Fragrant Lebanese Kafta Kebabs with Pine Nut Sauce

Aromatic grilled lamb kebabs with a creamy pine nut accompaniment

These Lebanese Kafta Kebabs are a delightful blend of fragrant spices and tender lamb, perfectly paired with a rich pine nut sauce for a taste of the Middle East.

1 h 30 min
4
Intermediate

Ingredients

For the Kafta Kebabs

Ground lamb

1 lb

Onion, finely chopped

1 small

Parsley, finely chopped

1/4 cup

Garlic, minced

2 cloves

Ground cumin

1 tsp

Ground allspice

1/2 tsp

Cayenne pepper

1/4 tsp

Salt and pepper

to taste

For the Pine Nut Sauce

Pine nuts

1/2 cup

Greek yogurt

1 cup

Tahini

2 tbsp

Garlic, minced

1 clove

Lemon juice

Juice of 1 lemon

Salt and pepper

to taste

For the Salad

Cherry tomatoes, halved

1 cup

Cucumber, diced

1/2

Red onion, thinly sliced

1/4

Olive oil

2 tbsp

Lemon juice

1 tbsp

Salt and pepper

to taste

For the Pita Bread

Pita bread

4 pieces

Olive oil

for brushing

Za'atar spice blend

for sprinkling

Preparation

Preparing the Kafta Mixture

Combine ingredients

In a large bowl, combine the ground lamb, onion, parsley, garlic, cumin, allspice, cayenne pepper, salt, and pepper.

Mix thoroughly

Mix thoroughly until all ingredients are well incorporated.

Shape into logs

Shape the mixture into 8 sausage-like logs and insert skewers if using.

Ensure kebabs are evenly shaped for consistent cooking. For extra flavor, marinate the kebabs overnight.

Making the Pine Nut Sauce

Toast pine nuts

Toast the pine nuts in a dry pan over medium heat until golden, about 3 minutes, then allow to cool.

Combine sauce ingredients

In a bowl, combine yogurt, tahini, garlic, lemon juice, salt, and pepper.

Stir in pine nuts

Stir in the toasted pine nuts.

Cooking Process

Grilling the Kebabs

Preheat the grill on medium-high and cook the kebabs for about 4-5 minutes per side or until fully cooked.

Heat guide: Medium-High Heat.

Preparing the Salad

Toss the tomatoes, cucumber, and red onion with olive oil, lemon juice, salt, and pepper.

Heating the Pita

Brush pita bread with olive oil and sprinkle with za'atar. Warm on the grill for about 1-2 minutes per side.

Heat guide: Medium Heat.

Plating & Serving

Fragrant Lebanese Kafta Kebabs with Pine Nut Sauce

FaConciergeBell

Plating and Serving

Arrange kebabs on a platter with a small bowl of pine nut sauce, surrounded by the fresh salad and warm za'atar-sprinkled pita.

Sauce Pairings

Pine Nut Sauce

for dipping

Fresh Lemon Wedges

for squeezing

Garnishes & Accompaniments

Fresh parsleyPomegranate arils

Perfect Sides

Tabbouleh Salad

Baba Ganoush