Kofta kebabs are a popular Middle Eastern and South Asian dish made from ground meat (usually lamb, beef, or chicken) mixed with aromatic spices and herbs. The meat mixture is shaped into skewers and grilled to perfection, resulting in juicy, flavorful kebabs with a smoky char. They are often served with flatbreads, salads, or dips like tzatziki or hummus.
Origin Kofta Kebabs
Kofta kebabs have deep historical roots in Middle Eastern, Mediterranean, and South Asian cuisines. The word kofta comes from the Persian word kufta, meaning “to grind” or “pound,” referring to the minced meat preparation. These kebabs have been a staple in Ottoman, Persian, and Indian cuisine for centuries, with variations found across different regions.
What I Love About It:
Kofta kebabs are incredibly versatile—you can grill them, bake them, or even pan-fry them. The blend of spices creates an explosion of flavors, and they pair well with various dips and sides. Whether served as an appetizer or a main dish, they always impress!
Also Read : Avocado Butter Recipe
Kofta Kebabs
Course: Recipes24
servings45
minutes5
minutes35
kcalIngredients
500g ground lamb or beef (or a mix of both)
1 small onion, finely grated
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped (optional)
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika
½ tsp ground cinnamon
½ tsp black pepper
1 tsp salt
½ tsp red chili flakes (optional, for spice)
1 tbsp olive oil
1 tbsp breadcrumbs (optional, for texture)
1 egg yolk (optional, for binding)
Directions
- In a mixing bowl, combine ground meat, grated onion, minced garlic, chopped parsley, mint, and all the spices.
- Add olive oil and mix everything thoroughly until well combined.
- If the mixture feels too wet, add breadcrumbs. If it’s too dry, a splash of olive oil helps.
- Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors blend.
- Divide the meat mixture into equal portions.
- Wet your hands slightly and shape each portion into a long sausage-like shape around skewers. Press gently to ensure they hold their shape.
- Preheat your grill to medium-high heat.
- Lightly oil the grates and grill the kebabs for 8–10 minutes, turning occasionally, until browned and cooked through.
- Heat a grill pan or skillet over medium-high heat with a little oil.
- Cook the kebabs for 3–4 minutes per side until fully cooked.
- Preheat oven to 400°F (200°C).
- Place kebabs on a baking sheet lined with parchment paper and bake for 15–20 minutes, flipping halfway.
- Arrange the kofta kebabs on a plate with warm pita bread, fresh veggies, and a side of tzatziki or hummus.
- Garnish with lemon wedges and fresh herbs.
Notes
- No skewers? Shape them into small patties and cook as meatballs instead.
- For extra smoky flavor, brush the kebabs with butter or ghee while grilling.