Lebanese Beef and Tabbouleh Salad Recipe – Lebanese Special
Experience the best of both worlds with Lebanese beef and tabbouleh salad—tender, spiced grilled beef served alongside a vibrant, herby bulgur salad bursting with parsley, mint, tomatoes, and lemon vinaigrette. This flavorful fusion offers a fulfilling protein + fresh salad combo, perfect for light meals, summery gatherings, or a nutritious weeknight dinner.
- Prep Time25 min
- Cook Time1 hr 27 min
- Total Time1 hr 52 min
Kafta Kabob Ingredients:
- 2 cups boiling water
- 1 cup bulgur
- ¼ cup lemon juice
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 1 cup seeded and chopped tomatoes (about 2 medium tomatoes)
- 1 cup snipped fresh Italian (flat-leaf) parsley
- ½ cup chopped green onions (about 4 green onions)
- 1.5 pounds beef flank steak
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- A pinch of ground nutmeg
- A pinch of ground allspice
How to Make Kafta Kabob
In a large bowl, combine the boiling water and bulgur. Cover and let it stand for 1 hour. Meanwhile, prepare the dressing by whisking together lemon juice, oil, and salt in a small bowl; set aside.
After 1 hour, drain the bulgur and return it to the bowl. Add tomatoes, parsley, and green onions to the bulgur. Whisk the dressing again and pour it over the bulgur mixture. Gently toss to coat everything evenly.
Trim any excess fat from the beef flank steak. In a small bowl, combine cumin, paprika, black pepper, cinnamon, nutmeg, and allspice. Sprinkle the spice mixture evenly over the meat and rub it in with your fingers.
Preheat a charcoal or gas grill to medium heat. Place the seasoned meat on the grill rack directly over the heat. Grill for 17 to 21 minutes, turning once halfway through cooking, until the meat reaches medium doneness (160°F internal temperature).
Transfer the grilled meat to a cutting board. Cover it loosely with foil and let it rest for 10 minutes. Thinly slice the meat across the grain.
To serve, arrange the tabbouleh on a serving platter. Top it with the sliced meat. Enjoy your Middle Eastern-inspired meal!
Recipe Notes:
Beef Marinade: Marinade the beef in olive oil, garlic, ground cumin, allspice, cinnamon, and a dash of lemon juice to infuse depth of flavor before grilling.
Grilling Tips: Grill beef to your preferred doneness—slice against the grain for maximum tenderness.
Bulgur Prep: Use fine bulgur—soak briefly in hot water or vinaigrette until plump, then fluff before mixing with herbs for the tabbouleh.
Herb Balance: Citrus-forward, bright tabbouleh shines when the parsley-to-bulgur ratio is high; finely chop herbs to ensure a consistent, fresh texture.
Serving Suggestions: Serve beef atop or beside a generous scoop of tabbouleh—garnish with extra mint or a drizzle of olive oil to tie the dish together beautifully.
