Can I make Kafta Kebabs without a grill?

Yes, Kafta Kebabs can be baked in a 375ºF oven for about 15–20 minutes or pan-fried on the stovetop. Just be sure to flip halfway through and check for doneness by cutting into the center to ensure the meat is cooked through.

What kind of meat is best for Kafta Kebabs?

Lean ground beef with a bit of fat is ideal. Avoid extra-lean meat as it can lead to dry kebabs. You can also use ground lamb, chicken, or turkey for variations.

Can I freeze Kafta Kebabs?

Absolutely. You can freeze the raw Kafta mixture in an airtight container for up to 3 months. Cooked kebabs can also be frozen and reheated in the oven or skillet.

Kafta Kebabs - Superb Recipe

Name: Kafta Kebabs
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: Lebanese
Ingredients: 1 medium yellow onion, quartered; 1 cup fresh parsley, washed and patted dry; 600 grams lean ground beef; 1 teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon seven spice blend; ⅛ teaspoon cayenne pepper (or more to taste)

Description

Kafta Kebabs are juicy Lebanese-style skewers made with seasoned ground beef, fresh parsley, onions, and warming spices. Perfect for grilling or baking, this quick, flavorful dish is ideal for busy weeknights or backyard cookouts. A simple yet authentic Middle Eastern recipe that’s beginner-friendly and satisfying.

Ingredients

Scale

1 medium yellow onion, quartered
1 cup fresh parsley, washed and patted dry
600 grams lean ground beef
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon seven spice blend
⅛ teaspoon cayenne pepper (or more to taste)

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Instructions

Soak the Skewers: If using wooden skewers, place them in water for at least 30 minutes to prevent burning on the grill.
Prep the Aromatics: Add the quartered onion and parsley to a food processor and pulse until finely chopped. Do not over-process; you want texture, not a puree.
Combine the Mixture: In a large bowl, mix the ground beef, chopped onion and parsley, salt, pepper, seven spice, and cayenne. Use your hands for even mixing, but avoid overworking the meat.
Shape the Kebabs: Take a portion of the mixture and mold it around a skewer, shaping into a log about 1 to 1.5 inches thick. If not using skewers, shape into patties.
Grill the Kebabs: Preheat the grill to medium-high and oil the grates. Place kebabs on the grill and cook for about 4 minutes per side, or until the meat is fully cooked through and nicely charred.
Bake Option: If not grilling, bake in a preheated 375ºF oven for 15–20 minutes. Flip halfway through and check the center of the thickest kebab to ensure it’s done.
Serve and Enjoy: Serve hot with your choice of pita, rice, salad, or dips like hummus or baba ganoush.

Notes

If seven spice blend isn’t available, use allspice as a substitute.
Ground lamb can be used for a richer flavor.
To reduce fat, use ground turkey or chicken, though the texture may be lighter.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Kafta can be shaped into patties for burgers or sliders.

Prep Time: 20 minutes
Cook Time: 8 minutes
Category: Main
Method: Grill or Bake
Cuisine: Lebanese, Middle Eastern

Nutrition

Serving Size: 1 skewer or patty
Calories: 178
Sugar: 1g
Sodium: 554mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 26g
Cholesterol: 74mg