Save it
Take plain ground beef to new heights with these aromatic Lebanese Kafta Kebabs, where a mix of herbs and spices blend together for a taste that's both unique and familiar. This classic Middle Eastern dish brings top-notch kebabs right to your backyard with surprisingly easy prep work.
I learned this recipe from my Lebanese buddy, and now it's what I turn to whenever I want to make ground beef extra special. There's something almost magical about how the onions and parsley keep the meat so juicy while packing it with amazing flavor.
Key Ingredients Breakdown
- Ground beef: Look for 80/20 fat content
- Fresh parsley: The flat-leaf kind works best
- Yellow onion: Pick one that's nice and firm
- Seven spice: Try to find the authentic blend
- Cayenne: Add more or less as you like
- Quality salt: Try using sea salt if you can
- Fresh black pepper: Grind it yourself
Simple Cooking Instructions
- Getting Herbs Ready:
- Give parsley a good rinse. Pat it dry completely. Cut off the thick stems. Chop it up small. Blend together with onion.
- Mixing The Meat:
- Put everything together with a light touch. Mix it all up well. Don't work it too much. Try a bit to check flavor. Cool it down if needed.
- Forming Your Kebabs:
- Make equal-sized portions. Push meat around skewers. Keep them all the same thickness. Make the outside smooth. Pop in fridge for a bit.
- Cooking On The Grill:
- Get grill nice and hot first. Put oil on the grates. Set kebabs down carefully. Flip them gently. Keep an eye on cooking time.
- Getting Ready To Eat:
- Let them sit briefly. Slide off the skewers. Add some pretty garnish. Eat while hot. Serve with side dishes.
Save it
This dish comes straight from countless Middle Eastern cooking experts, where kebab-making skills get handed down through family lines.
Smart Heat Control
I've made these so many times now and learned that getting the heat just right makes all the difference for perfect kafta. You want that medium-high heat to get a nice outside crust while keeping things juicy inside. I always give my grill plenty of time to heat up and try to keep the temperature steady the whole time I'm cooking.
Prep-Ahead Plans
You can totally get these kebabs ready in advance. I often mix everything up and shape them a full day ahead, then just keep them covered in the fridge. Not only does this save time later, but it also lets all those tasty flavors blend together even better.
Keeping Leftovers Fresh
While they taste best right off the grill, you can keep any extras in a sealed container for about three days. If I'm planning meals ahead, I'll shape the raw kebabs, freeze them on a tray until they're solid, then pop them into freezer bags where they'll stay good for up to three months.
What To Serve With Them
These kafta kebabs really shine with the right side dishes. I always put out some warm pita bread, a bowl of hummus, and fresh Lebanese salad. When I want to go all out, I'll add some tabbouleh, baba ganoush, and tangy pickled veggies too.
Ways To Switch It Up
I've played around with this recipe a bunch over time. Adding some grated garlic gives it an extra kick, and fresh mint brings a nice coolness. If you want to try something different, ground lamb works amazingly well and makes the flavor even more authentic.
Fixing Common Problems
If your mixture feels too wet, just mix in a handful of plain breadcrumbs. When the kebabs keep falling off the skewers during cooking, try putting them in the fridge for half an hour before grilling or just make them into patties instead.
Save it
These Lebanese Kafta Kebabs have become my go-to grilling showstopper. There's something truly special about that mix of fresh herbs, warm spices, and perfectly grilled meat that takes you straight to the streets of Beirut. Every time I make them for a cookout or dinner party, folks can't get enough of those rich, authentic flavors.
Common Questions
- → What is seven spice and can I substitute it?
- Seven spice is a Middle Eastern mix, but you can just use allspice if you can't get your hands on it.
- → Can I make these without skewers?
- Sure thing, just form the meat into oval patties or burger shapes and cook them that way.
- → Can I bake these instead of grilling?
- Absolutely, just pop them in the oven at 375°F for about 15-20 minutes until they're fully cooked.
- → Can I freeze these kebabs?
- They freeze really well for up to 3 months. Just let them thaw overnight before you heat them up again.
- → Why process the onion and parsley together?
- Mixing them together makes everything blend more evenly throughout the meat and gives you better flavor in every bite.