers and let rest for 2 minutes so juices redistribute.

9. Serve hot with lemon wedges for squeezing over the kafta and your choice of flatbread, rice or salad.

Equipment Needed

1. Large mixing bowl
2. Box grater or fine grater for the onion
3. Clean kitchen towel or cheesecloth for squeezing grated onion dry
4. Cutting board and chef knife for chopping herbs
5. Measuring spoons for spices
6. Wooden skewers (soaked) or metal skewers
7. Grill or heavy grill pan and a pastry brush or oil brush for oiling grates
8. Tongs for turning skewers
9. Instant read thermometer to check doneness

FAQ

Q: Can I make the kafta ahead of time? A: Yes. Shape the kafta onto skewers, cover and refrigerate up to 24 hours or freeze up to 1 month. Thaw in the fridge before cooking.

Q: Can I bake these instead of grilling or broiling? A: Yes. Bake on a rimmed sheet at 425 F (220 C) for about 12 to 15 minutes, turning once, until cooked through.

Q: What is the best meat to use? A: Choose ground beef or lamb with 15 to 20 percent fat for juiciness and flavor. Very lean meat can be dry.

Q: My mixture falls apart on the skewer. How do I fix that? A: Make sure the grated onion is well squeezed, chill the mixture briefly, and press firmly around the skewer with slightly wet hands. A small egg is optional to bind but not traditional.

Q: Can I skip the mint? A: Yes. Mint adds brightness but parsley alone still gives great flavor.

Q: How do I know when kafta is done? A: Look for a nicely browned exterior and cook to an internal temperature of 160 F (71 C). Juices should run clear and meat should be firm but not hard.

Lebanese Kafta (Beef Or Lamb) + Video Recipe Substitutions and Variations

Lebanese Kafta (Beef or Lamb)
A quick, fragrant street-food classic that grills up juicy, herb-packed kebabs. Perfect for a weeknight or a weekend cookout. Makes about 8 medium kafta.

Ingredients
– 1 pound (450 g) ground beef or ground lamb, 80/20 or 85/15
– 1 medium onion, finely grated and squeezed dry (about 1 cup grated)
– 1 cup packed fresh parsley, finely chopped
– 1/4 cup fresh mint, finely chopped (optional but recommended)
– 1 teaspoon ground cumin
– 1 teaspoon ground allspice
– 1 teaspoon sweet paprika
– 1/2 teaspoon ground black pepper
– 1 teaspoon kosher salt (adjust to taste)
– 1/4 teaspoon ground cinnamon
– 1 tablespoon olive oil for brushing
– 2 lemons, cut into wedges for serving
– Wooden or metal skewers, soaked if wooden

Directions
1. Combine: In a large bowl, mix the ground meat, grated onion, parsley, mint, cumin, allspice, paprika, black pepper, salt, and cinnamon. Use your hands and mix just until combined. Overworking will make the meat dense.
2. Shape: Divide into 8 equal portions. With wet hands, form each portion around a skewer into a long sausage shape, about 1 to 1 1/2 inches thick. Press well so the meat adheres to the skewer.
3. Rest: Chill the skewers for 15 to 30 minutes. This firms them up and helps them hold their shape on the grill.
4. Cook: Preheat a grill or grill pan to medium-high. Brush the kafta lightly with olive oil. Grill 3 to 4 minutes per side, turning carefully, until nicely charred outside and cooked through inside. Internal temperature should be 160 F (71 C) for beef or lamb if you want well done.
Alternative: Broil on a sheet pan 4 to 5 inches from the heat, 3 to 5 minutes per side.
5. Serve: Squeeze lemon over the kafta and serve with pita, pickles, sliced onions, and a side of tzatziki or tahini sauce.

Quick Tips
– If the mixture feels loose, chill 20 minutes before shaping. Chilling firms the fat and helps hold the skewers.
– For extra smoky flavor, add a pinch of smoked paprika.
– To make kebab-free servings, shape into patties and cook in a skillet.

Video
A short video demonstrates grating the onion, shaping the skewers, and ideal grilling timing. Watch it to nail the char and texture.

Substitutions

Ground meat: swap beef or lamb for ground turkey or chicken for a leaner option; add 1 tablespoon olive oil to keep them moist
Onion: substitute 2 tablespoons onion powder plus 1 tablespoon water if you cannot grate a fresh onion
Parsley and mint: use 1 tablespoon dried parsley and 1/2 teaspoon dried mint if fresh herbs are unavailable
Allspice: replace with equal parts ground cloves and ground nutmeg for a similar warm flavor

Pro Tips

1. Use a fattier grind so the kafta stays juicy — 80/20 or 85/15 is perfect. If your meat feels too lean add a tablespoon of olive oil or a spoonful of finely chopped lamb fat if you can get it.

2. Squeeze the grated onion very dry and pat the mixture before shaping. Excess moisture makes the mix loose and the skewers fall apart on the grill.

3. Chill the mixed meat 20 to 30 minutes before shaping and again briefly after skewering. Cold meat firms up and holds its shape much better when cooking.

4. Always fry a small test patty. It is the quickest way to correct salt and spice balance without ruining all the skewers.

5. Grill hot and fast, turn only once, and resist pressing the patties while cooking. Let them char and develop crust for flavor, then rest a couple minutes so the juices settle before serving.

Lebanese Kafta (Beef Or Lamb) + Video Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

332

kcal

Equipment: 1. Large mixing bowl
2. Box grater or fine grater for the onion
3. Clean kitchen towel or cheesecloth for squeezing grated onion dry
4. Cutting board and chef knife for chopping herbs
5. Measuring spoons for spices
6. Wooden skewers (soaked) or metal skewers
7. Grill or heavy grill pan and a pastry brush or oil brush for oiling grates
8. Tongs for turning skewers
9. Instant read thermometer to check doneness

Ingredients

1 pound (450 g) ground beef or ground lamb, 80 20 or 85 15
1 medium onion, finely grated and squeezed dry (about 1 cup grated)
1 cup packed fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped (optional but recommended)
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon sweet paprika
1/2 teaspoon ground black pepper
1 teaspoon kosher salt (adjust to taste)
1/4 teaspoon ground cinnamon
1 tablespoon olive oil for brushing
2 lemons, cut into wedges for serving
Wooden or metal skewers, soaked if wooden

Directions

Put the ground beef or lamb in a large bowl and add the finely grated and squeezed dry onion, chopped parsley and chopped mint if using.
Add the ground cumin, ground allspice, sweet paprika, ground black pepper, kosher salt and ground cinnamon to the meat.
Mix the meat and spices gently with your hands until evenly combined but do not overwork the mixture or it will become dense.
Optional but recommended: pinch off a small piece, fry in a skillet until cooked, taste and adjust salt or spices.
Divide the mixture into 8 equal portions. Moisten your hands slightly, then shape each portion around a wooden skewer or slide onto metal skewers, forming long flattened logs about 1/2 inch thick so they cook evenly.
Preheat a grill or grill pan to medium high heat and brush the grates or pan with a little oil.
Brush the kafta lightly with 1 tablespoon olive oil and place the skewers on the hot grill. Cook until browned and charred in spots, about 3 to 5 minutes per side, turning once, until the internal temperature reaches 160 F for beef or lamb.
Remove the skewers and let rest for 2 minutes so juices redistribute.
Serve hot with lemon wedges for squeezing over the kafta and your choice of flatbread, rice or salad.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.