Kofta Kebabs Recipe (Ground Beef)
If you’re looking for a flavorful and impressive dish to serve at your next gathering, try these kofta kebabs. These Middle Eastern ground beef skewers are easy to make and always a crowd-pleaser. Simply follow our video and a step-by-step guide to make perfectly seasoned and juicy beef kebabs that will leave a lasting impression on your guests.
Kofta kebabs are a popular dish in Middle Eastern cuisine. They are meat on a stick, made with ground beef and lamb, and seasoned with various spices. You can grill or bake Kofta kebabs and serve them with a variety of sauces and sides.
Why is this the best kofta kebab recipe?
- It’s incredibly flavorful, thanks to a blend of spices that includes cumin, coriander, and paprika.
- It’s also easy to make, using just a few simple ingredients you probably already have in your pantry.
- And best of all, it’s a crowd-pleaser. You will surely impress your guests with the flavor and presentation of these tasty kebabs.
Ingredients and substitutes
- Ground meat: Choosing the right ground beef is crucial for making flavorful kofta kebabs that impress your guests. Opting for ground beef with higher fat content, such as 80/20 or 85/15, is essential. This will help ensure the kebabs stay moist during cooking. Leaner meat can result in dry and tough kebabs. And when selecting your ground beef, look for fresh meat that is bright red and well-marbled.
- Onion and garlic: These ingredients add flavor to the kebabs. While fresh is recommended, you can use dried onion or garlic powder.
- Spices: The spices used in this recipe are crucial for giving the kebabs their signature flavor. And if you don’t have certain spices, you can try substituting them with similar ones. For example, if you don’t have cumin, you can use coriander instead.
- Bread crumbs: Bread crumbs help bind the ingredients and prevent the kebabs from falling apart. You can also use crushed crackers or oats if you don’t have bread crumbs. In fact, you can even use fresh bread slices soaked in water and excess squeezed.
- Salt and pepper: These basic seasonings are essential for bringing out the flavors in the kebabs.
Step-by-step: Easy kofta kebabs recipe
- Kofta mixture – In the food processor, chop the onions, garlic, and parsley. Then, add the ground meat and pulse a few times more. Next, add the breadcrumbs, spices, seasoning, and lemon juice. Pulse until thoroughly combined.
Pro tip – This mixture can be made up to 24 hours in advance and stored in the fridge.
- Kebabs – Shape a handful of the mixture around a skewer, forming an elongated kebab shape.
- Press with your fingers to create impressions that will create char marks.
- Repeat this process with the remaining meat mixture. Make sure the koftas are the same size and compact.
Pro tip – If you’re using wooden skewers, soak them in water for about 30 minutes to prevent them from burning.
- Grill – Heat your stovetop grill on medium-high or preheat the oven to 425°F (220°C).
Pro tip – If you’re using a grill, preheat it to medium-high heat. And if you’re using an oven, place the kebabs on a baking sheet lined with parchment paper. - Stovetop – Place the kebabs on the preheated grill and brush them lightly with oil to prevent sticking and promote browning. Cook for 10-12 minutes, turning occasionally, until they are brown and cooked through.
Pro tip – Do not turn the kebabs too often; give them time to get some color. - Oven – Place the baking sheet with the kebabs in the oven and bake for about 15-20 minutes, or until the kebabs are brown and cooked through.
- Rest – Once cooked, remove the kebabs from the grill or oven and let them rest for a few minutes before serving.
- Serve the kofta kebabs hot with pita bread, tzatziki sauce, hummus, or a fresh salad.
Kofta Kebabs
If you're looking for a flavorful and impressive dish to serve at your next gathering, try these kofta kebabs. These Middle Eastern ground beef skewers are easy to make and always a crowd-pleaser. Simply follow our video and a step-by-step guide to make perfectly seasoned and juicy beef kebabs that will leave a lasting impression on your guests.
Video
Ingredients
- 1 pound (500 g) Ground beef or lamb (or combination of beef and lamb)
- 1 med Yellow onion roughly chopped
- 3 large Fresh Garlic cloves
- 2 cups Fresh parsley leaves roughly chopped
- 1 tsp Ground Cumin
- ½ tsp Ground Allspice
- ½ tsp Ground cinnamon
- ½ tsp Sweet paprika
- ¼ tsp Cayenne pepper (optional)
- ¼ tsp Nutmeg fresh grated
- 1 tsp Sumac (optional)
- ½ cup Breadcrumbs
- ½ tsp Salt
- ½ tsp Black pepper powder
- 6 – 8 long Wooden or metal skewers
- 2 tbsp Cooking oil for brushing
Method
- Kofta mixture – In the food processor, chop the onions, garlic, and parsley. Then, add the ground meat and pulse a few times more. Next, add the breadcrumbs, spices, seasoning, and lemon juice. Pulse until thoroughly combined but still very coarse.1 pound Ground beef or lamb, 1 med Yellow onion, 3 large Fresh Garlic cloves, 2 cups Fresh parsley leaves, 1 tsp Ground Cumin, ½ tsp Ground Allspice, ½ tsp Ground cinnamon, ½ tsp Sweet paprika, ¼ tsp Cayenne pepper, ¼ tsp Nutmeg, 1 tsp Sumac, ½ tsp Salt , ½ tsp Black pepper powder, ½ cup Breadcrumbs
- Kebabs – Shape a handful of the mixture around a skewer, forming an elongated kebab shape. Press with your fingers to create impressions that will create char marks. Repeat this process with the remaining meat mixture. Make sure the koftas are evenly sized and compact.6 – 8 long Wooden or metal skewers
- Grill – Heat your stovetop grill on medium-high or preheat the oven to 425°F (220°C).
- Stovetop – Place the kebabs on the preheated grill and brush them lightly with oil to prevent sticking and promote browning. Cook for 10-12 minutes, turning occasionally, until they are brown and cooked through.2 tbsp Cooking oil
- Oven – Place the baking sheet with the kebabs in the oven and bake for about 15-20 minutes, or until the kebabs are brown and cooked through.
- Rest – Once cooked, remove the kebabs from the grill or oven and let them rest for a few minutes before serving.
- Serve the kofta kebabs hot with pita bread, tzatziki sauce, hummus, or a fresh salad.
Notes
- Use ground beef with some fat (80/20 or 85/15) for best results
- Chill the meat and shaped skewers before cooking
- Press meat firmly onto skewers so it holds its shape
- Cook over medium to medium-high heat, turning occasionally
- Cook until fully done but not overcooked to keep it juicy
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use the right ground meat: Choose ground beef with some fat (80/20 or 85/15). This keeps the kofta juicy and prevents it from drying out.
- Keep the meat cold: Chill the ground beef for about 20–30 minutes before shaping. Cold meat is easier to handle and holds onto the skewers better.
- Wet your hands when shaping: Lightly wet hands with water so the meat doesn’t stick while shaping onto skewers.
- Shape tightly around skewers: Press the meat firmly onto the skewers and smooth it evenly so it stays in place while cooking.
- Keep thickness even: Make sure the kofta is evenly shaped so it cooks at the same rate.
- Chill before cooking: Refrigerate shaped skewers for 15–30 minutes to help them hold their shape on the grill.
- Cook on medium to medium-high heat: This ensures the inside cooks through without burning the outside.
- Turn occasionally: Rotate the skewers every few minutes for even cooking and nice browning.
Troubleshooting Kofta Kebabs
| Problem | Cause | Solution |
|---|---|---|
| Kofta falling off skewers | Mixture too soft or not shaped tightly | Squeeze out excess moisture and press meat firmly onto skewers. Chill before cooking |
| Kofta dry and tough | Meat too lean or overcooked | Use 80/20 ground beef and cook just until done |
| Kofta unevenly cooked | Uneven thickness or overcrowding | Shape evenly and leave space between skewers |
| Burnt outside, raw inside | Heat too high | Cook on medium heat or move to a cooler part of the grill |
| Kofta sticking to grill | Grill or skewers not oiled | Lightly oil grill grates and skewers before cooking |
Frequently asked questions
The mixture should be firm enough to hold its shape but not so firm that it’s difficult to mold. And if the mixture is too wet, add more breadcrumbs. If it’s too dry, add a little more water or oil.
Yes, you can make the kofta mixture a day ahead and refrigerate it until ready to grill. This will also allow the flavors to meld together for a more delicious and flavorful kebab.
While kofta and shish kebabs are made with similar ingredients, the main difference is in their shape. Kofta kebabs are cylindrical in shape and made with ground meat, while shish kebabs are made with cubed meat. Kofta kebabs are usually served with dips or sauces, while shish kebabs are often served with grilled vegetables. Try both and see which one you prefer.
Choose the right ground beef: Opt for a higher-fat cut, such as ground chuck or 80/20 or 85/15 ground beef. The fat helps to keep the meat moist and prevents it from drying out during cooking.
Keep the meat cold: Refrigerate the ground beef for about 30 minutes before shaping it. Cold meat is easier to handle and holds its shape better.
Use wet hands: Wet your hands with cold water before handling the ground beef. This prevents the meat from sticking to your hands and makes it easier to shape.
Divide the meat evenly: Divide the ground beef into portions of equal size. This ensures that all the skewers or rods cook evenly and at the same rate.
Shape the meat tightly: Take a portion of the ground beef and press it firmly onto the skewer, seek, or metal rod. Mold it into the desired shape, such as a cylinder or elongated patty, while ensuring it adheres tightly to the skewer. This helps prevent the meat from falling off during cooking.
Flatten and smooth the meat: Gently flatten and smooth the ground beef along the skewer to create an even thickness. This helps the meat cook evenly and ensures a consistent texture. Then, create finger impressions for the char marks.
Chill the shaped skewers: Once you’ve shaped the ground beef onto them, place them in the refrigerator for about 15-30 minutes. Chilling them helps the meat retain its shape during cooking.
Oil the skewers: Before grilling or cooking, lightly oil the skewers to prevent sticking and make it easier to turn the meat.
Keep a close eye on the heat: When grilling or cooking, use medium to medium-high heat to ensure even cooking without burning the exterior while the interior cooks through.
Rotate the skewers: Turn the skewers occasionally while cooking to ensure that all sides are evenly cooked and brown in color.
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How much bread crumbs?
Just 1/2 cup breadcrumbs Kim.
Welp, that’s a pound of ground beef I’m never gonna get back. Followed the recipe as written, and an entire bunch of parsley in the mixture just made the meat into a soupy, fiberous sickly green mess. I tried to persist anyway, but the raw kofta was so thin it immediately fell off of the kebab and made an absolute mess of my grill. Lucky I wasn’t cooking for company. please rewrite this recipe, and stick to weight and volume measurements for the ingredients please
Micheal. A bunch of parsley leaves would not be more than about 2 cups. Also, you must keep the mixture coarse, otherwise the juices in the onions will make a mess. Watch the video to see how the consistency looks.