There’s something incredibly comforting about the warm spices and fresh herbs in Lebanese kafta kabobs. It’s the kind of meal that feels both special and simple—deeply flavorful, yet easy enough for a weeknight dinner. Baked in the oven instead of grilled, these kafta kabobs deliver juicy, perfectly seasoned meat every single time, no matter the season.
If you love Middle Eastern flavors, this Lebanese kafta recipe is a must-make. It’s savory, aromatic, and paired with a cool yogurt sauce that balances everything beautifully.
Why You’ll Love These Lebanese Kafta Kabobs
- Oven-baked – no grill required
- Juicy and tender thanks to onion and yogurt
- Packed with authentic Lebanese flavor
- Perfect for meal prep or entertaining
- Simple ingredients, big flavor payoff
These kafta kabobs are ideal served with warm pita, rice, or tucked into wraps with fresh vegetables.
What Are Lebanese Kafta Kabobs?
Kafta (also spelled kofta or kefta) is a traditional Middle Eastern dish made with ground meat—often beef or lamb—mixed with onion, garlic, herbs, and warm spices. The mixture is shaped around skewers and traditionally grilled, but baking them in the oven keeps them moist and accessible year-round.
Ingredients You’ll Need
For the Kafta Kabobs
- Lean ground beef or lamb
- Yellow onion, finely chopped and drained
- Fresh flat-leaf parsley
- Garlic, minced
- Ground cumin
- Paprika
- Allspice
- Crushed red pepper flakes
- Salt and black pepper
For the Yogurt Sauce
- Plain low-fat yogurt
- Shredded cucumber, drained and patted dry
- Fresh mint, finely chopped
- Lemon juice
- Garlic
- Salt and pepper
How to Make Lebanese Kafta Kabobs in the Oven
1. Prep the Oven
Preheat your oven to 350°F. Line a baking pan with parchment paper and place a wire rack on top. This allows heat to circulate and keeps the kabobs juicy without sitting in grease.
2. Make the Kafta Mixture
In a large bowl, combine the ground meat, onion, parsley, garlic, spices, salt, and pepper. Mix gently just until combined—overmixing can make the kabobs tough.
3. Shape the Kabobs
Divide the mixture evenly and shape it into oblong patties around skewers, pressing lightly so they hold their shape.
4. Bake
Place the skewers on the rack and bake for about 20–25 minutes, or until the internal temperature reaches 160°F and the kabobs are cooked through.
5. Make the Yogurt Sauce
While the kabobs bake, stir together yogurt, cucumber, mint, lemon juice, garlic, salt, and pepper. Chill until ready to serve.
Serving Suggestions
- Serve with warm pita bread and yogurt sauce
- Pair with basmati rice or lemon rice
- Add a simple cucumber and tomato salad
- Use leftovers in wraps or grain bowls
Lebanese Kafta Kabobs (Oven-Baked & Juicy)
- Total Time: 40 minutes
- Yield: 12 kafta | 4 servings 1x
Description
These Lebanese kafta kabobs are made with ground beef, fresh herbs, and warm Middle Eastern spices, then baked until juicy and tender. Easy to make in the oven and served with a creamy yogurt sauce, they’re perfect for weeknight dinners or entertaining.
Ingredients
Kafta Kabobs
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1 lb lean ground beef (93%) or ground lamb
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1 medium yellow onion, finely chopped and drained
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¼ cup fresh flat-leaf parsley, finely chopped
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2 cloves garlic, minced
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½ tsp ground cumin
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½ tsp paprika
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¼ tsp ground allspice
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¼ tsp crushed red pepper flakes
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½ tsp salt
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¼ tsp black pepper
Yogurt Sauce
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½ cup plain low-fat yogurt
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¼ cup shredded cucumber, drained and patted dry
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2 tbsp fresh mint, finely chopped
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1 tsp lemon juice
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1 small clove garlic, minced
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Salt and black pepper, to taste
Instructions
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Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and place a wire rack on top.
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In a large bowl, combine ground beef, onion, parsley, garlic, cumin, paprika, allspice, red pepper flakes, salt, and black pepper. Mix gently until just combined.
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Divide mixture into 12 equal portions. Shape each portion into an oblong shape around skewers.
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Arrange kafta on the prepared rack. Bake for 20–25 minutes, or until fully cooked and internal temperature reaches 160°F.
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While kafta bake, make the yogurt sauce by stirring together yogurt, cucumber, mint, lemon juice, garlic, salt, and pepper.
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Serve kafta kabobs warm with yogurt sauce, pita, rice, or salad.
Notes
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Drain the onion very well to keep the kafta juicy, not soggy.
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Do not overmix the meat or the kabobs will be dense.
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Wooden skewers should be soaked in water for 30 minutes before using.
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Kafta can also be grilled or pan-seared if preferred.
- Prep Time: 15 MINUTES
- Cook Time: 25 MINUTES
- Category: DINNER | BEEF
- Method: BAKED
- Cuisine: LEBANESE INSPIRED
Tips for the Best Kafta
- Drain the onion well to avoid excess moisture
- Don’t pack the meat too tightly on the skewers
- Wooden skewers should be soaked before baking
- Let kabobs rest a few minutes before serving
Storage & Reheating
- Store leftovers in an airtight container for up to 4 days
- Reheat gently in the oven or skillet
- Yogurt sauce keeps well refrigerated for 2–3 days
Frequently Asked Questions
What is Lebanese kafta made of?
Lebanese kafta is made with ground beef or lamb mixed with finely chopped onion, fresh parsley, garlic, and warm spices like cumin, paprika, and allspice. The mixture is shaped onto skewers and baked or grilled until juicy and flavorful.
Can I make kafta kabobs in the oven instead of grilling?
Yes, kafta kabobs bake beautifully in the oven. Using a wire rack over a baking sheet allows heat to circulate and keeps the kabobs juicy while still developing great browning.
Why is my kafta falling apart?
Kafta can fall apart if the onion isn’t drained well or if the mixture is overworked. Finely chopping and draining the onion and mixing just until combined helps the meat hold together.
Can I make kafta ahead of time?
Yes, you can shape kafta kabobs up to 24 hours in advance and store them covered in the refrigerator. Bake just before serving for the best texture and flavor.
Can I freeze kafta kabobs?
Kafta freezes very well. Freeze them raw or cooked in an airtight container for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
What do you serve with Lebanese kafta?
Lebanese kafta pairs well with pita bread, rice, pearl couscous, hummus, cucumber tomato salad, roasted vegetables, or a simple yogurt sauce.
Can I use lamb instead of beef?
Absolutely. Lamb kafta is traditional and adds extra richness. You can also use a beef and lamb blend for balanced flavor.
How do I know when kafta is done cooking?
Kafta is done when it reaches an internal temperature of 160°F and is browned on the outside but still juicy inside.
These Lebanese kafta kabobs prove that deeply flavorful meals don’t have to be complicated. With simple ingredients, warm spices, and an easy oven-baked method, this recipe brings bold Middle Eastern flavor straight to your kitchen—no grill required. Whether you’re serving them for a cozy family dinner or sharing with friends, this is one recipe that never fails to impress.
If you’re craving comforting, globally inspired food that’s easy to make and full of heart, these kafta kabobs deserve a spot on your table.
