Pin it
Elevate plain ground beef into flavorful Lebanese Kafta Kebabs, blending garden-fresh herbs with cozy spices for a dish that's both unique and homey. This classic Middle Eastern dish brings top-notch kebabs to your backyard with surprisingly easy prep.
Since learning this method from my Lebanese buddy, it's become my favorite way to turn ordinary beef into something remarkable. The magic happens when parsley and onions soak into the meat, keeping everything moist and packed with flavor.
Key Ingredients Breakdown
- Ground beef: Go for 80/20 meat-to-fat mix
- Fresh parsley: Flat-leaf works best
- Yellow onion: Pick firm ones
- Seven spice: The authentic blend makes a difference
- Cayenne: Add more or less as you want
- Quality salt: Try sea salt if you can
- Fresh black pepper: Grind it yourself
Simple Cooking Instructions
- Herb Prep:
- Clean parsley well. Pat it dry. Cut off thick stems. Mince finely. Blend with onion.
- Mixing Meat:
- Put everything together lightly. Mix well but don't squeeze too much. Try a bit for taste. Cool it if needed.
- Forming Kebabs:
- Split into equal parts. Press around skewers. Make them even thickness. Smooth them out. Cool shortly.
- Cooking Method:
- Get grill hot first. Oil the bars well. Set down carefully. Flip with care. Mind your timing.
- Finishing Touches:
- Let sit briefly. Pull off skewers. Add pretty garnish. Serve hot. Offer sides.
Pin it
This dish comes straight from many generations of Middle Eastern cooking experts, who pass down their kebab wisdom through family lines.
Smart Heat Control
From my many cooking attempts, I've found that heat management is key for awesome kafta. A medium-high flame gives you that nice outer crust while keeping the middle juicy. I always let my grill get totally hot and try to keep the temperature steady throughout.
Prep-Ahead Tricks
You can easily get these kebabs ready beforehand. I often mix and form them up to a day early, wrapping them up in the fridge. This not only saves you time but lets all those tasty flavors mingle and get even better.
Keeping Leftovers Fresh
Though they're best right off the grill, you can keep extras in a sealed container for about three days. When I'm planning meals ahead, I shape the raw kebabs, freeze them on a sheet until hard, then pop them into freezer bags for up to three months.
Perfect Pairings
These kafta kebabs really stand out when served with their traditional buddies. I always put out soft pita, creamy hummus, and a crisp Lebanese salad. For a full spread, I'll add some tabbouleh, smoky baba ganoush, and tangy pickled veggies.
Ways To Switch It Up
I've played around with different twists over time. Throwing in some grated garlic adds kick, and fresh mint brings a cool touch. Want to try another meat? Ground lamb works amazingly well and gives an even more traditional flavor.
Fixing Common Problems
If your mix feels too soggy, just toss in a handful of plain breadcrumbs. When kebabs fall off during cooking, try cooling them in the fridge for 30 minutes first or just make them into patties instead.
Pin it
These Lebanese Kafta Kebabs have turned into my go-to grilling showstopper. The mix of bright herbs, toasty spices, and perfectly cooked meat creates something truly special that takes you right to Middle Eastern streets. They're always a hit at casual cookouts or fancy dinner parties, wowing everyone with their rich, authentic flavors.
Frequently Asked Questions
- → What is seven spice? Can I replace it?
- Seven spice is a classic Middle Eastern mix. If you can’t find it, use allspice as a solid alternative.
- → Do I have to use skewers?
- Not at all! Shape the mix into patties or burger sizes instead and cook them that way.
- → Can I cook these kebabs in the oven?
- Of course! Bake them at 375°F for about 15-20 minutes or until fully cooked.
- → Can these kebabs be frozen?
- Yes, they freeze perfectly for up to three months. Defrost overnight before reheating.
- → Why mix the parsley and onion together?
- Blending them ensures even flavor throughout the meat and makes for a better texture.