Kafta Lebanese Grilled Kebabs

Get ready to BBQ Lebanese style! Learn this family-treasured Kafta Kebab recipe & rock your next cookout with amazing flavours. Yum!

About this recipe

The traditional Lebanese kafta grilled kebabs (also known as Kofta) using a blend of both beef and Lamb. Cooking kafta is easy but a delicious kafta recipe that’s authentic and traditional is a whole other matter.  This recipe was handed down to my mum and now me.  You can’t really have a Barbecue without including some kafta alongside some barbecued chicken wings, and garlic sauce known as Toum, and of course a tabouli salad. Oh and don’t forget the famous hummus because that’s a must with Kafta Lebanese Grilled Kebabs. This is such an easy recipe to make with loads of flavour!

Furthermore, the combination of spices and herbs in this kebab recipe creates a unique and irresistible taste. Not only that, but the tender and juicy texture of the meat will also leave you craving more. Additionally, preparing this dish is a fantastic opportunity to bond with family and friends, as everyone can gather around the grill and enjoy the tantalizing aroma.  Lebanese kafta grilled kebabs recipe is a must-try for any barbecue enthusiast or anyone looking for a new and exciting culinary adventure.

kafta with condiments on a plate


  • 250 grams of lamb mince
  • 250 grams beef mince
  • ⅓ cup fresh basil leaves (firmly packed)
  • ¼ cup fresh mint leaves (firmly packed
  • ¼ cup chopped parsley with stems (firmly packed)
  • 1 small onion roughly chopped (approximately 80 grams)
  • A strip of capsicum (approximately 25 grams) if not using the capsicum paste below
  • 1 whole fresh chili (optional)
  • ¼ teaspoon Bharat (see cook’s note)
  • ½ teaspoon cumin ground
  • ½ teaspoon paprika
  • 1 tablespoon capsicum paste

Notes from Rouba

  • Bharat in the Middle East is also known as 7 spice blend.  It’s found at Middle Eastern grocery stores and various supermarkets. Otherwise substitute with 5 spice or allspice.
  • You can easily overcook Kafta. Cook them to medium as they will continue to cook once you remove them from the grill.
  • You may need to place the meat mixture in the fridge especially in warmer weather as it will make the shaping or skewering of the meat much easier.
  • You can use a food processor or a small chopper to chop up the onion, capsicum, and herbs or if you have a sharp knife and confidence go ahead and do it by hand.
  • If using wooden skewers, soak them in water before grilling to avoid them burning on the grill.
  • If barbecuing, make sure the heat is not too high before placing the Kafta on the grill.
  • If using an oven, place the kafta on a tray lined with baking paper and bake in preheated oven at 180° for approximately 15 minutes or until cooked through.



In a food processor or small chopper place the basil leaves, mint leaves, parsley, onion, capsicum if using, and blend until mixture is somewhat finely chopped.


In a large bowl, combine the meat herb mixture, add in the spices, capsicum paste and mix well to combine. Using skewers or without, shape the kafta into oblong shapes about 2 cm in thickness. You can even make kafta patties for burgers the following day.

Slightly oil the grill or griddle pan, place the kafta on your preheated grill, and cook for 6-8 minutes per side. You want to cook them to medium. Remove from the grill and serve immediately (avoid turning the kafta over too soon as it will stick to the grill).

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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