Last Updated on June 12, 2022
Lebanese Grilled Kafta Kabob Recipe – Kafta Mishwiyyeh
In Lebanese cuisine, Kafta usually refers to spiced ground meat that can be fried, baked or bbq’d. It is then called Kafta Kabob (or Kabab) if it’s meant for the BBQ grill, and this is what we’re featuring in this recipe. There are of course many ways of spicing up your Kafta, it’s a matter of taste and culture, and in this post we’re showcasing a rather mainstream Kafta Kabob recipe that mama makes at home, and that is juicy and delicious. Let’s have a loot at the preparation and presentation of Kafta Mishwiyyeh.
FAQs For Kafta Mishwiyyeh
What is Kafta meat made of?
Basically, it’s a meatball made from beef, chicken or lamb, mixed with herbs, Middle Eastern spices, and onions. There are only 4 ingredients you need: ground beef, onions, parsley, and a spice blend similar to all spice.
What is a kefta or Kafta Mishwiyyeh?
Kefta is one of the most popular street foods. Traditionally, kefta is washed down with a glass of sweet mint tea. It’s delicious served with ratatouille.
Grilled Kafta Kabob Recipe – Kafta Mishwiyyeh
- 2 lb ground beef with 20% fat
- 1 lb ground lamb optional, or substitute with beef
- 2 yellow onion minced
- 1/2 bunch parsley discard stems, finely chopped
- 2 teaspoons Lebanese 7 Spices
- 2 teaspoons salt
- 1/4 teaspoon chili powder
- Finely mince the onions or process in a a food processor then stain its juice.
- Finely mince the parsley leaves (discarding the stems).
- Mix the ground beef, along with all ingredients in a large bowl.
- Skewer on flat kabob stainless steel skewers, bamboo skewers or simply make them into 1/4 lb patties.
- Grill on medium heat for about 10-15 minutes max flipping them every 2-3 minutes.
what 7 spices??? I want make kabob. From Malaysia.
Hi id – you can find the ingredients for the 7 spices here: https://www.mamaslebanesekitchen.com/pantry
What would you recommend as a substitute for 7-spices if you don’t have it? I am a HUGE fan of Kafta and look forward to making it at home.
Hi Kris – you can actually easily make the 7-spices at home. Check the ingredients on http://www.MamasLebaneseKitchen.com/pantry … I’d say a minimum of black pepper, white pepper, allspice, cinnamon
Can we use only ground lamb- no beef?
🙂 thanks for ur prompt reply again. will take note of the fat content next time.
I m trying ur Shish tauk recipe for a BBQ tomorrow. Looks yummy!
Awesome let us know how it goes 🙂
best Tauk recipe on the web IMO. 🙂
Thank you Janama 🙂
Thanks for your tips! Does taking out moisture thoroughly help as well in making them soft? Some ppl recommend adding soaked bread. Wat r ur comments on this?
To be honest Sara I wouldn’t know – I’ve never heard of anyone adding soaked bread to Kababs but you know people have different tricks to make things work. For us, using fresh meat that has some fat in it, perhaps 15-20% makes a very moist and lovely Kabab if cooked just right.
I’ve had a few recipes – mostly Turkish, if I recall – where one or two pieces bread is soaked in milk or an egg is used. Apparently, this combination helps to hold the bread together…
Thank you for the Tip Ray
How do u make these kebabs (or any other) really soft? Wats the secret behind it?
Hi Sara – making the Kabab soft depends on many factors.. it needs to have some fat in it, and also it needs to not be overcooked because that will dry it. And one trick you could use is to place the Kababs in an empty cooking pot immediately after being pulled from the BBQ and cover them for 5 mins…
Not really; I noticed recently while testing a Kurdish kebab recipe that egg yolks are added there, assuming this is to add richness. Also, if one salts the onions, let them drain their water, the onion juice problem is solved.
You just reminded me we used to eat kafta every week but in Lebanon we’d ask the butcher to make the mix and we’d simply grill it on the balcony in the tiny grill… much easier than making it in the food processor and worrying about it falling apart. I have added eggs and breadcrumbs to the meat dough to try and make it stick and it seems to help.
Good tip thank you Joumana. I think many people have a challenge making Kafta or ground beef stick on a skewer so I hope this helps. I’m assuming that the eggs would not alter the flavor right?
I’m making them now in the US, and via phone from lebanon I’m getting plenty of tips. Adding flour seems to be common, and also I’m letting them rest in the freezer for 20 minutes. Also I was told there are no spices at all, just salt, pepper, parsley and onion. I guess every region has it’s own way of doing it.