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This Middle Eastern kofta kebab recipe is my favorite for bringing bold, aromatic flavors to weeknight dinners without much fuss. It’s packed with fragrant spices and fresh herbs that make each bite deeply satisfying and perfect for serving alongside simple sides.
I first made these kofta kebabs on a whim after spotting ground lamb at the market and they quickly became a crowd-pleaser at home. The spice mix is just right—not overpowering but enough to keep everyone interested.
Ingredients
- Ground beef or lamb: provides a juicy and tender base, mixing both balances flavor and fat well
- Small onion, grated: to melt into the meat for moistness and subtle sweetness
- Fresh parsley and cilantro: lend brightness and a fresh herbal note essential for authenticity
- Ground cumin and coriander: build the warm Middle Eastern profile, essential for depth
- Ground cinnamon and allspice: add a subtle, warming hint that ties every flavor together
- Paprika: brings mild earthiness, pick a bright red powder for best results
- Cayenne pepper: is optional but adds a gentle kick, adjust to taste
- Salt and pepper: for seasoning, do not skip these as they bring out all the flavors
- Skewers: make grilling easy—soak wooden ones first to keep them from burning
Instructions
- Build The Mixture:
- Combine the ground meat, grated onion, minced garlic, chopped parsley, chopped cilantro, cumin, coriander, cinnamon, allspice, paprika, cayenne pepper if using, salt, and pepper in a large bowl. Mix everything thoroughly until evenly blended. The grated onion keeps the kebabs juicy and tender throughout cooking.
- Shape Onto Skewers:
- Divide the meat mixture into 6 to 8 equal parts. Take each portion and firmly mold it along the length of a skewer into an elongated oval shape. Make sure the mixture sticks well so it won’t fall off the skewer while cooking. This shaping ensures even cooking.
- Prepare To Cook:
- If using wooden skewers, soak them for 30 minutes in water before cooking to prevent burning. Preheat your grill, grill pan, or broiler to medium-high heat. Lightly brush the grill grates or pan with oil to keep the kebabs from sticking.
- Cook The Kebabs:
- Place the skewers on the hot grill or pan. Cook for 10 to 12 minutes, turning every few minutes to brown all sides evenly. The kebabs should be cooked through and nicely caramelized on the outside when done.
- Serve:
- Remove from heat and serve immediately with warm rice, flatbread, or a side of tahini or yogurt sauce for dipping. The balance of spicy meat with creamy sauce makes every bite feel special.
I love the fresh parsley and cilantro in these kebabs. They cut through the richness of the meat and bring a lively green note I associate with family gatherings in the warmer months. Making these reminds me of summer barbecues filled with laughter and plenty of food to share.
Storage Tips
Store leftover cooked kebabs in an airtight container in the fridge for up to three days. They reheat well in a skillet or oven and retain their juiciness. You can also freeze them uncooked; shape the kebabs on skewers, wrap tightly in plastic wrap, and freeze for up to one month.
Ingredient Swaps
Try ground turkey or chicken for a lighter alternative though the flavor profile will be milder. If fresh herbs are unavailable use dried parsley and cilantro but reduce quantity by about half since dried herbs are more concentrated. Adjust the garlic to your taste or replace with garlic powder in a pinch.
Serving Ideas
Serve these kofta kebabs with a crisp cucumber and tomato salad tossed in lemon juice and olive oil. Hummus or baba ganoush also make great accompaniments. For a filling meal, pile kebabs and sides onto warm flatbreads for easy handheld sandwiches.
This recipe delivers amazing Middle Eastern flavors easily and quickly, perfect for both casual dinners and special gatherings.
Frequently Asked Recipe Questions
- → What type of meat works best for kofta kebabs?
Ground beef, lamb, or a mix of both are ideal for kofta, providing a juicy and flavorful base that holds well on skewers.
- → How can I prevent wooden skewers from burning on the grill?
Soak wooden skewers in water for at least 30 minutes before grilling to reduce the risk of burning.
- → Which spices enhance the authentic taste of kofta kebabs?
Common spices include cumin, coriander, cinnamon, allspice, paprika, and optionally cayenne for a mild kick.
- → What side dishes complement kofta kebabs well?
Rice, flatbread, tahini sauce, or yogurt-based dips perfectly balance the savory richness of the kebabs.
- → How long should kofta kebabs be grilled for optimal doneness?
Grill for about 10–12 minutes over medium-high heat, turning occasionally to achieve an even, browned crust.
- → Can I prepare kofta kebabs ahead of time?
Yes, you can mix and shape them in advance then refrigerate until ready to grill, preserving freshness and flavors.