Kafta Recipe

Prepare aromatics

Peel and very finely grate the onion (or mince and squeeze out excess moisture in a clean towel). Finely chop the parsley and mint. Mince the garlic. Removing excess onion liquid helps the mixture bind and prevents it from becoming watery.

Combine meats and seasonings

In a large bowl, add the ground lamb and ground beef. Add the grated onion, parsley, mint, minced garlic, cumin, allspice, coriander, cinnamon, salt, pepper, and optional red pepper flakes. Using clean hands, mix everything gently but thoroughly until evenly combined — about 1–2 minutes. Avoid overworking the meat to keep the kafta tender.

Rest and chill

Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the mixture and makes it easier to shape onto skewers and helps flavors meld.

Shape onto skewers

If using flat metal or wooden skewers (soak wooden skewers 30 minutes beforehand), divide the mixture into 8 equal portions (about 90 g each). Wet your hands slightly, take one portion and press it around the skewer into a long sausage shape about 4–5 inches (10–12 cm) long and ~1 inch (2.5 cm) thick. Repeat with remaining portions. If you prefer meatballs, form into oval or round shapes about the size of a golf ball and place on a tray.

Preheat grill or pan

Preheat an outdoor grill or grill pan to medium-high heat (about 400°F / 200°C). If using a cast-iron grill pan or skillet, heat it over medium-high until very hot. Lightly brush the kafta with olive oil to prevent sticking.

Grill the kafta

Place skewers or shaped kafta on the hot grill. Cook for 3–4 minutes per side, turning once or twice, until a nicely browned crust forms and the internal temperature reaches 160°F (71°C) for lamb/beef. Total cooking time will be 8–10 minutes depending on thickness. If using meatballs in a pan, cook turning occasionally until evenly browned and cooked through.

Rest

Remove from heat and let the kafta rest for 3–5 minutes on a plate tented with foil. This allows juices to redistribute and improves texture.

Brush the warmed pita or flatbread with a little olive oil and warm briefly on the grill or pan. Serve 1–2 kafta skewers per person with lemon wedges, tahini or yogurt sauce, and sliced tomatoes and cucumber. Squeeze lemon over the kafta before eating.