Beef Kofta Kebabs (Printable)
Juicy spiced ground beef skewers with Middle Eastern aromatics, grilled until perfectly browned and served with fresh accompaniments.
# What You'll Need:
→ Meats
01 - 1.1 lbs ground beef (ideally 80/20 lean-to-fat ratio)
→ Vegetables & Aromatics
02 - 1 small onion, grated or finely minced
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 2 tbsp fresh cilantro, chopped
→ Spices & Seasonings
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp ground paprika
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp ground allspice
11 - 1/2 tsp chili flakes (optional, for heat)
12 - 1 tsp salt
13 - 1/2 tsp black pepper
→ Bindings
14 - 1 egg (optional, for extra binding)
→ To Serve
15 - Lemon wedges
16 - Fresh flatbreads or pita (optional)
17 - Sliced onions, tomatoes, cucumber, and fresh herbs (optional)
# How To Make:
01 - In a large bowl, combine ground beef, onion, garlic, parsley, cilantro, and all spices and seasonings. If desired, add the egg for extra binding.
02 - Mix thoroughly with your hands until all ingredients are well incorporated and the mixture becomes slightly sticky.
03 - Divide the mixture into 8 equal portions. Shape each portion around a metal or soaked wooden skewer into long, oval-shaped kebabs, pressing firmly so they hold shape.
04 - Preheat the grill or grill pan over medium-high heat. Lightly oil the grates or pan.
05 - Grill the kofta kebabs for 10–15 minutes, turning occasionally, until nicely browned and cooked through.
06 - Remove from heat and let rest for a few minutes. Serve hot with lemon wedges, flatbreads, and accompaniments of your choice.
# Expert Tips:
01 -
- The warm spice blend hits differently than regular burgers, turning dinner into something that feels special and transported
- They come together faster than you can heat up the grill, perfect for those nights when you want big flavors without the fuss
02 -
- Mixing the meat thoroughly until it develops a sticky texture is what prevents the kofta from crumbling on the grill
- Soaking wooden skewers for at least 30 minutes keeps them from burning and makes sliding off the cooked meat effortless
03 -
- Wet your hands with cold water or oil before shaping each skewer to prevent the meat from sticking to your fingers
- Press the meat firmly onto the skewers, but not so tight that it becomes dense and heavy