Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Kafta Meshweeye – Minced Lamb on the Seekh

Kafta Meshweeye- Minced Lamb on the Seekh

Kafta Meshweeye - Minced Lamb on the Seekh

I’m going home on Wednesday! I can’t wait to be back in Lebanon hanging out with family and friends. I’ll be there for the next month working on several really exciting projects that will be unveiled over the coming months. Speaking of which, have you heard about Taste Lebanon

Taste Lebanon is a “real life” culinary tour across Lebanon which I’ll be leading in September, taking 8-11 lucky travelers on a tasting journey over 7 days. Some of you have already booked… YAY! It’s going to be a very exciting tasting journey. Get ready to taste the best hummus & tabouleh AND learn a lot more about Lebanese cuisine… because there is actually way more to Lebanese food than hummus & tabouleh… Seriously, you’ll be eating like you’ve never eaten before!

It has now been a month since I last updated the “Blog of The Month” section. For the month of July, I’ve selected Nanette’s blog; Gourmet Worrier. I always love stopping by her space to read the little snippets of her life she so eloquently shares. Her blog showcases a heap of delicious recipes and there is a lovely Maltese influence, a culture I really enjoy learning more about. Malta has a big Arab influence that can be clearly noticed just from listening to the language. So, stop by her blog and while you’re there you can lust over the Turkish Delight Ice Cream.

Kafta Kabob Skewers

Kafta (AKA kofta, qofta, kufta) is a Lebanese mixture of ground Lamb (we use mutton in Lebanon) and spices. This mixture can be served several different ways; it can be wrapped on a “shish/Seekh” for grilling, made into patties and then baked with potatoes and tomatoes or served on pita, kind of like a flat-bread kafta pizza. Either way it’s a great way to enjoy lamb. You can serve the kafta with toum (WARNING: use with caution!), tarator (watered down tahini with lemon & garlic) or minted yoghurt and cucumber salad.

Kafta Meshweeye - Minced Lamb on the Seekh
Prep time
Cook time
Total time
Serves: Serves 8 - 10
  • 1kg of lean minced lamb
  • 2 medium sweet onions
  • 40g of parsley, rinsed well and dried
  • 1 heaping tablespoon of allspice/bhar helou
  • Salt to taste
  1. Pulse the onion and parsley in the food processor till you reach a rough paste. You don’t want it to liquidize so be careful to keep it in paste form.
  2. In a deep mixing bowl, add the minced lamb, allspice, and the onion and parsley paste. Mix well.
  3. Soak the wooden skewers in water 30 minutes before using, this prevents them from burning. Wrap the kafta mixture onto the skewers. I like to keep it thin.
  4. Grill the skewers for about 10-15 minutes depending on thickness. Rotate often.
NOTE: You don’t want to use the food processor for this because it will overwork the meat and make it tough. I also avoid adding the salt till just before I’m ready to grill. The reason for this is because the salt can draw moisture and again make the meat tough. To taste test, I always make a small patty out of the mixture and grill in a chef’s pan. I then adjust seasoning accordingly.


25 thoughts on “Kafta Meshweeye – Minced Lamb on the Seekh

  1. I tasted these and can confirm they are delicious! 🙂 I think I’m gonna give the recipe a go this weekend when the weather is so perfect for BBQ! Thank you for sharing this. I love the photo of the kafta on grill!
    Have a wonderful time in Lebanon!

  2. good choice of putting that on dirty kitchen . i had minced lamb on the seekh before but yours is the best. MISS YOU SOOOOO MUCH. love,vanessa your nice to aunty beta. everybody miss’s you. best wishes to beta from vanessa your nice and all family but mostly me muh muh muh muh bye bye

  3. How delectable, Bethany! 🙂 I’ve been craving lamb this week, pondering things to do with it, and this suits my cravings PERFECTLY! I’m so happy you get to go home. 🙂

  4. Lucky you! I’ll be following you soon, can’t wait!!
    Your kefta looks really scrumptious!! And the photos are amazing!
    Enjoy your vacation 🙂

  5. Ohh – can’t wait to hear about your new and exciting projects! Kafta sounds great – and love the fact that the cast of characters is very short – no need to run around and find so many ingredients but am sure it still tastes fab.

  6. These look and sound delicious, I find myself turning to these kind of flavours more and more and would love to visit Lebanon one day. Looking forward to seeing all the photos from your trip.

  7. Hmmm….. I recognise those ;-). I vaguely remember gorging myself on these on a sunny day in Brighton. Have an awesome time in Lebanon Beth and good luck with all your projects!

  8. Beth, I really like this recipe. Back in Brasil I did not use to eat my lamb. No particular reason. This year I have started cooking with it so I am always looking for new ways. I love this dish because at this time of the year I can easily do it in the Barbie.I also like the new spices, and the detailed way the recipe is put together. It is nearly as if you can hear a voice talking to you. I will join your next Taste Lebanon trip – just so short of cash this year. Shame. One more thing that I wanted to say is that I really love the section Blog of the Month. It is a great ideal to get to know other blogs.

  9. Oh how delicious, Bethany! 🙂 These are beautiful and look so savory and wonderful. I’m SO excited for you heading back home!! If I could I’d join your little troupe in a hot second! I know you’re going to have such an amazing and enriching time. 🙂

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