Lebanese
Kafta
Char-grilled kafta skewers shaped for a juicy bite, balancing minced herbs, onion sweetness, warm spice, and smoky browned edges.
6 servings · 35 minutes prep · 12 minutes cook
Ingredients
Main
- 2 lb ground lamb or beef, 80 percent lean
- 1 small yellow onion, grated and squeezed dry
- 1 cup parsley, finely chopped
- 2 tsp kosher salt
- 1 tsp seven spice
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 1 tbsp olive oil
Directions
Method
- Combine the ground lamb or beef, yellow onion, parsley, kosher salt, seven spice, black pepper, and cinnamon. Mix with your hands until the meat turns tacky and cohesive, 1-2 minutes.
- Cover and chill the kafta mixture for 30 minutes so the onion hydrates the meat and the mixture firms for shaping.
- Divide the mixture into portions and shape around flat metal skewers or into long patties about 3/4 inch thick. Brush lightly with the olive oil.
- Heat a charcoal grill or gas grill for direct high heat. Grill the kafta, turning as needed, until browned at the edges and the center reaches 160°F, 8-12 minutes.
- Rest for 5 minutes before serving so the juices settle.
