Grilled Kofta Kebab Recipe
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, veggies and tahini sauce.
Servings: 6
Ingredients
- 1 1/2 lb ground beef 85% lean
- 1 onion
- 3 cloves garlic minced
- 2 tbsp breadcrumbs
- 1/2 cup parsley chopped
- 1 tsp cumin
- 1/2 tsp coriander
- 1 tsp paprika
- 1 tsp Aleppo pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 1 tsp sumac
Serve with
- pita bread
- cucumber
- tomatoes
- tahini sauce
- herbs
Instructions
- Place the ground beef, onion, garlic, bread crumbs, parsley, and spices in a food processor and blend until all is well combined. Rest this mixture for 1 hour in the fridge.
- Soak wooden skewers for 30 minutes in cold water. Preheat the grill to medium high. Cut a potato in half and rub it on the grill grates. The starch in the potatoes make the grates nonstick.
- Wet your hands with cold water. Grab a fistful of the beef mixture and mold it around the skewer. Repeat with the remaining beef mixture and make sure to wet your hands every time.
- Grill on medium high for 3-4 minutes on each side. Flip a couple of times so they don't fall apart.
Video
Notes
- You can knead all the ingredients in a bowl by hand instead of using a food processor.
- You can make the mixture up to a day in advance and refrigerate until you're ready to grill.
- It's possible to leave out the skewers and simply make oval shaped patties and grill them.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat them in the oven at 250 degrees F for 15 minutes.
Nutrition
Calories: 184kcal | Carbohydrates: 6g | Protein: 25g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 497mg | Potassium: 483mg | Fiber: 1g | Sugar: 1g | Vitamin A: 691IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 4mg