These Beef Kofta Kebabs are juicy and packed with big flavours, making them ideal for a quick family dinner. Made with lean minced beef, onions, garlic, parsely, paprika and spices, they are shaped into logs around skewers and grilled until beautifully browned on the outside and succulent on the inside. They are perfect for busy weeknights, BBQs or picnics, and can be served with rice, salads, yogurt sauce and more.
Kofta kebabs (or kofta kabobs) are incredibly popular throughout the Middle East, the Mediterranean and the Balkans, and although you can find many variations, most recipes are based around minced beef or lamb, spices and herbs, shaped into logs and patties and grilled or baked until browned and delicious.
Similar in shape with the Romanian Mici, these kofta kebabs are an excellent choice for the grilling season, and can be cooked on a BBQ, electric grill, but also baked in the oven for a quick dinner that everybody loves.
I kept my recipe simple, with ingredients that are easily-available and budget-friendly, and just as I did with my Turkish lahmacun, I omitted the ground cumin, which is an acquired taste, I simply can't tolerate it in anything that's not a good curry sauce.
But keeping things simple doesn't mean we compromise on flavour, on the contrary, it's this simplicity that makes these kebabs absolutely delicious and a favourite with kids and grown-ups too.
If you use an electric grill, I wouldn't close the lid, as they will loose they cylindrical shape and be squashed into patties, instead keep turning them over until they are grilled all around.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- minced beef - or ground beef, I chose a lean mince so that the kebabs don't end up being too fatty, we still get enough moisture from the onion and olive oil to keep them succulent. You can also try half beef and half lamb if you like
- onion - I used a shallot, but you can use regular or red onion too
- garlic - I highly recommend raw garlic rather than granules for a much more intense flavour
- olive oil - keeps the kebabs moist and prevents them from drying out on the grill
- salt and pepper - to taste
- paprika - or pepper flakes if you can find, I chose regular paprika for a more traditional flavour
- ground coriander - you can add a mix of coriander and cumin if you like
- parsley - fresh parsley adds incredible flavour, you can add some fresh coriander (cilantro) too if you wish
- bicarb of soda - it might not be a regular ingredient in kofta kebabs, but adding a pinch of it will keep the kebabs tender and juicy, I used it in my Romanian mici and it makes a massive difference. Don't add too much, or the kebabs will have a metallic taste
Step-by-step photos and instructions
- peel the onion and garlic and grate them
- add them to a large bowl together with the rest of the ingredients and mix well
- leave the mixture to rest of 10 minutes, then divide it into 6 equal portions
- shape each into a sausage of around 10-12 cm long (4-5 inches) and thread them onto skewers
- brush the grill with oil, then brush each kebab with a bit of oil too
- grill until nicely browned all around
- leave them to rest for 4-5 minutes before serving
Expert tips
You can make the beef mixture in advance and keep it refrigerated for up to 24 hours, the ingredients will develop their flavours even better. You can also shape the kebabs and refrigerate for 20-30 minutes before grilling, it can help them keep their shape.
If you are cooking the kebabs on the fire BBQ rather than an electric grill, you might need to soak up the bamboo skewers in cold water for at least 30 minutes to prevent them from burning.
You can also shape uncooked kofta and freeze them on a tray until firm. Then transfer them to a freezer-friendly bag and freeze them for up to 3 months. Defrost them in the fridge overnight before grilling and threading onto skewers.
What to serve with kofta kebabs
We served ours with tabbouleh and gold rice, but you can also go for a simple green salad, tomato and cucumber salad, yogurt flatbreads, tzatziki or any other yogurt sauce.
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Easy Beef Kofta Kebabs
Ingredients
- 500 g lean beef mince (ground beef, 1.2 lb)
- 1 shallot
- 2 cloves of garlic
- 2 tablespoon fresh parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 tablespoon olive oil
- ¼ teaspoon bicarb of soda
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Instructions
- Peel and grate the onion and garlic, and add them to a large mixing bowl together with the rest of the ingredients.
- Mix everything together until evenly combined.
- Leave the mixture to rest for 10 minutes.
- With wet hands, divide the mixture into 7 portions, and shape each into a sausage that is 10-12 cm long (4-5 inches).
- Thread them onto skewers.
- Preheat an electric grill if you use one, and brush it with oil.
- Brush each kebabs lightly with oil too.
- Place the kofta kebabs onto the hot grill, leaving a little space between each of them.
- Grill them turning every 2-3 minutes to ensure an even browning all over.
- Remove the kebabs from the grill and allow them to rest for 10 minutes before serving.
Video
Notes
- You can make the beef mixture in advance and keep it refrigerated for up to 24 hours, the ingredients will develop their flavours even better. You can also shape the kebabs and refrigerate for 20-30 minutes before grilling, it can help them keep their shape.
- If you are cooking the kebabs on the fire BBQ rather than an electric grill, you might need to soak up the bamboo skewers in cold water for at least 30 minutes to prevent them from burning.
- You can also shape uncooked kofta and freeze them on a tray until firm. Then transfer them to a freezer-friendly bag and freeze them for up to 3 months. Defrost them in the fridge overnight before grilling and threading onto skewers.
Nutrition
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