• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Med Diet
  • Subscribe
The Matbakh
menu icon
go to homepage
  • About
  • Recipes
  • Med Diet
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Med Diet
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Main Dish

    Lebanese Kafta Kabobs

    By Mariam・Published: Apr 15, 2023・Updated: Apr 15, 2023・Post may have affiliate links.

    Jump to Recipe Print Recipe

    Lebanese kafta kabobs are known as a quintessential part of any Lebanese barbecue. Made of minced meat mixed with aromatic herbs and warm spices, kafta is skewered on a stick and then grilled to perfection.

    Beef and lamb kafta skewers

    Lebanese kebab is the equivalent of a Middle Eastern meatball skewered into a log shape and grilled or pan-fried to perfection. Kofta kebobs and shish tawook are guaranteed at any Lebanese barbecue.

    Why This Works

    These beef kafta kabobs (or lamb kafta kabobs) need a few basic ingredients. This delicious recipe comes together quickly. It's also super flexible when serving: wrap kafta in pita bread, eat it with a bowl of fattoush, or alongside other Lebanese mezze platters like baba ganoush, hummus, or batata harra.

    Dip this Lebanese kofta recipe in tarator, toum garlic sauce, or cucumber mint yogurt sauce.

    Ingredient Notes

    ingredients needed to make kafta
    • Minced meat: Use beef or lamb or a mix of both with about an 85% to 90% fat content. Buy already ground meat, or grind meat with a food processor.
    • Onion: Use white, yellow, sweet, or red onion.
    • Parsley: I recommend using fresh parsley, either curly leaf or Italian type.
    • Garlic: Use fresh minced garlic cloves. Some people prefer to skip this ingredient, but I never make the kafta mixture without some garlic.
    • Seven spice: This adds a touch of Lebanese flavor and gives kafta a brilliant uplift. Here's our recipe for homemade seven spice. I am never without a jar of this spice blend!
    • Additional spices: Lebanese kafta needs some ground allspice, ground cinnamon, and salt.
    • Ghee or butter: Ghee or butter adds flavor to the kafta kabobs.

    See the recipe card at the bottom of the post for quantities.

    How To Make Lebanese Kafta Kabobs

    Wash and chop the parsley. Mince the garlic either with a garlic press or mortar and pestle.

    ground beef in a large bowl

    Place the minced meat in a large bowl.

    Add the chopped parsley to the ground meat

    Then add the chopped parsley.

    add minced meat, chopped parsley, minced garlic, onion and spices to a bowl

    Next, add the spices, the minced garlic, and the finely minced onion.

    minced kafta meat mixture in a bowl

    Mix them in really well. Knead everything together so that the ingredients are evenly spread out.

    Now it's time to make our kafta kabobs. Have a cup of cold water next to you before starting this step. This is to help you shape the kabobs on the skewers. Take a handful of the meat mixture and start shaping it on a wooden skewer. Repeat until the meat mixture is all done.

    Lebanese kafta kabob on an indoor grill pan

    Place the kabobs in a hot indoor grill pan greased with butter or ghee (or in a preheated grill). Cook for a few minutes on each side until your meat reaches the desired wellness.

    Grilling the kafta kabob skewers on an indoor grill pan.

    Serve these beef kafta kebabs with vermicelli rice and a Mediterranean chopped salad.

    Tips and Tricks

    • Don't over-grill your kafta: Ensure you're always around the grill while cooking the meat skewers. Overcooking kafta results in the meat drying out, so check on your skewers as they cook.
    • Add melted ghee to the grill pan: I cook these on the stovetop using a grill pan that has some melted ghee melted all over it. This gives the kafta a brilliant flavor and prevents and binds all the flavors together. Butter also works here but is not as good as some high-quality organic ghee.
    • Space the skewers out: Make sure your skewers are spaced out in the pan and not overcrowded because that affects the cooking process. I cook these in batches and recommend that you do that too.
    • Use high-quality cuts of meat with 85% to 90% fat content. If the minced onion has liquid, squeeze it out. Reducing the moisture helps the kafta kabobs to grill rather than steam.

    Variations and Substitutions

    • Change up the ground meat. Use lean ground beef, ground lamb, ground turkey, or ground chicken (like these chicken kafta patties). If the meat is lean, it will be a little drier.
    • Outdoor grill kafta kabob recipe: I grilled these on the stovetop, but you can also cook them on an outdoor barbecue grill over hot coals. They'll taste just as good, but brush a bit of ghee on each meat skewer before grilling.
    • Pita kafta rounds: This is a childhood favorite for me. Use the same meat mix we prepped, but instead of shaping it on skewers, you spread it on pita bread and pop it in the oven for a few minutes. Drizzle with some pomegranate molasses when it's out of the oven and thank me later.
    • Kafta meatballs: My grandma always saves a bit of the kafta mixture and shapes it into meatballs that we later use in soups and stews.
    • For more variations of kafta, check out these chicken kafta patties and baked kafta and potatoes (kafta bil sanieh).
    a close up view of Lebanese kofta kebabs.

    Equipment

    • Grill pan, cast iron grill skillet, or outdoor grill to grill the kafta skewers
    • Large mixing bowl for mixing the ground meat and spices
    • Wooden skewers or flat metal skewers

    Storage

    Lebanese kafta kabobs taste best when eaten hot from the grill pan. If you want to store some later, shape the mix on skewers and keep them in the fridge (for up to 2 days) or the freezer (for up to 6 months). You can then cook them right before you want to serve them.

    FAQs

    How do I reheat kafta kabobs?


    It's best to avoid reheating the kabobs in a microwave because that makes the meat dry. To reheat cooked kafta kabobs place them on a grill pan and heat for a few minutes on each side.

    What type of meat is best for kafta?


    Ground beef or ground lamb is a great choice for kafta. Buy minced meat with a moderate fat content (around 85% fat).

    Minced Meat Recipes

    • kafta bil sanieh
      Lebanese Kafta Bil Sanieh - Baked Kafta and Potatoes
    • lamb ouzi spiced rice with toasted nuts
      Ouzi Spiced Rice With Minced Lamb and Toasted Nuts
    • chicken kafta on top of mashed potatoes
      Baked Chicken Kafta Patties
    • mahshi kousa in a pot
      Kousa Mahshi Lebanese Stuffed Zucchini

    Delicious Lebanese Recipes

    • bulgar wheat tabouli
      Lebanese Tabouli Salad (Tabbouleh)
    • grilled chicken shish tawook skewers in a bowl
      Shish Tawook Lebanese Chicken Kabobs
    • homemade labneh in a bowl
      Homemade Lebanese Labneh Dip From Milk
    • fatoosh chopped salad with pomegranate and pita chips
      Lebanese Fattoush Salad With Fried Pita Chips

    Join The Tribe

    Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

    📋 Recipe

    Lebanese kafta kabob skewers

    Lebanese Kafta Kabobs

    Author: Mariam
    Course: Main Dish
    Cuisine: Lebanese
    Prep: 10 minutes mins
    Cook: 20 minutes mins
    Total: 30 minutes mins
    4.88 from 8 votes
    Print Pin Rate Email
    Servings 6
    Lebanese kafta kabobs are skewered minced meat kabobs that are often grilled, but can also be baked or pan-roasted.

    Ingredients
     
    US Customary - Metric

    • 2.2 lbs minced meat (beef or lamb) 85% to 90% fat content
    • 2 medium-sized onions, chopped
    • 3 cloves garlic minced
    • 1 cup chopped fresh parsley
    • 1 teaspoon Lebanese 7 spices
    • 1 teaspoon allspice
    • ½ teaspoon ground cinnamon
    • 2 teaspoons salt
    • 2 tablespoons ghee or butter

    Instructions

    • Wash the parsley. Remove the stems. Chop the parsley finely. Mince the garlic. Finely chop the onion.
    • Place the minced meat in a deep mixing bowl (make sure it's large enough to mix in all the other ingredients). Add in the chopped parsley, minced garlic, finely chopped onion, and all of the spices.
    • Mix them in really well, dip your hand in a bit of water to help the mixture come together.
    • Take a handful of the meat mixture and start shaping it on a wooden skewer. Dip your hand in some water before shaping meat on each skewer. Repeat until all of the kafta meat is skewered.
    • Place the kabobs in a hot grill pan greased with ghee or butter.
    • Cook for a few minutes on each side until your meat reaches the desired wellness.

    Notes

    1. Grill on an indoor grill, outdoor grill, or pan-fry in a skillet. 
    2. Make sure not to overcrowd the grill pan.
    3. Serve hot. 

    Nutrition

    Serving: 4 skewers | Calories: 416 kcal | Carbohydrates: 4 g | Protein: 31 g | Fat: 30 g | Saturated Fat: 13 g | Polyunsaturated Fat: 17 g | Trans Fat: 0 g | Cholesterol: 110 mg | Sodium: 878 mg | Fiber: 1 g | Sugar: 2 g

    More Ultimate Main Dishes For Lunch and Dinner

    • cast iron skillet pepperoni pizza.
      Cast Iron Skillet Pizza
    • blackened cajun shrimp fettucine alfredo.
      Cajun Shrimp Fettuccine Alfredo
    • a close up view of sautéed lemon garlic butter shrimp
      Lemon Garlic Butter Shrimp
    • okra and oxtail stew.
      Bamya Middle Eastern Okra Stew

    About Mariam

    I am Mariam Nabbout, a writer and content creator. I’ve spent years dedicating research, digital, and filmmaking skills to come up with content that's just as meaningful as it is inspiring. A few of my obsessions include good branding, films, photography, design, art, and of course, food.

    Reader Interactions

    Comments

      4.88 from 8 votes (1 rating without comment)

      Leave A Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Rick

      June 15, 2023 at 10:10 am

      4 stars
      Only because I love Kafta from every corner of the world they prepare it traditionally, your recipe is spot on flavor wise, but for those who are newbies to the more Lebanese concept may I humbly suggest editing the fat content of the beef/ lamb to 10-15% 🙂 and removing/squeezing as much liquid from the onion as you can so that the portions have as little moisture as possible, otherwise they steam instead of char. Simple adjustment with the best cut of meats and limited surface moisture elevates your recipe to **********. Thankyou Lilly.

      Reply
      • Lily

        June 15, 2023 at 10:27 am

        Rick thank you for the comments- I already list out 85% to 90% fat content , but will include your notes on wringing out the onion. If you finely dice it, there isn't much liquid (in comparison to pulsing it in a food processor). But I agree with the moisture causing it to steam rather than grill!

        Reply
    2. Noura

      December 29, 2022 at 2:35 am

      5 stars
      Love your recipes

      Reply
      • Lily

        December 29, 2022 at 9:17 am

        Thank you Noura!

        Reply
    3. Lucy

      November 15, 2021 at 5:48 am

      5 stars
      These kaftas are so delicious. They are spiced perfectly and are a meal that is enjoyed by everyone, thank you!

      Reply
      • Lily

        November 15, 2021 at 9:00 am

        Thank you so much for the comment

        Reply
    4. Heather Johnson

      November 14, 2021 at 9:15 pm

      5 stars
      so delicious - i did meatballs and they were so tasty but I still want to do it on the pita rounds and try that!!!!

      Reply
      • Lily

        November 15, 2021 at 8:58 am

        Meatball kafta is the best! It's such a versatile recipe really.

        Reply
    5. Jacqueline

      November 14, 2021 at 4:54 am

      5 stars
      I've never made kaftas but have eaten them in Lebanese restaurants. Really good! I'm not sure I can buy ready 7 spice mix but will make my own. I've seen other recipes I want to try that use it! Making meatballs with the kafta meat sounds delicious too!

      Reply
      • Lily

        November 15, 2021 at 8:59 am

        Thank you so much for the comment! Kafta meatballs are really easy and delicious too.

        Reply
    6. Claudia

      November 12, 2021 at 6:28 am

      5 stars
      This sounds delicious our family will enjoy this and it looks so easy to make thanks!

      Reply
      • Lily

        November 15, 2021 at 9:00 am

        Thank you so much for the comment!

        Reply
    7. Maria San Juan

      November 10, 2021 at 9:44 pm

      5 stars
      Lamb meat lover here! I am so excited about this recipe! Will surely try this~

      Reply
      • Lily

        November 15, 2021 at 8:58 am

        I'm a big lamb fan too, hope you enjoy them!

        Reply

    Primary Sidebar

    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

    ABOUT ME

    Mediterranean Desserts

    • basbousa semolina cake with honey and yogurt
      Basbousa Semolina Cake
    • baklava rolls
      Walnut Baklava Rolls
    • mafroukeh close up
      Mafroukeh Pistachio Dessert With Cream
    • pumpkin cake with cream cheese icing.
      Pumpkin Olive Oil Cake with Cream Cheese Icing

    Footer

    Stay Connected

    • Instagram
    • Pinterest
    • YouTube
    • X

    ↑ back to top

    Legal

    Privacy

    Terms

    Accessibility

    About

    The Matbakh

    About Me

    Med Diet

    Resources

    Shop

    Recipes

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2020 - 2025 Amooni Media LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.