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This recipe for Middle Eastern Kofta Kebabs is a straightforward way to bring rich, aromatic flavors into your weeknight cooking. It delivers juicy, spiced meat skewers that make a fantastic main dish or a crowd-pleasing appetizer with minimal fuss.
I first made these koftas when I wanted something different for dinner but did not want to spend hours in the kitchen. Since then they have been a staple for quick yet flavorful meals.
Ingredients
- Ground beef or lamb or a mix: provides juicy texture and authentic taste. Choose fresh, high quality meat with a good fat content to keep koftas moist
- Onion: grated finely adds moisture and sweetness that balances the spices
- Fresh garlic: brings pungency and depth. Fresh is always best over pre-minced here
- Chopped fresh parsley and cilantro: give bright, herbaceous notes that lift the rich meat
- Ground cumin and coriander: contribute earthy warmth that defines Middle Eastern cuisine
- Cinnamon and allspice: add subtle sweet and savory warmth, essential for that classic kofta flavor
- Paprika: creates mild smokiness. Opt for a vibrant, fresh tin for better flavor
- Cayenne pepper: is optional but gives a nice gentle heat for those who want more kick
- Salt and pepper: season and enhance all the flavors throughout the mixture
- Skewers: whether wooden soaked beforehand or metal for hassle-free grilling are essential to form the kebabs
Instructions
- Build The Mixture:
- In a large bowl combine ground meat with grated onion and minced garlic. The onion adds moisture so the kebabs do not dry out while cooking. Make sure to finely grate rather than chop large pieces so they blend into the meat.
- Add Herbs And Spices:
- Stir in chopped parsley and cilantro along with cumin, coriander, cinnamon, allspice, paprika, and cayenne if using. Fresh herbs bring brightness while spices add complexity to each bite. Mix thoroughly to distribute flavors evenly without overworking the meat which can cause a tough texture.
- Shape Onto Skewers:
- Divide the mixture into 6 to 8 equal portions and mold each onto a skewer shaping into an elongated oval. This shape ensures even cooking and is easy to flip on the grill. If using wooden skewers, remember to soak them for at least 30 minutes to avoid burning.
- Heat The Grill:
- Preheat your grill, grill pan, or broiler to medium-high and lightly oil the surface so the koftas do not stick. A hot grill seals in juices and creates a delicious char.
- Cook The Kebabs:
- Place skewers on the grill and cook for about 10 to 12 minutes turning occasionally to brown all sides evenly. They are done when cooked through and the exterior has a nice crust.
- Serve:
- Remove from heat and serve immediately with warm flatbreads, rice, or a side of tahini or yogurt sauce for dipping. These accompaniments balance the spices and add creaminess.
My favorite ingredient here is the combination of cinnamon and allspice which gives the koftas that unmistakable Middle Eastern warmth. I remember the first time I made these for a family gathering—the kids loved them so much they kept sneaking more before dinner started.
Storage Tips
Store leftover cooked koftas in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or oven to avoid drying out the meat. You can also freeze cooked koftas wrapped tightly for up to three months. Thaw overnight in the fridge before reheating.
Ingredient Swaps
Ground chicken or turkey can be used instead of beef or lamb for a lighter option, just add a bit of olive oil to keep them moist. If fresh herbs are not available, dried can work but reduce quantities as they are more concentrated. Adjust spice levels by omitting cayenne or adding a pinch of smoked paprika for a deeper smoky flavor.
Serving Ideas
Serve with fresh pita bread and a simple cucumber-tomato salad tossed in lemon juice and olive oil for refreshing crunch. Drizzle with garlic yogurt sauce or tahini for extra creaminess. Pair with grilled vegetables like eggplant and zucchini to complete the meal.
These kofta kebabs bring a perfect balance of spice and juiciness to your table, making them a quick go-to for flavorful weeknight meals.
Frequently Asked Recipe Questions
- → What meat can I use for kofta kebabs?
Ground beef, lamb, or a blend of both works well, providing a balance of flavor and texture.
- → How do I prevent wooden skewers from burning on the grill?
Soak wooden skewers in water for about 30 minutes before grilling to keep them from burning.
- → Can I adjust the spices to suit my taste?
Yes, you can increase or reduce spices like cayenne or cinnamon to create a milder or spicier flavor profile.
- → What sides pair well with kofta kebabs?
Flatbread, rice, or sauces like tahini or yogurt complement the rich, spiced kebabs nicely.
- → How do I know when the kebabs are fully cooked?
Cook on medium-high heat for 10–12 minutes, turning occasionally, until browned and no longer pink inside.