Kafta – Lebanese Meatballs on a Stick

Since I made the Lebanese seven spice mix I just had to find something so I could use the spice in. It smelled so good with all the fresh ground spices all mixed together…I couldn’t resist. So I decided to make some kafta, you know how good food on a stick is…and meatballs on a stick?…what could be better? 😀 I didn’t use the grill this time, but I think next time I will. I’ve seen them shaped in patties, like footballs, cigars, eggs or hot dogs wrapped around the skewers…anyway you make them I am sure you’ll like them, so much flavor here.


1 1/2 pounds ground lamb (or you could use half beef)
4 green onions chopped
1 bunch parsley chopped
2 cloves garlic chopped (can you believe I ran out of garlic!.. so I used garlic chili paste instead)
a handful of mint chopped
1 tablespoon Lebanese seven spice or sometimes called mixed spice
1 tablespoon garlic-chili sauce (you can add your own heat preference or not, some like cayenne)
1 egg lightly beaten

Mix it all together (in a bowl of course) and cover and rest in the fridge for about 30 minutes to get the flavors merging all together nicely and the meatball will form easily. If using wooden skewers soak them for the same 30 minutes so they won’t burn on the grill. I don’t like to form the meatball too firm so it won’t be too dense after cooking…just my preference.

You can grill them or make them on a, grill pan stove-top, I browned them on the grill pan first and transferred the pan to the oven and finished them off. You would grill them like you would burgers, just make sure the meat is cooked no longer pink, but try not to overcook them.

Serve with a warm pita and your favorite chutney, garlic tahini sauce or like I did a cucumber yogurt sauce…

( I almost didn’t post this photo, but it was the only one with the sauce)

For the sauce I mixed some1 cup Greek yogurt, 1/2 cucumber shredded or chopped, 1/2 tsp dill more if using fresh, a dash of garlic powder and a squeeze of lemon juice.

They were tasty and so good hot, room temperature or cold, perfect for my bento box lunch.

Here is the bento that I made from the leftovers. I made enough to freeze the extra, but they were so good for lunches!


Lyndsey! Delicious! We ended up using all ground beef (from one of our cattle) and they were sooooo good. The spices are fabulous. We did some on a grill pan + oven and the rest on the grill–the ones on the actual grill worked best. Y.U.M.