Juicy, flavorful, and packed with Middle Eastern spices, this Authentic Lebanese Kafta is a beloved classic across Lebanon and beyond. Known as kofta in other parts of the Arab world, this dish brings together ground lamb, aromatic herbs, and rich spices for a recipe that’s perfect for grilling season—or any day you’re craving Mediterranean comfort food!

Whether grilled on skewers or pan-seared at home, kafta is a staple in Lebanese households. Serve it with warm pita, grilled vegetables, and fresh tabbouleh for a meal that tastes like home.

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Ingredients:

For the Kafta Mixture:

• 1.2 kg ground lamb (you can use a mix of lamb and beef)
• 300 g tail fat (liyeh, optional but highly recommended for traditional flavor)
• 1 large onion, finely chopped and squeezed to remove excess moisture
• ½ bunch flat-leaf parsley, finely chopped
• 2 tsp Lebanese seven spice (or substitute with a mix of allspice, cinnamon, black pepper, and nutmeg)
• ½ tsp salt (or to taste)
• Pinch of ground hot red pepper (optional)

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Instructions:

1. Prepare the Vegetables

• Finely chop the onion, then squeeze out any liquid using a clean kitchen towel or your hands. This prevents the kafta from falling apart.
• Wash and dry the parsley thoroughly before chopping. Excess water can also affect the texture of the mixture.

2. Make the Kafta Mixture

• In a large mixing bowl, combine the ground meat, tail fat (if using), squeezed onions, parsley, spices, salt, and red pepper.
• Use your hands to knead the mixture thoroughly until it becomes sticky and well combined. This helps the kafta hold together during cooking.

3. Shape the Skewers

• Wet your hands with cold water to prevent sticking.
• Shape the kafta into patties or form around flat metal skewers, pressing gently to flatten slightly.
• Tip: Place the shaped kafta in the fridge for 15–30 minutes to help them firm up before grilling.

4. Grill the Kafta

• Preheat your grill to medium heat and lightly oil the grates.
• Grill the kafta for 10–15 minutes, turning every few minutes, until fully cooked and slightly charred on the edges.
• You can also cook them in a cast iron pan or bake in the oven at 400°F (200°C) until browned and cooked through.

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Serving Suggestions:

Lebanese kafta is best served hot off the grill with:

• Warm Lebanese pita bread
• Grilled onions, tomatoes, and green chilies
• A generous scoop of fresh tabbouleh or fattoush
• Garlic sauce (toum) or a drizzle of tahini

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Tips for Perfect Kafta:

• Squeeze the onions to avoid moisture making the mixture loose.
• Use tail fat (liyeh) for that rich, traditional flavor—it melts into the meat as it cooks.
• Flat metal skewers help the kafta cook evenly and prevent them from spinning.
• Refrigerate the formed kafta before grilling for better texture and easier handling.

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Lebanese Kafta: More Than Just a Meal

In Lebanese culture, kafta isn’t just food—it’s a centerpiece at gatherings, a staple at barbecues, and a nostalgic bite of home. Some even enjoy it raw (kebbeh nayyeh-style) when made with the freshest meat. However you choose to prepare it, kafta is a reminder of family, flavor, and the simple beauty of traditional cooking.

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Craving more authentic Lebanese recipes? Don’t forget to try my Tabbouleh Salad, Homemade Hummus, and Baked Kibbeh next!

Did you try this kafta recipe? Tag me and share your creations—I’d love to see your grill in action!

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