Kafta
كفتة
Minced lamb, parsley and onion on a skewer — the Levantine grill that is not a burger.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: كفتة.
- Prep
- 20 min
- Cook
- 10 min
- Rest
- None
- Total
- 30 min
- Difficulty
- Easy
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Kafta is minced lamb (or a mix) with a lot of parsley, onion and spice, moulded onto skewers and grilled. It should stay juicy. If you pack it like a well-done meatball, you made a different dinner.
What you'll need
8 ingredients. Tap each one once it's out on the bench.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Pulse or chop parsley, onion and garlic very fine. Mix into the lamb with spices. Chill 20 minutes.
15 min
Step 2
Mould onto skewers. Grill or pan 8–10 minutes, turning, until just cooked through.
10 min
Nutrition
Per serving · estimate
- Calories
- 464 kcal
- Protein
- 38.5 g
- Carbs
- 4.7 g
- Fat
- 31.8 g
- Saturated fat
- 13.5 g
- Fibre
- 1.2 g
- Sugar
- 1.4 g
- Sodium
- 698 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Gluten-free
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
Lamb → Beef mince
Common mix. Keep some fat.
Tips
- Wet hands. A wide flat skewer holds better than a thin round one.
- A little baking soda is a shop trick for bounce. Optional.
History & culture
Mixed grill platters and Thursday night. Rice or pita, a salad, toum or tahini.
Minced grilled meat under several spellings (kofta, köfte, kafta) across a wide region. This is the parsley-heavy Levantine one.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Kafta take?
30 min all in — 20 min prep, 10 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 skewers. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
5 more questionsFewer questions
What equipment do I need?
Mixing bowl, Frying pan.
How much salt do I put in?
The recipe lists Salt at 1.3 tsp.
What can I use instead?
Lamb → Beef mince. Common mix. Keep some fat.
Any tips from this recipe?
Wet hands. A wide flat skewer holds better than a thin round one. A little baking soda is a shop trick for bounce. Optional.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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