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This is the best authentic kofta kebab recipe, using ground meat, fresh herbs, and Lebanese spices. Make delicious grilled kebabs the whole family will enjoy! Plus, a video and detailed step-by-step instructions are included.
These grilled kofta skewers are a simple and flavorful dish that requires minimal prep time. They use ground meat, fresh herbs, and Lebanese spices. I’m sure this will become your new favorite recipe to share with friends and family over picnics, BBQs, and cookouts.
You can enjoy the grilled kofta kebab on its own or as part of a Lebanese “mashawi” spread, which includes other popular grilled recipes like beef shish kabobs, shish tawook, and chicken shawarma. These dishes are as iconic in Lebanese cuisine as signature foods like authentic falafel and chicken shawarma.
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Watch the kofta kebab video tutorial
What is kofta?
Kofta (or kefta), a dish whose name comes from Persian and Hindi-Urdu, is a mixture of ground beef and lamb blended with parsley, onion, and a unique Lebanese 7-spice blend, commonly used in many Middle Eastern recipes. The mixture is either shaped into oblong meatballs or formed into cylindrical shapes on flat skewers, known as kofta kebab, and then grilled over an open flame.
Traditionally, kofta kebabs are served on pita bread with homemade hummus. They also pair wonderfully with tabbouleh salad and grilled veggies like tomatoes and onions, which add a delicious charred flavor to the meal.
Ingredients
- Ground meat: I recommend using lean ground beef along with some ground lamb. If you prefer to omit the lamb, replace it with regular ground beef. Opt for a higher-fat ground beef, like 80/20, as the fat helps bind the kofta together without needing extra breadcrumbs or eggs.
- Onion: Yellow onions or shallots work best.
- Fresh parsley: Use flat-leaf parsley.
- Seasoning: Lebanese 7-spice mix (cinnamon, cumin, nutmeg, coriander, allspice, cloves, black peppercorn), salt and pepper.
- Skewers: You will also need skewers. I recommend using flat, wide metal skewers. If you have bamboo ones, soak them in water for 30 minutes before using them to avoid burning them.
See the recipe card for full information on ingredients and quantities.
How to make kofta kebab
Chop the parsley and onion: Finely chop the parsley. Then peel and finely chop the onions, making sure to squeeze out any excess liquid from the chopped onions.
Combine the kofta ingredients: Add all the ingredients to a large mixing bowl. Mix until thoroughly combined. Then, place the meat mixture in the fridge to chill for 10-15 minutes (this will help with the shaping in the next step).
Skewer the Kofta: Dip your hands in water regularly when working with the meat to prevent it from sticking to your hands. Divide the meat mixture into even portions. I usually measure out small meatballs of about 2 oz (50 grams).
Then, tread each portion onto your skewers and press firmly into a sausage-like shape. Keep them the same size so they cook evenly.
For a traditional look, you can do the following (see video):
- Place a meatball in the palm of your hand and squeeze it through the middle.
- Align the skewer in the middle of the squeezed meatball and close the meat around it.
- Gently move your hand along the skewer to smoothen the meat and shape it into an oblong form.
- Use your thumb and pointer finger (or thumb and middle finger if more convenient) and gently squeeze from top to bottom 5-6 times to shape the kofta.
Grill the kofta skewers: Preheat and pre-oil the grill to 350ºF/175ºC. If using a charcoal grill, prepare it. Then, transfer the kofta kebabs to the grill and cook for 3-4 minutes on each side until browned and cooked through.
The grilled kofta kebab is now ready to enjoy!
Serving Idea (Optional): Traditionally, kofta skewers are served with creamy hummus, grilled tomatoes and onions, which only need a few minutes on the grill to char.
You can also serve them with vegetarian arayes by spreading a mixture of red chili paste and tomato paste on one side of the pita bread, adding chopped parsley and onions, then covering it with the second side of the pita pocket. Grill the arayes until the bread is crispy.
Tips for making kofta kebab
- Use a Mixture of Ground Beef and Lamb: If you skip minced lamb, opt for a fattier beef mince, like 80/20, to replace it. Doing so not only adds great flavor but also helps keep the kofta from falling off the skewers while grilling.
- Wet Your Hands: Dip your hands in water to prevent the kofta mixture from sticking while shaping it on the skewers.
- Form Even Shapes: Shape the kofta into evenly sized portions to make sure they cook evenly.
- Use Wide Flat Skewers: Choose wide and flat skewers to prevent the kofta kebabs from spinning while grilling.
- Soak Bamboo Skewers: To prevent burning, soak bamboo skewers in water for about 30 minutes.
- Do Not Overcook: Cook the kofta to medium doneness. The meat will continue to cook slightly after being removed from the grill, so taking it off just before it reaches the desired level of doneness will help keep the kofta flavorful and moist.
- Cover with Pita Bread: After grilling, cover the kofta kebabs immediately with pita bread to keep them warm and juicy.
FAQs
Kofta kebabs are best served immediately after grilling to maintain their taste and texture. Any leftovers can be stored in an airtight container in the fridge for up to 4 days. When reheating, cover the skewers with foil to prevent them from drying out.
I love serving these kofta kebabs as handheld food in homemade pita bread with grilled onions, tomatoes, hummus, and even pickled cucumbers. They also make a hearty sit-down meal and are a big hit with crowds. When paired with a variety of sides and salads, they’re perfect as the centerpiece of a Mediterranean picnic.
Here are some ideas for what to serve alongside kofta kebabs:
– Salads: fattoush salad or tabbouleh salad.
– Dips: best hummus, baba ganoush, simple muhammara dip, or garlic sauce (toum).
– Sides: Grilled vegetables (such as onions, tomatoes, or eggplant), grilled Potatoes in foil, Lebanese spicy potatoes batata harra, or stovetop jasmine rice.
You can bake kofta instead of grilling it, but it’ll taste a bit different. Grilling adds that incredible smoky flavor you won’t get with baking. Preheat your oven to 350°F/175°C. Grease a baking sheet to prevent sticking. Shape the kofta mixture into oval or cylindrical shapes, just as you would for the skewers, or you can assemble them around skewers if you prefer. Place the shaped kofta on the greased baking sheet. Bake in the oven for about 30 minutes, turning them halfway through to ensure even cooking.
More grilling recipes
If you try this grilled kofta recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Best Kofta Kebab (With Video)
Ingredients
- 25 oz lean ground beef
- 10 oz ground lamb or use regular ground beef
- 3.5 oz yellow onion 2 small; finely diced
- 1.2 oz parsley finely chopped
- 1 Tbsp salt
- 1/2 tsp black pepper
- 1/2 Tbsp Lebanese 7-spice
Instructions
Make the kofta mix
- Finely chop the parsley. Peel and finely chop the onions, then squeeze out the liquid well.
- In a large bowl, add the minced meat, onion, parsley, salt, pepper, and 7-spice blend. Mix until fully combined.
- Leave the meat mixture in the fridge to chill for 10-15 minutes.
Shape the kofta
- Divide the meat mixture into even portions. Measure out small meatballs of about 2 oz (50 grams).
- Tread each portion onto your skewers and press firmly into an oblong shape. Keep them the same size so they cook evenly.
Grill the kofta
- Pre-heat and pre-oil the grill to 350ºF/175ºC, or, if using a charcoal grill, prepare it.
- Transfer the kofta kebabs to the grill and cook for 3-4 minutes on each side until browned and cooked through.Check for doneness – the internal temperature should reach 160ºF/70ºC. The kofta should be browned, and the juices should run clear.
- Serve the grilled kofta kebabs hot!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
