This tutorial is all you need to make the BEST authentic Kofta kebab recipe. Grilled kofta (or kefta) are skewers of ground beef and lamb mixed with fresh parsley, onions, garlic and warm Middle Eastern spices! These kabobs will feed a crowd and there are many sides and salads you can serve alongside (lots of ideas at the bottom of this post). And be sure to watch the video and the step-by-step tutorial!
Watch the video for how to make these Kofta Kebabs
The Middle East boasts a few signature foods: vegan-friendly falafel; shawarma; and of course, kabobs of all sorts, including kofta!
What is Kofta or Kefta?
Let’s chat kofta kebabs. The word kofta (or kefta) has its origins in Persian, and it means grounded or pounded. You can have meat kofta, seafood kofta or even a vegetarian kofta.
But today’s kofta kebab recipe is one of the more popular dishes in Egypt–a mixture of ground beef and lamb, blended with onions, garlic, parsley and a few of my favorite Middle Eastern spices including, allspice, cardamom, sumac, and nutmeg. Flavor heaven! In fact, I use a similar spice blend to make meatballs with hummus, or marinated salmon depending on my mood.
My earliest memory of kofta kebab goes back to my elementary school days and a place called Abdu Kofta, a family-owned restaurant near Port Said’s boardwalk.
The place was iconic and known for it’s delicious kofta kebabs, heavy on the spice and cooked over open fire till perfectly charred.
There are more than a dozen ways to prepare kofta kebab. This kofta kabab recipe is easy and fairly authentic. It is my best rendition of Abdu Kofta’s; and a tribute to Port Said, my Mediterranean hometown.
Let me show you step-by-step how easy it is to make kofta (Kefta), and I have a bunch of ideas below for what you can serve along.
Step-by-Step for this Grilled Kofta Recipe:
*Note: If you’re using wooden skewers, be sure to soak them for 30 minutes to 1 hour before using so they don’t catch on fire.1. Chop onions garlic and parsley in food processor.
2. Now, add ground beef, lamb, bread (make sure to squeeze out any water out of the bread), and spices. Run processor. Scrape sides of processor and run again until the meat mixture is well combined.
3. Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat.
3. b) Be sure each kofta kebab is about 1 inch in thickness, this is best for grilling. Lay the kofta kebabs on a tray lined with parchment paper for now.
4. Place kofta kebabs on the lightly oiled, heated gas grill. Grill over medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes (total of 7-8 minutes.)
5. Serve the kofta kebabs immediately with pita bread, tahini and fixings (tomato wedges, onions, more parsley) and other sides you prepared (see ideas just below!)
What to Serve Along Kofta (Kefta)?
These kofta kebabs are a big crowd pleaser, and you can easily turn them into a big Mediterranean picnic by adding a few sides and salads. The possibilities of what to serve alongside kofta kebabs (or kabobs) are endless! Here are just a few thoughts..
Salads: Fattoush; Tabouli; 3-Ingredient Mediterranean Salad; or this Fresh Tomato Salad.
Sauces and Dips: Ezme (Spicy Turkish Salsa), Tahini Sauce, Creamy Hummus, or Roasted Red Pepper Hummus
Sides: Mediterranean Grilled Vegetables; Spicy Skillet Potatoes (Batata Harra); Lebanese Rice; Roasted Eggplant; Persian Rice With Potato Tahdig
Similar Recipes to Try:
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Kofta Kebab Recipe
- Total Time: 28 minutes
- Yield: 10 skewers 1x
Description
A must-try authentic Kofta kebab recipe: ground beef and lamb mixed with fresh parsley, onions, garlic and Middle Eastern spices. Add some Mediterranean sides and salads for your next picnic! (Ideas and video in post above)
Ingredients
- 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
- 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
- Pita bread to serve
For the Fixings:
- Tahini Sauce
- Tomato wedges
- Onion wedges
- More parsley
Instructions
- Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.
- Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling.
- In a food processor, chop the onion, garlic, and parsley.
- Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.
- Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.
- Lay the skewered kofta kebabs on a tray lined with parchment paper
- Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.
- Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared. See suggestions for sides and related recipes.
Notes
- Cook’s Note: For gluten free, simply omit the toasted bread.
- Cook’s Note: If you prefer, you can use an all-beef or all-lamb for the kofta mixture
- Recommended for this recipe our all-natural allspice; cardamom, sumac, nutmeg and paprika.
- SAVE! Try Ultimate Mediterranean Spice Bundle, or create your own 6-pack of all-natural and organic Mediterranean spices.
- Visit The Mediterranean Dish shop
- Prep Time: 20 mins
- Cook Time: 8 mins
- Category: Entree
- Method: Grilled
- Cuisine: Mediterranean
I was given green cardamom pods. To use them in this recipe they must be ground. Do I take the seeds out or grind the whole pod?
I haven’t made this yet. Ican;t wait to try it.
Harus cuba memang nampak menyelerakan!
Enjoy!
I would like to try this recipe tomorrow. I have a question however: Can I make the meat mixture the night before and store it in the refrigerator for the next day? I worry that letting it sit might end up in the mixture releasing water.
This recipe looks delicious…I hope I can honor my grandparents from Salonica! Any suggestions for a Veggie daughter of mine with Kepabs?
Jackie, I am so glad you like this recipe! And thank you for sharing! Are you looking for a side dish? We like a number of salads with this, but also maybe even roasted vegetables like this recipe: https://www.themediterraneandish.com/italian-oven-roasted-vegetables/
Hi. This recipe looks delicious! I plan to make it this week.
My only question is can these kebabs be frozen once cooked? I live alone and so the recipe would make too many for me to eat in one day!
Thank you
Aishah, you can freeze cooked kebabs and thaw over night in your fridge. Remove the skewers. To reheat, you can throw them in a skillet quick…may have to add a little liquid to make sure they don’t dry.
Tonight was my first time making kofta and I am so happy this is the recipe I followed! The seasoning was a delicious pairing (and so fun to shop for☺️) with the onions, garlic, and parsley. The meat was tender and delicious. We were so fortunate to have warmer weather here today in Cleveland so we were able to grill. The char from he grill truly added another level of flavor which shouldn’t be skipped. We enjoyed this with your fattoush and it was a huge hit! We will definitely have this again and again. Thank you for this delicious recipe!
I am so so glad to hear it! Thanks for giving this recipe a try!
This is the 1st time I am making this. I do have 2 questions for you:
1 does this recipe reheat well? We don’t have a grill and want to broil them ahead of time.
2 how much salt do you recommend?
I also used 2 cups of parsley leaves and the paste was VERY green, not like the picture. Is this correct?
Hello, there! thank you for your questions. It’s not always possible for us to respond right on the spot, so I’m sorry this may be a late answer. Yes, the paste can look a little more green, but it should taste fine. Yes, it reheats well, simply reheat in the oven. Here is a different kofta recipe that is baked, if you might find this one more convenient to you: https://www.themediterraneandish.com/baked-kofta-pita-sandwich-tutorial/
Thank you SO MUCH for sharing the recipe and for providing the great instructions for preparation! Our family LOVES Mediterranean food and we never paused to think that it is something that we could cook for ourselves!!
This recipe IS AWESOME! So flavorful. We cannot wait to try some of your others. Thanks again for sharing!!
Thom, I am so so glad to hear it! Thank you for giving this recipe a try, it’s a family favorite! And I can’t wait to hear what all you’ll be cooking here! Enjoy!
What kind of parsley did you use? I’m sure it is not the curly one. Is it Chinese or Italian? Thanks
Hi Aaron, I typically use Italian parsley. Thanks for the great question!
Good recipe. I’d prefer less nutmeg.
Wonderful site and recipes so easy to follow. Love it, love it!
Thank you so much, Lorraine! I am honored. Glad to have you here!
How can I make this without using the grill? Should I sear them in pan first?
Hi Katy,
You can form the kofta into balls and bake them or pan-fry them in olive oil. I have two other recipes that you might like to check out that do not use a grill (the seasoning is different though):
Greek Keftedes https://www.themediterraneandish.com/greek-meatballs-recipe-keftedes-lemon-sauce/ OR
Baked Turkish-Style Kofta
https://www.themediterraneandish.com/baked-kofta-pita-sandwich-tutorial/
My husband and I made this today, the BEST Kafta!!! Look forward to making more of your recipes!
Sheila, thank you so much for the kind feedback! So glad you both enjoyed it!
Please can you give me the name of the food processor you are using. Will appreciate your response.
Hi there, I use a kitchen aid processor…an older version of this one right here: http://amzn.to/2vcChSr (affiliate)
Oh, my goodness! I was all set to make these but then it poured, so I wasn’t keen on the idea of getting water-logged, standing at my grill. However, I’d already laid in all the ingredients to make this, as well as a supply of roasted-garlic naan. I punted! Put the meat mixture together (I’d made a double batch), added 4 eggs and about 3/4 cup of oats (not instant/quick-cooking) for a binder, and spread it out in a large roasting pan to bake it like a meatloaf.
WOW! While the meatloaf was cooking, I made your Lebanese rice (using vegetable broth instead of just water), and the entire house was abliss with the incredible smells coming from my oven. And, despite the fact that I made a double-batch of the meat mixture, I couldn’t believe how little there was left over – I mean, my family MOWED this! My daughter, in fact, declared this her new favorite meatloaf, ever. And my husband raved, “Put it on the menu!”
Thanks so much for sharing such a delicious flavor combination!
~Chrissie
PS As a starter, I made your shrimp-orzo soup (subbing Israeli Couscous instead of orzo, since that’s what I had in the kitchen). The leftovers from that were devoured by day 2. Not a single drop left behind! The lemon pop of flavor and the brightness of the tomatoes truly *makes* the recipe!!
Chrissie, how creative! Love how you turned this into a tasty baked “meatloaf!” thank you so much for sharing how you adapted it! And thanks for the kind comment, I really appreciate it!
Thank you so much Suzy for this delicious recipe! you’ve explained it brilliantly and the images help a lot. I followed one of your suggestions and baked the kofta as little “logs” in the oven. Also, I added 1.5 tsp ground cinnamon (which I think goes really well with this mixture).
I served it with a creamy tahini sauce which I blitzed in the magimix with lemon, parsley, garlic and hot peppers.
Was a huge success and everyone loved it. Thanks again! will definitely look out for more recipes on your website 🙂
Wonderful, Rachel! I am so so glad you enjoyed it! Love your tahini sauce!