Lebanese Lamb chops Recipe – Lebanese Special
This kafta kabob, a beloved Lebanese grilled classic, features spiced ground beef blended with finely chopped onions, parsley, and iconic Middle Eastern spices like allspice, cinnamon, and sumac. Molded onto skewers and grilled until succulent, these spiced meat skewers deliver smoky, flavorful bites—perfect with fresh pita, rice, or a mezze spread.
- Prep Time5 min
- Cook Time35 min
- Total Time40 min
Lebanese Lamb chops Ingredients:
- 1 kg lamb chops (approximately 8 pieces)
- 3 tablespoons regular olive oil
- 1/4 teaspoon coarse black pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried oregano
- Few sprigs fresh parsley
- Juice of half a lemon
- 1 teaspoon salt
- 1/4 teaspoon sumac
How to Make Lebanese Lamb chops
Prepare the marinade: Finely chop the parsley and place it in a large bowl.
Add ingredients: Add regular olive oil, black pepper, white pepper, lemon juice, sumac, salt, and dried oregano to the bowl.
Marinate the lamb chops: Transfer the lamb chops to the bowl and rub the marinade in thoroughly, using your hands to massage it into the meat.
Marinate: Allow the lamb chops to marinate for 24 hours or as long as possible.
Prepare for cooking: When ready to cook, remove the marinated lamb chops from the fridge and let them come to room temperature for at least half an hour.
Preheat the oven: Preheat the oven to 180°C (350°F).
Heat the skillet: Heat a non-stick skillet or pan over medium-high heat for about five minutes, until it is hot enough that you can feel the heat when you hover your hand over it.
Sear the lamb chops: Sear the lamb chops for 2 minutes on each side, or until browned. Then, transfer them to the preheated oven.
Bake: Bake the lamb chops for 15 minutes for medium-rare or 30 minutes for well-done.
Serve: Sprinkle with sumac before serving.
Recipe Notes:
Meat Selection: Use ground beef or a beef-lamb blend with 15–20% fat for juicy, flavorful kafta.
Mixture Texture: Finely chop onions and parsley to evenly distribute moisture and flavor without making the mixture loose.
Shaping Technique: Moisten your hands lightly when molding onto skewers to avoid sticking, and press firmly for even cooking.
Grilling Tips: Grill over medium-high heat, turning to get a good char on the outside while keeping the interior juicy; pan-frying or broiling work well too.
Serving Suggestions: Serve on warm pita with garlic sauce (toum), tahini, fresh salads, or rice for a satisfying meal.
