A must-try authentic Kofta kebab recipe: ground beef and lamb mixed with fresh parsley, onions, garlic and Middle Eastern spices. Add some Mediterranean sides and salads for your next picnic! (Ideas and video in post above)
1 slice of bread (toasted until browned and soaked in water until fully tender)
Salt and pepper
1 1/2 tsp ground allspice
1/2 tsp cayenne pepper
1/2 tsp ground green cardamom
1/2 tsp ground sumac
1/2 tsp ground nutmeg
1/2 tsp paprika
Pita bread to serve
Tahini Sauce
Tomato wedges
Onion wedges
More parsley
Categories
Entree
Cuisine
Mediterranean
Steps
Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.
Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling.
In a food processor, chop the onion, garlic, and parsley.
Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.
Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.
Lay the skewered kofta kebabs on a tray lined with parchment paper
Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.
Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared. See suggestions for sides and related recipes.
Reviews
Chris Grey on 2026-04-05 (5 stars): So flavourful! I’ve tried many other kofta recipes, and this one is the best!
I find chilling the meat mixture for at least 30 minutes before forming makes it easier to handle. Grease the bbq grills (if bbqing) to prevent sticking. I’ve also have made these into longer torpedo shaped meatballs and they cook easily on the bbq or in the oven. Serve with tzatziki and the tahini sauce - absolutely delicious!! A keeper recipe!
Charmaine Underwood-Graham on 2026-01-18 (5 stars): This is an excellent recipe! Made this tonight and it was a great success. Thank you!
Patrick on 2025-05-24 (1 stars): Mixture was too wet and didn't hold onto the skewers. Stuck/smeared onto the grill and ruined memorial day. Inedible.
Maryann Calvert on 2025-05-19 (5 stars): I made these as burgers. Instead of paprika and red pepper, I used a teaspoon of kashmir chili. I added a teaspoon of cinnamon and a teaspoon of harissa powder and crumbled in some feta cheese. They came out awesome! Family loved them.
Maryann Calvert on 2025-05-19 (5 stars): I made these as burgers. Instead of paprika and red pepper, I used a teaspoon of kashmir chili. I added a teaspoon of cinnamon and a teaspoon of harissa powder and crumbled in some feta cheese. They came out awesome! Family loved them.
