Lebanese Kafta Kebabs: Authentic Charcoal-Grilled Flavor with Homemade Garlic Sauce (Toum)

Few dishes capture the heart of Lebanese cuisine like Kafta Kebabs—succulent skewers of ground meat, parsley, and warm spices, grilled to smoky perfection. Found in every Lebanese household and roadside eatery, Kafta represents the art of simple ingredients transformed by time, flame, and family tradition.

In Lebanon, Kafta isn’t just a meal—it’s an experience. Families gather around the mankal (charcoal grill) while the aroma of sizzling meat mingles with garlic, lemon, and the fresh scent of parsley. Served alongside toum (garlic sauce), tabbouleh, and warm pita bread, Kafta is as much about community as it is about flavor.

This recipe brings you authentic Lebanese Kafta Kebabs—made with a blend of ground beef and lamb for depth, grilled over charcoal for smokiness, yet fully adaptable for your oven or grill pan at home. The included toum (garlic sauce) recipe completes the experience, offering a velvety, garlicky dip that’s both traditional and addictive.

🧂 Ingredients (Serves 6–8)

Kafta Mixture

• 500 g (1.1 lb) ground beef (85% lean)

• 500 g (1.1 lb) ground lamb

• 1 medium onion, grated or finely minced

• ½ cup (15 g) fresh parsley, finely chopped

• 1 tsp (5 g) ground allspice

• 1 tsp (5 g) ground cinnamon

• 1 tsp (5 g) black pepper

• 1½ tsp (8 g) salt

• ½ tsp (2 g) paprika (optional for color)

• 1 tbsp (15 ml) olive oil (for shaping and brushing)

For Grilling / Cooking

• Charcoal grill, or oven/grill pan alternative

• Wooden or metal skewers (if wooden, soak 30 minutes before use)

• 1 tbsp (15 ml) olive oil, for brushing

Homemade Garlic Sauce (Toum)

• 1 cup (240 ml) neutral oil (canola or sunflower)

• 6–8 garlic cloves, peeled

• 1 tsp (5 ml) fresh lemon juice

• ½ tsp (3 g) salt

• 2 tbsp (30 ml) ice-cold water

💡 Substitutions:

• Replace lamb with beef for a milder flavor.

• Use avocado oil for a lighter toum.

• Vegan version: substitute Kafta with chickpea mixture (falafel-style).

🔥 Instructions: Step-by-Step Guide

Prep Time: 25 minutes
Cook Time: 10–12 minutes
Total Time: 35–40 minutes

1. Prepare the Kafta Mixture (10 minutes)

In a large bowl, combine ground beef, lamb, grated onion, parsley, and all the spices. Mix gently with your hands until fully combined, but don’t overwork—it should stay slightly airy.

2. Shape the Kebabs (10 minutes)

Divide the mixture into 8–10 portions. Wet your hands with olive oil, then mold each portion onto a skewer, forming oval cylinders about 15 cm (6 inches) long.

👉 Pro Tip: Press firmly to avoid the mixture loosening on the grill.

3. Prepare the Grill or Oven

• Charcoal Grill: Preheat for 15–20 minutes until coals are glowing red.

• Oven Alternative: Preheat to 220°C / 425°F. Place skewers on a wire rack over a baking tray.

• Grill Pan: Preheat over medium-high heat and oil lightly.

4. Grill the Kafta (10–12 minutes total)

Place the skewers over the hot grill. Cook, turning occasionally, until browned and slightly charred on all sides—about 4–5 minutes per side.
For the oven, bake 15 minutes, then broil for 2–3 minutes to add color.

5. Make the Garlic Sauce (Toum)

In a food processor, combine garlic, salt, and lemon juice. Pulse until finely minced. Slowly drizzle in oil while blending, alternating with ice water until the sauce becomes thick and creamy (like mayonnaise).

👉 Pro Tip: If it curdles, add 1 tbsp of cold water and blend again to bring it back together.

6. Serve the Kafta

Serve hot off the grill with warm pita, toum, and sides like hummus, fattoush, or grilled tomatoes and onions.

📋 Recipe Info Box

🍽️ Nutrition Information (Per Serving, with Toum)

Values are estimates based on USDA data and may vary.

Nutrition Note:
Kafta provides high-quality protein, B vitamins, and minerals like zinc and iron. The toum offers heart-healthy fats and the natural immune boost of garlic.

💡 Tips, Variations & Notes

1. Charcoal Is King: Authentic Kafta flavor comes from charcoal grilling; use lump charcoal for richer smoke.

2. Use Fresh Parsley: Avoid dried herbs—fresh gives the kebabs their signature green flecks and aroma.

3. Keep It Juicy: Don’t overmix or overcook. Slightly pink in the center keeps the meat tender.

4. Skewer Secrets: Metal skewers conduct heat, cooking the center evenly.

5. Baste While Grilling: Brush with olive oil or melted butter for extra flavor.

6. Oven Shortcut: Broil briefly at the end for that grilled look and char.

7. Serving Variations: Wrap in pita with tomatoes, onions, pickles, and a drizzle of toum or tahini.

8. Spice Options: Add sumac for tang or chili flakes for heat.

9. Storage: Refrigerate cooked Kafta up to 3 days or freeze up to 2 months.

10. Reheat: Warm on a skillet or in foil over medium heat for best texture.

🔪 Equipment Needed

• Charcoal grill, oven, or grill pan

• Large mixing bowl

• Skewers (metal or wooden)

• Food processor (for garlic sauce)

• Basting brush

• Serving platter and tongs

❓ FAQs

1. Can I make Kafta without a grill?
Yes—use the oven broiler or a grill pan to mimic the charcoal char.

2. What’s the best meat ratio?
50/50 beef and lamb gives balance; you can go 70/30 for a milder taste.

3. Can I freeze raw Kafta?
Yes. Shape and freeze on a tray, then transfer to freezer bags for up to 2 months.

4. How do I stop Kafta from falling off the skewers?
Squeeze the mixture firmly and chill for 15 minutes before grilling.

5. What’s the difference between Kafta and Kofta?
They’re essentially the same dish—Kafta is the Lebanese/Levantine term, while Kofta is used across the Middle East and South Asia.

6. How strong is the garlic sauce?
Traditional toum is quite bold—adjust garlic quantity to your preference.

7. Can I make toum without a food processor?
Yes—use a mortar and pestle, though it will take more time and arm strength.

8. What sides pair best?
Tabbouleh, fattoush, roasted vegetables, or Lebanese rice with vermicelli.

🇱🇧 Recipe Story & Cultural Context

Kafta is one of Lebanon’s oldest and most beloved dishes, tracing its origins to the Levant’s ancient grilling traditions. The word “kafta” comes from the Arabic kaftah, meaning “to grind”—a reference to the finely minced meat base.

Across Lebanon, Kafta is a staple at family gatherings, weddings, and beach picnics. It’s cooked on open charcoal pits and eaten with laughter, music, and mezze platters filled with hummus and labneh. In Beirut, you’ll find it served street-side with pickles and fries; in the mountains, with rice and yogurt.

This dish is more than a recipe—it’s a celebration of Lebanese hospitality: fresh ingredients, shared fire, and vibrant flavor.

🍷 Pairing Suggestions

Drink Pairings:

• Beverages: Pomegranate juice, ayran (yogurt drink), or mint lemonade.

• Wine: Light reds like Pinot Noir or rosé complement the spices.

• Beer: Crisp lagers or wheat beers balance the richness.

Side Dishes:

• Hummus or Baba Ghanoush

• Tabbouleh or Fattoush salad

• Grilled tomatoes and onions

• Warm pita or flatbread

Occasions:
Perfect for family BBQs, Eid feasts, summer picnics, or weeknight Mediterranean dinners.

🏁 Conclusion

These Lebanese Kafta Kebabs bring the essence of Middle Eastern grilling straight to your home—whether over glowing charcoal or your kitchen grill pan. Juicy, spiced, and smoky, they’re the kind of meal that draws everyone to the table.

Pair them with toum, fresh herbs, and warm pita, and you’ll understand why Kafta has endured for centuries as Lebanon’s ultimate comfort food.

🔥 Your turn: Fire up your grill, try this recipe, and share your Kafta creations online. Tag your photos and let the world see your Lebanese grill skills!

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