Lebanese Kafta Kebab are made with minced beef and lamb with parsley, onions, and a staple Lebanese spice blend ‘7 Spice Mix’. You can easily find 7 Spice Mix at your local Middle Eastern store or Super Market. Even if you do not scroll down to my Hummus with Spiced Beef recipe for a homemade 7 Spice Mix recipe.
I have wanted to remake Kafta Kebabs ever since they were launched by K&N’s in Pakistan but was unable to for some reason or the other. When I decided to explore Lebanese Cuisine this month, I knew I had to make Kafta Kebabs.
What makes Kaftas so delicious is the generous amount of fresh parsley and a fragrant selection of spices. Additionally, the minced meat used to make these kebabs ideally has at least 20% fat, the secret to these juicy flavour packed Kaftas.
- Minced Beef 750 g (at least 20% fat)
- Minced Lamb 250 g (You can also use only 1 kg beef)
- White Onion 2; finely chopped
- Parsley 2 cups; stalks discarded and finely chopped
- 7 Spice Powder 2 tsp.
- Salt 2 tsp. or to taste
- Black Pepper 1 tsp.
- Sumac 1 tsp.
- Cayenne Pepper or Red Chilli Powder 1 tsp.
- Green Cardamom Powder 1 tsp.
- Oil for frying 2 tbsp.
Add all the ingredients along with minced lamb and beef in a big bowl. Mix using your hands until well combined. I used my food processor to mix the mixture for 5 minutes to ensure all ingredients are well combined and to make the mixture finer. Using wet hands shape into cylindrical/finger shaped kebabs. You can also shape them around wooden or metal skewers.
To cook heat 2-3 tablespoons of oil in a skillet and fry kebabs in hot oil for approximately 1 minute per side. Do not over cook or they will dry out.
You can also bake them in a preheated oven at 200℃ for 15-20 minutes.