Juicy Lebanese Kafta Kebabs Recipe (Authentic & Easy)

If you’ve ever experienced the vibrant flavors of Middle Eastern cuisine, you’ve likely fallen in love with Lebanese kafta kebabs. These juicy, herb-packed skewers are a staple across Lebanon and neighboring countries, celebrated for their simplicity, bold spices, and irresistible smoky aroma.

This Juicy Lebanese Kafta Kebabs recipe brings authentic flavor straight to your kitchen. Made with ground beef, fresh parsley, onion, and warm spices, these kebabs are tender on the inside, beautifully charred on the outside, and bursting with savory goodness. Whether you grill them outdoors, cook them on a stovetop grill pan, or bake them in the oven, the result is always mouthwatering.

In this comprehensive guide, you’ll learn everything about making perfect Lebanese kafta kebabs — from selecting the best meat to shaping techniques, cooking methods, variations, and serving ideas.

Let’s get started.

What Are Lebanese Kafta Kebabs?

Lebanese kafta kebabs (also spelled kofta or kefta) are seasoned ground meat skewers traditionally made with beef or lamb. The meat is mixed with finely chopped parsley, grated onion, salt, black pepper, and spices such as allspice or seven-spice blend.

Unlike heavily spiced meat dishes, authentic kafta focuses on fresh herbs and balanced seasoning. The result is clean, bright, and deeply savory.

Kafta is a beloved dish across Lebanon and throughout the Middle East. It is commonly served with warm pita bread, rice, grilled vegetables, and creamy garlic sauce.

Why You’ll Love This Authentic Kafta Recipe

• Incredibly juicy and tender texture
• Simple ingredients with bold flavor
• Perfect for grilling season
• Family-friendly and crowd-pleasing
• Ready in under 40 minutes
• Naturally low-carb and high-protein

This recipe is designed for home cooks who want authentic Lebanese flavor without complicated steps.

Ingredients

• 1 ½ pounds ground beef (80/20 for best juiciness)
• 1 small onion, very finely grated and drained
• 1 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon ground allspice
• ½ teaspoon paprika
• ¼ teaspoon cinnamon (optional, for depth)
• 1 tablespoon olive oil
• Wooden or metal skewers

Ingredient Tips for Maximum Flavor

Choose the Right Meat

For juicy Lebanese kafta kebabs, use ground beef with at least 15–20% fat content. Lean meat can dry out quickly during grilling.

You can also substitute:

• Ground lamb for richer flavor
• Half beef, half lamb for traditional taste

Finely Process the Onion

The onion should be extremely fine. Grate it, then squeeze out excess liquid using a clean kitchen towel. Too much moisture can cause the kebabs to fall apart.

Fresh Parsley Is Essential

Flat-leaf parsley works best. Chop it finely to distribute flavor evenly throughout the meat mixture.

Instructions

1. In a large mixing bowl, combine ground beef, grated onion (well-drained), chopped parsley, minced garlic, salt, black pepper, allspice, paprika, cinnamon, and olive oil.
2. Mix thoroughly using your hands until the mixture becomes slightly sticky and well combined. Do not overwork the meat.
3. Cover the bowl and refrigerate for 20–30 minutes to allow flavors to meld and help the mixture firm up.
4. Divide the mixture into equal portions (about 6–8 kebabs).
5. Wet your hands slightly and shape each portion around a skewer into a long, oval cylinder, pressing gently to secure.
6. Preheat grill to medium-high heat (about 400°F / 200°C). Lightly oil the grates.
7. Grill kebabs for 4–5 minutes per side, turning carefully until fully cooked and nicely charred.
8. Remove from grill and rest for 5 minutes before serving.

Internal temperature should reach 160°F (71°C) for beef.

Alternative Cooking Methods

Stovetop Grill Pan

Heat a grill pan over medium-high heat and cook kebabs for 8–10 minutes total, turning occasionally.

Oven Method

Preheat oven to 425°F (220°C). Place kebabs on a lined baking sheet and bake for 15–18 minutes. Broil for 2–3 minutes at the end for char.

Tips for Perfect Juicy Kafta

1. Chill Before Shaping

Refrigerating the mixture helps prevent kebabs from breaking during cooking.

2. Don’t Overmix

Overworking the meat makes it dense instead of tender.

3. Oil Your Hands

Lightly oiling your hands makes shaping easier and prevents sticking.

4. Flip Gently

Use tongs carefully to avoid breaking the kebabs.

Traditional Serving Suggestions

Lebanese kafta kebabs are incredibly versatile. Serve them with:

• Warm pita bread
• Lebanese rice with vermicelli
• Hummus or baba ganoush
• Garlic yogurt sauce (toum)
• Grilled tomatoes and onions
• Fresh cucumber and tomato salad

You can also wrap them in flatbread with garlic sauce and vegetables for a delicious kafta sandwich.

Variations

1. Lamb Kafta

Use ground lamb for a more traditional flavor.

2. Spicy Kafta

Add red chili flakes or cayenne pepper for heat.

3. Cheese-Stuffed Kafta

Place a small stick of mozzarella in the center before shaping for a surprise filling.

4. Oven-Baked Kafta Tray

Spread the mixture into a baking dish, top with sliced onions and tomatoes, and bake for a comforting variation.

Cultural Significance

Kafta is more than just grilled meat — it’s a symbol of Lebanese hospitality. Families often gather around outdoor grills, sharing meals filled with mezze, salads, and fresh bread.

Across Lebanon, kafta appears in many forms:

• Grilled on skewers
• Baked with potatoes and tomatoes
• Crumbled into stews

It represents simplicity, freshness, and communal dining.

Storage and Reheating

Refrigeration

Store cooked kebabs in an airtight container for up to 4 days.

Freezing

Freeze raw shaped kebabs (without cooking) for up to 3 months.

Reheating

Reheat gently in a skillet over medium heat or in a 350°F oven until warmed through.

Nutritional Benefits

Lebanese kafta kebabs are:

• High in protein
• Low in carbohydrates
• Rich in iron
• Naturally gluten-free

When paired with fresh vegetables and yogurt sauce, they create a balanced meal.

Frequently Asked Questions

Why Are My Kafta Kebabs Falling Apart?

Too much moisture or not chilling the mixture long enough can cause breakage.

Can I Make Them Without Skewers?

Yes. Shape into oval patties and grill or pan-fry.

Can I Use Chicken?

Yes, but add a tablespoon of olive oil to prevent dryness.

Final Thoughts

This Juicy Lebanese Kafta Kebabs recipe delivers authentic Middle Eastern flavor with simple, wholesome ingredients. Whether you’re hosting a summer barbecue or preparing a weeknight dinner, these kebabs are guaranteed to impress.

Tender, herbaceous, smoky, and satisfying — once you try homemade Lebanese kafta kebabs, they’ll become a regular in your kitchen rotation.

Juicy Lebanese Kafta Kebabs

Authentic Lebanese kafta kebabs made with ground beef, fresh parsley, and warm spices, grilled to juicy perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Lebanese, Middle Eastern

Calories: 320

Ingredients

  

Kafta Mixture

• 1.5 lb ground beef 80/20
• 1 small onion finely grated and drained
• 1 cup fresh parsley finely chopped
• 2 cloves garlic minced
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp allspice
• 0.5 tsp paprika

Equipment

• Mixing bowls
• Grill or grill pan
• Skewers
• Tongs

Method

 

1. Mix all ingredients in a bowl until well combined.
2. Refrigerate mixture for 20–30 minutes.
3. Shape onto skewers.
4. Grill 4–5 minutes per side until cooked through.

Notes

Use fresh parsley and properly drained onion for best texture.