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Kofta Kebab Recipe

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4.3 from 44 reviews

This Kofta Kebab recipe features a flavorful blend of ground beef and lamb mixed with aromatic herbs and spices. The meat mixture is shaped onto skewers and grilled to perfection, delivering juicy and savory kebabs with a Middle Eastern flair. Perfect for serving with pita bread, salads, or dipping sauces, this dish comes together in just 30 minutes and yields 10 servings.

Ingredients

Meat Mixture

  • 16 ounces ground beef
  • 8 ounces ground lamb
  • 1 slice of bread (toasted until browned, soaked in water and squeezed dry)

Aromatics & Spices

  • 1 medium yellow onion (quartered)
  • 3 garlic cloves (peeled)
  • 2 cups packed fresh parsley leaves (stems removed)
  • Salt (to taste)
  • Pepper (to taste)
  • 1 1/4 teaspoons ground allspice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground sumac
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon paprika

Additional

  • Bamboo skewers (if wooden, soak in water for at least 30 minutes)
  • Fresh parsley (chopped, for garnish)

Instructions

  1. Chop aromatics: Place the quartered onion, peeled garlic cloves, and fresh parsley leaves in a food processor. Pulse until the mixture is roughly chopped. If you don’t have a food processor, finely chop them with a knife to achieve a similar texture.
  2. Mix meat: In a large mixing bowl, combine the ground beef, ground lamb, and the soaked, squeezed bread. Add the chopped aromatics along with salt, pepper, ground allspice, cayenne pepper, ground cardamom, ground cumin, ground sumac, ground nutmeg, and paprika. Mix thoroughly until all ingredients are evenly incorporated.
  3. Shape skewers: Wet your hands to prevent sticking and form the meat mixture into 10 evenly sized logs. Carefully wrap each log around a bamboo skewer, shaping them into uniform 1-inch thick layers to ensure even cooking.
  4. Grill: Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates or pan surface to prevent sticking. Place the skewered koftas onto the grill and cook for approximately 4 minutes on one side, allowing for browning and searing.
  5. Finish cooking: Turn the skewers over and grill for another 4 to 6 minutes, or until the koftas are browned on all sides and fully cooked through. Remove them from the grill and let rest for a few minutes before serving.
  6. Serve: Garnish with chopped fresh parsley and enjoy your kofta kebabs with warm pita bread, a refreshing side salad, or your favorite dipping sauces.

Notes

  • Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
  • You can substitute ground lamb with more ground beef if preferred.
  • If you don’t have sumac, you can omit it or substitute with a small amount of lemon zest for a tangy flavor.
  • Make sure to squeeze the soaked bread thoroughly to avoid excess moisture in the meat mixture.
  • Use wet hands when shaping the koftas to prevent the meat from sticking to your fingers.

Find it online: https://recipethrive.com/kofta-kebab-recipe/