Kafta Meshwi

Kafta Meshwi is juicy, aromatic, and deeply savory, with lamb enriched by parsley, onion, and warm Lebanese spices. The outside gets lightly charred while the inside stays tender and moist, making it a simple but intensely flavorful grilled dish.

Nutrition · per serving

542kcal

34gProtein

5gCarbs

43gFat

1gFiber

2 servings

Ingredients

11 items

Kafta mixture

ground lamb400 g

onion, very finely grated or minced80 g

flat-leaf parsley, finely chopped20 g

Lebanese seven spice4 g

ground cinnamon1 g

ground allspice1 g

fine sea salt5 g

black pepper1 g

olive oil10 ml

For grilling and serving

olive oil, for greasing the grill or pan5 ml

lemon, cut into wedges1 medium

Tips

•For the best texture, the onion should be very finely grated or minced; large pieces can cause the skewers to break.
•If the mixture feels too loose, chill it for 5 to 10 minutes before shaping, though this is usually unnecessary with finely prepared onion.
•A barbecue gives the most authentic smoky flavor, but a ridged grill pan or cast-iron skillet works very well.
•Serve with a simple chopped salad or cucumber for a paleo-friendly meal.

Steps

1
Preheat a grill pan, barbecue, or heavy skillet over medium-high heat. If using wooden skewers, soak them briefly while you prepare the meat; if using metal skewers, have them ready. Very finely grate or mince the onion and chop the parsley as finely as possible so the kafta holds together well.
80 g onion, very finely grated or minced20 g flat-leaf parsley, finely chopped
2
In a bowl, combine the ground lamb, onion, parsley, Lebanese seven spice, cinnamon, allspice, salt, black pepper, and olive oil. Mix with your hand for 1 to 2 minutes until the mixture looks slightly sticky and uniform; this helps it bind without eggs or breadcrumbs. Do not overwork to the point the meat becomes pasty.
400 g ground lamb80 g onion, very finely grated or minced20 g flat-leaf parsley, finely chopped4 g Lebanese seven spice1 g ground cinnamon1 g ground allspice5 g fine sea salt1 g black pepper10 ml olive oil
3
Divide the mixture into 4 equal portions. Shape each portion around a skewer into a long, flattened sausage about 2 cm thick, pressing firmly so it adheres. If not using skewers, shape into long oval patties. Lightly oil the hot grill or pan to prevent sticking.
400 g ground lamb5 ml olive oil, for greasing the grill or pan
4
Grill the kafta for 4 to 5 minutes on the first side, then turn carefully and cook for another 3 to 5 minutes until lightly charred in spots and just cooked through. The center should reach 71°C, or when cut into, the juices should run clear and the meat should no longer be pink.
5
Rest the kafta for 2 minutes off the heat so the juices redistribute. Serve immediately with lemon wedges for squeezing over the top.
1 medium lemon, cut into wedges

Origin & History

Kafta Meshwi is a classic Levantine grilled meat dish, especially popular in Lebanon, where seasoned minced meat is shaped onto skewers and cooked over charcoal. Variations exist across the region, but the Lebanese style is known for its fragrant blend of parsley, onion, and warm spices. It is a staple of home cooking and mezze-centered gatherings alike.

lebanese lamb paleo grilled skewers beginner

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Steps

Preheat a grill pan, barbecue, or heavy skillet over medium-high heat. If using wooden skewers, soak them briefly while you prepare the meat; if using metal skewers, have them ready. Very finely grate or mince the onion and chop the parsley as finely as possible so the kafta holds together well.

80 g onion, very finely grated or minced20 g flat-leaf parsley, finely chopped

In a bowl, combine the ground lamb, onion, parsley, Lebanese seven spice, cinnamon, allspice, salt, black pepper, and olive oil. Mix with your hand for 1 to 2 minutes until the mixture looks slightly sticky and uniform; this helps it bind without eggs or breadcrumbs. Do not overwork to the point the meat becomes pasty.

400 g ground lamb80 g onion, very finely grated or minced20 g flat-leaf parsley, finely chopped4 g Lebanese seven spice1 g ground cinnamon1 g ground allspice5 g fine sea salt1 g black pepper10 ml olive oil

Divide the mixture into 4 equal portions. Shape each portion around a skewer into a long, flattened sausage about 2 cm thick, pressing firmly so it adheres. If not using skewers, shape into long oval patties. Lightly oil the hot grill or pan to prevent sticking.

400 g ground lamb5 ml olive oil, for greasing the grill or pan

Grill the kafta for 4 to 5 minutes on the first side, then turn carefully and cook for another 3 to 5 minutes until lightly charred in spots and just cooked through. The center should reach 71°C, or when cut into, the juices should run clear and the meat should no longer be pink.

Rest the kafta for 2 minutes off the heat so the juices redistribute. Serve immediately with lemon wedges for squeezing over the top.

1 medium lemon, cut into wedges

Origin & History