Kofta Kebab Recipe

Picture this: smoky, juicy skewers of spiced meat sizzling over the grill, their aroma filling the air with hints of garlic, warm cinnamon, and fresh herbs. The kind of smell that instantly makes your stomach growl and your neighbors peek over the fence to see what you’re cooking. That’s the magic of kofta kebabs—a Middle Eastern classic that’s hearty, flavorful, and endlessly versatile.

These kebabs are the kind of meal that feels celebratory even on a regular weeknight. They’re rustic, deeply satisfying, and surprisingly easy to make. Whether you’re firing up the outdoor grill, using a stovetop griddle, or popping them in the oven, trust me, this recipe will have you coming back for seconds (and probably thirds).

Why you will love this recipee

Because it’s the perfect combination of bold spices, tender meat, and that irresistible char from the grill. Kofta kebabs are crowd-pleasers, easy to customize, and they make dinner feel like a feast. Once you try them, you’ll wonder how you ever lived without them.

Recipe Origin:

Kofta is a staple across the Middle East, Mediterranean, and South Asia, with each culture giving it its own unique spin. The word “kofta” comes from the Persian word kuftan, meaning “to pound,” referring to ground meat. Traditionally made with lamb or beef, kofta kebabs are seasoned with spices like cumin, coriander, and allspice—each bite is a celebration of flavors that have been loved for centuries.

Kitchen Tools You’ll Need:

Mixing bowl
Grater or food processor (for the onion)
Garlic press or sharp knife
Skewers (metal or wooden, soaked in water if wooden)
Grill, grill pan, or oven
Basting brush for olive oil

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Why You’ll Love Kofta Kebabs

These skewers aren’t just delicious—they’re the kind of dish that turns a meal into an experience. Here’s why you’ll fall for them:

Bold Flavors: The spice blend of cumin, coriander, cinnamon, and allspice creates an irresistible aroma and depth of taste.

Versatile Cooking: Grill them outside, cook them on a stovetop griddle, or bake them in the oven—they’ll be fantastic every way.

Perfect for Sharing: There’s something fun and communal about skewers of sizzling meat. They’re made for family dinners and gatherings.

Customizable: Add a pinch of chili flakes for heat, swap parsley for cilantro, or mix lamb and beef for a richer flavor.

Quick & Easy: Despite their exotic flavor, kofta kebabs are surprisingly straightforward to prepare.

Chef’s Pro Tips for Perfect Results:

• Squeeze the grated onion well—excess moisture can make the mixture too wet.
• Chill the mixture for 20–30 minutes before shaping; it makes the kebabs hold together better.
• Oil your hands slightly when forming the kebabs to prevent sticking.
• If grilling, brush skewers lightly with olive oil before cooking to keep them juicy.
• Don’t overcrowd the grill—let each kebab have space to develop that gorgeous sear.

Ingredients in Kofta Kebabs

Here’s the beauty of kofta—it uses simple, everyday ingredients that combine into something extraordinary.

Ground Lamb or Beef (or a mix): The base of the kebabs. Lamb adds richness, while beef brings a leaner bite. A 50/50 mix gives you the best of both worlds.

Onion: Finely grated for moisture and flavor. When squeezed, it adds just enough juiciness without making the mix soggy.

Garlic: Adds warmth and depth. It’s the backbone of that irresistible aroma.

Fresh Parsley: Bright, herby, and fresh—it cuts through the richness of the meat and balances the spices.

Cumin: Earthy and smoky, it gives kofta that unmistakable Middle Eastern character.

Coriander: Warm and citrusy, it pairs beautifully with cumin and rounds out the flavor.

Cinnamon: Just a whisper of this spice adds subtle sweetness and warmth.

Allspice: Complex and fragrant, it ties the spice blend together.

Salt & Black Pepper: Essential for seasoning and balance.

Chili Flakes (optional): For a little kick of heat if you like things spicier.

Breadcrumbs (optional): Help bind the mixture together if it feels too loose.

Olive Oil: Used for brushing before cooking, keeping the kebabs juicy and adding that glossy char.

Instructions

Preheat Your Equipment: If using a grill, preheat to medium-high. For oven baking, set it to 400°F. If using a stovetop griddle, heat it over medium-high.

Combine Ingredients: In a large bowl, mix the ground meat with grated onion (squeezed dry), garlic, parsley, and all the spices. Add breadcrumbs if needed. Mix gently with your hands until everything is evenly combined.

Prepare Your Cooking Vessel: If grilling, lightly oil the grates. If baking, line a tray with parchment paper. If using a stovetop, grease the griddle with a touch of olive oil.

Assemble the Kebabs: Take a handful of the mixture and shape it around skewers, forming long, slightly flattened logs. Oil your hands to keep the mixture from sticking.

Cook to Perfection: Grill or cook for 10–12 minutes, turning occasionally, until browned on all sides and cooked through. If baking, cook for about 18–20 minutes, finishing under the broiler for a charred effect.

Finishing Touches: Brush lightly with olive oil during cooking for extra flavor and shine.

Serve and Enjoy: Plate them with warm pita bread, fresh salad, and a generous spoonful of tzatziki or tahini sauce.

Nutrition Facts

Servings: 4–6
Calories per serving: ~250–300 (depending on meat and cooking method)
Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

How to Serve Kofta Kebabs

With Pita Bread: Wrap them up with lettuce, tomato, onions, and a drizzle of tzatziki.

On a Platter: Serve kebabs alongside rice pilaf, roasted vegetables, and a yogurt-based dip.

As a Mezze Spread: Pair with hummus, baba ganoush, olives, and flatbread for a Middle Eastern feast.

Low-Carb Option: Serve over a fresh Greek salad or cauliflower rice.

Party Style: Make mini kofta skewers for appetizers—they’ll disappear fast!

Make-Ahead and Storage Tips

• Prep Ahead: Shape the kebabs and refrigerate for up to 24 hours before cooking.
• Storage: Store cooked kebabs in an airtight container for up to 4 days.
• Freezing: Freeze raw kebabs (uncooked) for up to 2 months. Thaw overnight before cooking.
• Reheating: Warm gently in the oven or skillet to retain juiciness.

Variations to Try:

• Spicy Kofta: Add minced chili or extra red pepper flakes.
• Herb Lovers’ Kofta: Mix in fresh mint or cilantro along with parsley.
• Cheese-Stuffed: Hide a little cube of feta inside each kebab for a surprise bite.
• Vegetarian Spin: Try chickpeas or lentils with the same spice mix for a plant-based version.
• Mini Meatballs: Shape into smaller balls and bake instead of skewering.

Additional Tips

• Always soak wooden skewers for at least 30 minutes before grilling to prevent burning.
• Test seasonings by cooking a tiny piece of the mixture before shaping the kebabs. Adjust as needed.
• For the juiciest results, don’t overcook—lamb and beef both benefit from staying slightly tender.

FAQ Section

Q1: Can I make kofta without skewers?
A1: Yes! Shape them into patties or small logs and cook them directly on a grill pan or in the oven.

Q2: What’s the best meat ratio for flavor?
A2: A 50/50 mix of lamb and beef gives the richest flavor and perfect balance of fat.

Q3: Can I cook these in the oven?
A3: Absolutely—bake at 400°F for 18–20 minutes, then broil briefly for char.

Q4: Can I freeze cooked kofta?
A4: Yes, though texture is best when frozen raw. If freezing cooked, wrap tightly and reheat gently.

Q5: What dips go well with kofta?
A5: Tzatziki, tahini sauce, hummus, or garlic yogurt sauce all pair beautifully.

Q6: Can I make this recipe dairy-free?
A6: Yes! Just serve with dairy-free dips instead of tzatziki or yogurt.

Q7: Can I use ground chicken or turkey instead?
A7: You can, but they’re leaner. Add a tablespoon of olive oil or an egg yolk for moisture.

Q8: How do I keep them from falling off the skewers?
A8: Make sure the mixture is well-chilled before shaping, and press firmly onto the skewer.

Q9: How spicy are they?
A9: The base recipe isn’t spicy at all. Add chili flakes or fresh chili if you’d like heat.

Q10: Can I serve them cold?
A10: They’re best hot, but leftovers taste amazing in wraps or salads the next day.

Conclusion

Kofta kebabs are one of those recipes that prove simple ingredients can deliver extraordinary results. Juicy, smoky, and packed with spices, they’re a dish that feels both comforting and exciting. Whether you’re grilling for a backyard party or just whipping up dinner for two, these kebabs will transport you straight to the bustling streets of the Middle East. So fire up your grill, grab your skewers, and get ready to fall in love with kofta kebabs—your new favorite way to enjoy spiced ground meat.

Follow along with this authentic Kofta Kebab recipe: