Beef Kofta Kebabs (Printable Version)
Juicy spiced beef kebabs with Middle Eastern aromatics grilled to perfection.
# Ingredient List:
→ 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:
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 if using for extra binding.
02 - Mix thoroughly with hands until all ingredients are well incorporated and the mixture becomes slightly sticky, ensuring even distribution of spices throughout the meat.
03 - Divide mixture into 8 equal portions. Shape each portion around metal or soaked wooden skewers into long, oval-shaped kebabs, pressing firmly to ensure they hold their shape during cooking.
04 - Preheat grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
05 - Grill kebabs for 10 to 15 minutes, turning occasionally, until nicely browned on all sides and cooked through to an internal temperature of 160°F.
06 - Remove from heat and let rest for 3 to 5 minutes to allow juices to redistribute. Serve hot with lemon wedges, flatbreads, and fresh vegetable accompaniments.
# Expert Tips:
01 -
- The spice blend hits that perfect sweet and savory balance that makes people pause and ask what's in it
- These come together so fast you can have them on the table even on busy weeknights
02 -
- Press the meat mixture firmly onto the skewers or they'll slide off when you try to turn them
- Don't overcook these or they'll dry out, since there's no fat marbling like in a steak
03 -
- Soak wooden skewers for at least 30 minutes so they don't burn on the grill
- Mix a pinch of sumac into the meat for extra tangy depth