Lebanese Beef and Tabbouleh Salad Recipe – Lebanese Special

Bulgur, vegetables, and fresh herbs combine to make the tasty tabbouleh recipe that acts as the base for this Lebanese recipe. Top with spice-rubbed Lebanese beef and dig in for a well-balanced Middle Eastern meal.

  • Prep Time25 min
  • Cook Time1 hr 27 min
  • Total Time1 hr 52 min

Kafta Kabob Ingredients:

  • 2 cup boiling water
  • 1 cup bulgur
  • ¼ cup lemon juice
  • 2 tablespoon olive oil
  • ¼ teaspoon salt
  • 1 cup seeded and chopped tomatoes (2 medium)
  • 1 cup snipped fresh Italian (flat-leaf) parsley
  • ½ cup chopped green onions (4)
  • 1 1.5 pound beef flank steak
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon
  • ? teaspoon ground nutmeg
  • ? teaspoon ground allspice

How to Make Kafta Kabob


In a large bowl combine the boiling water and bulgur. Cover and let stand for 1 hour. Meanwhile, for dressing, in a small bowl whisk together lemon juice, oil, and salt; set aside.


For tabbouleh, drain bulgur; return to bowl. Stir in tomatoes, parsley, and green onions. Whisk dressing. Pour dressing over bulgur mixture; toss gently to coat.


Trim fat from meat. In a small bowl combine cumin, paprika, pepper, cinnamon, nutmeg, and allspice. Sprinkle spice mixture evenly over meat; rub in with your fingers.


For a charcoal or gas grill, place meat on the rack of a covered grill directly over medium heat. Grill for 17 to 21 minutes for medium (160°F), turning once halfway through grilling.


Transfer meat to a cutting board. Cover with foil; let stand for 10 minutes. Thinly slice meat across the grain. To serve, spoon tabbouleh onto a serving platter. Top with meat slices.