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:
- Tahini Sauce
- Pita
- Rice
- Hummus
- Baba Ganoush
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
- Bulgogi
- Meatloaf
- Philly Cheesesteak
- Steak Frites
- Sloppy Joe
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
Save
Middle Eastern Kofta Kebab Recipe
5 from 11 votes
This amazingly easy to make kofta kebab recipe is jam-packed with middle eastern seasonings and spices and seared to perfection.
Servings: 8
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Mariniate Time: 30 minutes minutes
Total Time: 55 minutes minutes
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
Chef 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.
Nutrition
Calories: 401kcalCarbohydrates: 3gProtein: 32gFat: 28gSaturated Fat: 11gCholesterol: 117mgSodium: 987mgPotassium: 549mgFiber: 1gSugar: 1gVitamin A: 396IUVitamin C: 5mgCalcium: 51mgIron: 4mg
Course: entree, Main
Cuisine: lebanese
Author: Chef Billy Parisi
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30 comments
- Evelyn
Thank you, Chef Billy . This recipes is amazing!!!. We made this last night and my husband could not stop saying over and over how delicious it was it and how much he enjoyed.
- Reply
- Gehan
Hi, I made the kofta and it was delicious. It reminded me of home.
My question is how to keep it from being dry? I added the lamb to ground beef and it was still dry!
Please advice
Thank you- Reply
- Farmer
Great job! My family and I love all your recipes! God bless you and your family.
- Reply
- Susan
Hi I was wondering if you can make this in the oven rather than the grill? If so what temp and how long? Does the mean need to be flipped halfway thru?
- Reply
- Linda Pulliam
I made these up like burgers, and cooked them out on my Blackstone griddle, and it is the best burger I ever ate. When I was making them, I thought, this sure is a lot of spice, but I made them exactly like the recipe, it is just right. I will keep your recipe as one of my very favorites. Thank you!
- Reply
awesome!
- Reply
- AlyV
I have made these many times with home made tahini and pita. It was easy and a big hit with my family.
- Reply
- Chef Billy Parisi
Thank you!
- Reply
- Ron G.
Chef,
I made this the other night and it was absolutely amazing. I followed the recipe without the za’atar and also used 2lbs of beef and 1lb of lamb. With the Tahini sauce it was to die for.
Question on the za’atar, if I used that then I omit the all of the dried spices and use the combined amounts which equals 4.5 tablespoons?
- Reply
The spices in this sound delicious. Can’t wait to make it!
- Reply
- Binta
Thank you for sharing thus recipe,how will I make roasted tahini sauce. Thanks
- Reply
you buy it.
- Reply
- Lisa MacDonald
Loved this! So easy and flavorful. I used half beef, half lamb. Formed on smaller skewers and cooked directly on the grill grates. Definitely a keeper.
- Reply
excellent!
- Reply
- Kaye
An outstanding recipe! Made
Them in advance and cooked them for a family picnic – HUGE success!- Reply
awesome
- Reply
- Cathy
I made these they were amazing just as good as takeout! Better
- Reply
thanks for giving it a shot!!
- Reply
- Luz Eneida Crowder
I tried this recipe and it was delicious. I don’t particularly like the taste of lamb so I substituted it for pork and the only spice that I could not find was the sumac. It looks imposing because of all the spices, I thought they’d be dry but once I blended everything in it was as easy as making Italian meatballs! I love it and my husband said it tasted like we had Mediterranean take out!
- Reply
Great job on making it work for you!
- Reply
- Debi Winsberg
Easy and very tasty. Many recipes call for a panade. I mixed everything except the meat first, then the lamb and broke up the ground beef to the mix last in effort to avoid overworking the meat. Our kebabs were tender and delicious! They were comparable to Kofta we have had out at Persian restaurants. We would make these again.
- Reply
- Phillip
Can you use Ground Chicken instead? Same exact recipe then?
- Reply
yes!
- Reply
- Kim Stamathis
I can not wait to make this. Big surprise, found za’taar at local grocery store.
Thank you and Happy New Year!- Reply
- DIANA
worked out yummy!!
- Reply
- Joanne
How much Zataar is used?
- Reply
I suggested you could use zataar but did not use any in my recipe. I would use 2-3 teaspoons of it.
- Reply
- Rehab
Thank you Chef Billy, I love kofta very much, and it is considered one of the best foods I have, especially the Lebanese kofta, because it has beautiful flavors such as Lebanese thyme, which is very wonderful and has a beautiful smell. I liked your recipe very much.
- Reply
- Betsy
Looks fabulous. You mention zataar in the video, but it doesn’t appear in the recipe. Is it optional?
- Reply
yes it is
- Reply
