In a large mixing bowl, add your choice of ground beef or lamb, grated onion, chopped parsley, and minced garlic. Sprinkle in the cumin, allspice, salt, pepper, and optional cayenne pepper for heat. Use your hands to gently combine the ingredients, ensuring an even distribution. This process should take about 2-3 minutes, leaving you with a fragrant, cohesive mixture ready for shaping.

Take a handful of the meat mixture and form it into small logs or patties, approximately 3-4 inches long. Press firmly to hold the shape, ensuring they are compact. Arrange the formed kafta on a plate, keeping them slightly spaced apart. If the mixture feels too loose, cover and refrigerate for 15-20 minutes to firm it up before grilling or pan-frying.

Preheat your grill to medium-high heat, around 375°F, and lightly brush the grates with olive oil to prevent sticking. If using a skillet, heat 2 tablespoons of olive oil over medium heat. Allow the grill or skillet to reach the desired temperature, which should take about 5 minutes.

Carefully place the kafta logs or patties onto the hot grill or skillet. Allow them to cook for 4-5 minutes per side, flipping gently to achieve a beautiful brown crust. The kafta is ready when it has an internal temperature of 160°F.

Once cooked, remove the kafta from the grill or skillet and let them rest for a couple of minutes. Serve the juicy Lebanese Kafta hot, garnished with fresh parsley and lemon wedges for a zesty touch.