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Savoring Lebanese Kafta Kabobs: A Culinary Journey of Beef and Lamb Ground Meat

Savoring Lebanese Kafta Kabobs: A Culinary Journey of Beef and Lamb Ground Meat

Lebanese cuisine is a treasure trove of flavors and aromas, known for its rich history and diverse influences. One dish that embodies the essence of Lebanese culinary tradition is the Kafta Kabob. These succulent, well-spiced skewers of ground meat, typically made from beef or lamb, are a favorite across the Middle East and beyond. In this blog, we will take a deep dive into the world of Lebanese Kafta Kabobs, exploring their history, ingredients, preparation methods, and the joy they bring to our taste buds.

Origins of Kafta Kabobs

Lebanese cuisine has a long and storied history, shaped by a tapestry of cultures, including Arab, Ottoman, Phoenician, and French influences. Kafta, the base ingredient for Kafta Kabobs, is derived from the Arabic word "kafta," meaning "to grind" or "to pound." It refers to the technique of grinding or pounding meat, which was a common method for preparing meat in ancient Middle Eastern cultures.

Kafta has evolved over the centuries, with each region and family adding its unique twist to the recipe. While ground lamb and beef are the most common choices, variations may also include ground chicken or a mixture of meats. Spices and herbs are essential in creating the distinct flavor profile of Kafta, and families often have their secret spice blends that are passed down through generations.

Ingredients for Kafta Kabobs

Ground Meat

The heart of Kafta Kabobs lies in the choice of meat. Authentic Lebanese Kafta Kabobs are typically made with either ground beef, ground lamb, or a combination of both. The choice of meat can significantly impact the flavor and texture of the final dish. Ground lamb imparts a distinct earthy and slightly gamy flavor, while beef provides a more robust and savory taste.


Onions are a crucial ingredient in Kafta Kabobs, adding moisture and a subtle sweetness to the mixture. Finely grated or minced onions are incorporated into the ground meat mixture to enhance both flavor and texture.

Fresh Herbs

Fresh herbs are the lifeblood of Lebanese cuisine, and Kafta Kabobs are no exception. Parsley, mint, and cilantro are the primary herbs used in this dish. They contribute a vibrant freshness and herbaceous aroma to the meat mixture. The herbs are finely chopped and mixed into the ground meat.


Lebanese Kafta Kabobs are a symphony of spices. Common spices include ground cumin, ground coriander, ground allspice, and a pinch of cayenne pepper for a hint of heat. The precise blend of spices can vary from one recipe to another, but they all contribute to the complex and aromatic flavor of the kabobs.

Salt and Pepper

These humble seasonings play a crucial role in balancing the flavors of Kafta Kabobs. Be sure to season the meat mixture generously with salt and pepper to taste.

Olive Oil

A drizzle of high-quality olive oil not only adds a touch of richness to the meat mixture but also helps bind the ingredients together.

Preparing the Kafta Mixture

Creating the perfect Kafta mixture is an art in itself. Here's a step-by-step guide to preparing the mixture:

Combine the Meat

In a large mixing bowl, combine the ground meat (beef or lamb), finely minced or grated onions, and the chopped fresh herbs (parsley, mint, and cilantro).

Add the Spices

Sprinkle in the ground spices (cumin, coriander, allspice, and cayenne pepper) and season with salt and freshly ground black pepper.

Drizzle with Olive Oil

Drizzle a generous amount of olive oil over the mixture to add moisture and help bind the ingredients together.

Mix Thoroughly

Using your hands, mix all the ingredients together thoroughly. Knead the mixture until it becomes homogenous and the spices, herbs, and onions are evenly distributed.

Shaping and Skewering the Kafta Kabobs

Once the Kafta mixture is perfectly seasoned and blended, it's time to shape and skewer the kabobs. Here's how it's done:

Shape into Cylindrical Patties

Take a handful of the Kafta mixture and shape it into elongated, cylindrical patties, roughly 4-5 inches in length and 1 inch in diameter. This shape is traditional for Kafta Kabobs.

Skewer the Patties

Carefully thread the Kafta patties onto metal or wooden skewers. If using wooden skewers, be sure to soak them in water for at least 30 minutes before skewering to prevent burning during cooking.

Flatten and Smooth

After skewering, flatten and smooth the Kafta patties with your hands to ensure even cooking and an attractive appearance.

Cooking Kafta Kabobs

Lebanese Kafta Kabobs can be cooked in various ways, each offering a unique flavor profile. The most popular methods include grilling, broiling, or pan-frying. Here's how to prepare Kafta Kabobs using each method:


Grilling Kafta Kabobs is a classic method that imparts a delightful smoky flavor. Preheat your grill to medium-high heat and brush the grates with oil to prevent sticking. Grill the skewers for about 10-12 minutes, turning occasionally until they are cooked through and have a beautiful char on the outside.


If you don't have access to a grill, broiling is an excellent alternative. Place the skewers on a broiler pan or a baking sheet lined with aluminum foil. Broil on the top rack for approximately 6-8 minutes per side, or until the kabobs are browned and cooked through.


To pan-fry Kafta Kabobs, heat a skillet or frying pan over medium-high heat. Add a little olive oil to prevent sticking. Cook the skewers for about 4-5 minutes per side, or until they are browned and cooked through.

Serving Kafta Kabobs

Lebanese Kafta Kabobs are typically served with a variety of accompaniments that enhance the dining experience. Here are some popular options:

Pita Bread

Warm pita bread is often served alongside Kafta Kabobs, providing a delicious vessel for scooping up the meat and condiments.


Creamy hummus is a classic dip that pairs wonderfully with Kafta Kabobs. Its nutty and slightly tangy flavor complements the richness of the meat.

Tzatziki Sauce

Tzatziki, a yogurt-based sauce infused with cucumber, garlic, and fresh herbs, offers a cool and refreshing contrast to the spiced meat.

Tabouli Salad

A bright and zesty tabouli salad, made with bulgur wheat, tomatoes, cucumbers, parsley, mint, and lemon juice, is a popular side dish that adds freshness to the meal.

Grilled Vegetables

Grilled vegetables, such as bell peppers, zucchini, and tomatoes, are a healthy and colorful addition to the plate.

Conclusion: A Flavorful Journey

Lebanese Kafta Kabobs are a culinary delight that encapsulates the essence of Lebanese cuisine. With their aromatic blend of spices, fresh herbs, and succulent ground meat, these kabobs are a testament to the rich culinary heritage of the Middle East. Whether enjoyed as a street food snack or a hearty meal, Kafta Kabobs never fail to satisfy the palate and transport diners to the vibrant streets of Lebanon. So, roll up your sleeves, fire up the grill, and embark on a flavorful journey with these timeless Lebanese classics. Your taste buds will thank you for it!

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