Kafta is Lebanon's version of spiced ground meat skewers, seasoned with parsley, onion, and a warm mix of cumin, allspice, and cinnamon, then molded onto flat skewers and grilled over direct heat. It shows up everywhere from backyard grills to restaurant mezze platters.
The shape matters as much as the seasoning. Kafta is pressed flat and long around the skewer rather than rolled round like a typical kebab, which lets it cook through evenly and pick up char on both wide sides.
Getting the meat mixture to actually stay put on the skewer through grilling is the one real technical hurdle, and it comes down almost entirely to how well you've drained the onion.
What Actually Matters
Squeezing every bit of liquid out of the grated onion is what keeps kafta from crumbling apart on the grill. Excess onion water loosens the meat mixture, and a loose mixture won't hold its shape around a skewer once real heat hits it.
Kafta
Serves 4. Prep 25 minutes, cook 10 minutes, total 35 minutes.
Ingredients
- 1.5 pounds ground beef or lamb (80/20 fat ratio)
- 1 small onion, grated and squeezed dry
- 1/2 cup finely chopped flat leaf parsley
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1.25 teaspoons salt
- 1/2 teaspoon black pepper
- Flatbread, sliced onion, and tomato, for serving
Method
- Squeeze the grated onion firmly in a clean towel to remove as much liquid as possible. A watery onion will loosen the mixture too much.
- Combine the meat, drained onion, parsley, garlic, cumin, allspice, cinnamon, cayenne, salt, and pepper in a bowl. Mix by hand just until evenly combined, without overworking it.
- Divide into 6 portions. With wet hands, mold each portion around a flat metal skewer into a long, flattened oval shape, pressing firmly so it grips the skewer.
- Chill the skewers 20 minutes to firm up before grilling.
- Grill over medium high heat, turning every few minutes, for 8 to 10 minutes total, until charred in spots and cooked through.
- Rest 3 minutes, then serve with flatbread, sliced onion, and tomato.
Nutrition (per serving, estimated)
Calculated estimate for one of four servings, not lab verified.
| Calories | Protein | Carbohydrate | Fat |
|---|---|---|---|
| 320 | 24 g | 4 g | 23 g |
Tips and Variations
Use flat metal skewers, not round ones. The flat shape keeps the meat from spinning and falling off as you turn it.
Chill before grilling. A cold mixture holds together noticeably better over direct heat than a room temperature one.
Storage: cooked kafta keeps three days refrigerated and reheats well in a skillet.
Variation: shape into small flat patties and cook in a skillet if you don't have a grill or skewers.
Frequently Asked Questions
Why does my kafta fall off the skewer?
Almost always excess moisture from the onion. Squeeze the grated onion firmly in a towel before mixing, and don't skip chilling the shaped skewers before grilling.
Can I make kafta without a grill?
Yes. Shape it into flat patties or logs and cook in a hot skillet or under the broiler, turning to get color on both sides.
What's the difference between kafta and kebab?
Kebab usually refers to cubed or ground meat formed into a round shape, while kafta is specifically ground meat pressed flat and long around the skewer, with its own spice profile.
Can I use a leaner ground meat?
You can, but some fat helps keep kafta juicy through grilling. If using very lean meat, work in a tablespoon of olive oil to compensate.
Can I bake kafta instead of grilling it?
Yes, shaped into logs on a sheet pan and baked at 425 degrees F for about 18 to 20 minutes, though you'll miss the char a direct grill gives.
More From Wine Drop Cookery
This recipe is part of the Lebanese recipe collection.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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