Raw
Cooked
Kafta
Price range: $11.07 through $30.00
All certificates available on request (halal, health, origin)
Kafta made in-house every day, mixed by hand with parsley, onion and seven spices. Shape it on skewers, grill it over the coals, roll it in bread.
What it is. Made in-house every day: ground meat mixed by hand with chopped parsley, onion and spices, ready to shape. Select is beef and lamb; Classic is all beef.
Taste and texture. Juicy, herby and well spiced, with a charred outside from the coals.
How to cook it. Medium coals, on flat skewers. With wet hands, press the meat onto the skewers in long, even fingers. Grill over hot, steady coals, turning every 2 minutes, for 6–8 minutes total, to 71 °C. Roll it into bread with tomato, onion and parsley.
Pack and storage. Arrives cold and vacuum-sealed, in 500 g or 1 kg packs. Keep it sealed in the fridge at 0–4 °C and use within 1 day of the packed date, or freeze it on the day of delivery (−18 °C, follow the use-by date on the label). Thaw in the fridge, never on the counter.
Where it comes from. Made in-house from meat our butchers check before it’s ground: beef and lamb for our house line, Grillsons Select, and all beef for Classic. Mixed by hand in Beirut, and packed the day it ships.
| Source | Classic · Grillsons Select |
|---|---|
| Chilled or frozen | Chilled |
| Sizes | 500 g · 1 kg |
| Price per kg | $22.14 – $30.00 / kg |
| How it is charged | On the real weight of your piece |
Cooking directions
How to cook it
Medium coals, on flat skewers, turned often.
Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults and anyone with a weakened immune system: cook steak to at least 63 °C and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.
Method
Charcoal · skewers
Time
6–8 min
Cook to
71 °C
Rest
1 min
Directions
- With wet hands, press long, even fingers onto flat skewers.
- Medium coals: hot but calm, no flames.
- Turn every 2 minutes, 6–8 minutes in all.
- Cook through to 71 °C: juicy, not pink.
- Into bread with tomato, onion and parsley.
🔥 Butcher’s tip
No skewers? Shape it into fingers or flat patties and cook in a hot pan, 3–4 minutes a side, to 71 °C.
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