Kafta (Lebanese Lamb Kebabs)

Kafta (Lebanese Lamb Skewers)

Whenever we make Lebanese Kafta for guests, the skewers disappear within minutes! Our secret to keeping them nice and moist is to add a little apple sauce to the lamb mixture. Serve with Tabbouleh, Fattoush or Israeli Salad, Tahini Sauce and Pita.

Kafta is a perfect dish for your Shabbat dinner or Succot celebration. For our full Lebanese menu, click here.

Makes about 12-14 kebabs depending on size of patty


  • 1-1/2 lbs ground lamb
  • 1/2 cup apple sauce
  • 1 bunch scallions, finely chopped
  • 1/2 cup fresh mint, chopped
  • 2 tbsp Lebanese 7-Spice* (or you can use cumin & smoked paprika)
  • juice and zest of 1 lemon
  • 1/2 red onion, finely chopped
  • 1 tbsp olive oil
  • salt & pepper to taste
*Lebanese 7-Spice: There are variations on what the 7 spices are but the blend we used contained: allspice, pepper, cinnamon, cloves, nutmeg, fenugreek and ginger


  1. Mix all ingredients in a large bowl and form into rectangular patties, slightly flattened to ensure they cook through. Cover with plastic wrap and refrigerate for a minimum of 30 minutes (you can make several hours ahead)
  2. When ready to grill or broil, remove from refrigerator, skewer each patty and brush each with a little olive oil so it doesn’t stick to the grill or pan
  3. Grill or broil 4 minutes each side or until meat is cooked to your liking


If you use wooden skewers, avoid burning them while cooking by soaking them for a few hours in water and/or cover the part of the grill or broiler where the skewers will rest with tin foil. 

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