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Lebanese Kafta Kebabs

Lebanese Kafta Kebabs
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Lebanese Kafta Kebabs are juicy, flavorful grilled meat skewers infused with traditional Middle Eastern spices and fresh herbs. This authentic and simple recipe combines ground beef or lamb with parsley, onion, garlic, and aromatic spices, grilled to perfection for a tender and aromatic dish that’s perfect for any occasion.

Ingredients

Scale

Meat Mixture

  • 500g ground beef or lamb
  • 1 small onion, finely chopped or grated
  • 1/2 cup fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil

Equipment

  • Metal or wooden skewers (if using wooden, soaked in water for at least 30 minutes)

Instructions

  1. Prepare the Meat Mixture: Place the ground meat in a large mixing bowl. Add the finely chopped onions, parsley, garlic, allspice, cinnamon, salt, and pepper. Drizzle in the olive oil to help bind the mixture and keep the kebabs juicy. Mix gently but thoroughly by hand or with a spoon until all ingredients are evenly incorporated.
  2. Shape the Kebabs: Take a small handful of the meat mixture and mold it firmly around a skewer, shaping it into an elongated oval approximately 4 to 5 inches long and 1 inch thick. Press firmly to ensure the mixture adheres but avoid packing too tightly to keep the kebabs tender.
  3. Preheat the Grill or Pan: Heat your grill or grill pan to medium-high heat. Lightly oil the grates or pan surface to prevent sticking. The surface must be hot enough to sear the outside while keeping the inside moist.
  4. Grill the Kebabs: Place the skewered kebabs on the grill. Cook for 4 to 5 minutes per side, turning gently once, until charred on the outside and cooked through. Avoid pressing down on the kebabs to retain their juices.
  5. Rest and Serve: Remove the kebabs from the grill and let them rest for a few minutes off the heat to allow the juices to redistribute. Serve hot with your favorite garnishes and side dishes.

Notes

  • Use cold ground meat to make handling easier and help the kebabs hold their shape.
  • Mix only until combined to keep the texture tender, not dense.
  • Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
  • Lightly oil your hands when shaping kebabs to prevent sticking.
  • Check doneness carefully to avoid drying out the meat.

Nutrition

Keywords: Lebanese Kafta Kebabs, Middle Eastern grilled meat, kafta recipe, ground beef kebabs, grilled lamb skewers

Find it online: https://mealsbymary.com/lebanese-kafta-kebabs/