The combination of warm Middle Eastern spices gives Kofta Kebab a unique and irresistibly delicious flavor.
There are certain foods that are so delicious that nearly every cuisine has a version of them, and nowhere may this be more true than the kofta kebab. Some cultures call it kofta, while others call it kefta; some say kebab, while others say kabob. Well, however it gets spelled or pronounced, the savory, beautifully spiced ground meat grilled on a skewer is definitely something to brag about. I’ve had many, many kebabs, and each one—Persian, Turkish, Indian—holds a delicious place in my culinary heart. But when it comes right down to it, my all-time favorite and the one I love to make at home is this Middle Eastern-inspired kofta kebab.
A rich, savory mix of both ground beef and ground lamb, this kofta kebab is seasoned with—dare I say it?—a pretty long list of spices, but you know what? Each spice brings its own special taste and when they are all combined, they give the grilled meat the most uniquely sensational flavor. There’s allspice, cardamom, cumin, nutmeg, paprika, sumac, and cayenne pepper. It’s spicy, smoky, citrusy, and has a little kick of heat. This spice blend gives the kebab so much complexity and depth. The flavor is just mouthwatering.
Adding aromatic freshness and some moisture to the kofta kebab mix is a combo of onion, garlic, and parsley; a piece of soaked and then squeezed bread also helps keep the meat mix from getting dry once it’s shaped into logs, folded around skewers, and then grilled to perfection. The outsides have that grill char everyone loves; the meat is so tender and juicy. And the flavor is simply out of this world. I guarantee that kofta kebab is going to become one of your family’s favorite meals.
What is sumac?
One of the most vibrant spices in Mediterranean and Middle Eastern cuisines, sumac is made from ripe sumac berries that are dried and then ground. A beautiful red color, sumac boasts a complex flavor profile that is at once bright and tangy, wonderfully lemony, and also has a mild, fruity sweetness. It is a key component of the popular Middle Eastern spice blend za’atar, and chefs and home cooks alike love to sprinkle it on salads, mix it into dips (especially hummus!), and use it to season meats and vegetables. Our kofta kebab recipe calls for many spices, but you will definitely be able to taste the sumac!
How do I store leftovers?
Cooled kofta kebab can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months (thaw overnight in the fridge before reheating).
Serving suggestions
As our recipe instructions suggest, you can enjoy kofta kebab with pita bread, a salad, like The Best Greek Salad, and your favorite dipping sauce (Tzatziki Sauce, anyone?), but we have some other delicious recommendations, too. Kofta kebab is amazing on top of these Spiced Tomatoes And Chickpeas On Homemade Flatbread with a side of Cucumber And Onion Salad. It’s also wonderful on a bed of Baked Rice, drizzled with Tahini Dressing, and topped with Perfect Roasted Eggplant. Or pick up the sumac’s citrusy vibes and serve kofta kebab with a Mediterranean Salad With Pomegranate-Lemon Dressing and some Greek Lemon Potatoes.
Kofta Kebab
Ingredients
- 1 medium yellow onion quartered
- 3 garlic cloves peeled
- 2 cups packed fresh parsley leaves stems removed
- 16 ounces ground beef
- 8 ounces ground lamb
- 1 slice of bread toasted until browned and then soaked in water and squeezed dry
- Salt to taste
- Pepper to taste
- 1 1/4 teaspoons ground allspice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground sumac
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- Bamboo skewers if wooden, soak in water for at least 30 minutes
- Fresh parsley chopped (for garnish)
Instructions
- Place the quartered onion, garlic cloves, and parsley in a food processor and pulse until roughly chopped. If you do not have a processor, finely chop with a knife.
- In a large bowl, combine the ground beef, ground lamb, and the squeezed bread. Add the chopped aromatics along with salt, pepper, allspice, cayenne, cardamom, cumin, sumac, nutmeg, and paprika. Mix well until the ingredients are evenly combined.
- With wet hands, form the meat mixture into 10 logs. Wrap each log around a skewer, shaping them into an even layer about 1 inch thick.
- Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan. Place the skewered koftas on the grill and cook for about 4 minutes on one side.
- Turn and cook for another 4 to 6 minutes until browned and cooked through. Remove from the grill and let rest for a few minutes before serving. Enjoy with pita bread, a side salad, or your favorite dipping sauce.
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