Kafta Kabobs (Lebanese Ground Lamb Kofta Kebabs)

These Kafta Kabobs (also spelled kofta or kefta) are juicy, boldly spiced Middle Eastern lamb skewers that grill up in just a few minutes. Packed with garlic, onion, warm spices, and fresh parsley, they’re incredibly flavorful and perfect piled over rice, tucked into pita with hummus and tzatziki, or served alongside grilled vegetables and salad. I cook a lot of ground lamb recipes (my Mediterranean Lamb Bowls are a favorite), but these kafta kabobs might be one of the best ways to showcase how good ground lamb can really be.

Why You'll Love This Kafta Kabobs Recipe

This recipe takes simple ground lamb and turns it into something aromatic, tender, and honestly restaurant-level. The spice blend of cinnamon, cumin, coriander, allspice, cayenne, and ginger leans into classic Lebanese and broader Middle Eastern flavors, while grated onion and fresh parsley keep the meat juicy and soft instead of dense. Because you mix the lamb thoroughly with the aromatics until it’s slightly tacky, the kafta clings to the skewers, grills evenly, and doesn’t fall apart on the grates. It’s one of those dishes that looks impressive but is actually very straightforward once you know the right ratios and technique.

I love making ground lamb recipes and using lamb here instead of beef because it gives you a deeper, richer flavor that pairs well with the warm spices. Beef can work too, but lamb has a natural sweetness and a bit of fattiness that makes kafta taste like the real thing you’d get from a Lebanese or Middle Eastern grill spot.

They’re also easy to prep ahead (you can shape them and chill them for hours in advance), quick to grill, and very flexible! You can serve them in wraps, over rice, with dips, or as part of a big mezze-style spread. If you’re looking to branch out from basic ground beef recipes and want something that feels both authentic and approachable, these lamb kafta kabobs are a great place to start.

Ingredients You’ll Need

• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 lb ground lamb
• 3 tablespoon grated onion
• 3 tablespoon chopped fresh parsley
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• ½ tablespoon ground cinnamon
• ½ teaspoon allspice
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground ginger
• ¼ teaspoon ground black pepper
• 12 bamboo skewers, soaked in water for 30 minutes

How To Make Kafta Kabobs

Step 1: Make a Garlic Paste

Start by making a garlic paste: add the garlic and a pinch of salt to a mortar and pestle and mash until smooth. If you don’t have a mortar and pestle, finely mince the garlic and mash it with the flat side of a chef’s knife on a cutting board until it becomes a paste. Add the garlic paste to a large mixing bowl with the ground lamb, finely chopped onion, chopped parsley, coriander, cumin, cinnamon, allspice, cayenne, ginger, black pepper, and any remaining salt.

Step 2: Mix the Meat

Using clean hands, mix the lamb and seasonings together until everything is very well combined and the mixture looks uniform. You want the spices, onion, and parsley evenly distributed so every kabob has the same flavor. Don’t be afraid to work the mixture a bit—kafta benefits from being mixed until slightly tacky so it holds together well on the skewers.

Step 3: Shape the Kabobs and Chill

Divide the mixture into about 28 equal portions (roughly meatball-size). Take one portion and form it around the tip of a metal or soaked wooden skewer, pressing and flattening it into a 2-inch oval or cigar shape that clings tightly to the skewer. Repeat with the remaining portions. Place the formed kabobs on a baking sheet, cover, and refrigerate for at least 30 minutes (or up to 12 hours). Chilling helps the kafta firm up and stay on the skewers while grilling.

Step 4: Prep the Grill

Preheat your outdoor grill to medium heat. Lightly oil the grill grates to help prevent sticking. You want the grill hot enough to sear and brown the outside of the kafta without burning it before the inside cooks through.

Step 5: Grill the Kafta Kabobs and Serve

Arrange the skewers on the preheated grill and cook for about 5–6 minutes, turning occasionally so all sides brown evenly. The kabobs are done when they’re nicely browned on the outside, and the internal temperature reaches at least 145°F (63°C) on an instant-read thermometer.

Transfer the kafta kabobs to a platter and let them rest for a few minutes before serving with rice, salad, flatbread, and your favorite sauces like tzatziki or garlic sauce.

My Expert Tips for The Best Kafta Kabobs

• Chill the mixture before grilling. Kafta holds together best when it’s cold. After shaping the lamb onto skewers, chill them on a tray in the fridge for at least 30 minutes. This firms up the fat and proteins so the meat clings to the skewers and doesn’t sag or crack on the grill. If you have the time, chilling them for a few hours or even overnight gives you the most stable, easy-to-grill kabobs and lets the flavors develop.
• Use good-quality lamb with some fat. For juicy kafta, you want ground lamb that’s around 80/20 or 85/15. Very lean lamb can taste dry and crumbly, especially over direct heat. A bit of fat keeps the kabobs moist, helps bind the mixture, and carries the flavor of all those warm spices. If your lamb looks extremely fatty, you can trim it back slightly, but don’t try to make it super lean.
• Grate the onion very finely. Onion is crucial for both moisture and flavor, but big chunks can cause the mixture to fall apart. Use the fine side of a box grater or pulse the onion in a food processor until it’s almost a paste, then squeeze out a little excess liquid if it’s very watery. This gives you all the flavor and moisture without big pieces that can break up the kafta on the grill.
• Mix thoroughly, but don’t overmash it. Unlike burgers, kafta benefits from being mixed until the meat becomes slightly tacky and cohesive so it grips the skewer. Use your hands to work the onion, spices, and parsley evenly through the lamb, but stop once it feels sticky and uniform. Overworking it aggressively can still make the texture tough, so aim for well-mixed, not compacted.
• Shape the kafta tightly onto the skewers. When you form the lamb around the skewer, squeeze it firmly so there are no air pockets. Flatten it into an even oval or “cigar” shape about 2 inches long and ¾–1 inch thick. If it looks loose or cracks easily, press it back together and smooth the surface. Well-shaped kafta will sear evenly and stay put when you flip it.
• Use two skewers if the mixture feels loose. If your kafta mixture feels soft, or if you’re new to grilling skewered ground meat, thread each portion onto two parallel skewers instead of one. This gives you more control when flipping and keeps the meat from spinning or slipping. Metal skewers work especially well for this.
• Oil and preheat the grill properly. Kafta can stick if your grill is dirty or not well-oiled. Preheat the grill to medium heat and clean the grates, then lightly oil them using a folded paper towel dipped in oil and held with tongs. A hot, clean, oiled grate helps sear the outside quickly, which forms a crust and makes flipping much easier.
• Don’t overcook the lamb. Ground lamb kafta cooks quickly—usually 5–6 minutes total, turning occasionally. You want browned, lightly charred edges but still juicy centers. An instant-read thermometer should read at least 145°F (63°C) in the thickest part. Overcooking will dry the kabobs out and mute the spices.
• Let the kafta rest for a few minutes. Just like steak or other grilled meats, kafta benefits from a short rest. Let the skewers sit for 3–5 minutes after grilling so the juices redistribute. This keeps the kabobs moist when you slide them off the skewers or bite into them.
• Broiler or grill-pan option if you don’t have a grill. No outdoor grill? No problem. You can cook kafta under the broiler on a foil-lined baking sheet, about 5–7 minutes per side, watching closely so they don’t burn. Or use a lightly oiled grill pan on the stovetop over medium-high heat, turning the skewers until browned and cooked through.
• Serve with fresh, bright sides to balance the richness. Lamb kafta is rich and flavorful, so it shines with fresh, acidic, or creamy sides. Think herby salads (tabbouleh, fattoush), yogurt or tzatziki, hummus, pickled onions, and warm pita or flatbread like Lefse. Not only does this make the meal feel more authentic, it also keeps each bite balanced and satisfying.

Variations You Can Try

These kafta kabobs are easy to customize, so you can turn this one base recipe into several different Middle Eastern-style ground meat recipes without much extra work.

• Lebanese Beef Kafta or Lamb–Beef Blend: For a more traditional Lebanese kafta, you can substitute ground beef for the lamb, or use a 50/50 blend of ground lamb and ground beef. Keep the same spices and onion/parsley mix. Beef kafta has a slightly milder flavor, while the lamb–beef combo gives you richness with a bit less lamb intensity.
• Spicy Kafta Kabobs: If you like heat, increase the cayenne pepper or add finely minced fresh chili (like serrano or red chili) to the meat mixture. Start small, mix well, and cook a tiny test piece to check the spice level before shaping all of the skewers.
• Herb-Lovers Kafta: In addition to parsley, you can add chopped fresh mint or cilantro for extra freshness and aroma. Mint is particularly common in certain regional kafta recipes and pairs well with lamb, yogurt sauces, and grilled vegetables.
• Kafta Wraps (Kafta Pita Sandwiches): Turn your kafta kabobs into wraps by sliding the grilled meat off the skewers and stuffing it into warm pita or flatbread. Add sliced tomatoes, onions, parsley, pickles, and a drizzle of tahini sauce, toum (garlic sauce), or yogurt sauce for a full Lebanese-style kafta sandwich.
• Kafta Kebabs with Grilled Vegetables: For a full skewer meal, you can alternate portions of kafta with chunks of bell pepper, onion, or zucchini on the same skewers. Just make sure the vegetable pieces are similar in size so everything cooks evenly. This variation is perfect for a lighter, veggie-forward kafta dinner served over rice or with salad.

Kafta Kabobs FAQs

Can I use beef instead of lamb for kafta kabobs?

Yes, you can absolutely make beef kafta instead of lamb. Use ground beef with some fat (around 80/20 or 85/15) for the juiciest kabobs. You can also do a 50/50 blend of lamb and beef, which is very common and gives you great flavor with a slightly milder lamb taste. Keep the same spices, onion, and parsley mixture.

Can I make kafta without skewers?

Yes. If you don’t have skewers, you can shape the kafta into small patties or long logs (like mini kebabs) and grill them directly on the grates or cook them in a grill pan or skillet. Just make sure they’re well-chilled and handled gently so they don’t break apart. The flavor will be the same even without skewers.

Can I air fry kafta kabobs?

Yes, kafta cooks really well in the air fryer. Arrange the shaped kafta (with or without skewers, depending on your air fryer size) in a single layer and air fry at 375°F for 10–12 minutes, flipping halfway through, until browned and cooked through. Check that the internal temperature reaches at least 145°F (63°C) for ground lamb or beef.

Can I bake kafta kabobs in the oven?

You can. Place the kafta on a foil-lined or parchment-lined baking sheet (with or without skewers) and bake at 400°F for 15–20 minutes, flipping once halfway through, until browned on the outside and cooked through. For a bit of char, you can finish them under the broiler for 1–2 minutes, watching closely.

Can I freeze kafta?

Absolutely. Kafta is very freezer-friendly. Shape the raw kafta onto skewers or into logs/patties, then place them on a parchment-lined sheet pan and freeze until solid. Transfer to freezer bags or airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before grilling, air frying, or baking.

What sides go well with kafta kabobs?

Kafta pairs really well with classic Middle Eastern sides like hummus, tzatziki or garlicky yogurt sauce, tabbouleh, fattoush, and warm pita or flatbread. It’s also delicious served over yellow rice or vermicelli rice with a simple cucumber salad or tomato salad, or grilled vegetables on the side. Putting a few of these together on a plate gives you a full Lebanese-style kafta dinner that’s balanced, fresh, and super satisfying.

Can I use metal skewers for kafta?

Yes, metal skewers work great for kafta kabobs and you don’t have to soak them like wooden skewers. They also conduct heat into the center of the meat, which can help the kafta cook a bit more evenly. Just be careful when flipping—they’ll be hot.

How do I keep kafta from falling off the skewers?

Three things help: Mix the lamb well until it’s slightly tacky and cohesive. Shape it tightly around the skewer, pressing out any air pockets. Chill the skewers for at least 30 minutes before grilling. If the mixture still feels soft, use two parallel skewers per kabob for extra support.

What internal temperature should kafta reach?

For safety, ground lamb or beef in kafta should reach at least 145°F (63°C) in the center. Use an instant-read thermometer inserted into the thickest part of a kebab to check. The outside should be nicely browned with a bit of char, and the inside should still be juicy.

Can I marinate kafta overnight?

Yes. Once you’ve mixed the ground lamb with onion, parsley, and spices, you can cover the bowl or shaped skewers and refrigerate for up to 12 hours. This helps the flavors develop and makes the kafta even more aromatic. Just be sure to keep it well chilled and cook within a day for the best texture and taste.

My Final Thoughts

These Kafta Kabobs are juicy, aromatic, and full of bold Middle Eastern flavor. They’re simple to prepare, grill quickly, and pair well with fresh sides and sauces. Whether you’re hosting a cookout or making an easy weeknight dinner, these lamb kabobs bring big flavor with minimal effort. Give them a try and let me know what you think by leaving a comment and review below.

Recipes To Try Next

• Lamb burgers
• Lamb breast
• Glazed spiral ham
• Halal chicken over rice
• Ground turkey rice bowls
• Chicken pita with tzatziki