Lebanese Beef Kafta

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Lebanese Beef Kafta is like a meatball, flavored with onion and spices, formed on a skewer, then grilled. This is just one of the many grill recipes the Lebanese are famous for!

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Even though a good hamburger is always, well, good, I usually have plenty to critique: not enough flavor, too much between the bun to bite into, cooked too long, or not enough. No matter how much I’m craving a burger, I would much rather have a delicious vegetarian spanakopita than a mediocre hamburger. Enter Lebanese Grilled Kafta! Kafta shares plenty in common with burgers and with meatballs: seasoned meat, formed into a patty or a ball, cooked in a number of different ways.

But I will always–always–take kafta over a burger (where there’s a choice, at home!) for the FLAVOR factor. Use a higher fat ratio of meat and mix with onion, garlic, fresh herbs, and spices galore. Even without grilling, made under the broiler or on the stove, kafta is a delicious flavor bomb. But put that flavor on the grill and you have that next level smokey, summery, char-grilled element that is such good friends with meat.

Watch my video tutorial!

YouTube video

What is Lebanese Kafta?

Think of kafta as a hamburger or meatball made with ground beef, lamb, or even chicken. Kafta is most often skewered on a stick and then grilled to perfection on an outdoor grill, but can also be cooked in the oven or pan-fried. Kafta can be made with lean ground beef or lamb or even with ground chicken or turkey. The unique kafta flavor and delicious aroma are a result of the seasonings, especially onion, garlic, and herbs like fresh parsley and mint as well as Middle Eastern spices of dried mint, sumac, and cinnamon. When prepared well, kafta is moist, juicy, and an absolutely delectable main dish! 

Kafta is eaten juice right off the grill, often with a bed of simple Vermicelli Rice Pilaf and thin pita bread with other trimmings like turnip pickles, hummus, tahini sauce, Toum garlic sauce, or labneh.

Ingredients for Kafta

Ground beef, 85/15 fat content (substitute ground lamb, chicken or turkey). This higher fat content is key to making moist, tender kafta

Grated yellow onion

Garlic

Fresh parsley, flat or curly, finely chopped

Fresh mint, finely chopped, plus more for finishing

Salt and black pepper

Sumac, cinnamon, and crushed dried mint

Extra virgin olive oil

How to Make Lebanese Kafta

Step 1: Make the meat mixture. In a large bowl or food processor combine the ground meat with the yellow onion, parsley, mint, salt, black pepper, sumac, and cinnamon. Here we love to use the greatest tool in the kitchen: our hands! Distribute the ingredients evenly with the meat, using your hands to blend everything together.

You’ll see that the meat mixture is quite soft. Pop the meat in the refrigerator to chill and allow the flavors to meld for at least one hour and up to a full day.

Step 2: Shape the kafta. Use 1/2 cup of the meat mixture to form an oblong shape like a football. Pierce lengthwise with a 12-inch or smaller metal or wooden skewer. Continue to shape the kafta until it is longer and thinner, about 6 inches by 2 inches, on the skewer. Repeat this process with the rest of the meat.

Note: Metal skewers work the best here. For wooden skewers, soak them in water for about 30 minutes before shaping the Kafta mixture onto them so they don’t burn on the grill.

Cooking Kafta

It is absolutely KEY not to overcook kafta! We’re looking for tender, juicy kafta that can only be achieved if the meat is cooked to medium at most. Grill the kafta on medium heat so you have more control over the cooking time. Be sure to oil the grill grates before grilling so the kafta doesn’t stick. Lay the kafta crosswise on the grill grates so the marks are crosswise, rather than lengthwise, on the kafta. Wait for that satisfying moment when you turn the skewers over about halfway through cooking to find perfect char marks, the grillers’ goal!

How to make Kafta on the grill

Step 1: Heat the outdoor grill to medium heat. Coat the grates with oil. This is important to prevent the kafta from sticking to the grill.

Step 2: Place the meat skewers crosswise on the grill grates. Lower the top and cook for about 3 minutes, or until golden with char marks on the bottom. Turn the kafta skewers and cook for another 5 minutes, or until the meat reaches 135°F. Take care not to overcook the kafta!

Step 3: Remove the kafta from the grill to a platter or cutting board. Brush the kafta with olive oil and dust with chopped fresh mint. Serve immediately.

How to make kafta in the oven

Step 1. Heat the oven 325ºF. 

Step 2. Line a sheet pan with nonstick foil or parchment.

Step 3. Lay the skewered kafta, or kafta patties or unskewered logs, on the prepared sheet pan. Bake for about 8 minutes and turn the kafta over. Bake for another 8-10 minutes, or until or until the meat reaches 135°F.

Step 4: Brush the kafta with extra virgin olive oil and serve immediately.

How to make kafta on the stovetop

To cook kafta on the stove, shape the kafta into patties or logs that are not on skewers. This makes the turning and cooking much easier.

Step 1. Heat two tablespoons of neutral oil (such as safflower, avocado, or canola) in a large sauté pan over medium heat. 

Step 2. Add the kafta logs or patties to the pan. Cook for about 8 minutes, reducing the heat of the kafta is getting very browned. Turn the kafta and continue to cook until the meat reaches 135°F, another 6-8 minutes, depending on the thickness of the kafta shape. 

Step 3: Brush the kafta with extra virgin olive oil and serve immediately.

Tips for Making Great Kafta

  1. Be sure your meat has enough fat in it, 10-15% fat. The fat is key to juicy results.
  2. Take care not to overcook the meat. Keep the grill at medium heat so you have more control over the cooking time and are less likely to overcook them. Cook kafta to medium or medium rare.
  3. As with meatballs and burgers, don’t overwork the meat when forming the kafta. Distribute the seasonings evenly with your hands, then stop touching the mixture there.
  4. Serve kafta right from the grill. Reheating kafta can make it dry and overcooked. They’re best right off the grill when the kafta is hot and juicy.
  5. Did you buy too much ground beef? Use it to make my Lebanese stuffed grape leaves!

Kafta Substitutions

Kafta is delicious made with ground beef, lamb, chicken, or turkey. Because ground chicken and turkey are very lean, add olive oil or a little butter ghee to the meat mix to moisten it. Fresh breadcrumbs and a couple of tablespoons of milk will also help tenderize chicken or turkey kafta. If you love grilled skewers, you have to try shish tawook and also Lamb Shish Kebab!

Frequently Asked Questions

What does kafta taste like?

The easiest way to describe the flavor of kafta is that it tastes like a middle eastern meatball. When prepared well, kafta is juicy, moist and flavorful! While meatballs are generally softened with breadcrumbs and milk, kafta is more firm, which is why it can be skewered and grilled so easily. The Middle Eastern spices in the meat mixture give kafta its unique and delicious flavor.

What meat is kafta made from?

Although ground beef and lamb are probably the most popular choices of meat used in making kafta, any type of ground meat is fine, including chicken or turkey. It is important to buy ground meat with a moderate fat content (around 85% fat) for your kabobs to be nice and juicy.  

Can you bake kafta in the oven?

Yes definitely! Kafta can be baked in the oven at 325ºF for about 20 minutes, turning halfway through cooking. The kafta can simply be formed and placed on a sheet pan without needing to use skewers.

How do you cook Kafta on stove top?

Arrange kafta kebabs on an oiled skillet (it’s okay to overcrowd the skillet, as the kebabs will shrink during/after cooking), and cook on medium heat for 10 minutes, flipping halfway through. 

What is the difference between kafta and kofta?

Both kafta and kofta are the same thing: a meatball made with ground meat and mixed with herbs, Middle Eastern spices and onions. In Lebanon it is known as kafta and in other Middle Eastern countries and India it is widely known as Kofta. But don’t confuse it with korma, which is an Indian dish that is very different from this. 

Is it easy to prepare kafta?

Yes! You can get delicious kafta kebabs on your dinner table in less than 30 minutes. The preparation of basic ingredients, assembly and grilling of kafta is so easy. It is the perfect summer meal!

Can you make beef kafta ahead of time?

Although kafta kebabs are best hot off the grill, cooked kaftas will keep in an airtight container in the fridge for about 3 to 4 days. Reheat or eat them cold. 

How do you freeze kafta?

Freeze kafta raw after it’s shaped into oblong meatballs (no skewers), before cooking. First freeze them on a sheet pan for 1 hour, then transfer to a Ziploc bag. They freeze well for up to 3 months.

What to serve with Kafta

Eat kafta right off the grill, with a bed of simple Vermicelli Rice Pilaf and thin pita bread with other trimmings like turnip pickles, a dollop of hummus or baba ganoush. Drizzle with tahini sauce, Toum garlic sauce, or labneh.

Tahini Sauce

Toum Garlic Sauce

Lebanese Vermicelli Rice

Crunchy Yogurt Cucumber Salad

Pita Bread

Turnip Pickles

More Kafta Recipes to Try

Kafta Burgers

Killer Kafta Bites

Lebanese kafta on a platter
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4.67 from 9 votes

Lebanese Kafta Recipe

Kafta is like a meatball, but flavored with favorite Lebanese seasonings and formed on a skewer, then grilled—one of the many grill recipes the Lebanese are famous for! Kafta can be made with ground lamb or beef.
Servings: 8

Ingredients 

  • 2 pounds ground beef, 85/15 fat content
  • 2 tablespoons grated yellow onion
  • 1 clove garlic, minced
  • 3 tablespoons parsley, flat or curly, finely chopped
  • 3 tablespoons mint, finely chopped, plus more for finishing
  • 2 teaspoons kosher salt
  • 1 tablespoon sumac
  • 1/2 teaspoon cinnamon
  • 1 tablespoon crushed dried mint or Mint Salt
  • 2 tablespoons extra virgin olive oil
  • Few grinds black pepper (about 1/4 teaspoon)
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Instructions 

  • In a medium bowl, combine the beef with the onion, parsley, mint, salt, pepper, sumac, cinnamon and crushed dried mint. Chill for at least one hour and up to one day.
  • Heat the grill to medium. Coat the grates with oil.
  • Use 1/2 cup of the meat mixture to form an oblong football shape. Pierce lengthwise with a 12-inch or smaller skewer. Continue to shape the kafta until it is longer and thinner, about 6 inches by 2 inches, on the skewer. Repeat this process with the rest of the meat.
  • Place the skewers crosswise on the grill grates. Lower the lid and cook for about 3 minutes, or until golden with char marks on the bottom. Turn the kafta skewers and cook for another 5 minutes, or until the meat reaches 135°F.
  • Remove the kafta from the grill to a platter or cutting board. Brush the kafta with olive oil and dust with chopped mint. Serve immediately.

Video

YouTube video

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Maureen Abood
Servings: 8
Like this recipe? Leave a comment below!
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4.67 from 9 votes (6 ratings without comment)

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26 Comments

  1. Dennis Nasto says:

    5 stars
    This is the perfect kafka. Put on a bed oh homemade hummus and a simple tomato summer salad!!! Off the hook

    1. Maureen Abood says:

      LOVE your way of kafta over homemade hummus!! Thank you!

  2. BE says:

    5 stars
    Hello! I have not made this yet but in the past I have noticed when making kafta either in pan with batata or on the skewer that it comes out with a metallic taste. I am assuming it is from the parsley. Do you know how to avoid this? I usually use curly, but would flat leaf fix this? I love Kafta, I have eaten it since I was a child, but since now I am grown my family is no longer around to make this, so I have to recreate from memory. I never remember it tasting metallic growing up.

    1. Maureen Abood says:

      Hi there–interesting issue. I do think flat leaf parsley is lighter both in flavor and texture. Try that and let us know! I think it will work well.

  3. Lévon says:

    Maureen. These are just great recipes. We have tried and tasted them all and they are true authentic recipes that I remember growing up in Beirut -Lebanon .
    Kafta kebabs were very common but the chicken Kafka was virtually none existant . I would very much like to have your version of chicken Kafka if possible.

    1. Maureen Abood says:

      Thank you so much for your wonderful note and your idea for my chicken kafta recipe. It’s on my must-post list and will move it on up!! Thank you!

  4. FRED D TRABULSI says:

    LOved watching your video on Kafta. I now have the proper ingredients you showed and the proper procedure. You have a great web site and so informative. I tell all my Lebanese/Syrian friends about it. One of the best sites Ive seen. Keep up the good work Maureen. Due to Dr. orders I have to lay off seeds. Do you have Zataar mixture w/o the seseme seeds?
    Regards,
    Fred Trabulsy

    1. Maureen Abood says:

      Fred, thank you for your wonderful comment and for sharing my site with your friends! I’m honored. I wish I had a za’atar mix for you. I’ll keep an eye out for a blend with no seeds and will keep you posted. Also, maybe there would be an easy way to sift them out.

  5. Alexandra Kondis says:

    5 stars
    Delicious! Just like I remember!

    1. Maureen Abood says:

      So glad Alexandra (beautiful name), thank you!

  6. Christine Fisher says:

    These are sooo delicious and are going into our dinner rotation! We used lamb and grilled them outdoors last night. Perfect! Thank you!

    1. Maureen Abood says:

      Oh good!! Delectable, thank you!

  7. Marianne Mount says:

    Best Kafta I ever ate! And I married into a Lebanese family from Beirut!

    1. Maureen Abood says:

      Marianne thank you so much!!!!

  8. Saima says:

    Can I replace parsley with coriander?

    1. Maureen Abood says:

      That will be delicious, yes Saima!

  9. Gary Brownell says:

    A couple questions:
    The video shows adding a tablespoon of dried mint into the meat mixture, but the recipe in the article does not show that. Is it supposed to be in the meat mixture or not?
    The recipe list of ingredients omits the ground pepper, although it is mentioned in the recipe instructions. How much pepper do you advise using?
    Thanks

    1. Maureen Abood says:

      Hi Gary, the dried mint is a delicious addition. Add several grinds of fresh black pepper, or 1/4 teaspoon. Recipe adjusted, thanks so much!

  10. George Leiner says:

    Thanks so much, Maureen, for the recipe and all the contextual material and advice. One of my bits of advice to folks is always “don’t touch the meat too much!” When I have time I grind the meat myself (chicken thighs for Thai, lamb here, or beef for Western) and try to use it just as it falls from my hand grinder. Grating the onion was also a great reminder. Had a bit left over and mixed it and garlic with some thickened yogurt for a quick cajik. Did the cooking on the ridged side of a cast iron grill plate that I put on my gas grill. Great grill marks and no danger of fall-through. Done in 8 minutes! Look forward to exploring more of your recipes!

    1. Maureen Abood says:

      Such smart advice George! Thank you!

  11. M Allen says:

    Tried this. Taste was fantastic but it was an epic failure on the grill. Meat stuck to grill and fell off the skewers

    1. Maureen Abood says:

      Oh my goodness! Be sure the grill grates are well-oiled before placing the kafta on them.

      1. Judy Mouda says:

        Hi. My grandmother was an Abood from Syria. Mary Abood Taweel. We may be related!!! . Judy Mouss

        1. Maureen Abood says:

          Hi cousin!!!

  12. Fred Trabulsy says:

    Do you have Lebanese recipe for Kibee Sinee? Noe Lebanese restaurants here and havent had good Kibbee Sinn for very long time.
    Thank you MAureen

  13. Fred Trabulsy says:

    Looks like Moms…..will try hope tasts like moms who was Armenian and cooked both Lebanese and Armenian style.
    Thank you Maureen,
    Fred Trabulsy