Simple and delicious Kafta Kebabs made the traditional way with just three main ingredients you likely already have at home: ground meat, onions, and parsley!
Published: January 4, 2025 by Pamela
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Kafta is a classic Lebanese dish made with ground meat, onions, and parsley, and it’s packed with flavor despite being so simple. Some people call it kefta or kofta, but I’ve always pronounced it kafta.
This recipe is special to me because it’s my mom’s, and I might be a little biased, but I’m convinced she makes the best Lebanese food. (Seriously, her cooking could win awards!) These kafta kebabs are authentic, easy to make, and perfect for bringing a taste of Lebanon to your table.
One of the best things about kafta is how versatile it is; you can shape it into kebabs, roll it into meatballs, make small patties, or even form finger-shaped portions without the kebab sticks.
What you need to make Kafta kebabs:
- Ground Meat (you can use beef or lamb)
- Onions
- Fresh Parsley
- Salt & Pepper
- Kebab Sticks
Measurements are posted in the recipe card below the instructions.
Steps to Make Kafta Kebabs
- Start by roughly chopping the onions into chunks. Don’t worry about making them too small; the blender will do most of the work.
- Toss the chopped onions into a blender or food processor and blend until finely minced.
- Once blended, you’ll need to remove the excess water. The easiest way is to squeeze the onions between two paper towels or use a clean kitchen towel. This step is important to keep your kafta from getting too watery.
- For the parsley, start by washing it thoroughly under running water to remove any dirt. Then, pick off the leaves from the stems, discarding the thicker stems and keeping only the tender leaves and smaller stems for chopping.
- Begin with a rough chop to break the parsley into smaller pieces. Then, use a rocking motion with your knife, going back and forth until the parsley is finely chopped.
- Add the ground meat, blended onions, chopped parsley, salt & pepper to a large mixing bowl.
- Mix the ingredients thoroughly. The best way to do this is to wear a glove and use your hands to knead and combine everything (wearing gloves prevents the smell of onions from sticking to your hands).
- Grab a handful of the kafta mixture and roll it into a ball. Place the ball in your hand and flatten it slightly, then insert a skewer into the center. Using your hands, press the meat around the skewer, smoothing and shaping as you go.
- To get the kebab shape, press gently, release, turn the skewer, and repeat until it looks just right. Don’t worry about perfection, it will taste amazing no matter what!
- Heat a grill pan, non-stick skillet, or outdoor BBQ to medium heat.
- Grill the kafta kebabs for a few minutes on each side until they’re cooked through and slightly charred. If you’re using the oven, preheat it and cook the kafta on a baking sheet. For BBQ or oven cooking, use metal skewers if you have them, or soak wooden skewers in water for 30 minutes beforehand to keep them from burning (before adding the kafta of course).
Kafta is often enjoyed with warm pita bread, hummus, and tabbouleh (the famous Lebanese salad made with parsley, tomatoes, and bulgur). This is my favorite combo!
However, kafta is versatile and pairs well with whatever you prefer, you can have it with a green salad, french fries, or even rice. You don’t have to stick to a plated meal, try making a kafta sandwich: spread some hummus inside a pita, add the kafta, fresh tomatoes, parsley, lettuce, or anything you love.
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Authentic 3-Ingredients Lebanese Kafta
Ingredients
- 400 g Ground Meat beef or lamb
- 2 Medium Onions or 1 Large Onion
- 40 g Fresh Parsley about 1 sprig, uncut
- 1/2 tsp Salt
- 1/8 tsp Black Pepper
Instructions
- Start by roughly chopping the onions. Use 2 medium onions or 1 large onion.
- Place the onions in a food processor or blender and blend them until finely minced. Squeeze out excess water using paper towels.
- Wash the parsley and pick the leaves from the stems. Roughly chop, then finely mince using a rocking motion with your knife.
- In a large bowl, combine ground meat, minced onions, parsley, salt, and black pepper. Wear gloves (as the smell will stick to your hands) and use your hands to mix the ingredients thoroughly until well combined.
- Take a handful of the mixture and roll it around a skewer. Shape it by pressing and turning until even.
- Grill the kafta on medium heat for about 5–7 minutes on each side. You can also cook them in the oven or on a BBQ; In these two cases, soak the skewers in water for 30 minutes before adding on the Kefta (if you are using wooden skewers – to prevent them from burning).
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
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