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kafta kabob on circular white plate

How to make Kafta Kabobs – Ground Lamb Kabobs

  • Author: Rosalynn Daniels


Kafta Kabob is a traditional Mediterranean dish that is delicious yet so easy to make! These beautiful kabobs are bursting with flavor and with minimal prep and cooking time; it’s a great way to repurpose leftover ground lamb for a perfect quick midweek meal.



2 lbs Ground Lamb

1 Large Tomato

1 Small Onion

1 Small Red pepper

8 Garlic Cloves

1 handful of Coriander / Cilantro

1 tbs Kosher Salt

1 tsp Black Pepper

1 tsp Cumin

1 tsp Paprika

1/2 tsp Red Chili flakes


Finely dice tomato, onion, red pepper, garlic & coriander with a knife or food processor.

Using a towel or cheesecloth, drain all of the excess water from the vegetables.

Add Ground Lamb to a medium bowl and mix with your finely chopped vegetables and seasonings.

Mix until fully combined, then form about a 1/2 cup of your lamb mixture around a skewer.

Your kabob should be long and flat. Chill for 15 minutes after forming to help keep them together.

Cook over high heat on the grill or a pan.

Ideally, you want the oil to drip from the kabob without touching the meat.

(You can also cook in an air fryer)

I like to cook mine to a temperature of 165.

Serve with a salad and all of your favorite middle Eastern sides.