I love making kofta kebabs when I want something flavorful, juicy, and incredibly satisfying without spending hours in the kitchen. These Middle Eastern–inspired skewers are packed with warm spices, fresh herbs, and tender ground meat, then grilled or cooked until beautifully charred. I find them perfect for weeknight dinners, casual gatherings, or even meal prep.
Why You’ll Love This Recipe
I love how quick and simple this recipe is to prepare. I mix everything in one bowl, shape, and cook—it’s that easy. The combination of cumin, coriander, cinnamon, and fresh herbs creates a rich, aromatic flavor that feels special but doesn’t require complicated ingredients.
I also appreciate how versatile these kofta kebabs are. Then I can grill them outdoors, broil them in the oven, or cook them on the stovetop. I serve them with pita, rice, or salads depending on what I’m craving. Plus, I can freeze them for later, which makes meal planning easier for me.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the kofta:
1 lb (450 g) ground lamb, beef, or a 50/50 mix
½ small onion, finely grated or minced
2–3 garlic cloves, minced
¼ cup fresh parsley or cilantro, finely chopped
1 tsp ground cumin
½ tsp ground cinnamon or allspice
1 tsp ground coriander
½ tsp paprika
½ tsp cayenne or chili flakes (optional)
Salt and pepper to taste
2 tbsp breadcrumbs or almond flour (optional, for binding)
Optional add-ins:
1 tsp sumac or za’atar
1 tbsp olive oil (if using lean meat)
Directions
Mix the kofta:
I combine all the ingredients in a large bowl. Then I mix gently but thoroughly, making sure not to overwork the meat so it stays tender. I chill the mixture for about 30 minutes to help it firm up and make shaping easier.
Shape onto skewers:
I divide the mixture into 6–8 portions. I shape each portion into a long sausage around a soaked wooden or metal skewer. If I don’t have skewers, I simply form them into oval patties or logs.
Cook:
Grill method:
I preheat the grill to medium-high and lightly oil the grates. I grill the kebabs for 4–5 minutes per side, turning once, until they are nicely charred and cooked through.
Broil method (oven):
I place the kebabs on a foil-lined baking sheet fitted with a rack. I broil them 4–5 inches from the heat source for 5–6 minutes per side.
Stovetop method:
I heat a lightly oiled cast iron skillet or grill pan over medium-high heat. I cook the kofta for about 4 minutes per side until browned and fully cooked.
Servings and timing
Servings: 4–6
Prep time: 15 minutes
Cook time: 10–15 minutes
Chill time: 30 minutes (optional but recommended)
Total time (including chill time): about 55–60 minutes
Variations
I sometimes switch up the spices by adding extra paprika or a pinch of smoked paprika for a deeper flavor. When I want a brighter, tangy twist, I mix in sumac or za’atar.
If I prefer a lighter option, I use ground chicken or turkey and add a little olive oil to keep the texture juicy. I also enjoy stuffing the kofta mixture with small cubes of feta for a creamy surprise inside.
For serving, I like pairing them with basmati rice, couscous, or warm pita. I often add chopped tomatoes, onions, parsley, and a drizzle of tahini yogurt sauce or tzatziki.
Storage/Reheating
I store leftover kofta in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze cooked or raw shaped kebabs for up to 3 months.
To reheat, I warm them in a skillet over medium heat until heated through. I can also reheat them in a 350°F (175°C) oven for about 8–10 minutes. If reheating from frozen, I let them thaw in the refrigerator overnight before cooking or reheating.
Related Recipes:
FAQs
Can I make kofta kebabs ahead of time?
Yes, I often prepare and shape the mixture a day in advance. I keep it covered in the refrigerator until I’m ready to cook.
What is the best meat to use?
I prefer using lamb or a beef-lamb mix with at least 80/20 fat content because I find it gives the juiciest and most flavorful result.
Do I have to use skewers?
No, I don’t always use skewers. I simply shape the mixture into patties or logs and cook them the same way.
How do I keep the kofta from falling apart?
I make sure to chill the mixture before shaping and avoid overmixing. If the mixture feels too loose, I add breadcrumbs or almond flour to help bind it.
How do I know when the kofta is fully cooked?
I look for a nicely browned exterior and make sure the internal temperature reaches 160°F (71°C) for beef or lamb. The juices should run clear, and the center should no longer be pink.
Conclusion
I find these kofta kebabs to be one of the most flavorful and reliable meals I can make in under an hour. The warm spices, juicy texture, and flexible cooking methods make them a staple in my kitchen. Whether I serve them for a family dinner or a casual gathering, I always enjoy how simple yet impressive they turn out.
📖 Recipe:
Print
Kofta Kebabs
- Total Time: 55–60 minutes
- Yield: 4–6 servings
- Diet: Halal
Description
Juicy and flavorful Middle Eastern–inspired kofta kebabs made with ground lamb or beef, fresh herbs, and warm spices, then grilled or cooked until perfectly charred. A quick and versatile meal ideal for weeknight dinners or gatherings.
Ingredients
1 lb (450 g) ground lamb, beef, or 50/50 mix
1/2 small onion, finely grated or minced
2–3 garlic cloves, minced
1/4 cup fresh parsley or cilantro, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon or allspice
1/2 tsp paprika
1/2 tsp cayenne or chili flakes (optional)
Salt and pepper to taste
2 tbsp breadcrumbs or almond flour (optional, for binding)
1 tsp sumac or za’atar (optional)
1 tbsp olive oil (optional, if using lean meat)
Instructions
- In a large bowl, combine ground meat, onion, garlic, herbs, spices, salt, pepper, and optional breadcrumbs or almond flour. Mix gently until just combined without overworking the meat.
- Cover and chill the mixture for 30 minutes to firm up and make shaping easier.
- Divide mixture into 6–8 portions. Shape each portion into a long sausage around soaked wooden or metal skewers, or form into oval patties if not using skewers.
- Grill Method: Preheat grill to medium-high and oil grates. Grill kebabs for 4–5 minutes per side until nicely charred and cooked through (internal temperature 160°F/71°C).
- Broil Method: Place on a foil-lined baking sheet with rack. Broil 4–5 inches from heat source for 5–6 minutes per side.
- Stovetop Method: Heat a lightly oiled skillet over medium-high heat and cook for about 4 minutes per side until browned and fully cooked.
- Serve warm with pita, rice, salads, and sauces like tzatziki or tahini yogurt.
Notes
Chilling the mixture helps prevent the kofta from falling apart.
Use meat with at least 80/20 fat content for juicier results.
Add smoked paprika for deeper flavor or feta cubes for a creamy center.
Store leftovers in the refrigerator for up to 4 days.
Freeze cooked or raw shaped kebabs for up to 3 months.
Reheat in a skillet or 350°F (175°C) oven for 8–10 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Category: Main Course
- Method: Grill, Broil, or Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/5 of recipe (approx. 2 kebabs)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 85 mg
