Kofta Kebab Recipe
This post may contain affiliate links. Please read our disclosure policy.
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!
Kofta Kebab Recipe
Ingredients
- 1 medium yellow onion quartered
- 2 garlic cloves
- 1 bunch parsley, stems removed (about 2 packed cups parsley leaves)
- 1 pound ground beef, 85/15
- 1/2 pound ground lamb
- 1 slice bread, toasted until browned and soaked in water until fully tender
- kosher salt
- ground black pepper
- 1 1/2 teaspoons ground allspice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground green cardamom
- 1/2 teaspoon ground sumac
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- Pita to serve
For the Fixings:
- Tahini Sauce
- Tomato wedges
- Onion wedges
- More parsley
Instructions
- Prepare the skewers and the grill. Soak 10 wooden skewers in water for about 30 minutes to 1 hour. If using metal skewers, skip the soaking step. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes. Line a tray with parchment paper.
- Prepare the fixings. Prepare pita bread, tomato, onion, and tahini sauce, and any other sides so they are ready when the kebabs come off the grill.
- Make the kofta mixture. To the bowl of a food processor, add the onions, garlic, and parsley. Pulse until finely chopped. Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.
- Shape the kofta. Transfer the mixture to a large bowl and divide it into 10 equal portions. Press each portion securely around a skewer, shaping it into an even log about 1-inch thick. Place each skewer on a parchment-lined tray.
- Grill. Place the kofta kebabs on the lightly oiled grill. Grill on medium-high heat for 4 minutes on one side, then turn over and grill for another 3-4 minutes, or until the internal temperature reaches 160°F.
- Enjoy. Serve the kofta kebabs immediately with pita bread, tahini, and the fixings you prepared.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shop Suzy’s curated selection of Mediterranean olive oils, spices, and more.
Exotic 4-Pack
Bring the vibrant seasonings of the Mediterranean to your kitchen with Sumac, Aleppo pepper, Ras el Hanout, and Baharat.
Can I make the kafta mix a night before and keep in the fridge and grill next day?
Just curious, what is the purpose of the toasted wet bread? I did the recipe without it, to save on a few carbs and it turned out delicious! I made patties and baked mine. My patties reduced quite a bit in the oven.
The bread just helps keep the kebabs moist. You can omit it, if you prefer.
LOL we finished them quickly out of the oven that the kebabs didn’t get a chance to dry out!
I have a cardamom question. I have ground cardamom in the house and do not know if it comes from green or brown or white seeds. Can I use that. Or should I specifically purchase ground green cardamom to get a truly authentic middle eastern taste? Is there truly a real difference in taste or should I just use the mystery ground cardamom I already have?
Hi, Robin! The majority of cardamom sold in stores is actually green cardamom, so I think you will be just fine using what you have. If you are interested, we do sell green cardamom in our online shop: https://shop.themediterraneandish.com/product/cardamom-green-ground/
This recipe is AMAZING!! Even my six year old liked it with lots of hummus, we are talking about the 6 year old whose favorite food is sushi and roe, however 😀
This blog and Persian Mama have totally flavored my world and my husband thanks you. It’s always been a dream of mine to eat my way around the world and while I may not get to actually go to these places at least I can eat them (that did not sound right)
Thanks you for your kind words, Chloe! Wow, your little one sure has an adventurous palate! That’s so great!
What can i substitute with sumac?
Hi, Laurel, Sumac is a very unique flavor, so there is not a perfect substitute out there, but you can omit the sumac if you like and adjust other spices to your liking. Otherwise, you can find sumac here: https://shop.themediterraneandish.com/product/sumac/
I love your website! It has recipes that appeal to me and such excellent clear direction! Maybe a cookbook??? I tried finding the video on this recipe but no luck 🙁 Wondering if you are on you tube??
I would LOVE to do a cookbook! Hopefully someday!! :). We are on YouTube: https://www.youtube.com/channel/UCVn4warYFHUopwaO4uR–jw. You’ll be able to find the video for this recipe there, if you aren’t able to see it on the blog.
my husband loves kofta, the last time i made this recipe it was a hit, but he problem is that when bbqing a lot of liquid came out so I’m going to try it using onion powder instead of fresh onion.
Hmmmm… wonder what happened there. Hopefully the powder will work better for you next time!
I grate the onion then place it in cheese cloth or a thin kitchen towel and squeeze out the onion juice. This helps keep the kafta together! Try it!
Thanks for the tip!!
These tasted wonderful! The only problem I had was that the mixture would not stick to the skewers. As soon as I had it formed it would almost “melt” right off. I’m wondering if my onion was too big and created too much moisture? In any case, I made them into patties and used a grill pan and they were delicious. I can’t wait to give it another try!
Yes… maybe too much moisture. I’m glad you were still able to enjoy them!
Hi, your recipe looks great, I have a question, can I prepare the meat mix a day earlier and leave it in the refrigerator?
As I would like to make them for a dinner party
Sure! Just be sure to cover them.
This has probably been asked, but I couldn’t find ground sumac. What do you recommend for a substitute? Or just leave it out?
Hi, Laurel! You could simply omit it in a pinch. If you are in the US, though, you can order sumac from our online shop: https://shop.themediterraneandish.com/product/sumac/.
World Market has sumac in their spices section. It’s in a tiny, clear bag that’s with similar bags.
My family and I feel like we have discovered a whole new world with your recipes . Your Kofta Kebabs were spot on! I never imagined we cold make this at home as good, possibly better, than our closest Mediterranean restaurant that is 30 miles away. We served this with homemade naan, your homemade tzatziki sauce and a Greek salad. My 16 year old son said this was his all time favorite meal and would put us up against any restaurant! Thank you Suzy for giving us confidence to make these dishes at home! Even after the pandemic we may never eat out again I’m sharing your website with all my friends!
Thank you so much Kristie! This totally made my day :).
Had everything but the green cardamom… went with all beef. Didn’t skewer, turned it into more flattened “meatballs” that I did grill (used a grill “wok” pan that has holes, to allow all that great smoke flavor!) to tuck into pita with fixings. Just divine. Whipped up your Lebanese Rice recipe that could just simmer and finish while it was outside… DIVINE!!!
Awesome! Sounds wonderful, Chrissie!
Want to make this tonight. Can I make in the oven? How do you recommend? Thanks
Hi Nicole, you can make kofta in the oven. You can use the meat mixture from this recipe but follow the directions for forming the kofta and baking in the baked kofta recipe here if you like: https://www.themediterraneandish.com/baked-kofta-pita-sandwich-tutorial/
My husband and I made this recipe for Fourth of July dinner. It was so fast and easy! The meat has so much flavor with all the spices and we absolutely loved it! They served it like you said with tzatziki, grilled pita, and we did a cucumber tomato salad. It was so good we’re having leftovers tonight!!!Thank you for all your wonderful recipes
Awesome, Karen! Thank you so much for sharing
Born and raised in the Middle East (Beirut and Tripoli, Libya) I grew up with all the great tastes of the Mediterranean cuisine. This receipt was spot on and very authentic to the flavors I grew up with. I served it up with a cumber yogurt sauce and fresh tomatoes on middle east bread. The only changes I made was to had additional “heat” to the mixture (cayenne pepper). For those of you that love lamb kabobs, I would highly recommend this receipt to anyone…. Thanks again.
Jeffrey, thank you so much for sharing! So glad you enjoyed it.
THE BEST EVER. Almost all recipes are perfect and delicious on your website but this is the diamond in the crown. Can’t thank you enough. Awesome!!!
Wow! Thank you so much, Shefali! That means a lot!