Lebanese Kebab-Kafta
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
4 people
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Calories
313 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Lebanese Kebab-Kafta
Description
The Lebanese Kebab-Kafta recipe combines ground beef and lamb for a rich flavor profile, with moisture and aroma added by finely grated onion and garlic. Parsley introduces freshness, while the seven spice powder, cinnamon, cumin, black pepper, salt, and a pinch of chili flakes create a warm, mildly spiced taste. Mixing the ingredients well ensures uniform seasoning. The oblong-shaped kebabs are baked at moderate heat until cooked through, with an optional broil for crispy golden edges reminiscent of grilled kebabs. This cooking method retains moisture and gives a balance of tenderness and slight crustiness.
This dish is served as individual kebabs, suited for eating with flatbreads, salads, or dips typical in Middle Eastern cuisine. Forming the kebabs around skewers is an option for grilling or presentation. Leftover cooked kebabs keep well refrigerated for several days or can be frozen to extend storage. Raw shaped kebabs can also be frozen before cooking. The recipe is versatile with the option to use just beef or lamb, but combining both offers a more nuanced flavor.
Grating the onion finely prevents chunky textures, making the kebabs smooth and cohesive. Broiling briefly enhances browning for a grilled effect indoors, and air frying is a convenient alternative cooking method. Soaking wooden skewers before using prevents burning if grilling outside.
Ingredients
- 1/2 lb ground beef 250 g
- 1/2 lb lamb 250 g, ground
- 1/2 onion grated or pulsed in a food processor
- 2 garlic cloves, minced
- parsley handful, finely chopped
- 1 teaspoon salt
- 1.5 teaspoon seven spice powder or all spice powder
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon black pepper
- pinch red chili flakes
Instructions
- Add all the ingredients in a large bowl, and mix well until combined. You can use gloved hands or a spoon to mix. I prefer using hands!
- Form the meat mixture into oblong kebab shapes like pictured. Place on parchment lined baking sheet, and chill in fridge until the oven heats.
- Heat the oven to 350 F (180C). Bake the kafta for 15 minutes or until cooked through. Optional, heat the oven to broil and broil for 2-3 minutes to get golden brown crispy edges on the kafta.
Notes
- Mixing beef and lamb offers a balanced flavor, but you may use either alone.
- Finely grate or pulse the onion for a smooth texture in the kebabs.
- Broil briefly to develop a golden crust mimicking grilled kebabs.
- Air frying at 375°F for 10-12 minutes yields cooked, browned kebabs.
- Shape kebabs on soaked wooden or metal skewers for grilling.
- Cooked kebabs last 3-4 days refrigerated and freeze well up to 3 months.
- Raw kebabs can be frozen 1-2 months before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 654mg | 27% |
| Potassium | 310mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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