Kofta Kebab

Often times, the yummiest things are the easiest to cook! Look at my Kofta Kebabs. They might come by with different names… Kefta… Kafta… Kofta…

All the same juicy and flavor packed kebabs from the Middle East and Mediterranean region. They are the easiest crowd pleasers for your next Mediterranean feast night.

I love making a heap of these delicious hand-held meals. Then all I am doing is pairing them with an easy salad, some Tzatziki, and pita bread or saffron rice. Simple… They alway brings a lot of praise for minimal effort on my part.

Sometimes I think, if they ask me what I cook most often in our home, it’s a lot of Mediterranean and Levantine food. It is so flavor packed with all of those earthy spices and fresh herbs.

I love my Greek Meatballs, Chicken Souvlaki, our unique Gyros along with fabulous dips like Moutabal, Zaalouk, and of course Tzatziki. I have been eating kebabs all my life, and have tried lots of kofta style kebabs.

What is Kofta, or Kefta?

Kofta kebabs are known by many names: Kefta, Kafta, Kofte, Koobideh, Kifta and so many similar sounding names. These kebabs are a specialty out of the Middle East, Levant and many Mediterranean countries. Every country has their own version of kofta, with little differences in ingredients.

They are believed to have originated around the Persian region, and the word “Kofta” means pounded or ground.

Koftas are made with ground meat, usually ground beef or ground lamb, or sometimes a mix of both. It is mixed and marinated with lots of fresh ingredients including onion, garlic, fresh herbs like parsley and mint, and a few other special exotic earthy spices. Then they are either formed as oblong meatballs, or made cylindrical on skewers, and traditionally cooked over an open flame.

When I make kofta kebabs, I like them with flatbreads like pita, lavash, taboos or naan, and dips like hummus, baba ghanoush, moutabal, or tzatziki. I sometimes put them on saffron or jewel rice.

Ingredient Notes

You can find exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need:

• Ground beef or ground lamb – You can use one or the other, or a mix of the two. Whichever way, it comes out delicious. Alternately, you could use ground turkey or chicken for lighter kebabs.
• Onion – Grated. Any variety will work.
• Garlic – I definitely prefer fresh cloves here rather than garlic powder.
• Parsley – Fresh parsley brightens up the rich ground meat and adds that wonderful fresh herb flavor you find in so many Middle Eastern dishes. For a variation, add in a tablespoon or two of fresh mint.
• Herbs and spices – Cinnamon, cumin, coriander, nutmeg, oregano, paprika, cayenne, salt and pepper.
• Sumac – This is a Middle Eastern spice with citrusy hints, which gives very authentic flavors. I highly recommend it, but you can still make great kofta kebab in its absence.

Kofta Kebab Recipe

1. Grate the onion: First, I grate the onion. This makes the texture very fine, so the flavors distribute evenly. Then I squeeze most of the liquid out.

2. Marinate ground meat: Making kofta kebabs is like making meatballs. I mix all the ingredients in a bowl, shape them, and cook them. I suggest putting the meat mix in the fridge for at least an hour, maybe more, so it soaks up all those amazing flavors. Just cover it with cling wrap and chill until cooking time. Keeping it cold also makes it easier to shape the koftas.

3. Skewer the Koftas: If I’m using wooden skewers, I soak them in water for about 30 minutes to an hour. This stops them from catching fire when grilling.

Then, I divide the mixture into 8 balls and shape each into a cylinder. I slide the skewer into the kebab, aiming for about 1 inch thickness. Sometimes, I make finger marks along them for that authentic kofta kebab look.

4. Cook the koftas: I place the kofta kebabs on a hot, oiled grill or indoor griddle pan and cook until they’re cooked through and browned, rotating the skewers every 2-3 minutes. On my indoor grill pan, it takes about 8-10 minutes total. The cooking time varies based on how thick the kebabs are. Just keep an eye on them, and when they’re nicely browned, they’re ready to enjoy!

When grilling outdoors, I preheat the grill to a high temperature, around 450° to 550°F. Then, I grill the kofta kebabs until they’re browned all over, which usually takes about 6-8 minutes, turning them a few times for even cooking

Can I Bake It?

Yes, of course. To bake kofta kebabs in the oven, I preheat it to 350°F. Then, I lightly grease a baking sheet and line up the koftas. They bake for about 30 minutes, turning halfway through for even cooking.

Recipe Notes and Tips

• Don’t use extra-lean meat. A little fat is important for juicy, tender koftas and also helps them hold together on the skewers. I like ground beef around 80/20 or 85/15. The same goes for lamb.
• Grate the onion for the best texture. Finely chopped onion works, but grated onion distributes more evenly throughout the meat. If it releases a lot of liquid, squeeze out the excess before adding it to the mixture. Too much moisture can make the koftas difficult to shape.
• Mix everything well. Unlike burgers, where I try not to overwork the meat, kofta benefits from thorough mixing. This helps the meat become slightly tacky so it holds together nicely around the skewers.
• Give the mixture time to chill. I recommend refrigerating the seasoned meat for at least 1 hour. You can also prepare it several hours ahead. Besides giving all those herbs and spices time to mingle, cold meat is much easier to shape.
• Press them firmly onto the skewers. Make sure there are no big cracks or loose sections that could cause the meat to fall apart on the grill. Slightly wetting your hands can make shaping easier.
• Soak wooden skewers. Give them at least 30 minutes in water before grilling so the exposed ends are less likely to scorch. Metal skewers are another great option and don’t require any preparation.

Serving Suggestions

• Tzatziki
• Moutabal
• Hummus
• Saffron Rice
• Pita bread
• Feta cheese
• Cucumber, tomato and olive salad

Feast on this kofta kebab platter. Think about this great company meal, or weekend dinner for your friends and family, the next time you want to cook something special. All you need is a few simple ingredients, and you end up with a meal way better than regular meatballs.

When you add in all the fixings and trimmings along with these koftas, the result is one delicious exotic experience over lots of laughter and good times.

Kofta Kebab, on our Gypsy Plate… enjoy!

More Grilling Recipes:
Jamaican Jerk Chicken
Grilled Picanha
Pollo Asado
LA Galbi
Shrimp Foil Packs
Pollo a la Brasa
Churrasco
Chicken Shawarma

Recipe Video

Kofta Kebab (Recipe + Video)

Yield: 8 kebabs

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

My Middle Eastern Kofta Kebabs are so easy to make, and are full of flavor. They can be cooked on stovetop, in the oven, or grilled.

5.0 Stars (30 Reviews)

Print

Ingredients

• 1.5 pounds ground beef or ground lamb
• ½ small onion, grated and squeezed
• 3 garlic cloves, finely chopped
• 1 cup parsley, chopped
• ½ tablespoon sumac (optional)
• 1 teaspoon ground cinnamon
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• ½ teaspoon nutmeg
• 1 teaspoon paprika
• ½ teaspoon cayenne
• 1 teaspoon salt
• ½ teaspoon black pepper

For Serving

Toggle ingredient group

• cucumber
• tomato
• tzatziki
• red onion
• saffron rice or pita bread

Instructions

1. Mix all the ingredients in a large bowl until well combined. Store it covered in the refrigerator for at least one hour, or overnight for enhanced flavors.
2. If using wooden skewers, soak them in water for about 30 minutes to an hour.
3. Divide the mixture into 8 roughly even balls. Mold each ball into a cylinder. Insert the skewer into the kebab. They should be about 1 inch in thickness. 
4. Place the kofta kebabs on the preheated, oiled griddle pan (see notes for oven and grill instructions). Cook until cooked and browned throughout, rotating the skewers with tongs every 2-3 minutes, for a total of 8-10 mins. The cooking time will depend upon the thickness of kebabs.
5. Serve immediately with side fixings like tomato, cucumber, onion, tzatziki, feta, saffron rice or pita bread.

Notes

1. You can bake these in a preheated oven at 350°F. Lightly grease a baking sheet and line up the koftas. Bake for 30 minutes, turning half way through.
2. For outdoor grilling, preheat the grill to 450° to 550°F and grill till brown all over, about 6-8 minutes, turning a few times.
3. How to Store: Keep the kofta kebabs covered in the refrigerator for up to 4 days.  This will freeze well in a freezer bag for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
4. How to Reheat:  You can bake them in a preheated oven at 350 degrees for 6-8 minutes, or until hot. Similarly, you can microwave them, covered, until warmed through.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 276Total Fat 17gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 8gCholesterol 86mgSodium 397mgCarbohydrates 3gFiber 1gSugar 0gProtein 26g

Nutrition information calculated by Nutritionix.

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