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kufta or kafta - lamb kabobs

Grilled Lamb Kabobs – Kafta, Kofta or Kufta

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kufta or kafta - lamb kabobs

kufta or kafta - lamb kabobs

Is it Kafta, Kofta or Kufta?

Well, it depends. I’ve seen it – and heard it referred to – as all three. But those three words all point to the same delicious thing: lamb kabobs.

Lamb is a favorite in our house, and not just because of the obvious scriptural references to Jesus as the Lamb of God. My wife is of Lebanese descent, and at large family gatherings the tables are usually covered with stuffed grape leaves, kousa mahshi (stuffed squash), hummus, pita (which used to be called Arabic bread or Syrian bread), tabbouleh, baba ganoush, labneh, different types of kibbeh, and sometimes even lamb chops.

The difference in spelling and pronunciation of the name of this dish may have something to with its Middle Eastern origins or the fact that it’s an English derivation of an Arabic word. Lamb and goat are plentiful in Lebanon, Syria, Israel and all across the Middle East, and many lamb dishes are prepared virtually the same way in these different countries, yet they may go by different names. In fact, most of the foods in the region are basically the same. It’s just that each country may have a different name for them. This is simply the result of cultural and language differences.

And when you bring this arabic dish over to the States, then you add an entirely new culture (and language!) into the mix. Consider the bread that we refer to as Pita bread. Originally, here in the States, it was referred to as Arabic bread or Syrian bread. It wasn’t until the 1970s that it began to be referred to as Pita bread. Pita is a Greek word. I believe is was back in the 1970s that Syria fell out of favor with the US. I recall reading somewhere that prior to the 1970s, arabic flat bread used to be called Syrian bread, and it was only available at local Middle Eastern markets. To keep things positive, the same arabic flat bread started to be called pita bread even though the traditional Greek pita bread was much thicker than the arabic bread.

Whatever the etymology of Pita bread or Syrian bread, the fact is that the traditional arabic flat bread is really good, and it is the perfect accompaniment to these lamb kabobs.

If you want to make a Lebanese feast, with kafta as the centerpiece, then you might want to make a menu with hummus, tabbouleh, and pita.

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Grilled Lamb Kabobs – Kafta, Kofta or Kufta
Grilled Lamb Kabobs – Kafta, Kofta or Kufta. If you want to make a Lebanese feast, with kafta as the centerpiece, then you might want to make a menu with hummus, tabbouleh, and pita.
Author: Jeff Young
Cuisine: Middle Eastern
Recipe type: Main
Ingredients
  • 2 lbs ground lamb (beef ground round can be substituted)
  • 1 large sweet yellow onion, finely chopped
  • 4 cloves of garlic, well crushed with a mortar & pestle (or just minced)
  • 6 tablespoons of fresh parsley, chopped
  • 2 tablespoons of fresh mint, chopped
  • 1 teaspoon freshly cracked black pepper
  • 2 teaspoons of kosher salt
  • ½ to 1 teaspoon cayenne pepper, or to taste
Instructions
  1. Preheat grill or oven to medium-high heat. If you are cooking them in the oven, then set it to Broil.
  2. Mix all ingredients together. Wrap mixture around metal skewers.
  3. Cook on the the grill or broil in the oven, turning at least once for even cooking.
Notes
Cook time depends on heat of the grill or oven and the thickness of the kabobs.
3.2.2124
 

Labneh: Lebanese Yogurt Sauce

Tart and creamy, Laban, or labneh, goes really well with this dish. Laban is a very thick Lebanese yogurt. We mix it in a bowl with some lemon juice and add a dash of salt… all to taste, of course. It’s a perfect “dipping sauce” for kafta. You can also add it to a “pita sandwich.”

The Perfect Sandwich with Hummus and Tabbouleh

If you enjoy the traditional Greek gyros, then you will love this Lebanese version, with kafta, labneh and hummus. You can even throw a bit of tabbouleh (or even Sensation Salad) into the pita bread. Good eats!

Tabbouleh

And for the Daring… Make Your Own Pita Bread

If you have some extra time on your hands and you like an adventure, try making your own pita bread. I would recommend making it on a Baking Steel. It comes out perfectly. I bet you will be mightily impressed with the results.

If you try these lamb kabobs, let me know. I’d love to hear how they turned out!
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About Jeff Young

Jeff Young, perhaps better known as The Catholic Foodie, is an author, blogger, radio host and podcaster. He is the founder and producer of The Catholic Foodie blog and podcast where he provides "Catholic culinary inspiration to help you grow in faith around the table." Jeff hosts a daily radio show – The Catholic Foodie Show – on BreadboxMedia.com, and he co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans) and 1380AM (Baton Rouge). Jeff is a monthly contributor to CatholicMom.com and a contributing author of Word by Word: Slowing Down with the Hail Mary, published by Ave Maria Press. Jeff is also a contributing author of The Catholic Mom's Prayer Companion: A Book of Daily Reflections by Ave Maria Press. Jeff Young is a proud member of the elite Catholic Speakers Organization, CMG Booking. Jeff has spoken on topics ranging from "growing in faith around the table" to "using social media in the New Evangelization." Jeff's first book, Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications is now available. With 78 recipes and stories of faith and family (including his travels to the Holy Land), the book is sure to inspire you to get into the kitchen and to gather your family around the table. The book is available on Amazon.com, Liguori.org, and wherever good Catholic books are sold.

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Reader Interactions

Comments

  1. ron

    September 23, 2014 at 5:41 PM

    hey great idea to do some yummy lebanese recipes

    Reply
  2. Matt

    January 23, 2015 at 12:59 PM

    Kafta, kufta, and kofta aren’t different words, FYI. They are variations in pronouncing the same word: كفتة.

    Many vowels aren’t written in Arabic, hence the confusion from outsiders.

    Reply

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About The Catholic Foodie

Jeff Young, perhaps better known as The Catholic Foodie, is an author, blogger, radio host and podcaster. He is the founder and producer of The Catholic Foodie blog and podcast where he provides "Catholic culinary inspiration to help you grow in faith around the table." Jeff hosts a daily radio show – The Catholic Foodie Show – on BreadboxMedia.com, and he co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans) and 1380AM (Baton Rouge). Jeff is a monthly contributor to CatholicMom.com and a contributing author of Word by Word: Slowing Down with the Hail Mary, published by Ave Maria Press. Jeff is also a contributing author of The Catholic Mom's Prayer Companion: A Book of Daily Reflections by Ave Maria Press. Jeff Young is a proud member of the elite Catholic Speakers Organization, CMG Booking. Jeff has spoken on topics ranging from "growing in faith around the table" to "using social media in the New Evangelization." Jeff's first book, Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications is now available. With 78 recipes and stories of faith and family (including his travels to the Holy Land), the book is sure to inspire you to get into the kitchen and to gather your family around the table. The book is available on Amazon.com, Liguori.org, and wherever good Catholic books are sold. Read More…

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