Kafta Kebab (Easy Grilled Lebanese Recipe)

Tender and hearty kafta kabob makes for a quick and easy dinner all year long. Ground beef mixed with onions, fresh parsley, and a handful of warm and earthy Middle Eastern spices that take your dinner to the next level.

Next time, try these kofta kebabs made with ground lamb.

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Beef Kafta is So Easy to Make at Home

When I do not have ground lamb at home, I make this Lebanese kafta. It delivers a restaurant quality dinner with minimal effort. It is incredibly tender, packed with rich flavor, and so easy to make right in your kitchen. All you need is a food processor and a handful of simple ingredients that are likely already sitting in your kitchen right now. It is a hassle free meal that brings authentic, gourmet taste straight to your dinner table.

Beyond its simplicity, this recipe is a crowd pleaser that is both adult and kid friendly, making it perfect for weeknight family dinners. It is naturally low in carbs since it contains no breadcrumbs or bread, yet it remains exceptionally high in flavor. Best of all, these versatile kafta skewers or patties pair beautifully with absolutely any side dish you have on hand, from fresh salads and rice to warm pita and roasted vegetables.

Kafta Ingredients

A bird's eye view of a plate with kafta, tahini sauce and green salad.

Kafta Recipe

A warm blend of spices mixed with ground beef, onion, garlic and parsley to create this easy dinner perfect for busy weeknights.

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 15 pieces

Instructions

In the food processor place onions, garlic and process until finely chopped.
Add spice and give it a quick turn to mix well.
Add ground beef and parsley then mix until it forms something like a soft ball.
Preheat oven to 350F. Place a rack in the middle and another one at the top third of your oven.
Line a baking sheet with aluminum foil.
Moisten the handle of a wooden spoon or a chopstick and the palm of your dominant hand with oil.
Hold the spoon with your dry hand and take a ball, about 2 tablespoons, of the meat mixture in your other hand.
Press against the handle and form the kafta around it.
Take it out of the handle and place on the baking tray.
Proceed the same way until you are done with the rest of the mixture.
Cover the tray with aluminum foil and bake on the middle rack of the oven for 10 minutes then uncover and bake in the upper rack for 5-7 minutes.

Notes

This spice mixture is going to give your kafta a delicious taste so I highly encourage you to use them all.
If you have a good non stick baking sheet there is no need to line with foil.
To store: Store leftover in an airtight container in the fridge for up to 3 days. Reheat covered in a skillet.
Make ahead:
- You can freeze the meat mixture then thaw and proceed with the recipe as is when you are ready to use.
- Another option which I always do is shape the kafta and freeze on a tray until hard. Place them after that in an airtight freezer container or a zip lock bag.
- Bake directly from frozen, no need to thaw, just give them a couple of more minutes in the oven.
Grilling instructions: I like baking kafta in oven for 10 minutes covered then finish them off on the grill. This makes them much more easier to handle.
Air fryer instructions:
- Recently I love making kafta in air fryer, preheat the air fryer to 400F and air fry for 6-8 minutes.
- Each air fryer is different and I highly recommend that you check the kafta starting at 5 minutes.
- When making multiple batches in the air fryer reduce the time by 1 minute starting the second batch.
Serve with:

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Nutrition

How to Make Kafta Kabob

In the food processor place onions, garlic and process until finely chopped.
Add all the spices at once and give it a turn or two to mix.
Add the ground beef and chopped parsley.
Process until the beef mixture forms a ball and becomes soft. Place meat mixture in a large bowl.

Moisten the handle of a wooden spoon, a chopstick or a wooden skewers and the palm of your dominant hand with oil.
Take about two tablespoons of the ground meat mixture and form kafta around the handle of your spoon to form into a log shape.
Place in baking sheet and bake or grill according to directions below.

Grilling Instructions:

I like baking kafta in oven for 10 minutes covered then finish them off on a preheated outdoor grill. This makes them much more easier to handle.

Grill pan instructions

Lightly oil your pan and cook kafta on medium high heat until done.

Air Fryer Instructions

Recently I love making kafta in air fryer, preheat the air fryer to 400F and air fry for 6-8 minutes.
Each air fryer is different and I highly recommend that you check the kafta starting at 5 minutes.
When making multiple batches in the air fryer reduce the time by 1 minute starting the second batch.
Your air fryer might smoke especially if you are making multiple batches, this is normal. It is recommended to add a table spoon of water or a piece of bread in the dripping tray. Please refer to your device manual for safety.

Tips

This spice mixture is going to give your kafta a delicious taste so I highly encourage you to use them all.
If you have a good non stick baking sheet there is no need to line with foil.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in a skillet.

Serve With

Make Ahead

You can freeze the meat mixture then thaw and proceed with the recipe as is when you are ready to use.
Another option which I always do is shape the kofta and freeze on a tray until hard. Place them after that in an airtight freezer container or a zip lock bag. Bake directly from frozen, no need to thaw, just give them a couple of more minutes in the oven.

Kafta Kebab (Easy Grilled Lebanese Recipe)