If you’re craving a meal that bursts with Middle Eastern flavors, is unbelievably simple to prepare, and requires only one pan, you’ve found your new favorite: the One-Pan Lebanese Kafta with Roasted Vegetables Recipe. This dish perfectly balances juicy, spiced ground meat patties with tender, caramelized veggies, all roasted together to create a symphony of tastes and textures that feel like a warm hug from the Mediterranean.
Ingredients You’ll Need
Simple ingredients come together to create a rich, aromatic dish. Each component plays a star role, from the fragrant spices that infuse the meat to the vibrant vegetables that add color and sweetness.
- 1 pound ground beef or lamb: Choose fresh, quality meat for the best flavor and tenderness.
- 1 small onion, finely chopped: Adds a gentle sweetness and moisture to the kafta.
- 2 cloves garlic, minced: Essential for that warm, savory depth in every bite.
- 1/4 cup fresh parsley, chopped: Brings fresh, herbal brightness that cuts through the richness.
- 1 teaspoon ground cumin: Infuses the meat with an earthy, slightly smoky note.
- 1 teaspoon ground coriander: Adds a subtle citrusy warmth enhancing overall complexity.
- 1 teaspoon smoked paprika: Gives a mild smoky sweetness and beautiful color.
- 1/2 teaspoon ground cinnamon: A hint of sweetness that makes the spices sing.
- Salt and pepper, to taste: Balances and elevates all the flavors.
- 2 tablespoons olive oil: For searing the kafta and roasting the vegetables to perfection.
- 1 bell pepper, sliced: Adds crunchy sweetness and vibrant color.
- 1 zucchini, sliced: Offers a subtly sweet, tender bite that complements the meat.
- 1 cup cherry tomatoes, halved: Burst of juicy acidity that brightens the dish.
- 2 cups cooked rice or quinoa (optional): For serving, making the meal even heartier and more satisfying.
How to Make One-Pan Lebanese Kafta with Roasted Vegetables Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400°F (200°C). This temperature is perfect for roasting the vegetables to a tender sweetness while ensuring the kafta cooks through beautifully without drying out.
Step 2: Prepare the Meat Mixture
In a large bowl, mix together the ground beef or lamb with finely chopped onion, minced garlic, fresh parsley, cumin, coriander, smoked paprika, cinnamon, salt, and pepper. This blend of spices and herbs transforms simple ground meat into a fragrant, flavorful base that makes the One-Pan Lebanese Kafta with Roasted Vegetables Recipe absolutely irresistible.
Step 3: Shape the Kafta
Take handfuls of the mixture and form them into oval-shaped patties about one inch thick. The shape helps the kafta cook evenly and makes them perfect for stacking with roasted vegetables or serving over grains.
Step 4: Sear the Kafta
Heat olive oil in an oven-safe skillet over medium heat. Carefully add the kafta patties and cook for approximately 5 minutes on each side until they develop a beautiful golden-brown crust. This step locks in the juices and builds flavor through caramelization.
Step 5: Add the Vegetables
Push the seared kafta to one side of the skillet and arrange the sliced bell pepper, zucchini, and halved cherry tomatoes around the meat. Their bright colors will start to soften and roast alongside the kafta, mingling their flavors comfortably in the pan.
Step 6: Season and Bake
Drizzle the vegetables lightly with olive oil and sprinkle with salt and pepper. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, until the kafta is cooked through and the vegetables have softened to tender, caramelized perfection.
Step 7: Rest
Once out of the oven, let the skillet rest for about 10 minutes. This brief pause allows the juices to redistribute in the meat and the vegetables to cool slightly for a perfect serving temperature.
Step 8: Serve
For a truly satisfying meal, serve your kafta and roasted vegetables over cooked rice or quinoa, optionally garnishing with fresh parsley for added freshness and color to complete this stellar One-Pan Lebanese Kafta with Roasted Vegetables Recipe.
How to Serve One-Pan Lebanese Kafta with Roasted Vegetables Recipe
Garnishes
Fresh parsley is an easy but stunning choice, adding an herbal brightness and pop of green that looks as good as it tastes. A drizzle of tahini sauce or a sprinkle of sumac can also deepen the authentic flavors and add a tangy contrast.
Side Dishes
This recipe shines as a standalone dinner, but pairing it with a side of warm pita bread, a crisp cucumber and tomato salad, or even creamy hummus will round out the meal beautifully. Each side brings additional texture and flavor, making every bite a delight.
Creative Ways to Present
Try serving the kafta and roasted vegetables on a large platter layered over fragrant basmati rice for a festive family-style dinner. Or, for a casual gathering, pile the kafta and veggies into warm pita pockets with a dollop of yogurt and fresh herbs for irresistible kafta sandwiches.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and refrigerate for up to 3 days. The kafta remains juicy, and the roasted vegetables maintain their delightful texture, making for easy next-day meals.
Freezing
You can freeze the kafta separately or with the vegetables in a suitable container for up to 2 months. Be sure to cool the dish completely before freezing to preserve flavor and texture. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over low heat or in the oven at 350°F (175°C) until warmed through. Adding a splash of water or olive oil can help keep the kafta moist during reheating.
FAQs
Can I use ground chicken or turkey instead of beef or lamb?
Absolutely! Ground chicken or turkey can be used for a lighter version, though the flavor profile will be a bit milder. You may want to add a touch more spices or some finely chopped onions for extra moisture.
Is this recipe gluten-free?
Yes, the One-Pan Lebanese Kafta with Roasted Vegetables Recipe is naturally gluten-free as long as you avoid serving it with gluten-containing sides. Rice, quinoa, and fresh vegetables are safe options.
Can I prepare the kafta patties ahead of time?
Definitely! You can form the kafta patties up to a day in advance and keep them covered in the fridge until you’re ready to cook. This makes dinner prep much quicker.
What if I don’t have an oven-safe skillet?
No worries! Sear the kafta in a regular skillet, transfer to a baking dish, and roast the vegetables separately on a sheet pan—just combine everything before serving for a similar result.
How spicy is this dish?
This recipe leans on aromatic spices rather than heat, so it’s mild and welcoming for most palates. You can add a pinch of cayenne or red pepper flakes if you like a touch of heat.
Final Thoughts
There’s something truly special about the One-Pan Lebanese Kafta with Roasted Vegetables Recipe. It’s a nourishing, flavorful meal that never feels like a chore to prepare, perfect for weeknight dinners or impressing friends. Give it a try and let its comforting blend of spices and fresh ingredients become a welcomed star in your cooking repertoire!
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One-Pan Lebanese Kafta with Roasted Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Lebanese
Description
This One-Pan Lebanese Kafta recipe combines succulent, spiced ground beef or lamb patties with roasted vegetables, all cooked together in a skillet and finished in the oven. Enhanced with warm spices like cumin, coriander, and cinnamon, it’s a comforting and aromatic dish perfect for a wholesome family meal. Serve it over rice or quinoa for a complete dinner.
Ingredients
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 & Oil
- 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 Oven: Set your oven to 400°F (200°C) to prepare for baking the kafta and vegetables.
- Prepare Meat Mixture: In a large bowl, thoroughly combine the ground beef or lamb with finely chopped onion, minced garlic, chopped fresh parsley, ground cumin, coriander, smoked paprika, cinnamon, salt, and pepper for an evenly seasoned mixture.
- Shape Kafta: Form the meat mixture into oval-shaped patties approximately 1 inch thick, ensuring they hold together well for cooking.
- Sear Kafta: Heat olive oil in an oven-safe skillet over medium heat. Add the kafta patties and cook each side for about 5 minutes until they develop a nice brown crust, locking in juices.
- Add Vegetables: Push the browned kafta to one side of the skillet. Arrange the sliced bell pepper, zucchini, and halved cherry tomatoes around the meat evenly.
- Season Veggies: Lightly drizzle the vegetables with olive oil and season with salt and pepper to enhance their flavor during roasting.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the kafta is fully cooked through and the vegetables are tender but still vibrant.
- Rest: Remove the skillet from the oven and let the kafta and vegetables rest for 10 minutes to allow juices to redistribute.
- Serve: Optionally, serve the kafta and roasted vegetables over cooked rice or quinoa for a complete meal.
- Garnish: Sprinkle fresh parsley over the dish to add a pop of color and fresh flavor before serving.
Notes
- Use either ground beef or lamb depending on preference; lamb adds a richer flavor typical of Lebanese cuisine.
- Ensure the skillet used is oven-safe to withstand baking temperature.
- Resting the kafta after baking improves juiciness and tenderness.
- Vegetables can be varied according to season or preference, such as adding eggplant or mushrooms.
- This dish pairs well with a side of tahini sauce or a fresh cucumber salad for added freshness.
