Lebanese Kebab (Kafta)

Lebanese Kebab (Kafta)

Spiced ground beef and onion grilled on skewers until charred and juicy.

Total 1 hr 27 min Makes 4 servings Calories 410/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Red meat

Kafta blends ground beef or lamb with grated onion, parsley, and warm spices like cinnamon and allspice, then shapes the mixture onto skewers for grilling. The result is a smoky, tender kebab with a fragrant, savory depth typical of Lebanese home cooking. Serve with warm pita, tahini sauce, and grilled vegetables for a complete meal.

Ingredients

  • 1 1/2 pounds ground beef (80/20)
  • 1 small onion, grated and squeezed of excess liquid
  • 1/2 cup fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1 red onion, cut into thick wedges, for grilling
  • 1 red bell pepper, cut into chunks, for grilling

Method

  1. In a large bowl, combine the ground beef, grated onion, parsley, garlic, salt, pepper, allspice, cinnamon, nutmeg, and cayenne. Mix with your hands until evenly blended but not overworked.

  2. Cover and refrigerate the meat mixture for 30 minutes to let the flavors meld.

  3. Divide the mixture into 8 equal portions and shape each firmly around a flat metal skewer into an elongated kebab, about 5 to 6 inches long.

  4. Preheat a grill or grill pan to medium-high heat and brush the grates with olive oil.

  5. Grill the kafta skewers, turning every 2 to 3 minutes, until charred on all sides and cooked through, 8 to 10 minutes total.

  6. Grill the red onion wedges and bell pepper chunks alongside the kebabs until softened and lightly charred, about 6 minutes.

  7. Remove the kebabs from the grill and let rest for 3 minutes before serving with the grilled vegetables.

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    Lebanese Kebab (Kafta)

    Kafta blends ground beef or lamb with grated onion, parsley, and warm spices like cinnamon and allspice, then shapes the mixture onto skewers for grilling. The result is a smoky, tender kebab with a fragrant, savory depth typical of Lebanese home cooking. Serve with warm pita, tahini sauce, and grilled vegetables for a complete meal.

    1 hr 27 min 4 servings 410 cal

    Ingredients

    • 1 1/2 pounds ground beef (80/20)
    • 1 small onion, grated and squeezed of excess liquid
    • 1/2 cup fresh parsley, finely chopped
    • 3 cloves garlic, minced
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon ground allspice
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon cayenne pepper
    • 2 tablespoons olive oil
    • 1 red onion, cut into thick wedges, for grilling
    • 1 red bell pepper, cut into chunks, for grilling

    Method

    1. 1

      In a large bowl, combine the ground beef, grated onion, parsley, garlic, salt, pepper, allspice, cinnamon, nutmeg, and cayenne. Mix with your hands until evenly blended but not overworked.

    2. 2

      Cover and refrigerate the meat mixture for 30 minutes to let the flavors meld.

    3. 3

      Divide the mixture into 8 equal portions and shape each firmly around a flat metal skewer into an elongated kebab, about 5 to 6 inches long.

    4. 4

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

    5. 5

      Grill the kafta skewers, turning every 2 to 3 minutes, until charred on all sides and cooked through, 8 to 10 minutes total.

    6. 6

      Grill the red onion wedges and bell pepper chunks alongside the kebabs until softened and lightly charred, about 6 minutes.

    7. 7

      Remove the kebabs from the grill and let rest for 3 minutes before serving with the grilled vegetables.