Kofta Kabobs
This recipe guides you through making delicious Kofta Kabobs. Ground lamb or beef is seasoned with herbs and spices, kneaded, and marinated. The mixture is then shaped onto skewers and grilled over charcoal until perfectly cooked. A flavorful and satisfying Middle Eastern dish.
Equipment
- 1 Large Mixing Bowl
- 1 Chef's knife
- 1 Cutting Board
- 6 Grilling Skewers Long metal skewers recommended
- 1 Charcoal Grill Or alternative grill like gas or broiler
Ingredients
Main
- 2 pounds lean ground lamb or beef
- 4 stems parsley
- 1 small onion finely chopped
- 3 cloves garlic roasted, peeled, and chopped
- 1 teaspoon white pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander optional
- Small pinch clove optional
- 5 mint leaves very finely chopped, optional
- Kosher salt
- Chile flakes optional
Instructions
- In a large bowl, put the ground meat, flattened in the bowl, add all the ingredients. Knead for at least 5 minutes until all is well mixed. Let the kofta rest for 20 to 30 minutes in a cool place to marinate.
- Wet your hand with water. Take the kofta and make a big cigar. Put on a long skewer, in the center. Repeat skewering until done. Cook over a charcoal grill. Serve hot.
Notes
The 5-minute kneading time is crucial; it develops the protein in the meat, ensuring the kabobs bind well and don't fall apart on the grill. For optimal flavor, consider using a mix of ground lamb and beef (e.g., 70% lamb, 30% beef) to balance richness and texture, ensuring the meat isn't too lean, which can lead to dry kabobs. Ensure your grill is at a medium-high heat to achieve a good sear without burning the exterior before the interior cooks through. Regularly wet your hands during shaping to prevent sticking and create uniform kabobs. A light basting with olive oil during grilling can keep them moist and add flavor. Serve with a fresh yogurt-cucumber sauce or a simple tomato salad to balance the richness.