Kafta Grilled Skewers

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Kafta is one of Lebanon's most beloved street foods: hand-shaped logs of seasoned ground lamb molded onto flat skewers and quickly charred over an open flame. The signature warm spice blend of allspice, cinnamon, and cumin gives these skewers their unmistakable aroma. Serve them with sumac-dressed onions, lemon wedges, and warm pita for a classic mezze spread.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 24 gFat
• 10 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 2 gSugar
• 23 gProtein
• 680 mgSodium
• 420 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Kafta Mixture

• 1 lb (450 g) ground lamb (or half lamb, half beef)
• 1 medium yellow onion, finely grated and squeezed dry
• 1 cup packed flat-leaf parsley, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander

To Finish and Serve

• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil, for brushing
• 8 metal or soaked wooden skewers
• 1 small red onion, thinly sliced
• 1 teaspoon sumac
• 1 lemon, cut into wedges
• Warm pita bread, for serving

Directions

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. In a small bowl, toss the sliced red onion with the sumac and a pinch of salt; set aside to pickle lightly.
2. In a large mixing bowl, combine the ground lamb, grated onion, parsley, garlic, allspice, cinnamon, cumin, coriander, salt, and pepper. Mix gently with your hands just until evenly incorporated; do not overwork or the kafta will be dense.
3. Divide the mixture into 8 equal portions (about 80 g each). Take one portion in your palm and mold it firmly around a skewer, pressing with your fingers to form a uniform log about 4 inches long, leaving a small handle exposed at one end. Repeat with the remaining skewers.
4. Arrange the shaped kafta skewers on a parchment-lined tray, cover, and refrigerate for 15 to 20 minutes to help them hold their shape on the grill.
5. Preheat a charcoal or gas grill to medium-high heat (about 425°F / 220°C). Lightly brush the kafta with olive oil just before grilling.
6. Place the skewers directly over the heat and grill for 3 to 4 minutes per side, turning carefully with tongs, until nicely charred on the outside and just cooked through (internal temperature 160°F / 71°C).
7. Transfer the kafta to a platter and let rest for 2 minutes. Serve hot with the sumac onions, lemon wedges, and warm pita bread, with tahini sauce or toum on the side if desired.

Cook’s Notes

• Use very cold meat and work quickly; this helps the fat stay solid so the kafta holds its shape and stays juicy on the grill.
• Do not pack the meat too tightly onto the skewers or it will turn out rubbery. A firm but not compressed shape is ideal.
• If you do not have a grill, the kafta can be broiled on a lined sheet pan 4 inches from the broiler element for 4 minutes per side.
• Sumac onions are traditional, but a simple garlic-yogurt sauce or a drizzle of pomegranate molasses also pairs beautifully with the warm spices.
• Leftover kafta mixture can be shaped into small patties and pan-seared for quick sandwiches the next day.

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