📝 About This Recipe
Kafta Mishwiye is the crown jewel of the Lebanese Mashawi tradition, blending premium ground meat with a vibrant bouquet of fresh parsley and pungent white onions. This dish is celebrated for its perfect balance of earthy 'Seven Spices' and the smoky char that only a traditional charcoal grill can provide. Each bite offers a juicy, melt-in-your-mouth texture that embodies the warmth and hospitality of a Mediterranean summer afternoon.
🥗 Ingredients
The Meat Base
- 750 grams Ground Beef (finely ground, 20% fat content for juiciness)
- 250 grams Ground Lamb (adds essential richness and authentic flavor)
Aromatics and Spices
- 1.5 cups Flat-leaf Parsley (very finely chopped, stems removed)
- 1 medium White Onion (grated and squeezed of all excess liquid)
- 1.5 tablespoons Lebanese Seven Spices (mixture of allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek, and ginger)
- 1/2 teaspoon Ground Cinnamon (extra hint for warmth)
- 2 teaspoons Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cayenne Pepper (optional, for a subtle kick)
For Grilling and Garnish
- 2 tablespoons Vegetable Oil (for greasing hands and grill grates)
- 1 tablespoon Sumac (for dusting the finished skewers)
- 1 small Red Onion (thinly sliced for the Biwaz salad)
- 4-6 loaves Lebanese Flatbread (to wrap the meat and catch the juices)
👨🍳 Instructions
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1
Prepare the onion by grating it into a fine mesh sieve. Use the back of a spoon or your hands to squeeze out as much liquid as possible; this prevents the meat from becoming soggy and falling off the skewers.
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2
Finely chop the fresh parsley until it is almost minced. Avoid using a food processor if possible, as it can bruise the leaves and make them bitter; a sharp knife is best.
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3
In a large chilled mixing bowl, combine the ground beef, ground lamb, squeezed onions, and chopped parsley.
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4
Sprinkle the Lebanese Seven Spices, extra cinnamon, salt, black pepper, and cayenne over the meat mixture.
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5
Knead the mixture thoroughly with your hands for about 5 minutes. The goal is to develop the proteins until the meat becomes slightly tacky and the ingredients are perfectly homogenous.
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6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'resting' phase allows the flavors to meld and the fat to firm up, making it easier to shape.
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7
If using wooden skewers, soak them in water for 30 minutes. If using traditional wide flat metal skewers (highly recommended), ensure they are clean and dry.
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8
Light your charcoal grill. You are looking for medium-high heat with a consistent layer of grey ash over the coals.
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9
Divide the meat into equal-sized balls, roughly the size of a large lemon. Lightly oil your hands to prevent sticking.
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10
Thread a meatball onto a skewer and use your palm and fingers to mold it into a long, even cylinder (about 5-6 inches long). Press your fingers into the meat to create 'dimples' which help it cook evenly.
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11
Clean the grill grates and wipe them with an oil-soaked paper towel. Place the skewers on the grill.
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12
Sear the meat for 2-3 minutes without moving it to develop a crust. Carefully turn the skewers and cook for another 6-8 minutes, rotating frequently until browned on all sides but still juicy inside.
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13
During the last minute of grilling, place the flatbreads on top of the meat skewers for 30 seconds to warm them and absorb the smoky aromas.
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14
Slide the kafta off the skewers using a piece of flatbread. Immediately sprinkle with sumac and a handful of the sliced red onions and extra parsley (Biwaz).
💡 Chef's Tips
Always use a mix of beef and lamb; the lamb fat provides the essential flavor and moisture that beef alone lacks. Never skip squeezing the onions; excess moisture is the number one reason kafta falls off the skewer into the fire. If you don't have Lebanese Seven Spices, mix equal parts allspice and black pepper with a pinch of cinnamon and cloves. Keep the meat cold until the very moment it hits the grill to ensure the fat doesn't melt prematurely. For the best results, use a charcoal grill (preferably with natural lump charcoal) to achieve that authentic 'Mishwiye' smoky finish.
🍽️ Serving Suggestions
Serve with a side of creamy Hummus topped with a drizzle of extra virgin olive oil. Pair with a crisp Fattoush salad with plenty of pomegranate molasses dressing. Provide a bowl of Toum (Lebanese Garlic Sauce) for dipping the meat. Serve alongside grilled tomatoes, onions, and spicy green peppers. Accompany with a glass of Arak (anise-flavored spirit) diluted with water and ice for the ultimate traditional experience.