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This classic Lebanese kafta kebab dish brings rich Middle Eastern tastes to your home with almost no fuss. Mixing vibrant herbs, flavorful spices, and good-quality ground beef creates an amazing meal that seems fancy but needs hardly any work. Great for outdoor summer cooking or anytime you want something totally different from your everyday dinner choices.
I first whipped up these kafta kebabs during a backyard party when I wanted something better than plain old burgers. The smell drifted over the fence and my Lebanese neighbor immediately popped by to tell me stories about his grandma making these same kebabs every Sunday after they went to church.
Ingredients
- Ground beef: Go with lean meat for the right mix of taste and texture that keeps your kebabs moist without too much fat
- Yellow onion: Adds needed moisture and forms the flavor base that helps the meat stay tender
- Fresh parsley: Gives a pop of freshness and real authentic taste that you just can't get from dried stuff
- Seven spice blend: Packs that distinctive Middle Eastern flavor punch in one handy mix
- Salt and black pepper: Make all the other flavors pop and create balance in your food
- Cayenne pepper: Brings adjustable spiciness that you can tweak based on what your family likes
Step-by-Step Instructions
- Chop up your flavor builders:
- Throw your quartered onion and fresh parsley into a food processor and give it a few quick pulses until it's finely chopped but not mushy. This gets you the right texture while letting out all the tasty oils that'll flavor your meat. Don't go overboard with processing—you want tiny pieces, not a wet mess.
- Combine everything together:
- Put your ground beef in a big bowl with the onion-parsley mix and all your spices. Get in there with your hands to mix it all up properly. Your warm hands actually help wake up the proteins in the meat so everything sticks together better. Mix until everything 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 to make oblong shapes about an inch or inch and a half thick. Push firmly so the meat sticks well to the skewer but not so hard that it gets packed too tight. The meat should run about 5-6 inches along the skewer with enough space left at the end for you to hold.
- Cook them just right:
- Get your grill nice and hot on medium-high and brush some oil on the grates so nothing sticks. Put your kafta skewers on and let them cook about 4 minutes on the first side. Flip them carefully with tongs and cook another 4 minutes or until they hit 160°F inside. Look for some light charring outside while keeping the inside juicy.
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The seven spice blend is truly the hidden champion of this dish. When I first tried real Lebanese seven spice from a specialty shop, I couldn't believe how it totally changed my cooking. Now my kids know that smell right away and come running to ask if we're having kafta for dinner.
Serving Suggestions
Kafta kebabs go perfectly with classic Middle Eastern sides for a full meal. Try them next to fluffy basmati rice or tucked into warm pita bread with crisp veggies. A spoonful of cool tzatziki or smooth hummus makes a tasty contrast to the savory meat. For a complete spread, add some tabbouleh, marinated olives, and tangy pickled turnips to bring a taste of Beirut to your dinner table.
Making It Ahead
These kebabs actually taste better when the flavors have time to mix before cooking. You can fix the meat mixture up to 24 hours early and keep it in your fridge with a cover. This doesn't just save you time later but makes everything taste better as the herbs and spices sink deeper into the meat. You can even put the meat on skewers ahead of time and keep them wrapped in the fridge until you're ready to cook.
Substitutions Guide
Can't find seven spice blend? Make a simple 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 taste in some areas. Want something lighter? Try ground turkey but add a tablespoon of olive oil since it has less fat. You can swap mint for some or all of the parsley for a different but still authentic flavor.
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Frequently Asked Questions
- → Can I cook Kafta Kebabs without grilling?
Of course! Bake them at 375°F for 15-20 minutes. Larger ones might take a bit more time to cook through.
- → What is seven spice, and how can I replace it?
It’s a blend from the Middle East including allspice, cinnamon, nutmeg, and more. Allspice can be used if it’s unavailable.
- → Do I need skewers to cook Kafta?
Nope! Just shape them into patties or oval forms instead, and cook like you would burgers.
- → How do I keep wooden skewers from burning?
Soak them in water for at least 30 minutes before using them on a hot grill.
- → How can I store leftover Kafta Kebabs?
Keep leftovers in an airtight container in the fridge for up to 4 days or freeze them for 3 months. Reheat them when ready to eat.