Middle Eastern Kofta Kebab Recipe
Published October 16, 2020. This post may contain affiliate links. Please read my disclosure policy.
This amazingly easy-to-make kofta kebab recipe is jam-packed with middle eastern seasonings and spices and seared to perfection.
We are huge beef eaters in our house and always try to serve up some meat protein at every dinner. If you are the same and are looking for some great ideas then see how to make my boeuf bourguignon or filet mignon recipe.
Kofta
Throughout the Middle East, just about every country and region have their own version of Kofta with varying ingredients. It may be called kefta, kifta, kafta, kofta, koobideh, or a myriad of other names. While traditionally they are served more as meatballs, they are often spread out over a skewer and cooked over the open flame.
Kofta is ground meat that is mixed with assorted spices, seasonings, onions, garlic, and parsley, or mint, and is then cooked until browned and cooked throughout. While there are so many different recipes for kofta, here are some ingredients that are pretty universal for this recipe:
- Ground Beef
- Ground Lamb
- Onions
- Garlic
- Parsley
- Sumac
- Allspice
- Cardamom
How to Make Kofta
Follow along with these simple procedures to make this amazing Kofta Recipe:
In a large bowl mix together the ground meat, onions, garlic, parsley, mint, sumac, allspice, cinnamon, cardamom, cumin, paprika, salt, and pepper, until combined and then refrigerate.
Form a large ball from the meat mixture and then shape it more into an oval and skewer it.
Press the meat to cover the extent of the skewer and set aside.
Cook on a hot grill (450° to 550° F) or on a griddle over medium-high heat for 3-4 minutes per side or until browned and cooked throughout and serve.
Variations
There are quite a few different versions of this recipe as I stated earlier, so I want you to know that there are no single “authentic” recipes out there. Lebanese kofta looks different than Turkish kofta, although the concept is the same. I write this to you to let you know that you have some leeway and get creative when making this.
What to Serve it With
Here are a few things that go excellent when serving up this kofta:
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking, but you can keep it warm for about an hour at low temperatures in the oven (165° F) before serving.
How to Store: Keep covered in the refrigerator for up to 4 days. This will freeze well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
How to Reheat: Place directly on a hot grill (450° to 550° F) for 2 to 3 minutes per side or until hot. You can also place it on a cookie sheet tray and bake in the oven at 350° for 6-8 minutes or until hot. Likewise, you can heat it up in the microwave.
chef notes + tips
- If the meat starts to fall off the skewer when forming it to the skewer chill it in the refrigerator for 10 minutes to help it tighten up.
- For adding za’atar to your recipe, use 1 teaspoon per pound and replace it with all of the spices except salt and pepper.
More Awesome Beef Recipes
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Video
Middle Eastern Kofta Kebab Recipe
Ingredients
- 2 ½ pounds ground sirloin
- ½ pound ground lamb
- 1 peeled small diced yellow onion
- 5 finely minced garlic cloves
- 1/3 cup finely minced parsley
- 2 tablespoons finely minced mint
- 1 tablespoon sumac
- 1 teaspoon allspice
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground cardamom
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 tablespoon sea salt
- ½ teaspoon ground pepper
Instructions
- Add all of the ingredients into a large bowl and thoroughly mix everything together until completely combined.
- Place in the refrigerator covered for at least 30 minutes or up to overnight.
- Remove the meat mixture and take out a large chunk and form it into a tight cylinder.
- Skewer the meat cylinder and then press and pull it to fit a majority of the skewer. Repeat until all of the meat has been used.
- Preheat your grill to 450° to 550° F or a griddle to medium-high heat.
- Place the kofta kebabs right onto your grill or griddle and cook for 3-4 minutes or until very browned and cooked throughout.
- Remove and serve.
Notes
- Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking, but you can keep it warm for about an hour at low temperatures in the oven (165° F) before serving.
- How to Store: Keep covered in the refrigerator for up to 4 days. This will freeze well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
- How to Reheat: Place directly on a hot grill (450° to 550° F) for 2 to 3 minutes per side or until hot. You can also place it on a cookie sheet tray and bake in the oven at 350° for 6-8 minutes or until hot. Likewise, you can heat it up in the microwave.
- If the meat starts to fall off the skewer when forming it to the skewer chill it in the refrigerator for 10 minutes to help it tighten up.
- For adding za’atar to your recipe, use 1 teaspoon per pound and replace it with all of the spices except salt and pepper.
I have used a number of Billy’s recipes, and everyone has been fantastic. I consider myself a “big flavor” guy and this one is right up my alley. I made one small change in that I now add a scant teaspoon of cayenne to give it a little zing. I had to send this recipe to all of my family members. We also grill veggies (pepper, red onion, mushrooms, and serve it up with pita, hummus, thoum, and tomato wedges>
Excellent!
I have made many kebabs but this recipe is no doubt the best.
It has a special taste and I was complimented non stop.
My friends and family have great expectations and I nailed it.
Thanks.
Excellent!
So if you use Za’atar, you don’t use any of the rest of the spices except for salt and pepper and it’s one teaspoon per pound? I wanted to make sure I read that correctly. .
yes
Thankyou for this authentic receipe (I am originally from Cairo Egypt). It brought back memories of the best restaurants in Cairo and the way you explain is remarkable and easy. I have looked up so many ways to make Koftas and yours is the super best, again thank you.
my pleasure!