📝 About This Recipe
Originating from the borderlands of Lebanon and Turkey, Kafta Orfali is a masterpiece of Levantine grilling that celebrates the harmony of spiced meat and fire-roasted vegetables. This dish features succulent ground lamb or beef threaded onto skewers, alternating with chunks of silky eggplant and vibrant peppers that caramelize over the flames. The result is a smoky, juicy, and deeply aromatic experience that captures the true essence of a traditional Lebanese 'Mashawi' feast.
🥗 Ingredients
The Meat Mixture (Kafta)
- 2 lbs Ground Beef or Lamb (80/20 fat content for maximum juiciness)
- 1 medium Yellow Onion (very finely grated and drained of excess liquid)
- 1 cup Fresh Parsley (finely chopped, stems removed)
- 1 tablespoon Lebanese Seven Spice (Baharat) (a blend of allspice, black pepper, cinnamon, cloves, fenugreek, ginger, and nutmeg)
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cinnamon (extra hint for warmth)
The Vegetables
- 2 medium Globe Eggplants (cut into 2-inch thick rounds or cubes)
- 2 pieces Green Bell Peppers (cut into large squares)
- 2 small Red Onions (quartered)
- 3-4 pieces Firm Tomatoes (quartered)
- 3 tablespoons Olive Oil (for brushing the vegetables)
For Serving and Garnish
- 1 batch Biwaz Salad (mix of sliced onions, parsley, and sumac)
- 4-6 loaves Lebanese Pita Bread (fresh)
- 1 tablespoon Sumac (for dusting)
👨🍳 Instructions
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1
Begin by prepping the meat. In a large mixing bowl, combine the ground meat, grated onion, chopped parsley, Lebanese seven spice, salt, pepper, and cinnamon.
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2
Knead the meat mixture by hand for about 5 minutes until it becomes slightly tacky and the ingredients are perfectly integrated; this ensures the kafta stays on the skewer.
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3
Cover the meat mixture and refrigerate for at least 30 minutes. This allows the flavors to meld and the fat to firm up, making it easier to shape.
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4
Prepare the vegetables by cutting the eggplant into thick rounds (about 2 inches), and the peppers and onions into large chunks that match the diameter of the eggplant.
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5
Lightly salt the eggplant rounds and let them sit for 15 minutes, then pat them dry with a paper towel to remove excess moisture and bitterness.
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6
Preheat your charcoal grill to medium-high heat. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes.
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7
Take a handful of the kafta mixture and shape it into a ball roughly the size of a golf ball. Thread it onto a flat metal skewer.
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8
Follow the meat with a piece of eggplant, then another ball of meat, then a piece of pepper or onion. Repeat until the skewer is full, ending with a vegetable.
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9
Lightly brush the vegetables on the skewers with olive oil to prevent sticking and encourage charring.
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10
Place the skewers on the hot grill. Cook for 12-15 minutes, turning every 3-4 minutes to ensure even browning and to prevent the meat from burning.
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11
The eggplant should be soft and creamy on the inside, and the meat should be cooked through but still juicy. The internal temperature of the meat should reach 160°F (71°C).
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12
In the final two minutes of grilling, place the pita bread on the grill for 30 seconds to warm through and absorb some of the smoky aromas.
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13
Slide the meat and vegetables off the skewers onto a platter lined with the warm pita bread. The bread will soak up the delicious juices.
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14
Garnish generously with the Biwaz (onion and sumac salad) and an extra sprinkle of sumac before serving immediately.
💡 Chef's Tips
Always use a meat-to-fat ratio of 80/20; if the meat is too lean, the kafta will be dry and crumbly. Grate the onions and squeeze them through a cheesecloth to remove all juice; excess liquid is the main reason kafta falls off the skewers. Use flat metal skewers (standard for Middle Eastern grills) as they hold the weight of the meat and vegetables better than round ones. If you don't have Lebanese Seven Spice, you can make a quick version with equal parts allspice and black pepper with a pinch of cinnamon and cloves. Let the meat rest for 5 minutes after grilling before sliding it off the skewers to keep the juices locked inside.
🍽️ Serving Suggestions
Serve with a side of creamy Hummus or Baba Ganoush for dipping. Pair with a fresh Fattoush salad to provide a crisp, acidic contrast to the rich meat. A side of garlic sauce (Toum) is essential for those who love a bold, pungent kick. Accompany with a glass of chilled Arak (diluted with water and ice) for the most authentic Lebanese experience. Serve with vermicelli rice if you prefer a heartier meal beyond the pita bread.