Kafta Meshwi (Lebanese Grilled Kafta)

🧂 Ingredients

• 500 g Ground beef or lamb (or a mix)(A blend of beef and lamb offers the most authentic flavor, but 100% beef is also acceptable.)
• 1 medium Yellow onion(Finely grated or minced for best integration.)
• 1 cup Fresh parsley(Leaves and tender stems only, very finely chopped.)
• 1 tsp Lebanese 7 spice blend(This blend typically includes cinnamon, nutmeg, cloves, cumin, coriander, cardamom, and black pepper. Adjust to your preference.)
• 1 tsp Salt(Or to taste. Start with 1 tsp and adjust after mixing.)
• 0.5 tsp Black pepper(Freshly ground is recommended.)
• 1 tbsp Olive oil(For greasing skewers and grill.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Finely mince the yellow onion or grate it using a box grater. Squeeze out any excess liquid from the grated onion to prevent the kafta from becoming too wet. Finely chop the fresh parsley leaves.

   ⏱️ 10 minutes
2. 2

   Combine the ingredients: In a large bowl, combine the ground meat, minced onion, chopped parsley, 7 spice blend, salt, and black pepper. Using your hands, knead the mixture thoroughly for at least 5 minutes. The mixture should become sticky and well-coalesced, indicating the proteins have started to bind.

   ⏱️ 5 minutes
3. 3

   Shape the kafta: Lightly oil your hands to prevent sticking. Take about 1/4 of the meat mixture and flatten it onto a wide, flat skewer (metal or soaked wooden skewers work best). Press the meat firmly and evenly, shaping it into a long, flattened sausage about 1-1.5 cm thick, extending almost to the ends of the skewer. Repeat with the remaining mixture, creating 4-6 skewers.

   ⏱️ 10 minutes
4. 4

   Prepare for grilling: Preheat your grill (charcoal or gas) to medium-high heat (approximately 200-230°C / 400-450°F). If using a charcoal grill, ensure the coals are glowing red with a light ash coating. Lightly oil the grill grates to prevent sticking.

   ⏱️ 5 minutes
5. 5

   Grill the kafta: Place the kafta skewers on the preheated grill. Grill for approximately 5-6 minutes per side, turning carefully with tongs. The kafta should be nicely charred on the outside and cooked through, with an internal temperature reaching at least 71°C (160°F). Avoid overcooking to keep the meat moist.

   ⏱️ 10-12 minutes
6. 6

   Rest and serve: Once cooked, remove the kafta skewers from the grill and let them rest for a minute or two before serving. This allows the juices to redistribute, resulting in more tender meat.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Using flat skewers is crucial as they prevent the kafta from spinning while grilling and help it hold its shape.
• ✓Soak wooden skewers in water for at least 30 minutes before use to prevent them from burning on the grill.
• ✓For a spicier kick, add a pinch of red pepper flakes or a finely minced hot pepper to the meat mixture.
• ✓Kafta Meshwi is traditionally served with Lebanese bread (khubz), a side of tahini sauce or yogurt-mint sauce, and fresh salads like Tabbouleh or Fattoush.
• ✓Ensure your grill is hot before placing the kafta on it to achieve a good sear.

🔄 Variations

• Add finely chopped fresh mint along with parsley for a refreshing twist.
• Incorporate a pinch of cumin or coriander for added depth of flavor.
• Mix in a tablespoon of tomato paste for a richer, slightly tangy flavor profile.

🥗 Nutrition

Per serving