Juicy Lebanese Kafta Kebabs: A Timeless Middle Eastern Classic

Few dishes capture the soul of Middle Eastern home cooking quite like juicy Lebanese kafta kebabs. Simple yet deeply flavorful, kafta is a celebration of balance — rich beef, fragrant herbs, warming spices, and careful grilling that transforms humble ingredients into something unforgettable. Whether cooked on an outdoor grill, stovetop pan, or oven, kafta kebabs deliver bold flavor with minimal effort, making them a staple across Lebanese households and beyond.

Kafta is more than just food; it’s tradition. Passed down through generations, each family has its own subtle twist — more parsley here, extra onion there, or a specific spice ratio guarded like a secret. Yet the heart of kafta remains the same: finely ground meat, aromatic seasoning, and a technique that locks in juiciness.

This recipe focuses on maximum flavor and tenderness, ensuring kebabs that are moist, well-seasoned, and deeply satisfying without being greasy or dense.

What Makes Lebanese Kafta Different?

Unlike many Western beef kebabs, Lebanese kafta relies less on heavy marinades and more on fresh ingredients worked directly into the meat. Onion and parsley aren’t toppings — they are essential structural elements that keep the beef tender while adding subtle sweetness and herbaceous freshness.

Another defining characteristic is texture. Kafta should never feel like a meatball on a stick. Instead, it should be soft, slightly springy, and easily pulled apart with a fork.

Ingredients for Juicy Lebanese Kafta Kebabs

Use fresh, high-quality ingredients for best results.

Ingredients

• 2 lbs ground beef (80/20 preferred)
• 1 large onion, very finely minced or grated
• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 2 tsp salt
• 1½ tsp ground allspice
• 1 tsp ground cumin
• ½ tsp black pepper
• ½ tsp paprika
• ¼ tsp cinnamon (optional but traditional)
• 2 tbsp olive oil
• Optional: metal or soaked wooden skewers

Step-by-Step Instructions

Instructions

1. Place the ground beef in a large mixing bowl and gently break it apart.
2. Add the finely minced onion, parsley, garlic, salt, allspice, cumin, black pepper, paprika, and cinnamon.
3. Drizzle in the olive oil.
4. Using your hands, gently mix until just combined. Do not overwork the meat.
5. Cover and refrigerate the mixture for 30 minutes to help flavors meld and improve shaping.
6. Divide the mixture into equal portions.
7. Shape each portion around a skewer or form into elongated patties if cooking without skewers.
8. Preheat grill or grill pan over medium-high heat and lightly oil the surface.
9. Grill kebabs for 4–5 minutes per side, turning gently, until browned and cooked through.
10. Remove from heat and rest for 3–5 minutes before serving.

Tips for Ultra-Juicy Kafta Kebabs

Finely mince the onion. Large onion pieces release too much moisture and can cause kebabs to fall apart.

Use 80/20 beef. Lean beef dries out quickly. Fat equals flavor and moisture.

Don’t overmix. Overworking the meat makes kafta dense and tough.

Rest before grilling. Chilling the mixture helps it hold shape and grill evenly.

Juicy Lebanese Kafta Kebabs

Tender, flavorful Lebanese beef kafta kebabs made with fresh herbs, warm spices, and grilled to juicy perfection.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 kebabs

Course: Dinner, Main Course

Cuisine: Lebanese, Middle Eastern

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

Kafta Mixture

• 2 lbs ground beef 80/20 preferred
• 1 large onion finely minced
• 1 cup fresh parsley chopped
• 4 cloves garlic minced
• 2 tsp salt
• 1.5 tsp allspice
• 1 tsp cumin
• 0.5 tsp black pepper
• 0.5 tsp paprika
• 0.25 tsp cinnamon optional
• 2 tbsp olive oil

Equipment

• Mixing bowls
• Grill or grill pan
• Skewers

Method

 

1. Combine all ingredients in a large bowl and mix gently until just incorporated.
2. Cover and refrigerate mixture for 30 minutes.
3. Shape into kebabs around skewers or form oval patties.
4. Grill over medium-high heat for 4–5 minutes per side until cooked through.
5. Rest briefly before serving.

Notes

Avoid overmixing to keep kebabs tender and juicy.

Cooking Methods Explained

Grilling (Best Flavor)

Produces smoky char and caramelization.

Stovetop Grill Pan

Perfect for apartments; delivers excellent browning.

Oven-Baked

Bake at 425°F (220°C) for 18–20 minutes, flipping once.

Traditional Lebanese Seasoning Profile

Lebanese kafta relies on warm spices, not heat. Allspice provides the signature flavor, while cumin and cinnamon add depth without overpowering the beef.

Unlike spicy kebabs, kafta is meant to be comforting, aromatic, and versatile — suitable for wraps, platters, or rice bowls.

Serving Suggestions

Kafta kebabs are incredibly versatile:

• With garlic sauce and pita bread
• Alongside rice pilaf or vermicelli rice
• In wraps with tomatoes and pickles
• Served mezze-style with hummus and salads

Add lemon wedges to brighten every bite.

Make-Ahead and Storage Tips

• Refrigerate raw mixture: up to 24 hours
• Cooked kafta: keeps 3–4 days refrigerated
• Freeze raw or cooked: up to 2 months

Reheat gently to avoid drying.

Cultural Notes & Fun Facts

Kafta appears across the Middle East under different names and spice blends. In Lebanon, it’s often served at family gatherings, summer cookouts, and everyday dinners alike.

Despite its simplicity, kafta is considered a benchmark dish — a test of a cook’s understanding of balance, texture, and seasoning.

Why This Kafta Recipe Works

This recipe focuses on:

• Proper fat ratio
• Fresh aromatics
• Balanced spice
• Gentle handling

The result is juicy, flavorful, authentic Lebanese kafta kebabs every single time.