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The best authentic kofta kebab recipe combines simple ingredients like ground beef or lamb, fresh herbs, and Middle Eastern spices to make delicious grilled kebabs the whole family will enjoy!
Simple, flavorful and with minimal prep time, kofta kebab is about to become your new favorite recipe. Inspired by the tastes of the Middle East, it takes just a few ingredients to put together these juicy, tender kofta kebabs that are perfect for enjoying on their own or as part of a mezze.
Table of contents
What is kofta kebab?
Taking its English name from Persian and Hindi-Urdu, kofta is a meatball made from either ground lamb, ground beef, or chicken with onion, parsley, and a Middle Eastern spice blend. It’s a staple of many Arab cookbooks and has variations in the Mediterranean and India, too. Traditionally, meatballs are put on metal skewers and then grilled over coals, turning them into deeply flavored, juicy kebabs.
Ingredients
- Ground Meat I recommend using 80% lean/20% fat ground beef or ground lamb. The fat helps bind the kofta together without using extra breadcrumbs or eggs.
- Onion: Yellow onions or shallots work best.
- Fresh parsley: Use flat-leaf parsley
- Seasoning: Lebanese 7-spice (cinnamon, cumin, nutmeg, coriander, allspice, cloves, black peppercorn), salt and pepper.
How to make kofta kebab
Mix The Kofta Meat: Finely chop the onion and the parsley, then add all of the ingredients into a large bowl and mix until fully combined.
Prepare the Kofta Kebab: Leave the meat mixture in the fridge to chill for 30 minutes. Then, divide it into even portions – about a fistful of mix for each. Thread each portion onto your skewers – I find metal works best – and press firmly into a sausage-like shape. Keep them the same size so they cook evenly.
Grill The Kofta Kebab: You can cook the kofta in one of the following ways:
- Outdoor Grill: Pre-heat and pre-oil the grill (or prepare a charcoal grill, if using), then transfer the kofta kebab onto it. Cook for 3-4 minutes on each side until browned and cooked through.
- Indoor Grill Pan: Add a little oil to the pan and heat over medium-high heat. Add the kofta kebab and pan-fry for several minutes, turning midway until evenly cooked.
- Baked: Lay the kofta on a parchment-lined baking sheet sprayed with a little oil. Bake at 350ºF/175ºC for 15-20 minutes or until cooked through. Feel free to broil at the end for extra browning.
How to serve it
- With Salads: Pair with other tasty Middle Eastern-inspired salads, like Fattoush, Tabbouleh, cucumber yogurt salad, or a tomato and cucumber mint salad.
- With Sides: Serve alongside spicy batata harra, or with pickled cucumbers and turnips.
- Serve it as a wrap: add over pita bread with hummus, pickles, lettuce, and tomatoes for a quick lunch.
- With Dips: With its rich, spicy flavor, kofta kebab tastes even better alongside hummus, baba ganoush, creamy garlic sauce, or a fiery chili sauce.
Make ahead and storage
Make Ahead: Make the kofta patties and store them in the fridge for 2-3 days before grilling. You can also freeze them for up to 3 months and let them thaw before cooking.
To Store: Allow the kofta to cool before transferring to an airtight container in the fridge for 3-4 days.
To Freeze: Place the kofta on a baking sheet and leave it in the freezer until solid, then transfer the patties into a Ziplock bag. They’ll keep for up to four months.
To Reheat: Reheat on a hot grill for 5-7 minutes or in the oven at 350ºF/175ºC until warmed through (7-10 minutes).
More Middle Eastern recipes
If you try this kofta kebab 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!
Middle Eastern Kofta Kebab
Ingredients
- 2.2 lb ground beef or ground lamb; 20% fat is best
- 8.4 oz yellow onion finely diced
- 2 oz parsley
- 1 Tbsp salt
- 2 tsp black pepper
- 2 tsp Lebanese 7-spice
Instructions
Make the kofta mix
- Finely chop the onion and the parsley.
- Add the minced meat, onion, parsley, salt, pepper, and 7-spice blend into a large bowl and mix until fully combined.
- Leave the meat mixture in the fridge to chill for 30 minutes.
Shape the kofta and cook
- Divide the meat mixture into even portions – about a fistful of mix for each. Thread each portion onto your skewers and press firmly into a sausage-like shape. Keep them the same size so they cook evenly.
- Choose your cooking method:Outdoor Grill: Pre-heat and pre-oil the grill, then transfer the kofta kebab on. Cook for 3-4 minutes on each side until browned and cooked through.Indoor Grill Pan: Add a little oil to the pan and heat over medium-high heat. Add the kofta kebab and pan-fry for several minutes, turning midway until evenly cooked. Bake in the oven: Lay the kofta on a parchment-lined baking sheet sprayed with oil. Bake at 350ºF/175ºC for 15-20 minutes or until cooked through. Feel free to broil at the end for extra browning.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
DELICIOUS!!! This recipe is definitely a must try, and for myself, a keeper. I used the full amount of salt. Everyone loved it, especially the kiddos (we love lamb). Making it again tonight. Made my own 7 spice… super easy and less expensive since I already had the needed spices.
(I made tzatziki for dipping (or adding to the naan), quinoa & tomato cucumber mint salad.)
Thank you for your comment, Brittany. So happy to hear you all liked the recipe. 🙂
Wayyyy too much salt I think she means teaspoon!!!
Hi,
1 tablespoon is the correct amount of salt. I hope you give the recipe a try!
Did you mean 1 teaspoon* of salt? 1 tablespoon sounds like a ton..
Hi Mike,
It is 1 Tablespoon salt. Sounds like a lot but it works in this recipe. I hope you give it a try.
Loved your recipe’s instructions on the Lebanese lamb kofta recipe. Thanks for such amazing words.