This One-Pan Lebanese Kafta Recipe comes together in about 30 minutes and is all in one pan for a quick and easy weeknight dinner that your family will love! You can easily switch up the ingredients to suit your taste buds or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Trust me, this dish is about to become your family’s favorite!
Ingredient Breakdown
- 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
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 cups cooked rice or quinoa (optional)
Let’s Get Cooking!
Creating One-Pan Lebanese Kafta is a straightforward process. Follow these easy steps:
Preheat your Oven: Begin by preheating your oven to 400°F (200°C). This is going to ensure everything cooks evenly and gets that delicious browning!
Prepare the Meat Mixture: In a large bowl, combine the ground beef or lamb, chopped onion, minced garlic, parsley, cumin, coriander, paprika, cinnamon, and a couple pinches of salt and pepper. Mix well until fully combined, don’t be afraid to get your hands in there; it’s the best way!
Shape the Kafta: Form the meat mixture into oval patties, about 1 inch thick. The shape is charming, but let’s be real, it’s about taste, not looks.
Sear the Kafta: Heat the olive oil in an oven-safe skillet over medium heat. Once hot, add the kafta patties and cook for about 5 minutes on each side, or until browned. You’re looking for that beautiful golden crust!
Add Vegetables: Once the kafta is nicely browned, gently move the patties to the side of the pan. Add the sliced bell pepper, zucchini, and halved cherry tomatoes around the kafta. The color is so gorgeous!
Drizzle with Olive Oil: Give those veggies a light drizzle of olive oil and sprinkle with salt and pepper to taste. It truly elevates their flavor!
Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the kafta is fully cooked and the vegetables are tender. Your kitchen is going to smell divine at this point!
Rest: Remove from the oven and let everything rest for about 10 minutes before you dive in. This lets the juices redistribute and keeps everything juicy.
Plate: If desired, serve kafta and vegetables over a bed of rice or quinoa for a complete meal.
Garnish: Finish with fresh parsley for a pop of color and flavor before serving. It’s all about presentation!
By following these steps, you will create a delightful One-Pan Lebanese Kafta that is sure to impress everyone at your table!
Why I Love This Recipe
So, here’s the thing: this is my go-to recipe when I need something quick, delicious, and satisfying. Honestly, it has become my family’s favorite. I remember the first time I made it, the kids practically fought over the last piece! I’m a real sucker for comforting meals that aren’t just about filling the belly. This dish is loaded with flavor and is so versatile that you can use whatever you’ve got on hand!
If you loved this recipe, be sure to check out my Lebanese Lemon Garlic Chicken, my Arabic Chicken and Rice Kabsa, or my Beef Molokhia Stew!
Why This Recipe Works
Quick & Easy
This dish comes together in under 30 minutes! Perfect for those busy weeknights when you need to get dinner on the table fast without sacrificing flavor.
One-Pan Wonder
Everything cooks together in just one pan, which means minimal cleanup, a major win when you’re juggling a million other things. No one wants to deal with a pile of dishes after cooking!
Customizable
You truly can use whatever ingredients you have on hand. If you’re out of a certain veggie, don’t stress it. This recipe is adaptable and can fit your pantry perfectly!
Budget-Friendly
This recipe uses affordable, everyday ingredients that won’t break the bank. Plus, it’s a great way to use up what you already have.
Comfort Food
This dish is loaded with tons of flavor that feels like a warm hug. Honestly, nothing beats shepherding your family around the table with a comforting meal like this one!
Serving and Storage Tips
Serving Suggestions
Serve this delightful kafta alongside a fresh salad or some warm pita bread for added fluff and texture. The flavors just complement each other so well!
Storage
Leftover kafta (if there are any!) can be stored in the fridge in an airtight container for up to 3 days. But let’s be real, you might not even have any left!
Reheating Instructions
To reheat, just pop it in the oven at 350°F until warmed through, or microwave for convenience. It makes for a quick lunch option too!
Freezer Friendly
Yes! You can freeze the kafta patties before cooking. Just shape them and place them in a freezer bag. To cook from frozen, add a few extra minutes when baking. It’s a lifesaver for busy nights!
Cooking doesn’t have to be overwhelming! Embrace the fun, get messy in the kitchen, and most importantly, enjoy the love that comes with sharing food with family. Happy cooking, friends! Follow us on Pinterest for daily meal inspiration!
One-Pan Lebanese Kafta
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground beef or lamb, chopped onion, minced garlic, parsley, cumin, coriander, paprika, cinnamon, and salt and pepper. Mix well until fully combined.
- Form the mixture into oval patties, about 1 inch thick.
- 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 browned.
- Once browned, gently move the patties to the side of the pan. Add the sliced bell pepper, zucchini, and halved cherry tomatoes around the kafta.
- Drizzle the vegetables with olive oil and season with salt and pepper.
- Transfer the skillet to the oven and bake for 20-25 minutes, until the kafta is fully cooked and the vegetables are tender.
- Remove from the oven and let rest for about 10 minutes.
- Serve kafta and vegetables over rice or quinoa if desired, and garnish with fresh parsley.