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Lebanese Kafta Kebabs with Tahini Yogurt Sauce
Hand-mixed kafta with onion, parsley, and warm spice, grilled hard. Tahini-yogurt sauce on the side, pita and pickles to wrap. Cookout dinner with depth.
Ingredients
- 1 lb ground lamb
- 1 lb ground beef (85% lean)
- 1 small onion, finely grated and squeezed dry
- 1 cup parsley leaves, finely chopped
- 4 clove garlic, minced
- 2 tsp ground allspice
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 0.5 cup tahini
- 1 cup plain whole-milk yogurt
- 2 tbsp lemon juice
- 1 clove garlic, grated, for sauce
- 4 pita rounds, for serving
How to cook
- 1
In a large bowl, combine both meats, the grated onion, parsley, garlic, allspice, cumin, cinnamon, salt, and pepper. Mix with your hand for a full minute — the texture should turn springy.
- 2
Cover and chill 20 minutes. Heat the grill to high (or a grill pan over medium-high).
- 3
Form the meat into 8 sausage-shaped kebabs around metal skewers, each about 6 inches long. Press the meat firmly so it sticks.
- 4
Whisk tahini, yogurt, lemon juice, the additional grated garlic, and 1/4 tsp salt in a small bowl. If it tightens up, thin with a tablespoon of water.
- 5
Grill the kafta 4-6 minutes total, turning to mark all sides. Internal temp should hit 160°F.
- 6
Warm the pitas on the grill 30 seconds per side.
- 7
Serve the kafta with the tahini-yogurt sauce, pita, and a side of pickles or cucumber-tomato salad.
Chef's note. The 60-second hand mix is the texture trick — it sets the proteins so the kebabs hold on the skewer without falling apart.
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