This kofta kebab recipe is a cornerstone of Middle Eastern cuisine. Learn how to make juicy kofta kebab on the grill and serve with pita, vegetables and tahini sauce.

 

If you’re looking for some unique and delicious grilling recipes, you’re in the right place. From grilled lamb chops and chicken kabob to grilled spatchcock chicken, we have so many delicious recipes for you try. Today I’m going to show you how to make a delicious juicy kofta kebab on the grill using a handful of ingredients in just a few minutes.

Why This Recipe Works

• Easy: Using a food processor, you can make the kofta mixture in just a couple of minutes. This is an easy recipe that you can make all summer.
• Good flavors: Similar to arayes, these koftas taste amazing thanks to the combination of spices.
• Feeds a crowd: You can easily double or triple this recipe and make it for a larger party.

Ingredients

• Ground beef: Similar to doner kebab, it’s best to use beef with a good fat content so the mixture sticks together and doesn’t fall off the skewers. I usually opt for ground beef with 15% fat.
• Spice mix: You need a combination of cumin, sumac, cinnamon, black pepper, Aleppo pepper and coriander for a delicious kofta kebab recipe.
• Onion and garlic: To add flavor to the kofta kebab and also bring the mixture together.
• Breadcrumbs: It absorbs the excess moisture from the onion and keeps the kofta tender.
• Parsley: Make sure to remove the thick stems. However, thin stems add a lot of flavor and it’s best to use them in the mixture. If parsley isn’t available, you can use cilantro.

How To Make Grilled Kofta Kebab

1. Prepare the beef mixture: Place the ground beef, onion, garlic, breadcrumbs, parsley and the spice mix in the bowl of a food processor. Blend for a couple of minutes until all is combined well and the mixture is sticky. Pause a few times to scrape down the sides using a spatula to help the ingredients combine.
2. Let it rest: Transfer the mixture to a bowl, cover and refrigerate for 30 minutes. Meanwhile, soak wooden skewers in cold water so they don’t burn when on the grill.
3. Form the kofta kebabs: Preheat the grill to medium high and take the kofta mixture out of the fridge. Wet your hands with cold water and grab a fistful of the mixture. Form it into a football shaped ball and insert the skewer into the mixture. Form and shape the kofta around the skewer. Repeat with the remaining mixture.
4. Grill: Once all the mixture is used, place them on the grill grates and grill for 3-4 minutes on one side. Then flip and grill on the other side for 3 minutes as well until fully cooked.

Tips To Make The Best Kofta Kebab

• Season well: Be generous with the seasoning so the koftas smell and taste perfect.
• Wet hands: To avoid the mixture sticking to your hands when shaping the kebabs, it’s best to wet your hands with cold water.
• Don’t overcook: No one likes dry kebab so make sure to grill these just long enough for them to be cooked but not dry.

Serving Suggestions

Serve Middle Eastern kofta kebab with pita, lavash or rice with vermicelli. I also like to add all the fixings including tahini sauce or toum, pickled turnips, tomatoes, sumac onion and pickled cabbage.

Storage And Reheating

Store the leftover kofta kebab in an airtight container and refrigerate for up to 3 days. You can reheat the kofta kebabs in the oven at 250 degrees F for 10 to 15 minutes.

To freeze cooked kofta kebab place them in a freezer safe bag and freeze for up to 3 months. To serve, thaw in the fridge or in the oven at 250 degrees F.

If you have extra kofta mixture and want to freeze it, transfer it to a freezer safe bag and freeze for up to 3 months. To make the koftas, thaw the mixture in the fridge overnight and then proceed with the shaping and grilling instructions as mentioned in the recipe card below.

Frequently Asked Questions

More Recipes To Try

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Greek Meatballs Recipe (Keftedes)

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Kibbeh (Baked and Fried)

Persian Recipes

Kotlet (Persian Meat Patties)

Greek Recipes

Soutzoukakia: Greek Baked Meatballs Recipe

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