Kafta Kebab

About This Recipe

Juicy Lebanese kebabs of minced lamb mixed with fresh parsley, onion, and warm spices, moulded onto skewers and grilled to perfection. This kafta kebab is grounded in Lebanese mezze culture of bright lemon, tahini and fresh herbs. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 4

• 500 gminced lamb
• 1 cupfresh parsley, finely chopped
• 1 pconion, grated
• 1 tspallspice

Instructions

1. 1

   Mix

   Combine lamb, parsley, onion, allspice, salt, and pepper. Knead well.

2. 2

   Shape

   Mould mixture onto flat metal skewers in long sausage shapes.

3. 3

   Grill

   Grill over medium-high heat, turning occasionally, until cooked through, about 12 minutes.

Variations

• •

  Mix beef and lamb for a different flavour.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Store cooked kebabs in fridge up to 3 days.

Frequently Asked Questions