Kofta Kebab Recipe

This kofta kebab recipe combines ground beef and lamb with fresh herbs and warm Middle Eastern spices. Shaped onto skewers and grilled until perfectly charred, kofta (or kefta) will feed a crowd!

My Childhood Recipe for Juicy Kofta Kebabs

The Middle East boasts a few signature foods: falafel, shawarma, and of course, kabobs of all sorts, including kofta!

My earliest memory of kofta kebab goes back to my elementary school days, when my family would visit Abdu Kofta, a family-owned restaurant near the boardwalk in my hometown of Port Said, Egypt. It was iconic and known for its delicious, spice-forward kofta kebabs, cooked over an open fire until perfectly charred. This recipe celebrates the flavors of my childhood and is a tribute to Abdu Kofta.

In my version, I use a mixture of ground beef and lamb, blended with onions, garlic, parsley, and a few of my favorite Middle Eastern spices, including allspice, cardamom, sumac, and nutmeg. I’m telling you, it’s a real flavor party! In fact, I use a similar spice blend to make meatballs with hummus, or marinated salmon depending on my mood.

A food processor makes quick work of the process, and the kebabs take less than 10 minutes on the grill. Kofta kebabs are a 30-minute weeknight dinner, and a fantastic addition to any Mediterranean spread.

What is Kofta or Kefta?

Kofta refers to a broad family of dishes common throughout the Middle East, North Africa, and other parts of the Mediterranean. Most people are familiar with the version made from ground meat, formed onto a skewer and grilled, like this recipe.

However, kofta comes in many forms, including patties or meatballs. It can be vegetarian, made with lamb, beef, chicken, seafood. or fish. The word kofta (also spelled kefta) comes from the Persian word kūfta, and it means ground or pounded.

Kofta Kebab Ingredients

• Ground beef and lamb: I use 1 pound of ground beef and 1/2 pound of ground lamb for a rich, savory flavor and juicy texture. You can use all beef or all lamb if you prefer.
• Yellow onion and garlic: These aromatics add moisture and savory depth. The food processor chops them finely so they blend evenly into the meat.
• Fresh parsley: One whole bunch, or about 2 packed cups of leaves, adds freshness and color.
• Bread: Soak one toasted slice of bread in water until tender, then squeeze it completely dry. It helps bind the mixture and keeps the kofta tender.
• Warm spices: Allspice, cardamom, sumac, nutmeg, paprika, and cayenne give this kofta its bold, aromatic flavor. Sumac adds tang, while cayenne provides a gentle kick.
• For serving: Warm pita, tahini sauce, tomato and onion wedges, and fresh parsley turn the kofta into a complete Mediterranean spread.

How to Make Grilled Kofta Kebabs

• Prepare the grill and skewers. Soak 10 wooden skewers in water for 30 minutes to 1 hour to help prevent burning. Meanwhile, lightly oil the grates of a gas grill and preheat to medium-high heat. If serving with pita, tahini sauce, or Mediterranean sides, prepare those before you begin grilling.
• Process the aromatics. Add 1 quartered yellow onion, 2 garlic cloves, and 1 bunch of fresh parsley (tough stems removed) to a food processor and pulse until finely chopped.
• Finish making the kofta mixture. To the bowl of the food processor, add the ground beef, ground lamb, the soaked and thoroughly squeezed dry bread, 1 1/2 teaspoons allspice, and 1/2 teaspoon each cayenne, cardamom, sumac, nutmeg, and paprika. Season with salt and black pepper. Process until the mixture is well combined and forms a cohesive paste, stopping to scrape down the sides as necessary.
• Shape the kofta. Divide the meat mixture into equal portions. Using damp hands, firmly mold each portion around a soaked skewer, pressing gently to form an even log about 1 inch thick. Repeat with the remaining meat mixture.
• Grill the kofta. Arrange the skewers on the hot grill and cook, turning every few minutes, until lightly charred on all sides and cooked through, about 8 to 10 minutes. The internal temperature should register 160°F.
• Serve. Transfer the kofta kebabs to a serving platter and enjoy immediately with warm pita, tahini sauce, and your favorite Mediterranean salads and sides.

Tips, Tricks, and Troubleshooting

After making this recipe for decades, I’ve learned a thing or two. Here are a few suggestions to make sure this recipe works for you every time.

• Use a grill pan. If you don’t have an outdoor grill, feel free to make kofta kebabs on an indoor grill pan. Just make sure you oil the pan well.
• Chill the mixture. If you’re having a difficult time forming the kofta to the skewer, chill the mixture in the fridge for 15 to 20 minutes to make it easier to shape.
• Damp hands. Wet your hands before shaping, so the ground meat sticks to the skewer and not you! This same trick works for shaping meatballs too.
• To make gluten-free kofta, just leave the bread out. I have made this recipe both with the bread and without for my gluten-free friends, and the kebabs are still juicy without the bread thanks to the other ingredients.
• Make Ahead Kofta Kebabs up to 2 days in advance: Make the kofta recipe mixture, and shape it to the skewers. Layer the skewers between sheets of parchment paper so they don’t stick together, then cover and place in the refrigerator. Grill directly from the fridge.

What to Serve with Kofta (Kefta)? 

These kofta kebabs are a crowd-pleaser, and you can easily turn them into a big Mediterranean feast by adding a few sides and salads. Here are a few of my favorite additions:

• Salads: Fattoush, Tabouli, Tomato Cucumber Mediterranean Salad, or this Fresh Tomato Salad.
• Sauces and Dips: Ezme (Spicy Turkish Salsa), Tahini Sauce, Creamy Hummus, or Roasted Red Pepper Hummus
• Sides: Mediterranean Grilled Vegetables, Spicy Skillet Potatoes (Batata Harra), Lebanese Rice; Roasted Eggplant, Persian Rice With Potato Tahdig

How to Store and Reheat Kofta

This recipe makes 10 skewers, and we don’t usually have much leftover, but they make excellent lunches the next day.

• Remove the skewers and zap in the microwave just until warmed through.
• Place the skewers in a skillet set over medium heat. Add 1 to 2 tablespoons of water. Cover and cook until warmed through, about 6 minutes.

Try These Kofta Recipes Next!

Meat and Poultry

Chicken Kofta Kebabs with Harissa and Garlic-Mint Yogurt

Moroccan and Tunisian

Moroccan Fish Kofta in a Spicy Harissa Sauce

Meat and Poultry

Sheet Pan Beef Kofta

Middle Eastern

Pita Sandwich with Kofta-Seasoned Ground Beef