Easy Beef Kofta Kebabs

A flowery plate with 2 kofta kebab skewers on a bed of saffron rice and salad.

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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.

Prep Time20

Cook Time20

Resting Time10

Total Time50

Course: Main Course

Cuisine: Turkish

Servings: kebabs

Calories: 121kcal

Author: Daniela Apostol

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

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