Baked Lamb or Beef Kafta

4.6 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 65.2
  • Total Fat: 4.3 g
  • Cholesterol: 17.5 mg
  • Sodium: 115.2 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 5.5 g

View full nutritional breakdown of Baked Lamb or Beef Kafta calories by ingredient


This is the Arabic equivalent to the Hamburger, except tastier and healthier. This is the Arabic equivalent to the Hamburger, except tastier and healthier.
Number of Servings: 12


    3/4 pound lean ground lamb, beef or turkey
    1/2 cup onions chopped fine
    3 clove garlic large, minced
    1 teaspoon mint dried, or 3T fresh
    1 teaspoon cumin ground
    1/2 teaspoon coriander ground
    1/2 cup parsley fresh chopped
    1/4 teaspoon pepper
    1/2 teaspoon salt
    Optional for a sandwich
    1 head lettuce
    tomato chopped
    yogurt plain, nonfat preferably
    cucumber chopped
    pita bread


Combine all ingredients. Using wet fingers roll into balls about 1 1/2 oz each. Or use an ice cream scoop type portioner or 1/4 cup measure. Bake on a sheet pan in a 375 degree oven for 10-15 minutes.
Makes 6 meatballs.

Grill instructions: Thread a skewer through each meatball and mold the mixture into a long finger shape along the skewer. Grill or broil gently careful not to overcook so it will not be dry. Remove from skewers with Lebanese pita. Serve with, tomatoes, lettuce, yogurt on top of the Kafta as you wrap it all inside the Pita.
Best way to eat: buy soft pita bread (preferably thin, from Middle Eastern bakery/shop). Buy plain yogurt/nonfat. Cut a piece of bread from the pita so that you can roll the bread around the Kafta (as in a blanket). Add tomatoes, cucumber, lettuce and a generous helping of yogurt on top of the Kafta and eat all together like you would eat a soft tortilla shell.

Two Pound Recipe - 15 kafta
2 # ground meat
1 1/4 cup onions
8 cloves garlic
7 1/2 T mint or over 2/3 cup
2 1/2 t cumin
1 1/4 t corriander
1 1/4 cup parsley
1/2 tsp salt
1/2 tsp pepper

TAGS:  Beef/Pork |

Member Ratings For This Recipe

  • no profile photo

    The flavor is so close to the flavors of my favorite Mediterranean restaurant, that we may never have to go there again! I made one batch as is and another with some finely chopped preserved lemon rind. We loved the original, but the lemon one was even better! This will definitely be a keeper. - 3/16/12

  • no profile photo

    I loved this, it was juicy and tasty and excellent done on the grill to further reduce any fat. I will cook this again for sure. - 10/25/11

  • no profile photo

    Very Good
    Very tasty! Reminded us of a gyro. - 10/18/10

  • no profile photo

    P.S i did put 5 stars on the rating below, but somehow it came out as nothing! =( I LOVE IT!! - 8/4/10

  • no profile photo

    Very Good
    Lovely balance of herbs n spices. I put some chilli flakes in to give it a little kick but I think maybe it would have been nicer if I'd put the chilli in the sauce I made to pour over rather than the kebab. - 4/28/10