Tender and perfectly spiced, Kofta Kebab brings out the best flavors of Middle Eastern and Mediterranean cooking!
What’s one of the most popular dishes in both the Middle East and Mediterranean culinary world? Kebabs! And no, you don’t have to travel far or seek out the best restaurant to enjoy quality kebabs. This skewered meat is magic, and you can make it easily in the comfort of your home. Your kitchen will feel restaurant-level in no time.
The best kebabs I’ve eaten were Palestinian. I think I liked them so much because they were made with the tradition and love of a refugee son for his mother. Making this recipe feels like an homage to that experience because, as many know, it’s not just about the food but the people we share it with. Introduce this dish to your family and bring a whole new cultural and culinary appreciation to the table.
These kebabs mix ground beef and lamb with a blend of spices, including cinnamon, coriander, paprika, and more. You’ll also find chopped onions and garlic, their savory sharpness bringing out the meat’s natural flavors. And when you put meat on a stick, it’s always way more fun to eat!
What’s so special about kofta?
Kofta refers to a cooking method for meat (usually a mix of lamb and beef) that originated in Persia. The word itself means “pounded” or “ground.” Since ancient times, meat-on-a-stick (called “kebab”) has been a much-loved dish in Middle Eastern and Mediterranean cooking. The earliest recipes for kofta featured large meatballs glazed with a mixture of saffron and egg yolk. While this recipe doesn’t call for that, feel free to experiment once you’ve made these kebabs a couple of times—it’s worth trying!
How do I store leftovers?
Make sure the kebabs are cooled completely before storing them. They’ll last up to 3 days in a fridge-safe container or frozen for up to 3 months. Let them thaw in the fridge overnight. To reheat, slide the kebabs off the skewers and place them on a tray lined with parchment paper. Set the oven to 350°F and bake them for 15-20 minutes.
Serving suggestions
With such dynamic spices, the kofta kebab goes well with almost any dish that hails from that area of the world, from Couscous Salad to Tabbouleh. I also recommend pairing them with Greek Roasted Vegetables.
These kebabs are a blank canvas for flavor. You can dip them into a delectable Homemade Tahini Yogurt Sauce or a classic Tzatziki. You can even slide the kebabs off the stick and serve them on a bed of Persian Rice.
Ingredients
- 1 1/2 pound ground beef or ground lamb
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1/4 cup fresh parsley finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- In a large bowl, combine ground meat, onion, garlic, parsley, cumin, paprika, coriander, cinnamon, black pepper, and salt. Mix well until all ingredients are evenly distributed.
- Divide the mixture into 8 equal portions. Mold each portion around a skewer, forming a long, sausage-like shape.
- Preheat the grill to medium-high heat. Grill the kofta kebabs for about 5 minutes on each side or until they are well browned and cooked through.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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