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.

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

Description

Lebanese Kafta (Beef or Lamb) is a bold, flavor-packed Middle Eastern dish made with ground beef or lamb, fresh parsley, onion, and warm Lebanese 7 spice. Ready in just 27 minutes, this juicy grilled or skillet-cooked kafta is perfect for busy weeknights and pairs beautifully with rice, salad, or warm pita.

Ingredients

Scale

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

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Instructions

In a large bowl, combine the ground beef or lamb, diced onion, parsley, Lebanese 7 spice, salt, and black pepper. Mix thoroughly using your hands until evenly combined.
Divide the mixture into 6–10 portions. Shape into oval patties or long “finger” shapes. Insert skewers if desired.
Grill Method: Preheat grill to medium heat and oil the grates. Grill kafta for 10–12 minutes, turning frequently for even browning.
Skillet Method: Heat olive oil in a large skillet over medium-high heat. Cook kafta for 5 minutes on one side, flip, and cook another 5 minutes until browned and cooked through.
If desired, grill or sauté sliced tomatoes for a few minutes and season lightly with salt and pepper.
Serve immediately with rice, salad, pita bread, or lavash.

Notes

For smoother texture, finely grate the onion and squeeze out excess liquid before mixing into the meat.

Do not overmix the meat, or the kafta may become dense.

Chill the mixture for 20–30 minutes if it feels too soft before shaping.

Internal temperature should reach 160°F for beef and 165°F for lamb.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Grilling or Skillet
Cuisine: Lebanese

Nutrition

Serving Size: 1 portion (¼ recipe)
Calories: 307
Sugar: 2g
Sodium: 954mg
Fat: 23g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 4g
Fiber: 1g
Protein: 20g
Cholesterol: 81mg