Description
Juicy, herb-studded Middle Eastern Kofta Kebabs made with ground beef or lamb, aromatic spices, and fresh herbs, grilled to a smoky char and perfect for pita wraps, rice bowls, or mezze-style plates.
Ingredients
Scale
- 1 pound ground beef or lamb
- 1 small onion, finely grated (about 1/2 cup)
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat Your Equipment: Preheat a grill to medium-high heat or heat a grill pan over medium-high on the stovetop.
- Combine Ingredients: In a large mixing bowl, add the ground meat, grated onion, minced garlic, chopped parsley, chopped mint, ground cumin, ground coriander, ground allspice, paprika, salt, black pepper, and olive oil. Mix gently with your hands until just combined, keeping the mixture slightly sticky.
- Prepare Your Cooking Vessel: Lightly brush the grill grates or grill pan with oil to prevent sticking. If using wooden skewers, soak them in water for 30 minutes beforehand.
- Assemble the Dish: Divide the meat mixture into 8 equal portions. Mold each portion around a flat metal skewer or a well-soaked wooden skewer into long, oval kebabs, pressing firmly so they adhere to the skewer.
- Cook to Perfection: Place the skewers on the preheated grill or grill pan. Cook for about 10 to 12 minutes, turning occasionally, until evenly browned and cooked through (internal temperature about 160°F/71°C for beef or lamb).
- Finishing Touches: Remove the kebabs from the heat and let them rest for 1 to 2 minutes to allow juices to redistribute. Optional: brush lightly with olive oil and squeeze fresh lemon over the top.
- Serve and Enjoy: Serve hot with warm pita, rice, or a fresh salad, and accompany with tahini sauce, yogurt sauce, or chopped vegetables and lemon wedges.
Notes
- Chill shaped kebabs for 15 to 20 minutes before grilling to help them hold their shape.
- Use 80/20 ground beef if not using lamb to keep kebabs juicy.
- Wet your hands slightly while shaping the kebabs to prevent sticking.
- For a smoky flavor, cook over charcoal or use smoked paprika.
Nutrition
- Serving Size: 1 serving (about 2 kebabs)
- Calories: 280
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 18 g
- Cholesterol: 70 mg
Keywords: kofta, kofta kebabs, Middle Eastern kebabs, grilled kofta, kebab recipe, lamb kofta, beef kofta