Ingredients
Meat Mixture
- 1 medium yellow onion, quartered
- 2 garlic cloves
- 1 whole bunch parsley, stems removed (about 2 packed cups parsley leaves)
- 1 lb ground beef
- 1/2 lb ground lamb
- 1 slice of bread, toasted until browned and soaked in water until fully tender
- Salt and pepper to taste
- 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
To Serve
- Pita bread
- Tahini sauce
- Tomato wedges
- Onion wedges
- More fresh parsley
Instructions
- Prepare the skewers and grill: Soak 10 wooden skewers in water for 30 minutes to 1 hour to prevent burning. Meanwhile, lightly oil the grates of a gas grill and preheat it to medium-high heat for about 20 minutes.
- Prepare the pita bread and accompaniments: Arrange pita bread, and if desired, prepare tahini sauce along with other sides such as tomato and onion wedges and fresh parsley before starting the grilling process.
- Chop the aromatics and herbs: In a food processor, finely chop the quartered onion, garlic cloves, and parsley until evenly combined.
- Combine meat and spices: Add ground beef, ground lamb, the soaked and squeezed bread slice, salt, pepper, allspice, cayenne pepper, green cardamom, sumac, nutmeg, and paprika to the processor. Pulse until the mixture forms a uniform, pasty consistency.
- Shape the kofta kebabs: Transfer the meat mixture to a large bowl. Take a fistful of the mixture and mold it tightly around a soaked wooden skewer, ensuring each kebab is about 1 inch thick. Repeat until all meat is used.
- Preheat for grilling: Lay the shaped kebabs on a parchment-lined tray while the grill finishes heating.
- Grill the kofta kebabs: Place the skewers on the preheated, lightly oiled grill grates. Cook on medium-high heat for 4 minutes on one side, then flip and grill for an additional 3-4 minutes until cooked through and nicely charred.
- Serve: Serve the kofta kebabs immediately with warm pita bread, tahini sauce, tomato and onion wedges, and extra fresh parsley for garnish. Enjoy your authentic grilled Kofta Kebab meal!
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Make sure to squeeze out all excess water from the soaked bread to avoid soggy kofta.
- Adjust spice levels by modifying cayenne pepper amount according to taste.
- These kofta kebabs can also be cooked in a grill pan if outdoor grilling is not available.
- Allowing the mixture to rest in the refrigerator for 30 minutes before shaping can help the flavors meld and the mixture hold better on skewers.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern