Ah, Grilled Lebanese Kafta! It’s one of those meals that makes my heart sing. Whenever I fire up the grill, the smoky aroma of spiced meat wafts through the air, instantly transporting me to a sunny afternoon in a bustling Lebanese market. I can almost hear the laughter and chatter of families enjoying a meal together. Recipe memories like this are what drew me to this dish, and it’s now become a staple in my home.
One of the reasons I adore this recipe is its simplicity—yet it’s packed with flavor! It reminds me of those warm summer evenings where friends gather, and we swap stories while enjoying delicious food. Plus, it’s super versatile; you can serve it with flatbreads, over rice, or even toss it into a salad. So, let me share how to make this delightful dish that’s sure to impress everyone around your table!
What’s in Grilled Lebanese Kafta?
– Ground Beef (or Lamb): I prefer using ground beef for its robust flavor, but lamb is a traditional choice that adds even more richness. Either way, make sure it’s fresh!
– Small Onion: Finely grated, the onion adds moisture and sweetness to the kafta. You won’t even know it’s there, but your taste buds will thank you!
– Garlic: A must-have! The more, the merrier, if you ask me. Garlic adds an aromatic punch that’s hard to resist.
– Fresh Parsley: Chopped fresh parsley adds a pop of color and freshness. Plus, it’s loaded with vitamins and minerals.
– Cilantro (Optional): I love adding cilantro for some extra zest, but if you’re not a fan (some people aren’t—it’s a love-or-hate thing), you can leave it out!
– Spices (Cumin, Allspice, Paprika): These earthy spices are essential for giving the kafta its characteristic aroma and depth. Trust me, they make all the difference.
– Salt & Black Pepper: The seasoning foundation, making sure everything tastes just right.
– Olive Oil: Perfect for grilling! Brushing the grill with olive oil prevents sticking and adds a touch of healthy fats.
– Tomatoes: Grilling these alongside the kafta adds a sweet, smoky flavor that elevates the dish to another level.
– Flatbreads or Pita: For scooping up that delicious kafta and sauces, flatbreads are a delightful addition.
– Cooked Rice or Bulgur: Serve it alongside for a well-rounded meal that’s filling and satisfying.
Is Grilled Lebanese Kafta Good for You?
Absolutely! Grilled Lebanese Kafta brings both flavor and nutrition to the table.
– Protein: Ground beef or lamb offers a great source of protein, vital for muscle repair and growth.
– Herbs & Spices: Fresh herbs like parsley and cilantro not only brighten the flavor profile, they also are packed with antioxidants. The spices used, like cumin and paprika, can have anti-inflammatory properties.
– Low Carb Option: If you’re watching carbs, pair the kafta with a fresh salad instead of rice or pita, and feel free to load up on the grilled veggies.
That said, if you’re watching your saturated fat intake, you may want to opt for leaner ground meat.
Ingredients
– 1 pound ground beef (or lamb)
– 1 small onion, finely grated
– 3-4 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh cilantro, chopped (optional)
– 1 teaspoon ground cumin
– 1 teaspoon ground allspice
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil (for grilling)
– 2 large tomatoes, halved (for grilling)
– Flatbreads or pita (for serving)
– Cooked rice or bulgur (for serving)
Yields: Serves about 4 people, depending on how hungry everyone is!
How to Make Grilled Lebanese Kafta?
1. In a large bowl, combine the ground meat with the grated onion, minced garlic, parsley, cilantro (if using), cumin, allspice, paprika, salt, and black pepper. Mix until everything is well incorporated. Getting your hands in here is the best way to do it—think of it as a mini massage for the meat!
2. Cover your mixture with plastic wrap and let it refrigerate for at least 1 hour. This step makes the flavors meld beautifully and helps firm up the mixture for skewering.
3. Preheat your grill to medium-high heat. If you’re using wooden skewers, now’s the time to soak them in water for about 20 minutes so they won’t catch fire.
4. Mold the meat mixture into oblong kebabs, about 3-4 inches long, and thread them onto the soaked skewers.
5. Lightly brush the grill grate with olive oil to keep everything from sticking—and to add a little flavor of its own!
6. Grill the kafta for about 5-7 minutes on one side. Then flip them over and cook for another 5-7 minutes until they’re cooked through and those glorious grill marks are showing off. Don’t forget to toss the halved tomatoes on the grill, cut side down, for a few minutes until they’re softened and lightly charred.
7. Remove everything from the grill, let the kafta rest for a couple of minutes (if you can wait that long!), and then serve!
8. Arrange the grilled kafta on a serving platter alongside the grilled tomatoes, flatbreads or pita, and cooked rice or bulgur. You can also garnish with more fresh herbs or drizzle some extra olive oil right before serving.
Now, doesn’t that sound incredible?
A Twist on Your Grilled Kafta Adventure
Feel free to get creative! If you want to spice things up, try adding some red chili flakes for a kick. Or, for another layer of flavor, you can mix in some grated feta cheese for a creamy surprise. Serving it with a side of garlic yogurt or tahini sauce can also elevate your meal to a whole new level.
I genuinely hope you give this recipe a try! There’s something so special about making food that not only satisfies hunger but also brings joy and memories. If you do make it, please share your experience. I’d love to hear how the grilling went or any variations you decided on! Happy cooking!
