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kabobs on the grill
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4.99 from 62 votes

Kofta Kebab Recipe (Lamb/Beef)

Tender and juicy beef kofta kabob recipe. May also use lamb or a mixture of both.
Prep Time30 minutes
Cook Time10 minutes
Resting Time4 hours
Total Time4 hours 40 minutes
Course: Main Dish
Cuisine: Assyrian, Middle Eastern
Servings: 8 servings
Calories: 363kcal

Ingredients

  • 1 large onion
  • ½ cup Italian parsley (or 2 tablespoon dried)
  • 2 lbs ground beef (20% fat)
  • 1 lb. ground lamb
  • 1 tablespoon dried mint
  • 3 teaspoon sea salt
  • 2 teaspoon black pepper
  • 1 tablespoon sumac powder
  • ½ teaspoon allspice
  • ¼ teaspoon cloves
  • ¼ teaspoon cinnamon
  • ½ teaspoon cayenne pepper (optional)

Instructions

  • Place the chopped onion and parsley in a food processor. Pulse the food processor until finely ground. Strain the onion juice from the onion mixture and set it aside for later.
  • Add beef and lamb to a large bowl. Top with the ground onions, season with salt, black pepper, sumac powder, allspice, cloves, cinnamon, and cayenne.
  • Cover the bowl with plastic wrap and refrigerate for 4-6 hours, or overnight. When you're ready, take a handful of the kafta mixture and roll it into a log. Push a flat skewer through it and form the meat over the skewer.

Grilling Instructions

  • Heat and oil the grill to keep the kabobs from sticking to the grates. Gently place the skewers on the grill and turn them over every minute or so to keep them from sticking. Cook for 3 to 4 minutes per side. Don't overcook or they will dry out.
  • If you don't have skewers, just shape the meat into long, flat patties and grill the same way mentioned above. Once both sides are browned, remove them from the grill and tent with foil to keep them warm until ready to serve.

Video

Notes

  • Wetting your hands with the onion and parsley juice will not only flavor the kabobs but will keep them from sticking to your hands. If you prefer, you can use cold water instead.
  • This recipe will yield eight 12" kabobs or sixteen 6" kabobs. 
  • Using lean beef will result in tough kabobs.
  • If the kebabs stick to the grill, use a long metal spatula to carefully free them and to flip them over.

Nutrition

Serving: 2kabobs | Calories: 363kcal | Carbohydrates: 4g | Protein: 37g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 974mg | Fiber: 1g | Sugar: 15g