What is a kofta kebab made of?

Most traditional kofta kebab recipes use ground meat (often a mix of beef and lamb), onion, garlic, parsley, and a blend of spices. Common seasonings include allspice, cumin, coriander, paprika, cardamom, sumac, and nutmeg. Some Lebanese and Turkish styles add local “seven spice” blends, but the base idea stays the same: ground meat, herbs, onion, and warm spices, shaped onto skewers.

What meat is best for kofta kebabs?

Sources from Middle Eastern and Mediterranean cooks say the best kofta meat is either: A mix of ground beef and ground lamb All lamb for a deeper flavor All beef for a milder, more familiar taste What matters most is fat content: around 15–20 percent fat in the meat keeps ground beef kofta kebab juicy whether you grill or bake it.

How do you make kofta kebabs in the oven?

For oven kofta kebab recipe style cooking: Heat the oven to about 400°F (200°C). Place shaped kofta kabobs on a rack over a baking sheet. Bake 20–25 minutes, turning once halfway, until the center hits about 160°F (71°C). Broil briefly at the end for extra browning if you like. Several detailed guides on oven-baked kofta give this same range, with small differences depending on the size of the kebabs and the oven.

Best Kofta Kebab Recipe : Irresistible Middle Eastern Beef and Lamb Skewers

Name: Kofta Kebab Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 medium yellow onion, quartered; 2 garlic cloves, peeled; 1 large bunch flat-leaf parsley (about 2 packed cups leaves); 1 lb (450 g) ground beef; ½ lb (225 g) ground lamb; 1 slice bread, toasted, soaked in water, and squeezed dry; 1½ tsp ground allspice; ½ tsp cayenne pepper; ½ tsp ground cardamom; ½ tsp ground sumac; ½ tsp ground nutmeg; ½ tsp paprika; Salt and black pepper to taste; Metal or soaked wooden skewers; Neutral oil for grill grates or oven rack; Warm pita or flatbread; Tahini or yogurt sauce; Tomato wedges, onion slices, fresh parsley

Description

The smell of sizzling skewers, warm spices, and smoky grill flavor. this kofta kebab recipe brings the best of Middle Eastern street food to your home. Made with a classic mix of beef, lamb, onion, parsley, and bold spices, these kebabs are juicy, tender, and bursting with flavor.

Ingredients

Scale

1 medium yellow onion, quartered
2 garlic cloves, peeled
1 large bunch flat-leaf parsley (about 2 packed cups leaves)
1 lb (450 g) ground beef
½ lb (225 g) ground lamb
1 slice bread, toasted, soaked in water, and squeezed dry
1½ tsp ground allspice
½ tsp cayenne pepper
½ tsp ground cardamom
½ tsp ground sumac
½ tsp ground nutmeg
½ tsp paprika
Salt and black pepper to taste

To Cook & Serve:

Metal or soaked wooden skewers
Neutral oil for grill grates or oven rack
Warm pita or flatbread
Tahini or yogurt sauce
Tomato wedges, onion slices, fresh parsley

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Instructions

1. Prep the Grill or Oven

Soak wooden skewers in water for 30–60 mins (if using).
Oil the grill grates and preheat to medium-high.
Oven option: Preheat to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top, lightly oiled.

2. Make the Aromatic Paste

In a food processor, pulse onion, garlic, and parsley until finely minced—almost a paste.

3. Mix the Kofta Meat

Add ground beef, ground lamb, soaked bread, spices, salt, and pepper to the processor.
Pulse until the mixture is thick and sticky. (Chill for 20–30 mins if it’s too soft.)

4. Shape the Kebabs

Divide into 10 portions. With damp hands, mold each portion around a skewer, forming a flattened log (~1 inch thick).
Place skewers on a tray and chill if not grilling immediately.

5. Grill or Bake

Grill: Cook kebabs ~4 minutes per side (7–8 minutes total), until nicely charred and cooked through.
Oven: Bake on rack for 20–25 minutes, turning once. Broil for 1–2 minutes at the end for char.

6. Serve

Slide off the skewers and serve hot with warm pita, sauce, and salad.

Notes

All-Beef or All-Lamb: Use 1½ lbs of one meat for a single-meat version.
Gluten-Free: Omit bread or use GF alternative.
Juiciness Tip: Choose meat with 15–20% fat.
Oven Tip: Chill the shaped kofta before baking for better hold.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: main course
Cuisine: Middle Eastern

Nutrition

Serving Size: per skewer
Calories: 250
Sugar: 0.3 mg
Sodium: 531 mg
Fat: 23.6 g
Carbohydrates: 2 g
Protein: 15g
Cholesterol: 81.7 mg