Middle Eastern Kafta with Roast Vegetables and Hummus

This tasty dish is perfect for any occasion. A protein, energy kick for your work lunch/dinner or just a delicious home cooked meal to enjoy.

The Lebanese inspired “Kafta” is a delicious blend of ground lamb and beef, diced onion, chopped parsely and seasoned with around 6 different spices for the ultimate taste.

Combined with an egg yolk to keep the meat together, we rolled them into palm length rolls and skewered them ready for grilling.

A simple yet yummy side dish of roast vegetables glazed with olive oil, garlic and rosemary.

Accompanied with some grilled paprika, eggplant slices.

Middle Eastern Kofta with Roast Vegetables and Hummus

Flavorsome lamb and beef Kofta with garlic rosemary roast veggies, charred paprika eggplant strips all with a side of hummus.

PREP TIME: 25 minutes

COOK TIME: 1 hour

SERVES: 6. (3 meals each for you and your partner) or adjust recipe to shorten or largen.

BEST KEPT: 3-4 days

CUISINE: gluten free



  • 500 grams minced lamb
  • 500 grams minced beef
  • 1/2 cup chopped parsley
  • 1 brown onion finely diced
  • 1 tbsp of paprika
  • 1 tsp of allspice
  • 1 tsp of sumac
  • 1/2 tsp of cinnamon
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 egg yolk

Roast Vegetables

  • two chopped sweet potatoes
  • 4 chopped charisma potatoes
  • 3 chopped carrots
  • 2 prongs of rosemary
  • 3 cloves of garlic crushed
  • two tbsp olive oil
  • two medium size eggplants cut into strips


  • Freshly made hummus or your choice of sauce.


  • Pre-heat oven to 200 degrees. Chop all vegetables and lay in baking tray, then coat well with a mixture of olive oil, crushed garlic and rosemary. Place in oven to cook for 1 hour, turning every 20 minutes.
  • Prepare kafta by adding both lamb and beef mince into mixing bowl. Add chopped parsley, onion, spices and egg yolk and combine well and set aside.
  • Chop eggplant into slices and coat with olive oil, salt, pepper and paprika.
  • Grill eggplant slices in grill pan around a 2 minutes on each side and set aside.
  • Take your kafta mixture and lay out a tray or plate with skewers to form as many palm size rolls as you can. They can be as long or shot as you wish. Once all rolls are side by side, add skewers to each.
  • Traditionally cooked over charcoal, you can use any type of grill or even fry pan if you like (I prefer the grill pan for a slight char taste). Place pan over high heat and add olive oil.
  • Once heated, add kafta skewers ensuring not to overcrowd your pan. Cook each side for around 5 minutes (or until preferred).
  • Once vegetables are golden and cripsy along with your juicy kafta, enjoy with a side of zesty hummus or sauce of your preference and put in containers to take to work for the next three days!