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Grilled Lebanese kafta skewers served on flatbread with tzatziki, diced tomatoes, red onions, and fresh herbs. Charred meat and creamy sauce create a bold contrast.

Lebanese Kafta

This traditional Lebanese kafta recipe combines ground beef and lamb with fresh herbs, spices, and bulgur for a tender, juicy, and aromatic dish that’s perfect for grilling, baking, or pan-frying. Passed down from a neighbor’s family in Beirut, it's a timeless Middle Eastern comfort food your family will crave.
5 from 1 vote
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Course: Dinner, Lunch, Main Course
Cuisine: Lebanese, Middle Eastern
Keyword: Kafta vs kofta, Lebanese kafta ingredients, Lebanese kafta recipe, Lebanese kafta recipe oven, Lebanese kafta spices, Lebanese kafta with rice, Traditional kafta recipe
Prep Time: 25 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 320kcal
Cost: $20

Equipment

  • 1 Large mixing bowl (For kneading meat mixture)
  • 1 Sharp knife (For mincing onion and herbs)
  • 1set Measuring spoons (To portion spices precisely)
  • 1 Grill/Oven/Skillet (Choose your preferred method)

Ingredients

  • 1 lb Ground beef
  • 1 lb Ground lamb - Or use 2 lbs of beef with extra allspice
  • 1 Yellow onion - Finely minced
  • 1 cup Flat-leaf parsley - Very finely chopped
  • ¼ cup Fresh mint leaves Optional finely chopped
  • ¼ cup Fine bulgur wheat - Soaked in ice water 15 min then drained
  • 1 tablespoon Tomato paste - Helps bind and deepen flavor
  • 1 teaspoon Seven spice blend - Or homemade baharat
  • ½ teaspoon Ground allspice
  • ¼ teaspoon Ground cinnamon
  • ½ teaspoon Black pepper
  • 1 teaspoon Sea salt - Or to taste
  • 1 tablespoon Ice-cold water - Added in final kneading minute

Instructions

  • Soak bulgur in ice water for 15 minutes and drain. Mince onion, chop parsley and mint, and measure all spices.
    A prep station featuring soaked bulgur in ice water, finely sliced red onions, fresh mint leaves, measured spices, and salt arranged on a rustic wooden surface.
  • In a large bowl, combine ground beef, lamb, bulgur, herbs, spices, and tomato paste.
    Overhead view of a large mixing bowl filled with ground beef, bulgur, chopped parsley, fresh herbs, and colorful spices before mixing. Sunlight casts natural shadows across a rustic countertop.
  • Knead the mixture using your knuckles in a clockwise motion for exactly 5 minutes, adding ice water in the last minute.
    Oval-shaped meat patties neatly arranged on a parchment-lined tray, ready for resting or baking. Even shape and texture, natural lighting, Mediterranean preparation style.
  • Form into 4-inch oval patties, 1-inch thick. Place on a tray and refrigerate for 30 minutes.
    Meat patties cooking on a cast iron skillet placed over a grill, with additional patties baking on a tray in the background. Visible grill marks and sizzling surface, outdoor cooking scene.
  • Grill, pan-fry, or bake the patties until browned and cooked through. Serve with pita, tahini, and fresh vegetables.
    Grilled Lebanese kafta skewers served on flatbread with tzatziki, diced tomatoes, red onions, and fresh herbs. Charred meat and creamy sauce create a bold contrast.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 180g | Calories: 320kcal (16%) | Carbohydrates: 9g (3%) | Protein: 24g (48%) | Fat: 22g (34%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 85mg (28%) | Sodium: 420mg (18%) | Potassium: 450mg (13%) | Fiber: 1.5g (6%) | Sugar: 1g (1%) | Vitamin A: 220IU (4%) | Vitamin C: 8mg (10%) | Calcium: 35mg (4%) | Iron: 31mg (172%)
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