Lebanese Lamb Kefta Kabobs

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There are many types of kabobs. But these Lebanese Lamb Kefta Kabobs are unlike any other. Tender, succulent, delicious and spicy, too. The secret ingredient is the special Lebanese 7 spice blend, which gives these Lebanese lamb kefta kabobs the marvelous and distinguishing flavor that Lebanese cuisine is famous for.

Lebanese Lamb Kefta Kabobs

(Photo Attributed to Author: Jess Lander from Culver City, CA, USA)

Lebanese Lamb Kefta Kabobs Recipe-


(make 8 kabobs)

  1. In a large mixing bowl, combine the bread crumbs, onion, mint, parsley, garlic, salt, egg, and 7 spice blend. Also add in the ground lamb and mix and stir everything together thoroughly.
  2. Now separate the combined mixture into 8 equal portions. Mold each portion around a skewer, forming a log that is about 2 inches thick and 6 inches long. Lay each on a flat surface and flatten them a little – you do this to ensure the center of the kabobs will get well cooked.
  3. If you are using a stove, heat a large skillet over medium-high flame. If using a gas or charcoal grille (my favorite), get the grille heated up to medium-high. Spray the skillet or grille grid with nonstick olive oil cooking spray and grill the kabobs for about 5-6 minutes on each side, or until cooked to your desired level of doneness.
  4. Lebanese Lamb Kefta Kabobs are wonderful eaten all by themselves, but they are also great served with some grilled or pan seared veggies – onions, asparagus, tomatoes, etc. Also good accompaniments are pita breads spread with tubuleh and/or hummus.

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