Lebanese Kafta Skewers Recipe
Level: Intermediate
Total Time : 55 mins
Prep Time : 15 mins
Chill Time : 30 mins
Cook Time : 8-12 mins
Yield: About 12 skewers
Grilled Lebanese Kufta Kebabs with Commercial Kebab Equipment
Kafta, sometimes spelled kufta or kofta, is a well-loved Middle Eastern kebab made from seasoned ground meat, fresh parsley, onion, and spices. In this Spinning Grillers recipe, you use ground beef or lamb, shape the mixture into even skewers, and grill them over charcoal for a tasty, slightly charred result.
In commercial kitchens, it’s important to keep portions consistent and cook efficiently, not just focus on flavor. This recipe shows a practical way to do that using the AutoKebab® Full Automatic Kufta Kebab Maker and the Spinning Grillers® Commercial Charcoal Kebab Grill.
Ingredients
For the Kafta
- 2 lb ground beef, ground lamb, or a combination of both, preferably around 80% lean / 20% fat
- 1 medium yellow onion, finely chopped
- ½ cup fresh flat-leaf parsley, finely chopped
- 2 teaspoons Lebanese seven-spice
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 tablespoon olive oil
For serving
- Warm pita bread
- Hummus
- Tahini sauce
- Pickled turnips or Middle Eastern pickles
- Fresh tomatoes
- Cucumbers
- Grilled peppers
- Fresh parsley
- Lemon wedges
- Chilli sauce or harissa
How to Make Lebanese Kafta Skewers
1. Prepare the Kafta Mixture
Place the ground beef, lamb, or meat combination in a large mixing bowl. Add the finely chopped onion, parsley, Lebanese seven-spice, salt, black pepper, cumin, coriander, and olive oil.
Mix until the ingredients are evenly distributed. Avoid overmixing, as excessive handling can make the finished kafta dense.
2. Chill the Mixture
Cover the bowl and refrigerate the kafta mixture for approximately 30 minutes.
Chilling helps the mixture firm up, making it easier to portion and form into evenly shaped kebabs.
3. Form the Kafta Skewers
For a commercial kitchen workflow, use the AutoKebab® Full Automatic Kufta Kebab Maker by Spinning Grillers to form consistent portions.
For this recipe, a portion of approximately 85–100 g per skewer works well and produces approximately 12 skewers from the prepared mixture.
The AutoKebab® is designed for ground-protein kebabs including kufta, kofta, lamb kebab, shish kebab, Adana, Urfa, and Koobideh. Its adjustable portion range allows operators to produce consistent kebabs for menu preparation and service.
The machine can produce up to 12 skewers per minute, with portions ranging from approximately 75 g to 220 g per skewer, making it suitable for higher-volume foodservice operations.
4. Prepare the Charcoal Grill
Prepare the Spinning Grillers® Commercial Charcoal Kebab Grill and allow the charcoal to develop a steady, high heat before cooking.
The grill is constructed from stainless steel and lined with high-heat refractory brick. Its side fan is designed to help with faster charcoal startup, while its commercial configuration provides a dedicated cooking surface for kebabs and other Middle Eastern grilled meats.
For indoor restaurant use, the manufacturer specifies that the charcoal grill must be placed under a hood. Operators should also check local and county requirements before installing a commercial charcoal grill.
5. Grill the Kafta
Place the formed kafta skewers over the hot charcoal grill.
Grill for approximately 4–6 minutes per side, turning as needed to develop an even browned exterior and light charcoal char.
Cooking time will vary depending on the size of the skewers and grill temperature. Use a food thermometer to verify that the ground meat reaches an internal temperature of 160°F (71°C).
6. Rest and Serve
Remove the cooked kafta from the grill and allow it to rest briefly before serving.
Serve hot with warm pita, hummus, tahini, pickles, fresh vegetables, grilled peppers, parsley, lemon, and your choice of chilli sauce or harissa.
How to Serve Lebanese Kafta
Kafta works well as both a complete platter and a handheld meal.
For a traditional-inspired serving presentation, arrange the grilled skewers with:
- Warm pita bread
- Hummus and tahini
- Pickled turnips
- Tomatoes and cucumbers
- Grilled peppers
- Fresh parsley
- Lemon wedges
- Garlic sauce or chilli sauce
For a quick kafta pita sandwich, remove the meat from the skewer and place it inside a warm pita with hummus, tomatoes, pickles, parsley, and tahini.
A More Consistent Kafta Production Workflow
For restaurants and commercial foodservice operations, preparing every kafta skewer by hand can make portion control more difficult as order volume increases.
A streamlined workflow can look like this:
Prepare the mixture → Chill → Form with AutoKebab® → Grill over charcoal → Serve
The AutoKebab® helps standardize the portion and shape of the formed kebabs, while the commercial charcoal grill provides the cooking surface for high-volume kebab preparation.
This approach can make the preparation process more repeatable while reducing the amount of manual portioning required during production.
Tips for Better Kafta
Use Meat With Enough Fat
Ground meat with approximately 20% fat helps keep the kafta moist and flavorful during grilling.
Finely Chop the Onion
Finely chopped onion distributes more evenly through the meat mixture and helps prevent large pieces from breaking away during forming or grilling.
Don't Overmix
Mix only until the ingredients are evenly incorporated. Overworking the meat can result in a firmer texture.
Keep Portions Consistent
Consistent portions help kebabs cook at a similar rate and make it easier to maintain predictable food costs and serving sizes.
Get the Charcoal Temperature Right
Allow the charcoal to become properly heated before placing the kafta on the grill. This helps create a browned exterior while allowing the center to cook evenly.
Frequently Asked Questions
Lebanese kafta is a seasoned ground-meat preparation commonly made with beef, lamb, or a combination of both. It is typically combined with onion, parsley, and Middle Eastern spices before being shaped and grilled.
Kafta can be made with beef, lamb, or a combination of both. The choice depends on the desired flavor and menu style.
Lebanese seven-spice is a key seasoning for this recipe. Cumin, coriander, black pepper, and salt are also used to build the flavor of the meat mixture.
Yes. Kafta can be shaped manually around skewers. However, a commercial automatic kebab maker can help improve portion consistency and production efficiency when preparing larger quantities.
The AutoKebab® Full Automatic Kufta Kebab Maker is designed to form consistent ground-protein kebabs. Its adjustable portion range and production capacity can help commercial kitchens standardize kebab preparation.
The machine is designed for a variety of ground-protein kebabs, including kufta, kofta, lamb kebab, shish kebab, Adana, Urfa, and Koobideh.
A dedicated commercial charcoal kebab grill provides a cooking surface designed for grilling kafta and other Middle Eastern meats. The Spinning Grillers® Commercial Charcoal Kebab Grill is designed specifically for commercial kebab preparation.
