Tender, lightly spiced sticks of meat that bring out the best flavors of Middle Eastern and Mediterranean cooking!
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What’s one of the most popular dishes in both the Middle East and Mediterranean culinary world? Kebabs! And if you think you have to travel far or seek out the best restaurant to get good quality kebabs, think again! 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.
Is Kofta Kebab Healthy?
These kebabs are as rich in nutrients as they are in flavor! Beef and lamb are full of protein and iron, which satisfy the stomach for long periods while promoting muscle growth and blood health. With fresh, local ingredients, this recipe is a great option for those looking to boost their protein. Unlike regular meatballs, kebabs are gluten-free—no grains, but plenty of gains! If possible, I recommend using fresh herbs to get the most out of your little greens.
What’s So Special about “Kofta”?
“Kofta” means “pounded” or “ground” and refers to the style of cooking meat (usually lamb and/or beef) that originated in Persia. Since ancient times, the meat-on-a-stick (called “kabab”) has been a much-loved dish in Middle Eastern and Mediterranean cooking. In Lebanon, it is called “kafta” instead of “kofta,” describing the same style of ground meat. The earliest recipes for kofta featured large meatballs glazed with a mixture of saffron and egg yolk, leading to an equally tender and well-browned kebab. While this recipe doesn’t call for that, feel free to experiment once you’ve made it a couple of times and discover the tastiest option.
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
Mix
Combine meats, herbs, and spices.
Shape
Form the mixture around skewers.
Grill
Cook kebabs until browned and done.
Devour!
FAQs & Tips
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 and eat cold. If you want them to be warm, you’ll have to slide the meat off the skewers and heat it in the oven on a tray with parchment paper for 15-20 minutes at 350 degrees F.
While “kofta” means “ground” or “pounded,” “shish” means “sword.” Shish kebabs use chunks of meat (usually chicken or beef) instead of ground and can be easily grilled to perfection. In Lebanon, “kofta” is called “kafta” and essentially refers to the same style of ground meat.
After assembling your skewers but before cooking, place them on a baking sheet with parchment paper and let them sit in the fridge for at least 30 minutes or until they’re ready to cook. You can also do this in the morning to prepare the meat later. This will prevent them from sliding off or falling apart. Throwing in an egg yolk to the batter can also encourage stronger binding, the same way it does in meatloaf or meatballs.
Serving Suggestions
With such dynamic spices, the kofta kebab goes well with almost any dish that heralds in that area of the world – from Couscous Salad to Tabbouleh. I also recommend pairing them with Baked Eggplant.
These kebabs are a blank canvas for flavor. You can dip them into a delectable Homemade Tahini Yogurt Sauce or a classic Tzatziki, or even try your own favorite sauce.
Kofta Kebab
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
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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.
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Divide the mixture into 8 equal portions. Mold each portion around a skewer, forming a long, sausage-like shape.
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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
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