Description
Kofta Kebab is a classic Eastern Mediterranean dish featuring a flavorful mix of ground lamb and beef blended with aromatic spices and grilled to perfection on skewers. This recipe yields juicy, spiced meat kebabs with a delightful smoky char, perfect for grilling enthusiasts and lovers of Middle Eastern cuisine.
Ingredients
Units
Scale
Meat Mixture
- 1 pound fresh ground lamb
- 1 pound fresh 80/20 ground beef
Seasonings
- 1 small onion, grated or finely minced
- 2 large cloves garlic, minced
- 2 teaspoons fine sea salt (or 1 tablespoon kosher salt)
- 1 teaspoon fresh ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
Instructions
- Mix Ingredients: Put all the ingredients in a large bowl and knead until completely mixed. Divide the mix into eight egg-shaped portions.
- Prepare Grill: Set the grill up for direct medium heat (350°F). For a gas grill, preheat on high for 15 minutes, then turn down to medium and clean grates. For a charcoal grill, light chimney starter until coals are ashed over, then spread in an even layer.
- Form Kofta on Skewers: Take one portion of meat mixture and wrap it around the bottom of a skewer. Squeeze and work the mixture up the skewer until it forms a tube about 1½ inches thick. Use your fingers to create dimples every inch along the kebab to add texture. Repeat for all portions.
- Grill Kebabs: Place the skewers on the grill over direct medium heat. Cook until the bottom is browned and kebabs are firm, about 5 minutes. Flip and cook the other side until browned, about 5 more minutes.
- Rest and Serve: Remove kebabs from grill carefully as skewers will be hot. Let them rest for 10 minutes before serving. Enjoy your flavorful kofta kebabs!
Notes
- Use a mix of lamb and beef for balanced flavor and juiciness; alternatively, all lamb or all beef can be used.
- Grate the onion finely or mince it very well to distribute moisture and flavor evenly.
- If you prefer, add extra spices like sumac or fresh herbs such as parsley for variation.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Ensure the meat is packed firmly around the skewer to prevent falling apart during grilling.
- Resting the kebabs after grilling allows juices to redistribute, keeping them moist and flavorful.
Nutrition
- Serving Size: 1 skewer
- Calories: 311 kcal
- Sugar: 0.4 g
- Sodium: 537 mg
- Fat: 24.7 g
- Saturated Fat: 10.1 g
- Unsaturated Fat: 13.9 g
- Trans Fat: 0.7 g
- Carbohydrates: 1.5 g
- Fiber: 0.4 g
- Protein: 19.4 g
- Cholesterol: 81.7 mg
