Lebanese Kafta (Beef or Lamb): 27-Minute Magic

Name: Lebanese Kafta (Beef or Lamb)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Lebanese
Ingredients: 1 lb lean ground beef or ground lamb; 1 cup yellow onion, finely diced; ½ cup flat-leaf parsley, chopped; 2 tsp Lebanese 7 spice; 1½ tsp kosher salt; ½ tsp black pepper; 1 tbsp olive oil (if cooking in skillet); 1 large tomato or 2–3 Roma tomatoes, sliced

Jump to Recipe

If you’ve ever needed a dinner that feels a little special but doesn’t demand a sink full of dishes or hours in the kitchen, Lebanese Kafta (Beef or Lamb) is about to become your new best friend.

This is one of those recipes that tastes like it came from a cozy neighborhood restaurant—but it’s simple enough for a Tuesday night when you’re juggling work emails, homework questions, and “What’s for dinner?” on repeat. With ground beef or lamb, fresh herbs, and warm spices, Lebanese Kafta (Beef or Lamb) delivers big flavor in under 30 minutes.

And as someone who loves letting flavor shine without overcomplicating things, I can tell you—this one checks all the boxes: quick, comforting, and family-approved.

Why You’ll Love This Lebanese Kafta (Beef or Lamb)

Ready in 27 minutes. Yes, really.
Simple ingredients. Ground meat, onion, parsley, spices. That’s it.
Flexible cooking options. Grill or skillet—whatever works for your evening.
Meal-prep friendly. Great for lunches the next day.
Kid-approved. The flavors are bold but not spicy-hot.

It’s hearty without feeling heavy. And when you serve it with rice or tuck it into warm pita, it becomes the kind of meal that makes everyone linger at the table a little longer.

Ingredients You’ll Need

This Lebanese Kafta (Beef or Lamb) recipe keeps things beautifully simple:

1 lb lean ground beef or ground lamb
1 cup yellow onion, diced
½ cup flat-leaf parsley, chopped
2 teaspoons Lebanese 7 spice
1½ teaspoons kosher salt
½ teaspoon black pepper
1 tablespoon olive oil (if cooking in skillet)
1 large tomato (or 2–3 Roma tomatoes), sliced

That’s it. No long grocery list. No hard-to-find ingredients. Just everyday items that transform into something magical.

Step-by-Step: How to Make Lebanese Kafta (Beef or Lamb)

1. Mix the Flavor Base

In a large bowl, combine the ground beef or lamb, diced onion, parsley, Lebanese 7 spice, salt, and black pepper.

Now here’s the fun part—use your hands. Yes, it’s messy. Yes, it’s worth it. Mixing by hand helps distribute the herbs and spices evenly. Just don’t overwork the meat, or it can get dense.

2. Shape the Kafta

Divide the mixture into 6–10 portions, depending on the size you prefer. You can shape them into:

Long, thick “fingers” (traditional style)
Oval patties
Skewered logs for grilling

If you’re cooking indoors on a busy weeknight, patties are easy and quick. If it’s a sunny weekend, skewers on the grill feel extra special.

3. Cook to Juicy Perfection

Grill Method:

Preheat to medium heat.
Oil the grates.
Grill for 10–12 minutes, turning frequently to get beautiful grill marks on all sides.

Skillet Method:

Heat olive oil in a large skillet over medium-high heat.
Cook for about 5 minutes on one side.
Flip and cook another 5 minutes until browned and cooked through.

The smell alone will have your family wandering into the kitchen asking, “Is it ready yet?”

4. Grill the Tomatoes (Optional but Delicious)

Add sliced tomatoes to the grill for a few minutes. Season lightly with salt and pepper. The warmth brings out their sweetness and pairs beautifully with the spiced meat.

5. Serve It Your Way

Lebanese Kafta (Beef or Lamb) is wonderfully versatile. Try it:

Over fluffy rice
With a crisp cucumber-tomato salad
Wrapped in warm pita (khubz or lavash)
With a dollop of yogurt or tzatziki

Dinner = done.

Lebanese Kafta (Beef or Lamb) served over fresh salad with cucumbers, tomatoes, and crumbled feta — Juicy Lebanese Kafta (Beef or Lamb) served with crisp cucumbers, tomatoes, herbs, and creamy feta.

My Go-To Tips for the Best Lebanese Kafta (Beef or Lamb)

After making this more times than I can count (it’s one of my “why didn’t I make this sooner?” recipes), here are a few helpful tips:

For Smoother Texture

Finely grate the onion instead of dicing it. Then squeeze out the extra liquid before mixing it into the meat. This keeps the kafta tender without becoming watery.

Don’t Skip the Parsley

It adds freshness and keeps the flavor balanced. Without it, the kafta can feel too heavy.

Watch the Heat

Medium heat is your friend. Too high and the outside browns too fast before the inside cooks through.

And if your kafta mixture feels slightly soft? Don’t panic. Chill it in the fridge for 20–30 minutes before shaping. It firms up beautifully.

A Little Story from My Kitchen

The first time I made Lebanese Kafta (Beef or Lamb), it was one of those chaotic weeks. You know the kind—laundry multiplying, meetings running late, dinner decisions feeling impossible.

I needed something quick but comforting. Something that felt homemade but didn’t require a culinary degree.

This recipe saved me. It was fast, fragrant, and filled the house with the warm scent of spices. Even the pickiest eater at my table cleaned their plate. That’s when I knew it was staying in my regular rotation.

Sometimes the simplest recipes become the most treasured.

Frequently Asked Questions

Can I use beef instead of lamb?

Absolutely. Lebanese Kafta (Beef or Lamb) works beautifully with either. Beef is slightly milder and often more budget-friendly. Lamb has a richer, traditional flavor. Choose what your family loves.

Can I bake Lebanese Kafta (Beef or Lamb)?

Yes! Bake at 400°F for about 15–18 minutes, flipping halfway through. Broil for the last 2 minutes if you want extra browning.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3–4 days. They reheat wonderfully in a skillet or microwave.

Can I freeze Lebanese Kafta (Beef or Lamb)?

Yes. Freeze uncooked shaped kafta on a tray first, then transfer to a freezer bag. Cook straight from frozen, adding a few extra minutes to the cooking time.

What can I serve with Lebanese Kafta (Beef or Lamb)?

Rice, salad, hummus, pita, roasted vegetables—this dish plays well with everything. It also makes an amazing protein option for meal prep bowls.

Nutrition Snapshot

Per serving (approximate):

Calories: 307
Protein: 20g
Fat: 23g
Carbohydrates: 4g

It’s high in protein and satisfying, which means you won’t be rummaging through the pantry an hour later.

Bringing It All Together

There’s something deeply comforting about recipes like Lebanese Kafta (Beef or Lamb). They’re simple. They’re flavorful. They don’t require fancy techniques or hard-to-find ingredients.

They just work.

Whether you grill them for a summer gathering or cook them in a skillet after a long day, Lebanese Kafta (Beef or Lamb) delivers that warm, cozy, “everyone’s happy” feeling we all crave at dinnertime.

So the next time you’re staring into the fridge wondering what to make, remember this recipe. A pound of ground meat, a handful of herbs, and a few spices can turn an ordinary evening into something memorable.

And if your kitchen smells like a cozy hug while it cooks? That’s just a bonus.

Build a Beautiful Mediterranean Spread

If you’re turning Lebanese Kafta (Beef or Lamb) into a full dinner moment (and I highly recommend you do), here are a few delicious pairings that bring everything together in the most comforting way:

Freshen up your plate with Persian Shirazi Salad for that bright cucumber and tomato crunch that balances the warm spices perfectly.
Add something creamy and cozy like Creamy Tahini Pasta with Lemon—it’s silky, citrusy, and wonderful alongside juicy kafta.

For another flavor-packed protein, try Chicken Shawarma with Garlic Sauce to create the ultimate Mediterranean-style dinner board.
Craving something saucier but still rich in warm spices? Kofta Curry (Beef Meatball Curry) is a cozy twist that feels both familiar and exciting.
And if you’d love to see another delicious approach to this classic dish, this version of Beef Kafta offers great inspiration and helpful tips.

Mix and match a couple of these, and suddenly dinner feels a little extra special—without any extra stress.