kofta kebab

This is not just another meatball recipe, Kofta is the middle eastern take on meatballs. I will share with you my family&#039;s recipe for a tender and juicy kofta, that everyone has been asking me about.

Kofta Kebab

beef

lbs ground lamb

onion

salt. (or to taste.)

black pepper.

Tablespoon baharat.

hotdog bun.

Tablespoon flour

Soak the bun in water until soft.

Mix all other ingredients together.

Squeeze water out of the bun and add to the meat mixture.

Mix everything until well incorporated.

If you are making meatballs, roll into little balls or else wrap the meat around skewers.*

Cover the kofta with aluminum foil and cook in a 350F oven for 10-15 minutes.

While the kofta are in the oven, fire up your grill on high and grease the racks well.

Place the kofta fingers on the grill for 5 minutes or less to take the grilling marks and be browned.

Enjoy with your choice of side dishes and dips like toomeya, taktouka and tahini sauce.

A must-try authentic Kofta kebab recipe: ground beef and lamb mixed with fresh parsley, onions, garlic and Middle Eastern spices. Add some Mediterranean sides and salads for your next picnic! (Ideas and video in post above)

Kofta Kebab Recipe

yellow onion, quartered

garlic

whole bunch parsley, stems removed (about 2 packed cups parsley leaves)

lb ground lamb

Salt and pepper

tsp allspice

cayenne pepper

tsp ground green cardamom

tsp ground sumac

nutmeg

paprika

Pita bread

Tahini Sauce

Tomato wedges

Onion wedges

parsley

Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.

Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling.

In a food processor, chop the onion, garlic, and parsley.

Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.

Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.

Lay the skewered kofta kebabs on a tray lined with parchment paper

Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.

Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared. See suggestions for sides and related recipes.

My mouth really watered to see your recipe. I'll try it myself tomorrow. Is it really tasty in real?

https://content.jwplatform.com/videos/3Jjq8Jlt.mp4

TMD - Kebab - Blog - Edit 2

This amazingly easy to make kofta kebab recipe is jam-packed with middle eastern seasonings and spices and seared to perfection.

Middle Eastern Kofta Kebab Recipe

½ sirloin

lamb

small diced yellow onion

mint

sumac

allspice

cinnamon

cardamom

cumin

sea salt

½ teaspoon ground pepper

Add all of the ingredients into a large bowl and thoroughly mix everything together until completely combined.

Place in the refrigerator covered for at least 30 minutes or up to overnight.

Remove the meat mixture and take out a large chunk and form it into a tight cylinder.

Skewer the meat cylinder and then press and pull it to fit a majority of the skewer.  Repeat until all of the meat has been used.

Preheat your grill to 450° to 550° F or a griddle to medium-high heat.

Place the kofta kebabs right onto your grill or griddle and cook for 3-4 minutes or until very browned and cooked throughout.

Remove and serve.

https://www.youtube.com/watch?v=o-CbHFYKerg

This amazingly easy to make kofta kebab recipe is jam-packed with middle eastern seasonings and spices and seared to perfection. 

Throughout the Middle East, just about every country and the region have their own version of Kofta with varying ingredients.  It may be called kefta, kifta, kafta, koobideh, or a myriad of other names.  While traditionally they are served more as meatballs, they are often spread out over a skewer and cooked over the open flame. 

Ingredients for this recipe:

• 2 ½ pounds ground sirloin
• ½ pound ground lamb
• 1 peeled small diced yellow onion
• 5 finely minced garlic cloves
• 1/3 cup finely minced parsley
• 2 tablespoons finely minced mint
• 1 tablespoon sumac
• 1 teaspoon allspice
• 1 ½ teaspoons cinnamon
• 1 teaspoon ground cardamom
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 tablespoon sea salt
• ½ teaspoon ground pepper

Serves: 8

Prep Time: 15 minutes

Cook Time: 10 minutes

Marinate Time: 30 minutes

Procedures: 

1. Add all of the ingredients into a large bowl and thoroughly mix everything together until completely combined.
2. Place in the refrigerator covered for at least 30 minutes or up to overnight.
3. Remove the meat mixture and take out a large chunk and form it into a tight cylinder.
4. Skewer the meat cylinder and then press and pull it to fit a majority of the skewer.  Repeat until all of the meat has been used.
5. Preheat your grill to 450° to 550° F or a griddle to medium-high heat.
6. Place the kofta kebabs right onto your grill or griddle and cook for 3-4 minutes or until very browned and cooked throughout.
7. Remove and serve. 

Chef Notes:

Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking, but you can keep it warm for about an hour at low temperatures in the oven (165° F) before serving.

How to Store: Keep covered in the refrigerator for up to 4 days.  This will freeze well covered for up to 3 months.  Thaw for 1 day in the refrigerator before reheating.

How to Reheat: Place directly on a hot grill (450° to 550° F) for 2 to 3 minutes per side or until hot.  You can also place on a cookie sheet tray and bake in the oven at 350° for 6-8 minutes or until hot.  Likewise, you can heat up in the microwave. 

If the meat starts to fall off the skewer when forming it to the skewer chill it in the refrigerator for 10 minutes to help it tighten up.

I made this for my in-laws, served with a hummus dipping sauce, over lentils and whole grain millet, over baby gem lettuce leaves, and sides of grilled vegetables, and sautéed spinach. I garnished with fresh mint, cilantro and parsley. They really loved the kebabs, my husband and I  don’t eat meat so I made mushroom kebabs with your suggested spice blend, instead of allspice, I’m out if it, I used za’Atar It was easy to prepare and enjoyed by all.  Thank you for your energy and enthusiasm! I really enjoy your blog.

This baked kofta kebab is so easy, convenient, and delicious. It is a fantastic main dish alongside salad, rice, and/or pita!

Baked Kofta Kebab

1.5 lb Ground Beef (I use 90/10 ratio ground beef)

tbsp Tomato Paste

tbsp Allspice, ground

Garlic powder

tsp Smoked Paprika

Salt & Pepper

Parsley

Red Bell Pepper

Jalapeno

Yellow onion, small-medium

Garlic cloves

Tomato, sliced

Yellow onion, sliced

Preheat the oven to 375F.

In the food processor, pulse all the ingredients for the salsa until fine. You don&#039;t want to over pulse to where the mixture is wet but just enough until it is fine.

Add this to the ground beef. Season the beef with salt, pepper, allspice, garlic powder, tomato paste, and smoked paprika.

Mix together just enough to where the components are well combined.

Add the beef to an 8 x 8 baking dish and spread out evenly.

Top this off with a flat layer of tomatoes and onions. Season with salt and pepper.

Bake in a preheated 375F oven for 40 min covered with foil. At this point, the kofta will have released excess liquid. You can pour that into the sink by tilting the baking pan or keeping it. I prefer to get rid of it. Bake uncovered for another 10 min then broil for 1 minute.

Cut into 4 squares. Enjoy a piece with a side of rice, salad, and yogurt.

Kofta kebab made with ground lamb and beef, onion, garlic and spices.

Kofta Kebab Recipe  

ground lamb (lamb mince)

ground beef (beef mince)

parsley (about 1 cup chopped)

fresh mint, leaves only (¼ cup)

salt

black pepper

Soak 14 wooden skewers in water for 30 minutes.

Put all the ingredients in a food processor. Pulse it until everything is combined. 

Take a handful portion of the meat mixture and mould it on a wooden skewer. Repeat until you finish the mixture. 

Roast them on the oven grill in two batches for 20 minutes.

Serve with yogurt mint sauce or tahini sauce and onion salad or bean salad on the side.

Made this for our anniversary and it was a hit!

Easy kofta kebabs with ground chicken, onion, garlic, fresh herbs, and Middle Eastern-inspired spices. Perfect for grilling season!

Chicken Kofta Kebabs (Middle Eastern-Inspired)

lb ground chicken ((we used 93% lean))

chopped fresh parsley ((or sub up to half with fresh mint))

garlic, finely minced

breadcrumbs ((or store-bought // gluten-free

tsp cumin

tsp coriander

tsp sea salt

tsp black pepper ((optional))

tsp ground cayenne ((optional))

Avocado oil ((or spray // for greasing grill))

Greek lemon rice

Hummus

Tahini sauce

Tabbouleh

Grilled vegetables

If using bamboo skewers, soak in water for at least 30 minutes before using to prevent them from burning on the grill. We prefer metal skewers.

To a medium mixing bowl, add ground chicken, chopped onion and parsley, garlic, breadcrumbs, cumin, coriander, cinnamon, salt, pepper (optional), and cayenne (optional). Use your hands (with food prep gloves, if desired) to combine the mixture until the spices are evenly distributed. Wash hands thoroughly after touching raw meat.

Preheat a grill pan or outdoor grill to medium-high heat. Lightly spray the grill pan or lightly brush the grill with avocado oil.

Take ~1/4 cup of the chicken mixture and shape it into a log. Press a skewer through the center and shape to about 5 inches long and 1 inch thick. Repeat with the remaining chicken mixture. Recipe as written should make ~8 skewers.

Once the grill is hot, use a lightly greased metal spatula (or clean hands holding onto the meat, not the skewer, to prevent it from sliding off) to add as many kebabs as will fit without touching. Cook for 3-4 minutes on the first side, then flip gently with a metal spatula or tongs, and continue cooking for 3-4 minutes or until a meat thermometer inserted into the center reaches an internal temperature of 165 F (74 C). When done, the skewers should have dark brown grill marks, shrink in size by about 25%, and no longer be pink. If the sides don’t look cooked, your skewers may be thicker, in which case you should flip onto each of the thin sides for 1-2 minutes to cook until done.

Enjoy the kofta kebabs hot with lemon rice, hummus, tahini sauce, tabbouleh, grilled veggies, and/or pita bread!

Best when fresh. Leftovers keep in a sealed container in the refrigerator for up to 2-3 days and reheat well on the stovetop in a skillet over low-medium heat until warmed through. The uncooked mixture can also be frozen into patties and cooked directly from frozen in a skillet over medium heat for ~5-6 minutes per side.

Wow. Sooo good. I added nutmeg &amp; lemon juice and cooked stove top .Great recipe. Thank you

This recipe is perfect and a big hit with everyone we have shared it with! Highly recommend!

This recipe was delicious. Not hard to make and I was surprised that it tasted like a restaurant kebob. Couldn’t believed I cooked it. We made it in the grill and use metal sticks.

Made these last night, and they were easy and delicious. I did not bother with the skewers. I just formed them as directed in the recipe, then grilled them. Much easier IMO, but YMMV.

I made those yesterday and they were great.  Rather than breadcrumbs, I used rolled oats that I reduced to a coarse powder in the Magic bullet.  The taste and texture was amazing.

Finally made this recipe and it did not disappoint! My husband even asked for seconds! We loved the spices and the all out flavor of these and will definitely keep them on rotation!

I made these today with my 12-year old daughter - and no surprise when I say this is another successful recipe from you! 
We have a large family, so we made the recipe x 3.5, and ended up with 28 skewers... none left by the end of dinner, which speaks for itself.  
I had to make a couple of adjustments, and thought I'd share, in case they may be helpful for others. I didn't have chicken mince, so put chicken breasts in the food processor until it looked like mince. It would have taken me a long time to grill 28 skewers, so I didn't put the logs on sticks, I just put them in the air fryer for 10 minutes, and your handy advice of 74C interior temperature was spot on. 
The kebabs came out so well, really tasty (half parsley, half mint is a great idea you suggested), and for the fact they were all eaten is the biggest compliment to you :D
Will definitely make these again.

turned out great! will definitely repeat this. so delicious

Wow wow. So easy, delicious, and fast! I made them into meatballs instead of skewers for ease and they turned out so flavorful! Will definitely make again!

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Top 7 kofta kebab recipes from across the web

The most viewed kofta kebab recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kofta Kebab

Kofta Kebab Recipe

Middle Eastern Kofta Kebab Recipe

Kofta Kebab Recipe

Baked Kofta Kebab

Kofta Kebab Recipe

Chicken Kofta Kebabs (Middle Easter...

The most viewed kofta kebab recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine