Kofta Kebab Recipe
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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.
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Sumac is an underrated spice, I love that it’s incorporated into the recipe. These turned out awesome!
Sumac is the BEST, isn’t it!! 🙂
Why isn’t there cumin in the recipe? Cumin is a staple of middle eastern cooking. I will also agree with the comment below that mixing by hand or with a stand mixer works way better than a food processor
Thanks for all the great recipes Suzy. They’re all very tasty and healthy.
Hi,
What type of bread do you recommend?
Thank you!
We love this with pita! Enjoy!
I made this recipe a few days ago & I like it soo much that I’m making it again today! I served my kebabs with basmati rice, charred tomato & onions with a salad on the side. It was wonderful!
Could these be made ahead and frozen?
Sure, Carmie! In the past, we have prepared these 1 night in advance and saved them (uncooked) on a large tray in the fridge with parchment paper separating the layers of skewers. Be sure to cover well though! You can also freeze the uncooked mixture by forming the kabobs and placing them in a vacuumed freezer bag or freezer-safe container and freeze. When you’re ready to cook them, thaw the meat out in the fridge the night before and skewer it. Hope that helps!
I’m trying to be better about using what I have on hand and was searching for a recipe to use some Impossible beef I had. I made hummus earlier today, along with a lentil, quinoa, and kale salad, and thought kofta flavors would pair well. I had everything except the parsley (I know!), omitted the salt to account for the impossible meat salt content, and baked the portions in patties instead of using skewers—they were delicious! I also mixed everything in a bowl instead of using a food processor since vegan meat behaves slightly differently. Would 10/10 make again.
Awesome! Thanks so much for sharing, Sabrina!
I highly recommend mixing these by hand if you want them to hold together. My first batch I used the food processor and it literally looked like thick icing. It was impossible to get them to form any shape! The second batch I chopped the onion and parsley very fine with a knife and mixed everything by hand and they were much easier to form on the skewers. I would also recommend sampling the spices before adding and substituting with what you like bc some of the spices can be very overpowering!
Thanks for sharing your thoughts, Lisa!
I made this recipe but it turned out watery and not holding itself. Did you squeeze the water out of the onion after you put it in the food processor?
I love all your recipes btw 🥰
Hi, Marina. Yes, squeezing the water out may help you here. Another reader recommended grating the onion, then placing it in cheese cloth or a thin kitchen towel and squeeze out the onion juice.
I have not made this yet, but look forward to doing so. Question: For the ground beef is it better to have lean or regular, for example 93% lean, or 85% lean?
Hi, Margaret. For this recipe, I typically use 93% lean.
I made this for my in-laws, served with a hummus dipping sauce, over lentils and whole grain millet, over baby gem lettuce leaves, and sides of grilled vegetables, and sautéed spinach. I garnished with fresh mint, cilantro and parsley. They really loved the kebabs, my husband and I don’t eat meat so I made mushroom kebabs with your suggested spice blend, instead of allspice, I’m out if it, I used za’Atar It was easy to prepare and enjoyed by all. Thank you for your energy and enthusiasm! I really enjoy your blog.
Sounds wonderful, Judy! Thank you for sharing!
Ew.
My mouth really watered to see your recipe. I’ll try it myself tomorrow. Is it really tasty in real?
It’s delicious, Sonia! Hope you give it a try!
Love this recipe! Making it again for New Years Eve. So fun, delicious and easy!
Thanks so much, Karen!
Too much all spice. It overpowers the other flavours.
Yes, it does. I made them tonight and felt the same. Plus the spices gave me heartburn.
Does ground lamb typically have a bad odor, or did I buy the wrong type? I purchased grass fed ground lamb at Safeway (only lamb I could find from multiple stores). The kebab came out great and tasted very good, however, while cooking and eating it gave off a very strong odor that almost made me nauseous. I could only eat part of it and had to get rid of the rest. I’ve eaten this dish many times at Turkish restaurants while living in Germany and never experienced this type of odor. Where did I go wrong?
Hard to say, John. It could have been that the lamb wasn’t the best. Ground lamb does typically have a gamey odor, but if it’s particularly sour or bad smelling, I would return it to the store.
Lamb has a gamey smell, but it shouldn’t smell bad. I used to buy lamb at Safeway but do not anymore. Nine times out of ten, I’d get it home, and it was rotten and I’d have to go back to get my money back. After that, I’d make them open the package in the meat department, and I’d smell it and decide to buy it or not. Bottom line: Don’t buy any lamb products at Safeway!
Tastes amazing! Family favourite
I mixed all the ingredients, refrigerated overnight, and grilled them the next day using flat metal skewers. I adjusted some of the spices (used more) to suit my family’s taste and substituted fresh lemon zest and ground black pepper for the sumac. They were very easy to shape and grill and tasted fantastic. Will definitely make again. Thanks!
Wonderful! Thanks, Jacqui!