Lebanese cuisine is known worldwide for its bold flavors, fresh herbs, and perfectly balanced spices, and few dishes represent that tradition better than Juicy Lebanese Kafta Kebabs. These grilled beef skewers are a staple across Lebanon and the wider Middle East, loved for their simplicity, tenderness, and irresistible smoky aroma.

Kafta (also spelled kofta or kofte) is made from ground meat mixed with onions, parsley, garlic, and warm spices, then shaped onto skewers and grilled until juicy and lightly charred. While the ingredient list is simple, the technique and balance are what transform kafta into something truly special.

This recipe walks you through everything you need to know to make authentic Lebanese kafta kebabs at home, whether you’re cooking on an outdoor grill, stovetop grill pan, or even in the oven. By the end, you’ll have perfectly seasoned, juicy skewers that taste just like they came from a Middle Eastern restaurant.

Why Lebanese Kafta Kebabs Are So Popular

Kafta kebabs are popular because they strike the perfect balance between flavor and ease. Unlike complicated meat marinades that require hours of prep, kafta relies on fresh ingredients and proper mixing to create a juicy, tender texture.

Another reason kafta is so beloved is its versatility. It can be served as a main dish with rice and salad, wrapped in flatbread for a quick sandwich, or even used as a protein in mezze platters. It fits effortlessly into weeknight dinners, summer barbecues, and festive family gatherings.

Ingredients

Ground beef (80–85% lean for juiciness)
Onion, very finely chopped or grated
Fresh parsley, finely chopped
Garlic cloves, minced
Olive oil
Ground allspice
Ground cumin
Ground cinnamon
Black pepper
Salt
Optional: paprika or cayenne for mild heat

Instructions

Prepare the Onion
Finely chop or grate the onion, then squeeze out excess moisture using a clean kitchen towel. This step is crucial to prevent the kafta from falling apart while grilling.
Mix the Ingredients
In a large bowl, combine ground beef, onion, parsley, garlic, olive oil, and all spices. Mix gently with your hands until just combined. Do not overmix, as this can make the kebabs dense.
Rest the Mixture
Cover and refrigerate the mixture for 20–30 minutes. This allows the flavors to blend and helps the kebabs hold their shape.
Shape the Kafta
Divide the mixture evenly and shape it around metal or soaked wooden skewers, pressing gently to form long, oval-shaped kebabs.
Preheat the Grill
Heat your grill or grill pan to medium-high and lightly oil the grates.
Grill the Kebabs
Grill the kafta skewers for 8–10 minutes, turning every 2–3 minutes, until fully cooked and nicely charred on the outside.
Rest and Serve
Remove from the grill and let rest for 2 minutes before serving to retain juiciness.

Tips for Extra Juicy Kafta

Use ground beef with some fat content. Lean meat dries out quickly.
Always squeeze moisture from the onion.
Do not overwork the meat mixture.
Let the kafta rest briefly after grilling.

Variations

Beef & Lamb Kafta: Use half beef and half lamb for deeper flavor.
Spicy Kafta: Add cayenne or chili flakes.
Oven-Baked Kafta: Bake at 400°F (200°C) for 15–18 minutes, flipping once.
Kafta Without Skewers: Shape into patties and grill or pan-fry.

Serving Suggestions

Lebanese kafta kebabs are traditionally served with:

Warm pita or flatbread
Garlic sauce (toum) or tahini
Hummus or baba ghanoush
Tomato and onion salad
Rice or bulgur

They also make an excellent filling for wraps or sandwiches.

Cultural Background

Kafta is deeply rooted in Middle Eastern food culture and appears in countless variations across Lebanon, Syria, Turkey, and Iran. Each region adds its own spice blend, but Lebanese kafta is known for its simplicity and herb-forward flavor.

In Lebanon, kafta is often grilled during family gatherings and celebrations, symbolizing hospitality and shared meals.

Why This Recipe Works

This recipe respects traditional Lebanese techniques while remaining approachable for home cooks. The balance of herbs, spices, and fat ensures flavor without overpowering the meat. The result is kafta that is juicy, aromatic, and perfectly grilled every time.