Description
Beef Kofta Kebabs are flavorful Middle Eastern spiced ground beef skewers, packed with herbs and spices, then grilled to juicy perfection. This classic kebab recipe is perfect as an appetizer or a main dish, commonly served with warm pita bread and refreshing yogurt sauce.
Ingredients
For the Kofta Kebabs
- 1 lb ground beef (preferably 80% lean)
- 1 small onion, finely grated
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp smoked paprika
- 1/4 tsp ground black pepper
- 1 tsp salt
- 1 tbsp olive oil (for brushing)
For Serving (optional)
- Pita bread or flatbreads
- Plain yogurt or tzatziki sauce
- Fresh lemon wedges
- Chopped fresh parsley
Instructions
- Prepare the Kofta Mixture: In a large mixing bowl, combine the ground beef with finely grated onion, minced garlic, chopped parsley, and cilantro. Add all the spices—cumin, coriander, cinnamon, allspice, smoked paprika, black pepper, and salt. Mix everything thoroughly using your hands or a spoon until all ingredients are well incorporated and the mixture is slightly sticky.
- Shape the Kebabs: Divide the meat mixture into 6 to 8 equal portions. With wet hands, mold each portion around a skewer, shaping them into elongated sausage-like logs approximately 4-5 inches long and about 1 inch thick. Press firmly to ensure they hold together during grilling.
- Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan or outdoor grill, oil the grates or brush the kofta lightly with olive oil to prevent sticking.
- Grill the Koftas: Place the skewers on the grill and cook for 4-5 minutes on each side, turning carefully to get even browning. The kebabs are done when the internal temperature reaches 160°F (71°C), and they are nicely charred outside but still juicy inside.
- Serve: Remove the kofta kebabs from the grill and let them rest for a couple of minutes. Serve hot with warm pita bread, a dollop of yogurt or tzatziki sauce, fresh lemon wedges for squeezing, and sprinkle with additional chopped parsley if desired.
Notes
- For juicier koftas, choose ground beef with some fat content, ideally 80% lean.
- If you don’t have fresh herbs, dried parsley and cilantro can be used, but fresh is recommended for best flavor.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Can be cooked under a broiler or on a grill pan if an outdoor grill is unavailable.
- Resting the kebabs post-cooking ensures the juices redistribute, keeping the meat tender.
