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–+ servings
Lebanese kafta kabob skewers
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4.89 from 9 votes

Lebanese Kafta Kabobs

Lebanese kafta kabobs are skewered minced meat kabobs that are often grilled, but can also be baked or pan-roasted.
Servings: 6

Ingredients

  • 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
US Customary - Metric

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.
  4. Storage: 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.

Nutrition

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