Grilled Beef Fingers

Kefta Mishwi (kef-ta mish-wee)


Preparation info

  • 7

    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

I grew up eating this delicious combination of ground beef, parsley, and onions. The traditional shape of kefta is like a hot dog with tapered ends. Growing up, my parents used to shape them into patties and serve them with fried potatoes. That was our version of hamburgers and fries.


For the Fingers

  • 1 pound ground beef (80%)
  • ¾ cup minced yellow onion, squeezed dry
  • ½ cup finely chopped flat-leaf parsley, use green leafy parts and tender stems
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • teaspoon ground cloves
  • 1/16 teaspoon ground nutmeg
  • (You can substitute ground lamb for the beef.)


Prepare Ahead

The fingers can be prepared early in the day, refrigerated covered, and grilled the same day. Or they can be frozen raw for several weeks. Freeze on a plastic-lined baking sheet, then store in an airtight container. Thaw overnight in the refrigerator and grill as directed.