Kafta (Lebanese Grilled Minced Meat Skewers)
کفتہ (لبنانی سیخ کباب)
Kafta (kofta) is the Levant's version of the minced meat kebab: lamb or beef finely minced with grated onion, lots of parsley and warm seven-spice, pressed onto flat skewers and grilled over charcoal. It's simpler than many South Asian seekh kebabs, with no ginger, garlic paste or chilli, so the meat and herbs shine. In Lebanon it's grilled at every family barbecue and served with bread, grilled tomatoes and onions tossed with sumac.
- ⏱ Total: 32 min
- Prep: 20 min
- Cook: 12 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Knead the mince with the onion, parsley, spices and salt for 3–4 minutes until sticky. Chill for 30 minutes.
With wet hands, shape the mixture around flat skewers into long sausages about 2 cm thick, pinching gently to make ridges.
Grill over hot coals or on a hot grill pan for 8–10 minutes, turning, until browned and just cooked through. Grill the tomatoes alongside.
Slide onto bread and serve with grilled tomatoes, the sumac onions and tahini sauce.
Kitchen notes
Chop the parsley very finely and squeeze the onion dry, or the kafta will fall off the skewers.
No skewers? Shape into fingers or flat patties and grill or pan-fry.
Kafta mix can also be baked in a tray with potatoes and tomato sauce (kafta bil saniyeh).
The Levant’s kebab
Kafta is one of the most common grilled dishes in Lebanon, Syria, Jordan and Palestine. On weekends, families fire up small charcoal grills on balconies and in gardens, and kafta skewers are always among the first things on. It’s a relative of Turkish Adana kebab and South Asian seekh kebab, but gentler and more herby.
Simple seasoning
The flavour comes from good meat, lots of parsley and a careful hand with the spices. Seven-spice (baharat) usually includes allspice, black pepper, cinnamon, cloves and nutmeg, giving warmth without heat.
On the side
The classic accompaniments are as important as the kafta: thin Arabic bread to wrap it, grilled tomatoes and onions, an onion salad dressed with sumac and parsley, and a drizzle of tahini sauce.
Getting the texture right
Good kafta is juicy and tender, not dense. Use mince with some fat, knead just until the mixture turns sticky, and chill it before shaping so it clings to the skewer. Grill over high heat for a short time; kafta is thin and overcooks quickly.
Serving
Serve with hummus, mutabbal and tabbouleh for a complete Lebanese grill spread.
Questions people ask
How is it different from seekh kebab?
Kafta is milder, with parsley and seven-spice and no chilli, ginger or garlic paste. Seekh kebabs are spicier and often include gram flour or egg.
Can I add chilli?
Yes. A chopped green chilli or a pinch of chilli flakes is a common addition in Syria and the Gulf.
Can I make it with chicken?
Yes. Chicken kafta works well; add a spoon of olive oil to keep it juicy.
Nutrition (estimate, per serving)
- Calories
- 420
- Protein
- 31 g
- Fat
- 28 g
- Carbs
- 12 g
