There’s something deeply satisfying about biting into a juicy, smoky, and perfectly spiced beef kofta kebab. Whether you’re hosting a backyard barbecue or whipping up a quick dinner, these kebabs bring bold Middle Eastern flavors right to your plate. Made with ground beef, fragrant herbs, and warming spices, they’re a breeze to prepare and taste as if they came straight from a bustling market stall.
Classic Beef Kofta Kebabs
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Skewering 10 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Mediterranean
For the Kofta
- 1 lb ground beef 80% lean for best flavor and juiciness
- 1 small onion grated
- 3 garlic cloves minced
- 1/4 cup fresh parsley finely chopped
- 2 tbsp fresh cilantro finely chopped (optional but adds a nice depth)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika or smoked paprika for a smoky twist
- 1/4 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1/2 tsp salt adjust to taste
- 1/4 tsp chili flakes or cayenne optional, for heat
For Serving (Optional)
- Warm pita bread or naan
- Yogurt sauce mix plain yogurt with minced garlic, lemon juice, and a pinch of salt
- Chopped tomatoes cucumbers, and onions
- Fresh lemon wedges
Prepare the Meat Mixture
In a large bowl, combine the ground beef, grated onion, minced garlic, parsley, cilantro (if using), and all the spices. Mix thoroughly with your hands until everything is well combined. Avoid overmixing to keep the kebabs tender.
Shape the Koftas
Divide the meat mixture into 8 equal portions. Roll each portion into an elongated oval shape and gently press it onto a skewer, forming a uniform thickness for even cooking.
Preheat the Grill
Heat your grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
Cook the Koftas
Place the skewered koftas on the grill. Cook for about 3–4 minutes per side, rotating to ensure even cooking. The meat should be browned and slightly charred but still juicy inside.
Serve and Enjoy
Remove the koftas from the grill and let them rest for a minute. Serve hot with pita bread, yogurt sauce, and your favorite toppings.
Pairings
Beef kofta kebabs shine with a few key sides:
- Rice Pilaf: A fragrant rice pilaf with toasted almonds and golden raisins complements the flavors beautifully.
- Salad: A fresh tabbouleh salad or a crisp cucumber-tomato salad adds a refreshing balance.
- Dips: Hummus or baba ghanoush on the side elevates every bite.
FAQs
1. Can I use a different type of meat?
Absolutely! Ground lamb is a traditional alternative, or you can use a mix of lamb and beef. For a leaner option, try turkey or chicken, though you may need to add a bit of olive oil to prevent drying out.
2. Do I need to use skewers?
Not necessarily. You can shape the kofta into patties or meatballs and cook them directly on the grill or pan.
3. How do I avoid dry kebabs?
Use ground meat with some fat content (like 80/20 beef), and don’t overcook them. Adding grated onion also helps keep the meat moist.
4. Can I make these in advance?
Yes! You can prepare the meat mixture and shape the kebabs up to a day ahead. Keep them covered in the fridge until ready to cook.
