Description
This One-Pan Lebanese Kafta recipe features flavorful ground beef or lamb patties seasoned with aromatic spices, cooked alongside vibrant vegetables in a single skillet. Perfectly browned on the stovetop and finished in the oven, this dish combines tender kafta with roasted bell peppers, zucchini, and cherry tomatoes. Serve it over rice or quinoa for a hearty, wholesome meal bursting with Middle Eastern flavors.
Ingredients
Scale
Kafta Mixture
- 1 pound ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
Vegetables and Cooking
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
Optional Serving
- 2 cups cooked rice or quinoa
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the kafta and vegetables.
- Mix the Kafta Ingredients: In a large bowl, combine ground beef or lamb with finely chopped onion, minced garlic, fresh parsley, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape the Patties: Form the seasoned meat mixture into oval-shaped patties about 1 inch thick, shaping them evenly for consistent cooking.
- Brown the Kafta: Heat olive oil in an oven-safe skillet over medium heat. Add the kafta patties and cook for about 5 minutes on each side or until they develop a nicely browned crust.
- Arrange Vegetables: Slide the browned kafta patties to one side of the skillet. Arrange the sliced bell pepper, sliced zucchini, and halved cherry tomatoes around the meat.
- Season Vegetables: Drizzle the vegetables lightly with olive oil and sprinkle with salt and pepper to enhance their flavor while roasting.
- Bake in the Oven: Place the skillet in the preheated oven and bake for 20-25 minutes until the kafta is fully cooked through and the vegetables are tender.
- Rest: Remove the skillet from the oven and let the dish rest for 10 minutes to allow flavors to meld and juices to settle.
- Serve: Optionally serve the kafta and roasted vegetables over cooked rice or quinoa for a complete meal.
- Garnish: Sprinkle fresh parsley on top for added freshness, color, and aroma before serving.
Notes
- You can substitute ground lamb with ground beef based on your preference.
- Adjust the spices to suit your taste—add chili flakes for some heat if desired.
- Use an oven-safe skillet (such as cast iron) to easily transfer from stovetop to oven.
- The optional rice or quinoa adds carbohydrates for a fuller meal but can be omitted for a low-carb option.
- Leftover kafta can be stored in the refrigerator for up to 3 days and reheated gently before serving.
