Arabic Kafta Kebab

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Arab Recipe
Difficulty: Hard

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 2lbs/1kg approximately - lean ground lamb or beef (or a mix of them)
  • 1 - small onion, finely chopped
  • 1/4 cup - finely chopped parsley
  • 1/4 cup - finely chopped mint leaves (optional)
  • 3 cloves - garlic, peeled and crushed
  • 1 - green chilli, finely chopped
  • 1 - beaten egg
  • 1 tbsp - milk
  • 1 to 2 tbsp - bread crumbs
  • 1 tsp - white pepper
  • 1 tsp - cumin powder
  • 1/2 tsp - coriander powder
  • Kosher salt to taste
  • Lemon wedges, parsley leaves, green olives, hummus, pickles and khubz or pita bread on the side
  • 2 tbsp - olive oil

How to Make Arabic Kafta Kebab

  • Mix all the ingredients together other than the bread crumbs, milk, eggs, oil and garnishes.
  • Leave to marinate for 30 minutes.
  • In a separate bowl, mix the egg, bread crumbs and milk coarsely. Do not mix and mash too much.
  • Add the egg-crumb mixture into the meat mixture evenly without over-mixing. This gives a semi-crunchy texture to the kebabs.
  • Shape into 1 inch thick rolls and press skewers through them lengthwise, gently pressing the meat onto the metal and barbeque until meat is cooked. Smear with oil from time to time.
  • Alternatively, press the roll flat (3-4 cm thick) onto a baking tray or grill pan. Grill on medium heat for 10-15 minutes on both sides, smearing with oil from time to time.
  • Place kebabs onto a bed of salad (chopped lettuce, plain or roasted tomatoes and onion rings, pickles, olives, etc.).
  • Spoon some hummus on the side along with some tempting lemon and khubuz wedges.
  • Serve with some Laban (Ayran) as a side drink.
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