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Flavorful Grilled Lebanese Kafta Kebabs Recipe with Easy Tahini Yogurt Sauce

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Juicy and flavorful Lebanese kafta kebabs grilled to perfection, served with a creamy and tangy tahini yogurt sauce. A quick and easy recipe perfect for backyard barbecues or weeknight dinners.

Ingredients

Scale
  • 1 lb (450 g) ground beef or lamb (80/20 mix preferred)
  • ½ cup finely chopped fresh parsley
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (for brushing)
  • ½ cup (120 ml) plain Greek yogurt
  • 3 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced (for sauce)
  • 2–3 tablespoons water (to thin sauce)
  • Pinch of salt (for sauce)
  • Fresh parsley or mint, chopped (optional, for garnish)

Instructions

  1. In a large bowl, combine ground beef or lamb with chopped parsley, grated onion, minced garlic, ground allspice, ground cinnamon, salt, and black pepper. Mix gently but thoroughly for 2-3 minutes without overworking the meat.
  2. Divide the mixture into 8-10 equal portions. With wet hands, mold each portion around a skewer into long, oval-shaped kebabs about 5 inches (13 cm) long and 1 inch (2.5 cm) thick.
  3. Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Brush grill grates with olive oil to prevent sticking.
  4. Place skewers on the grill and brush kebabs lightly with olive oil. Grill for 4-5 minutes on each side, turning carefully with tongs, until a rich brown char forms and internal temperature reaches 160°F (71°C). Avoid pressing down on the meat.
  5. While kebabs grill, whisk together Greek yogurt, tahini, lemon juice, minced garlic, and water until smooth and pourable. Season with a pinch of salt and adjust lemon or garlic to taste.
  6. Remove kebabs from grill and let rest for 2 minutes. Serve hot with tahini yogurt sauce drizzled on top or on the side. Garnish with chopped parsley or fresh mint if desired.

Notes

Keep the meat cold until shaping to prevent falling apart. Wet your hands before shaping kebabs to avoid sticking. Do not overwork the meat to keep it tender. Oil the grill grates well to prevent sticking. Turn kebabs gently with tongs, avoid pressing down. Let kebabs rest for 2 minutes after grilling to redistribute juices. Tahini yogurt sauce can be made ahead and refrigerated; stir before serving. If no grill is available, use a hot cast-iron skillet or bake at 400°F (200°C) for 20 minutes, turning halfway.

Nutrition

Keywords: kafta kebabs, Lebanese kebabs, grilled kebabs, tahini yogurt sauce, Middle Eastern recipe, easy grilling, backyard barbecue

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