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Syrian·Middle Eastern

Syrian Kafta Kebab (Grilled Ground Meat Skewers)

Seasoned ground lamb or beef mixed with onion, parsley and warm spices, shaped onto skewers and cooked over a hot grill for charred, juicy kebabs—an everyday Syrian favorite for family meals or gatherings.

Syrian Kafta Kebab, servedAI image

40 min

start to finish

30 min

hands on

Easy

difficulty

4

servings

4 servings
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Ingredients

To serve (optional)

Roughly, per serving

360 kcal22g protein4g carbs28g fat

An estimate, not a lab analysis.

Method

  1. Put the ground meat into a large mixing bowl.

  2. Grate the onion into the bowl, then squeeze handfuls firmly over the bowl to remove excess moisture and discard the liquid.

  3. Add the chopped parsley, cumin, allspice, cinnamon, salt and black pepper to the meat.

  4. Mix everything together until just combined, using your hands or a spoon—do not overwork the meat or it will become dense.

  5. Cover the bowl and chill the mixture in the refrigerator to firm up for easier shaping.

    Chilling helps the mixture hold on the skewers; you can refrigerate up to 2 hours if needed.

  6. Divide the mixture into 8 equal portions and, with wet hands, thread each portion onto a skewer and shape it into a long, flat log about 1–1.5 cm thick along the skewer.

  7. Brush both sides of each kebab lightly with olive oil.

  8. Heat a grill or grill pan to medium-high heat (around 400°F / 200°C).

  9. Grill the kebabs, turning once, until well charred at the edges and cooked through—about 3–5 minutes per side depending on thickness.

    Avoid pressing the kebabs; flipping only once gives the best char and juiciness.

  10. Transfer the cooked kebabs to a plate and let them rest for 5 minutes before serving.

  11. Serve hot with lemon wedges, flatbread, sliced or grilled tomatoes and yogurt or tahini if using.

Worth knowing

  • If you prefer milder flavor, omit the cinnamon and use 1/2 tsp paprika instead.
  • For smoky depth, cook over charcoal rather than gas; keep the kebabs 4–6 inches from hot coals.
  • If the mixture feels loose, add 1–2 tablespoons of fine bulgur or breadcrumbs—note: this will remove the recipe from 'gluten-free' status if not using gluten-free crumbs.
  • Metal skewers transfer heat and help cook the center; wooden skewers must be soaked first to avoid burning.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Gluten-freeDairy-freeHigh proteinLower carbQuick

More Syrian cooking

An original Restaurant Pro recipe — our own composition in the idiom of Syrian cooking, not any restaurant's recipe. Written to be gluten-free and dairy-free as listed.