Beef Kofta Kebabs
Middle Eastern beef kofta kebabs are made with minced onion, parsley, cumin, and coriander, then grilled for a quick dinner or cookout.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeBeef kofta kebabs are a classic Middle Eastern way to cook seasoned ground meat on skewers. This version follows a common Levantine-style approach: beef mixed with grated onion, parsley, garlic, cumin, coriander, and a little cinnamon, then shaped and grilled.
What makes this recipe work is removing excess moisture from the onion and chilling the mixture before shaping, which helps the kofta hold together without adding egg or breadcrumbs. Flat metal skewers are easiest, but soaked wooden skewers also work if you handle the kebabs gently.
Ingredients
- 1 1/2 lb (680 g) ground beef, 15-20% fat
- 1 small onion, grated and squeezed dry, about 1/2 cup (75 g)
- 2 cloves garlic, minced
- 1/2 cup (30 g) finely chopped fresh parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp sweet paprika
- 1/4 tsp ground cinnamon
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp (15 ml) neutral oil, for the grill grates
- 4-8 flat metal skewers or bamboo skewers, soaked for 30 minutes if using bamboo
- Pita bread, for serving (optional)
- Plain yogurt or tahini sauce, for serving (optional)
Instructions
- 1
If using bamboo skewers, soak them in water for 30 minutes. Preheat a grill or grill pan to medium-high heat, about 400-450°F (205-230°C).
- 2
In a large bowl, combine the ground beef, grated and squeezed onion, garlic, parsley, cumin, coriander, paprika, cinnamon, salt, and black pepper. Mix with your hands for 1-2 minutes until the mixture looks slightly sticky and holds together well.
- 3
Cover and refrigerate the kofta mixture for 20-30 minutes. It should feel firmer and easier to shape after chilling.
- 4
With damp hands, divide the mixture into 4 equal portions and press each portion firmly around a skewer into a long sausage shape about 1 inch (2.5 cm) thick. Pinch and smooth any cracks so the kofta does not split on the grill.
- 5
Oil the grill grates lightly. Place the koftas over medium-high heat and cook for 4-5 minutes on the first side, until browned and releasing easily from the grates.
- 6
Turn carefully and grill for 4-5 minutes more, until browned all over and cooked through. The centers should reach 160°F (71°C), and the meat should feel firm with clear juices.
- 7
Rest the kofta for 3-5 minutes off the heat. Serve hot with pita, yogurt or tahini sauce, and a simple salad if you like.
Tips for the Best Beef Kofta Kebabs
- Use beef with some fat, ideally 15-20%, or the kofta can turn dry and crumbly on the grill.
- Grate the onion and squeeze out excess liquid before mixing it in; too much moisture is the main reason kofta falls apart.
- Do not overwork the mixture to a paste, but mix enough that it becomes slightly tacky so it clings to the skewers.
- Flat metal skewers hold kofta better than round skewers because the meat is less likely to spin when turned.
- If you do not want to use skewers, shape the mixture into long logs and grill them directly on a well-oiled grill pan or cook them under the broiler.
- The mixture can be made and chilled up to 1 day ahead; shape just before grilling for the best texture.
Storage and Reheating
Store leftover kofta in an airtight container in the refrigerator for up to 3 days. Freeze cooked kofta for up to 2 months, wrapped well. Reheat gently in a covered skillet over medium-low heat or in a 325°F (165°C) oven until hot; avoid overheating, which can dry the meat out.
Frequently Asked Questions
Why did my kofta kebabs fall off the skewers?
Usually the onion was too wet, the mixture was not chilled, or the meat was too lean. Squeezing the onion dry and mixing until the meat turns slightly sticky helps the kofta stay attached.
Can I bake beef kofta kebabs instead of grilling them?
Yes. Bake them on a lined sheet pan at 425°F (220°C) for about 12-15 minutes, turning once, or broil until browned and cooked through.
Do kofta kebabs need egg or breadcrumbs?
Not for this Middle Eastern style. Properly mixed ground beef with grated onion and herbs holds together well on its own.
What do you serve with beef kofta kebabs?
Pita, tahini sauce, plain yogurt, chopped salad, rice, and grilled vegetables are all common pairings. A squeeze of lemon works well too.
Quick Info
Prep Time
40 min
Cook Time
12 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
