Kofta kebabs are incredibly versatile, easy to prepare, and packed with flavor. You can use beef, lamb, or a mix of both, and the ingredients are pantry-friendly. These kebabs are naturally gluten-free, protein-rich, and ideal for weeknight dinners, BBQs, or festive occasions. Plus, they pair well with everything from hummus to grilled veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef, lamb, or a combination of both
Onion (finely grated or minced)
Garlic (minced)
Fresh parsley (finely chopped)
Ground cumin
Ground coriander
Ground cinnamon
Allspice
Paprika
Salt and black pepper
Cayenne pepper or chili flakes (optional, for heat)
Olive oil (for brushing)
Wooden or metal skewers
Directions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a large bowl, combine the ground meat, onion, garlic, parsley, and all the spices.
Mix thoroughly by hand until everything is well incorporated and the mixture holds together.
Divide the mixture into 8–10 equal portions.
Shape each portion into a long sausage shape around a skewer, pressing firmly to adhere.
Preheat a grill, grill pan, or skillet over medium-high heat. Lightly brush the kebabs with olive oil.
Cook for 10–12 minutes, turning occasionally, until browned on all sides and cooked through.
Remove from heat and let rest for a few minutes before serving.
Servings and timing
This recipe makes 8–10 kofta kebabs (serves 4–5 people). Prep time: 20 minutes Cook time: 12 minutes Total time: Approximately 32 minutes
Variations
Oven-baked: Bake at 400°F (200°C) on a lined sheet for 20–25 minutes, turning once halfway through.
Herb boost: Add mint or cilantro for extra freshness.
Turkey kofta: Use ground turkey for a leaner version.
No skewers: Shape into patties or meatballs if you prefer not to use skewers.
Stuffed: Add a cube of feta or a dollop of labneh inside for a creamy surprise.
Storage/Reheating
Store leftover kofta kebabs in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or oven until warmed through. You can also freeze the uncooked kofta (shaped or unshaped) for up to 2 months. Thaw overnight in the fridge before cooking.
FAQs
What’s the best meat for kofta?
A mix of ground beef and lamb gives the most traditional flavor and juicy texture, but you can use either one on its own.
Can I make kofta without skewers?
Yes, you can shape the meat mixture into patties or logs and cook them directly on a grill or pan.
Can I prepare kofta kebabs ahead of time?
Absolutely. You can shape the kebabs and refrigerate them (covered) for up to 24 hours before cooking.
How do I keep the kebabs from falling apart?
Make sure the mixture is well combined, and don’t skip grating the onion finely—this helps bind the meat. Press the meat firmly onto the skewer.
Can I cook kofta in the oven?
Yes. Bake at 400°F (200°C) for 20–25 minutes, turning once for even cooking.
Are kofta kebabs spicy?
They’re mildly spiced, but you can add cayenne or chili flakes if you want heat.
What do I serve with kofta?
Serve with pita, rice, grilled veggies, hummus, tzatziki, or a fresh tomato and cucumber salad.
Can I grill these indoors?
Yes, a grill pan or cast iron skillet works well if you don’t have an outdoor grill.
Can I freeze cooked kofta?
Yes, cool completely and freeze in a sealed container for up to 2 months. Reheat in the oven or microwave.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure any accompaniments are also gluten-free.
Conclusion
Middle Eastern Kofta Kebabs are a delicious and easy way to enjoy bold, traditional flavors at home. Juicy, spiced, and full of aromatic herbs, these kebabs are perfect for grilling and pair beautifully with a variety of sides. Whether you’re serving them at a family dinner or a weekend BBQ, they’re guaranteed to impress and satisfy.
Middle Eastern Kofta Kebabs are juicy, spiced meat skewers made with ground beef or lamb, fragrant herbs, and warming spices. They’re perfect for grilling, baking, or pan-searing and pair beautifully with pita, rice, or salad for a flavorful, protein-rich meal.
Author:Catherine
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:32 minutes
Yield:4–5 servings (8–10 kebabs)
Category:Main Course
Method:Grilling
Cuisine:Middle Eastern
Diet:Gluten Free
Ingredients
1 lb ground beef, lamb, or a combination
1 small onion, finely grated
2 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp allspice
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper or chili flakes (optional)
1 tbsp olive oil (for brushing)
8–10 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes.
In a large bowl, combine ground meat, grated onion, garlic, parsley, and all spices.
Mix thoroughly by hand until well combined and the mixture holds together.
Divide the mixture into 8–10 equal portions.
Shape each portion into a sausage-like log around a skewer, pressing firmly to adhere.
Preheat a grill, grill pan, or skillet over medium-high heat. Lightly brush kebabs with olive oil.
Cook for 10–12 minutes, turning occasionally, until browned on all sides and cooked through.
Remove from heat and let rest for a few minutes before serving.
Notes
Use a mix of beef and lamb for the most authentic flavor.Ensure the onion is finely grated to help bind the mixture.Can be shaped into patties or meatballs if skewers are unavailable.Great for meal prep—store cooked or raw in the freezer.Serve with hummus, rice, pita, or grilled vegetables.
