Beef Kofta Kebabs (Printable)
Succulent spiced beef kebabs with Middle Eastern herbs and aromatic spices, grilled to juicy perfection.
# What You Need:
→ Meats
01 - 1.1 lbs ground beef (80/20 lean-to-fat ratio)
→ Vegetables & Aromatics
02 - 1 small onion, grated or finely minced
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 2 tbsp fresh cilantro, chopped
→ Spices & Seasonings
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp ground paprika
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp ground allspice
11 - 1/2 tsp chili flakes
12 - 1 tsp salt
13 - 1/2 tsp black pepper
→ Bindings
14 - 1 large egg
→ To Serve
15 - Lemon wedges
16 - Fresh flatbreads or pita
17 - Sliced onions, tomatoes, cucumber, and fresh herbs
# How To Make It:
01 - Combine ground beef, grated onion, minced garlic, chopped parsley, cilantro, cumin, coriander, paprika, cinnamon, allspice, chili flakes, salt, and black pepper in a large bowl. Add egg for binding if desired.
02 - Mix ingredients with hands until fully incorporated and mixture becomes slightly sticky, ensuring even distribution of spices throughout the meat.
03 - Divide mixture into 8 equal portions. Form each portion around metal or soaked wooden skewers into long oval shapes, pressing firmly to maintain structural integrity during cooking.
04 - Heat grill or grill pan to medium-high temperature. Lightly oil grates or cooking surface to prevent sticking.
05 - Cook kofta kebabs for 10–15 minutes, turning periodically, until exterior develops rich brown coloration and meat reaches internal temperature of 160°F.
06 - Remove from heat and allow kebabs to rest for 3–5 minutes. Serve immediately with lemon wedges, flatbreads, and fresh vegetable accompaniments.
# Expert Suggestions:
01 -
- The spice blend hits that perfect balance between warming and bright, making these kebabs impossible to stop eating
- They come together in under 20 minutes but taste like something from a restaurant that's been perfecting the recipe for generations
02 -
- Letting the mixture rest in the fridge for 30 minutes before shaping makes everything hold together so much better
- Don't skip the resting time after grilling—those juices need to redistribute or they'll all run out when you cut in
03 -
- If your wooden skewers are burning, soak them in water for 30 minutes or wrap the exposed ends in foil
- Mix a pinch of sumac into the spice blend for a tangy, slightly sour note that makes these really shine