Middle Eastern Kofta Kebab Recipe

This amazingly easy to make kofta kebab recipe is jam-packed with middle eastern seasonings and spices and seared to perfection.

Throughout the Middle East, just about every country and the region have their own version of Kofta with varying ingredients. It may be called kefta, kifta, kafta, koobideh, or a myriad of other names. While traditionally they are served more as meatballs, they are often spread out over a skewer and cooked over the open flame.

Ingredients for this recipe:

• 2 ½ pounds ground sirloin
• ½ pound ground lamb
• 1 peeled small diced yellow onion
• 5 finely minced garlic cloves
• 1/3 cup finely minced parsley
• 2 tablespoons finely minced mint
• 1 tablespoon sumac
• 1 teaspoon allspice
• 1 ½ teaspoons cinnamon
• 1 teaspoon ground cardamom
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 tablespoon sea salt
• ½ teaspoon ground pepper

Serves: 8

Prep Time: 15 minutes

Cook Time: 10 minutes

Marinate Time: 30 minutes

Procedures:

1. Add all of the ingredients into a large bowl and thoroughly mix everything together until completely combined.
2. Place in the refrigerator covered for at least 30 minutes or up to overnight.
3. Remove the meat mixture and take out a large chunk and form it into a tight cylinder.
4. Skewer the meat cylinder and then press and pull it to fit a majority of the skewer. Repeat until all of the meat has been used.
5. Preheat your grill to 450° to 550° F or a griddle to medium-high heat.
6. Place the kofta kebabs right onto your grill or griddle and cook for 3-4 minutes or until very browned and cooked throughout.
7. Remove and serve.

Chef Notes:

Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking, but you can keep it warm for about an hour at low temperatures in the oven (165° F) before serving.

How to Store: Keep covered in the refrigerator for up to 4 days. This will freeze well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.

How to Reheat: Place directly on a hot grill (450° to 550° F) for 2 to 3 minutes per side or until hot. You can also place on a cookie sheet tray and bake in the oven at 350° for 6-8 minutes or until hot. Likewise, you can heat up in the microwave.

If the meat starts to fall off the skewer when forming it to the skewer chill it in the refrigerator for 10 minutes to help it tighten up.

[manogh]

I'm Lebanese and feel proud u featured this U can make a side salad made from shredded onion parsley pinch of salt sumac and pepper placed on the top the kafta in pitta bread and voila

[ryanb]

Made this for our family dinner last night and it ROCKED. Restaurant quality.

[nickdacloush]

This is almost 100% a Lebanese recipe that's how my mother made it w/o the cardamom.
EXCELLENT tutorial. Thank you sir.

[giuseppesarcona]

Billy how much of the Lebanese Za'atar do you put into this recipie?

[Melissa-drzj]

So I’ve made this recipe about 8 times now… with just ground beef, ground turkey, ground beef/lamb mix, and just lamb… and omg it ALWAYS taste amazing. The seasonings in this recipe are top tier and honestly it will forever be one of my go to recipes! Thank you so much for the video!!!

[darilsandoval]

Made this yesterday for dinner and it turned out so good! The flavor of the meat was on point, I did not add Cardamom, mint or lamb because I did not have any on hand, but regardless they were so good and will keep this recipe in my repertoire to come back to again. It’s the best I’ve tried, no more looking for the best Kefta kabab recipe my search is done thanks to you! 👍🏼🤗

[feluxjohn]

Keep the home run recipes coming, guess what's on the menu Sunday, yum!

[anafindlay]

ANOTHER DELICIOUS RECIPE YOU'RE ON A ROLL CHEF BILLY, CAN'T WAIT TO TRY THIS KOFTA😊😊😊

[rosswhite]

Kofta are one of my go to bbq recipes along with souvlaki

[gulsumdadali]

We call this dish ADANA KEBAB in Turkiye .No matter what kind of meat you use sneak in little bit of tail fat make its delish.If you're in metropolitan NY area there is a restaurant called TOROS in Clifton NJ they make it the best .

[rehabnori]

Thank you Chef Billy, I love kofta very much, and it is considered one of the best foods I have, especially the Lebanese kofta, because it has beautiful flavors such as Lebanese thyme, which is very wonderful and has a beautiful smell. I liked your recipe so much.

[rachelwise]

Thank you, great receipe. And was so easy to make! My husband, whose mom ruined him for leftovers, was so excited to eat it a 2nd night!

[chloesimmons]

While watching, I was eating my homemade lamb kofta that I grilled. Next time I will try the griddle. Thanks for the falling off tip.

[JB-dtsn]

Chef Billy, people have asked how much za'atar???

[tanazf]

We tried your recipe and it was great! Thank you.

[chloesimmons]

Zaatar is amazing. You can put it olive oil as a pita dip

[divingsupra]

Just wondering do you use the zaatar in place of the dry spices? Going to try these with hummus and baba ganoush.

[peteraltenberg]

Also wondering, like a bunch of people here, how much Zaatar? Please.

[WineOnTheDime]

I agree with you on the griddle but there is a way to get the best of charcoal and a griddle. If you use a cast iron griddle/pan on a charcoal grill, then you can get the smoke into the meat but also preserve the fat.

[albertshilton]

Thank you. Looks terrific. How do I download the recipe?