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This traditional Lebanese kafta kebab recipe brings authentic Middle Eastern flavors to your dinner table with minimal effort. The combination of fresh herbs, aromatic spices, and quality ground beef creates a mouthwatering meal that feels special yet requires surprisingly little prep work. Perfect for summer grilling or year-round cooking when you crave something different from your usual dinner rotation.
I first made these kafta kebabs for a backyard gathering where I wanted something beyond typical burgers. My Lebanese neighbor noticed the aromas wafting over the fence and immediately came over to share stories about his grandmother making these exact kebabs every Sunday after church.
Ingredients
- Ground beef: Lean for the perfect balance of flavor and texture while keeping the kebabs juicy without excessive fat
- Yellow onion: Provides essential moisture and aromatic base that keeps the meat tender
- Fresh parsley: Adds brightness and traditional authentic flavor that store-bought dried herbs simply cannot match
- Seven spice blend: Delivers the signature Middle Eastern flavor profile in one convenient mix
- Salt and black pepper: Enhance all the other flavors and bring balance to the dish
- Cayenne pepper: Adds controllable heat that can be adjusted to your family preferences
Step-by-Step Instructions
- Process the aromatics:
- Add quartered onion and fresh parsley to your food processor and pulse until finely chopped but not pureed. This creates the perfect texture while releasing the essential oils that will flavor the meat. Take care not to over-process as you want small pieces not a watery mixture.
- Mix the meat mixture:
- Combine ground beef with the processed onion parsley mixture and all spices in a large bowl. Use your hands to thoroughly incorporate everything. The warmth of your hands helps activate the proteins in the meat creating a better bind. Mix until everything looks evenly distributed but avoid overworking which can make the meat tough.
- Form the kebabs:
- Take portions of the meat mixture and mold it around skewers forming an oblong shape about an inch to an inch and a half thick. Press firmly to ensure the meat adheres well to the skewer but not so tightly that it becomes dense. The meat should cover about 5 to 6 inches of the skewer leaving enough exposed for handling.
- Grill to perfection:
- Preheat your grill to medium-high heat and brush the grates with oil to prevent sticking. Place the prepared kafta skewers on the grill and cook for approximately 4 minutes on the first side. Turn carefully using tongs and cook an additional 4 minutes or until the internal temperature reaches 160°F. Look for light charring on the exterior while maintaining juiciness inside.
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Seven spice blend is really the secret hero of this recipe. The first time I tried authentic Lebanese seven spice at a specialty market I was amazed at how it instantly transformed my cooking. My children now recognize the distinctive aroma immediately and come running to the kitchen asking if we're having kafta for dinner.
Serving Suggestions
Kafta kebabs pair beautifully with traditional Middle Eastern sides to create a complete meal. Serve them alongside fluffy basmati rice or wrapped in warm pita bread with fresh vegetables. A dollop of cool tzatziki sauce or hummus provides the perfect creamy contrast to the savory meat. For a complete mezze spread add tabbouleh salad marinated olives and pickled turnips to transport your dinner table to Beirut.
Making It Ahead
These kebabs actually benefit from some time to let the flavors meld before cooking. You can prepare the meat mixture up to 24 hours ahead and store it covered in the refrigerator. This not only saves time when cooking but enhances the flavor profile as the herbs and spices permeate the meat more thoroughly. You can even form the kebabs on skewers and refrigerate them covered with plastic wrap until ready to grill.
Substitutions Guide
If seven spice blend is unavailable you can create a simplified version by combining equal parts allspice, cinnamon, nutmeg, and cloves with a touch of ginger. Ground lamb makes an excellent substitute for beef offering a more traditional flavor in some regions. For a lighter option, ground turkey works well but add a tablespoon of olive oil to compensate for the lower fat content. Mint can replace some or all of the parsley for a different but equally authentic flavor profile.
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Frequently Asked Questions
- → Can I prepare Kafta Kebabs without a grill?
Yes, you can bake them in a preheated oven at 375°F for 15-20 minutes until the meat is cooked through. Larger patties may take longer to cook.
- → What is seven spice and can I substitute it?
Seven spice is a Middle-Eastern spice blend made with ingredients like allspice, cinnamon, and nutmeg. If unavailable, allspice makes a good substitute.
- → Can I make Kafta without skewers?
Yes, you can shape the Kafta mixture into patties and cook them as burgers or traditional oval shapes.
- → How do I ensure wooden skewers don’t burn?
Soak wooden skewers in water for at least 30 minutes before using them on the grill.
- → How should I store leftover Kafta Kebabs?
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze them for up to 3 months. Reheat before serving.