Lebanese Kafta Beef Lamb

Category: Comforting Soups & Hearty Stews

Lebanese Kafta brings together ground beef or lamb, freshly chopped parsley, diced onion, and an aromatic seven spice blend. The meat is shaped into patties or logs, then grilled or pan-seared, cooking to a juicy and deeply spiced finish. Each bite captures a medley of fresh herbs, pepper, and savory richness, highlighted by a hint of char from the grilling. Serve the kafta hot, paired with warmed flatbread, rice, or crisp salads, and consider adding grilled tomatoes for a burst of sweetness. The result is a satisfying, traditional dish rich with Lebanese flavors and ideal for sharing at the table.

A woman with a chef's hat holding a plant.
Updated on Fri, 11 Jul 2025 12:54:25 GMT
A plate of meat and rice. Pin
A plate of meat and rice. | quickdinnerfix.com

Lebanese Kafta is a boldly seasoned dish that brings together ground beef or lamb with aromatic onion, fresh parsley, and a signature Lebanese spice blend for juicy flavor in every bite. This recipe will walk you through getting perfectly savory kafta patties or skewers, just like you would enjoy at a family gathering.

The first time I made these, their comforting aroma took over my whole kitchen and it instantly reminded me of big Sunday lunches with my grandparents.

Ingredients

  • Lean ground beef or lamb: Look for meat with a little fat for tenderness avoid very lean cuts
  • Yellow onion: Diced finely for even moisture distribution picking a firm onion gives you fresh flavor
  • Flat leaf parsley: Adds a fresh earthy note flat leaf holds up best when chopped
  • Lebanese 7 spice: Essential for authentic flavor use a fresh blend for maximum aroma
  • Kosher salt: Balances flavors look for coarse texture which seasons more evenly
  • Black pepper: Adds a gentle kick use freshly ground for best results
  • Olive oil: Only if cooking in a skillet opt for extra virgin for rich taste
  • Large tomato or plum or Roma: Sliced for serving choose ripe but firm tomatoes for grilling

Step-by-Step Instructions

Prepare the Meat Mixture:
Place ground beef or lamb in a spacious bowl then add finely diced onion chopped parsley Lebanese 7 spice salt and black pepper Mix thoroughly with your hands so every bit of meat is evenly seasoned Do not overwork the mixture as this can make the kafta tough
Shape the Kafta:
Divide the seasoned meat into 6 to 10 pieces Shape each into a ball or an oval log for skewers If you like a smooth mixture you can grate the onion or pulse the onion and parsley together in a food processor before adding
Grill or Pan Cook:
If grilling prep your grill by cleaning and oiling the grates Place the kafta pieces directly onto the grill over medium heat Turn every few minutes for a total of 10 to 12 minutes until each side is nicely charred and cooked through For stovetop heat a heavy skillet with olive oil and brown the kafta on all sides about 8 to 10 minutes in total in batches if needed
Add Tomato Slices:
During the last couple of minutes add the sliced tomatoes to the grill or skillet Allow them to soften and develop smoky grill marks Season lightly with additional salt and pepper if desired
Serve:
Serve kafta hot with rice salad or wrap in warm khubz or lavash for a classic presentation
A plate of food with rice, meatballs, and tomatoes. Pin
A plate of food with rice, meatballs, and tomatoes. | quickdinnerfix.com

I love how parsley brightens up each bite and just the smell of the kafta grilling makes me feel connected to my Lebanese roots Family parties always included a tray of these disappearing in minutes

Storage Tips

Cooked kafta keeps well in an airtight container in the refrigerator for up to three days For longer storage freeze tightly wrapped cooked kafta for up to one month Thaw in the fridge and reheat uncovered in a warm oven so they stay juicy

Ingredient Substitutions

You can use either beef lamb or a blend for your kafta If fresh parsley is not available try a combination of fresh cilantro and mint For spice Lebanese 7 spice is traditional but a mix of allspice cinnamon and black pepper gives a similar warmth

A plate of meat and vegetables, including tomatoes and rice. Pin
A plate of meat and vegetables, including tomatoes and rice. | quickdinnerfix.com

Serving Suggestions

Serve kafta with fluffy herbed rice a crisp chopped salad or tucked inside pita with a dollop of thick yogurt or a drizzle of tahini sauce Grilled vegetables or pickles on the side are always a great touch

Cultural Context

Kafta is cherished throughout the Middle East from lively street food stalls in Beirut to family tables during celebrations Each cook adds their touch but the essential herb and spice profile is what makes this dish truly Lebanese

Recipe FAQs

→ What meat can be used for Lebanese Kafta?

Kafta traditionally uses ground beef, lamb, or a blend of both for enhanced flavor and texture. Choose lean cuts for a lighter option.

→ How can I prevent kafta from falling apart during cooking?

Thoroughly mix the meat with herbs and spices, and avoid overworking. Shaping kafta tightly and using skewers can also help.

→ What is Lebanese seven spice?

This is a fragrant blend featuring ground allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek, and ginger, adding bold flavor.

→ Can kafta be cooked in a skillet?

Yes, kafta can be browned on all sides in a skillet over medium heat if grilling is not an option. Add oil to prevent sticking.

→ What sides go well with kafta?

Serve kafta with rice, fresh salads, sliced tomatoes, or wrap it in flatbread such as lavash or pita for a complete meal.

→ How do you keep kafta moist?

Finely grating and draining onions before mixing helps maintain moisture without making the mixture too wet.

Lebanese Kafta Beef or Lamb

Ground meat blended with aromatic herbs, spices, and onions, cooked until juicy and served with fresh sides.

Prep Time
15 min
Cook Time
12 min
Total Time
27 min

Category: Soups & Stews

Skill Level: Easy

Cuisine: Lebanese

Yield: 4 Servings (6 to 10 kafta pieces)

Dietary Preferences: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Kafta Mixture

01 450 g lean ground beef or ground lamb
02 1 cup yellow onion, diced
03 120 ml flat leaf parsley, chopped
04 2 tsp Lebanese 7 spice blend
05 1.5 tsp kosher salt
06 0.5 tsp ground black pepper

→ For Cooking

07 1 tbsp olive oil (if cooking in skillet)

→ Optional Garnish

08 1 large tomato or 2–3 plum or Roma tomatoes, sliced

Steps

Step 01

Place ground beef or lamb, diced onion, chopped parsley, Lebanese 7 spice, salt, and black pepper in a large mixing bowl. Mix thoroughly by hand until fully combined.

Step 02

Divide the mixture into 6 to 10 portions, shaping each into patties or elongated fingers as preferred. Optionally, form around skewers for grilling.

Step 03

If grilling, preheat grill to medium and oil grates. If pan-cooking, add olive oil to a large skillet and heat over medium-high.

Step 04

For grilling: place kafta on grill and cook for 10–12 minutes, turning regularly until browned and cooked through. For skillet: cook kafta for 8–10 minutes, rotating to brown all sides.

Step 05

Place sliced tomatoes on grill or skillet for the final few minutes of cooking, turning once and seasoning as needed.

Step 06

Serve kafta immediately with rice, salad, or wrapped in lavash or pita.

Notes

  1. For a smoother texture, finely grate the onion and squeeze out excess liquid before mixing, or pulse onion and parsley together in a food processor.

Required Equipment

  • Mixing bowl
  • Grill or large skillet
  • Skewers (optional)
  • Knife
  • Cutting board

Nutrition Facts (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 307
  • Fat: 23 g
  • Carbs: 4 g
  • Protein: 20 g