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Kofte Kebabs Recipe

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4.7 from 90 reviews

These flavorful Kofte Kebabs are a delicious Middle Eastern-inspired dish made from minced meat blended with aromatic spices, herbs, and garlic, then shaped onto skewers and grilled to juicy perfection. Ideal for summer barbecues or a hearty meal served with fresh salad and tzatziki sauce.

Ingredients

Main Ingredients

  • 500 g minced meat (lamb, beef, or a mix)
  • 1 small onion (finely grated or minced)
  • 2 garlic cloves (minced)
  • 1 tsp salt
  • 5 tsp black pepper
  • 5 tsp ground cumin
  • 5 tsp ground coriander
  • 5 tsp smoked paprika
  • 0.25 tsp cayenne pepper (optional)
  • 2 tbsp finely chopped parsley or cilantro
  • 1 tbsp olive oil
  • Skewers (metal or wooden, soaked in water)

Instructions

  1. Prepare the Mince: In a large bowl, combine the minced meat with grated onion, minced garlic, salt, black pepper, cumin, coriander, smoked paprika, and cayenne pepper if using. Add the finely chopped parsley or cilantro and drizzle with olive oil. Knead the mixture thoroughly until it becomes sticky and well-combined to ensure the flavors meld and the kebabs hold their shape.
  2. Shape the Kebabs: Divide the meat mixture into 6 to 8 equal portions. Take each portion and shape it into a long sausage-like form, then gently press it onto your prepared skewers, making sure the meat adheres firmly to avoid falling apart during cooking.
  3. Cook the Kebabs: Preheat your grill, barbecue, or grill pan to medium-high heat. Cook the skewered kebabs for 8 to 10 minutes, turning frequently to allow even browning and cooking on all sides. The kebabs should develop a nice char while remaining juicy inside.
  4. Serving: Serve the hot kebabs immediately with traditional lavash bread, fresh tzatziki sauce, and a refreshing vegetable salad made from chopped tomatoes, cucumbers, red onion, and parsley dressed lightly with olive oil. This combination enhances the smoky flavors of the kebabs with cool and crisp accompaniments.

Notes

  • Soaking wooden skewers in water for at least 30 minutes before grilling prevents them from burning.
  • Adjust cayenne pepper to your spice tolerance; omit if you prefer a milder flavor.
  • The mixture benefits from resting in the refrigerator for an hour before shaping to firm up and deepen flavors.
  • For a gluten-free meal, ensure all spices and accompaniments are gluten-free.
  • Alternate cooking methods include pan-frying on medium heat if a grill is unavailable.

Find it online: https://crispcharm.com/kofte-kebabs-recipe/