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Bringing the vibrant flavors of Lebanon to your home, this kafta kebab captures authentic Middle Eastern tastes without much hassle. The mix of bright herbs, fragrant seasonings, and good-quality ground beef whips up a tempting dish that seems fancy but needs hardly any prep. It's great for outdoor summer cooking or anytime you're tired of your everyday dinner options.
I whipped up these kafta kebabs during a backyard party when I wanted something different than the usual burger fare. The smell drifted over the fence and my Lebanese neighbor popped by, telling me stories about his grandma making these exact same kebabs every Sunday after their church service.
What You'll Need
- Ground beef: Go with lean meat for the right mix of taste and texture that keeps everything juicy without too much fat
- Yellow onion: Adds needed moisture and a flavor base that helps the meat stay soft
- Fresh parsley: Brings a pop of fresh taste and genuine flavor you just can't get from the dried stuff
- Seven spice blend: Packs all those classic Middle Eastern flavors into one simple mix
- Salt and black pepper: Pull together all the other tastes and create harmony in your dish
- Cayenne pepper: Gives a touch of warmth you can dial up or down based on what your family likes
Cooking Instructions
- Chop up your flavor makers:
- Toss chunks of onion and handfuls of parsley into your food processor and give them a few quick pulses until they're tiny but not mushy. This gets the right feel while letting out the tasty oils that'll flavor your meat. Don't go overboard or you'll end up with a wet mess instead of nice little bits.
- Blend everything together:
- Put your ground beef in a big bowl with your chopped onion-parsley mix and all your spices. Get in there with your hands to mix it up good. The heat from your fingers helps wake up the meat proteins so everything sticks better. Mix until it all looks even but don't work it too much or your meat will get tough.
- Shape your kebabs:
- Grab some meat mixture and wrap it around skewers making long oval shapes about an inch or so thick. Press firmly enough so the meat won't fall off but not so hard that it gets too dense. The meat should run about 5-6 inches along the skewer, leaving enough room at the end to grab onto.
- Cook them just right:
- Get your grill nice and hot at medium-high and brush some oil on the grates so nothing sticks. Lay your kafta skewers down and let them cook about 4 minutes on one side. Flip them carefully with tongs and give them another 4 minutes or until they hit 160°F inside. You want some nice grill marks outside while keeping the inside juicy.
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The seven spice blend is truly the hidden champion in this dish. The first time I grabbed authentic Lebanese seven spice at a little specialty shop I couldn't believe how it completely changed my cooking. Now my kids know that smell right away and race to the kitchen asking if kafta is on the menu tonight.
What To Serve With It
These kafta kebabs go perfectly with classic Middle Eastern sides for a full meal. Try them next to some fluffy basmati rice or tucked into warm pita bread with fresh veggies. A spoonful of cool tzatziki or smooth hummus gives just the right creamy touch against the savory meat. For a complete spread, add some tabbouleh, marinated olives, and tangy pickled turnips to bring the feel of Beirut right to your dinner table.
Prepping In Advance
These kebabs actually taste better when the flavors have time to mix together before cooking. You can get the meat mixture ready up to a day ahead and keep it covered in your fridge. This not only saves you time when cooking but makes everything taste better as the herbs and spices really sink into the meat. You can even put them on skewers and wrap them with plastic in the fridge until you're ready to grill.
Switching Things Up
Can't find seven spice blend? Make your own quick version by mixing equal amounts of allspice, cinnamon, nutmeg, and cloves with a bit of ginger. Ground lamb works great instead of beef and gives a more traditional flavor in some parts of the Middle East. Want something lighter? Try ground turkey but add a spoonful of olive oil since it has less fat. You can also swap out some or all of the parsley for mint for a different but still authentic taste.
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Frequently Asked Questions
- → Can I cook Kafta Kebabs in an oven?
Absolutely! Bake them in a 375°F oven for 15-20 minutes until thoroughly cooked. Larger shapes might need extra time.
- → What’s in seven spice, and what can I use instead?
Seven spice is a popular Middle-Eastern mix with flavors like cinnamon, allspice, and nutmeg. Allspice works as a solid alternative if you don’t have it.
- → Do I need skewers to make Kafta?
Nope, you can shape the mixture into patties or small ovals to cook without skewers.
- → How do I keep wooden skewers from burning?
Soak wooden skewers in water for half an hour before grilling to prevent burning.
- → What’s the best way to store leftover Kafta?
Place leftovers in a sealed container, keeping them in the fridge for 3-4 days or freezing for up to 3 months. Reheat thoroughly before eating.