Lebanese Kafta
Kafta is like a meatball, but flavored with favorite Lebanese seasonings and formed on a skewer, then grilled—one of the many grill recipes the Lebanese are famous for! Kafta can be made with ground lamb or beef.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds ground beef, 85/15 fat content
- 2 tablespoons grated yellow onion
- 1 clove garlic, minced
- 3 tablespoons parsley, flat or curly, finely chopped
- 3 tablespoons mint, finely chopped, plus more for finishing
- 2 teaspoons kosher salt
- 1 tablespoon sumac
- 1/2 teaspoon cinnamon
- 1 tablespoon crushed dried mint or Mint Salt
- 2 tablespoons extra virgin olive oil
- Few grinds black pepper (about 1/4 teaspoon)
Instructions
- 1
In a medium bowl, combine the beef with the onion, parsley, mint, salt, pepper, sumac, cinnamon and crushed dried mint. Chill for at least one hour and up to one day.
- 2
Heat the grill to medium. Coat the grates with oil.
- 3
Use 1/2 cup of the meat mixture to form an oblong football shape. Pierce lengthwise with a 12-inch or smaller skewer. Continue to shape the kafta until it is longer and thinner, about 6 inches by 2 inches, on the skewer. Repeat this process with the rest of the meat.
- 4
Place the skewers crosswise on the grill grates. Lower the lid and cook for about 3 minutes, or until golden with char marks on the bottom. Turn the kafta skewers and cook for another 5 minutes, or until the meat reaches 135°F.
- 5
Remove the kafta from the grill to a platter or cutting board. Brush the kafta with olive oil and dust with chopped mint. Serve immediately.