Description
Kofta Kebabs are flavorful Middle Eastern meat skewers made with ground lamb or beef mixed with aromatic herbs and spices. They are easy to prepare and can be grilled, broiled, or cooked on the stovetop, making them versatile for any kitchen setup. Served warm with pita, rice, and sauces like tzatziki or tahini yogurt, they offer a delicious and traditional meal perfect for gatherings or a satisfying weeknight dinner.
Ingredients
Scale
Meat Mixture
- 1 lb (450 g) ground lamb, beef, or 50/50 mix
- 1/2 small onion, finely grated or minced
- 2–3 garlic cloves, minced
- 1/4 cup fresh parsley or cilantro, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon or allspice
- 1/2 tsp paprika
- 1/2 tsp cayenne or chili flakes (optional)
- Salt and pepper to taste
- 2 tbsp breadcrumbs or almond flour (optional, for binding)
- 1 tsp sumac or za’atar (optional)
- 1 tbsp olive oil (optional, if using lean meat)
Instructions
- Mix the Ingredients: In a large bowl, combine the ground meat, grated onion, minced garlic, chopped fresh herbs, ground spices, salt, and pepper. Add optional breadcrumbs or almond flour and olive oil if using. Mix gently until just combined, taking care not to overwork the meat to keep the kebabs tender.
- Chill the Mixture: Cover the bowl and refrigerate the meat mixture for 30 minutes. This chills the mixture, firms it up, and makes it easier to shape onto skewers or into patties.
- Shape the Kebabs: Divide the mixture into 6 to 8 equal portions. Shape each portion into a long sausage form around pre-soaked wooden or metal skewers, or form into oval patties if not using skewers.
- Grill the Kebabs: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Grill the kebabs for approximately 4 to 5 minutes per side until they develop a nice char and are cooked through to an internal temperature of 160°F (71°C).
- Broil Alternative: If you prefer, place the kebabs on a foil-lined baking sheet fitted with a rack. Position them 4 to 5 inches from the broiler element and broil for 5 to 6 minutes per side until cooked through and slightly charred.
- Stovetop Method: Heat a skillet with a little oil over medium-high heat. Cook the kebabs for about 4 minutes on each side, achieving a browned exterior and ensuring they are fully cooked inside.
- Serve: Serve the cooked kofta kebabs warm, accompanied by pita bread, rice, fresh salads, and traditional sauces such as tzatziki or tahini yogurt for a complete and satisfying meal.
Notes
- Soaking wooden skewers in water for 30 minutes before grilling prevents them from burning.
- Do not overmix the meat to keep the kebabs tender and juicy.
- If you want to avoid gluten, use almond flour instead of breadcrumbs.
- Adjust the cayenne or chili flakes to suit your preferred spice level.
- Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for safe consumption.
- Kofta can be formed into patties if you do not have skewers available.
