You can buy premixed Kafta at a Lebanese butcher, they usually make it fresh or same day. I decided to try it myself with some fresh ground lamb from an Ottawa area butcher. I remembered seeing the butcher use the food processor so did that before mixing with the meat but didn't mulch it too much before hand mixing. I wouldn't worry too much about the ground spice measuring, it'll just taste great. I added a bit of freshly grated turmeric (can't have too much turmeric).

Works well to serve this with yogurt and pita bread and maybe Hummus.


  • 2 lbs ground lamb or beef
  • 2 cups washed and picked parsley
  • ½ cup fresh mint leaves
  • 1 large onion chopped
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 1 tsp salt
  • ½ tsp ground black pepper


1. In a food processor, chop onion extremely fine. Add parsely and mint and until you have a fine - not liquified - homogeneous mixture.
2. Put the meat in a large mixing bowl, add all ingredients and spices to meat, combine and mix thoroughly with your hands.
3. Place bowl in fridge covered with plastic wrap. Helps flavors of the mixture blend.
4. For Skewers:
5. Soak wooden skewers (usually found at your local supermarket) in water for a couple of hours or more.
6. Shape egg-sized balls of kofta and work evenly onto skewers.
7. You can either use small (6 inch) skewers or larger ones. Doesn't really matter.