Beef Kofta Kebabs (Printable)

Juicy spiced ground beef grilled to perfection with Middle Eastern herbs and spices.

# What You Need:

→ Meats

01 - 1.1 lbs ground beef (80/20 lean-to-fat ratio)

→ Vegetables & Aromatics

02 - 1 small onion, grated or finely minced
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 2 tbsp fresh cilantro, chopped

→ Spices & Seasonings

06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp ground paprika
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp ground allspice
11 - 1/2 tsp chili flakes
12 - 1 tsp salt
13 - 1/2 tsp black pepper

→ Bindings

14 - 1 egg

# Steps:

01 - In a large bowl, combine ground beef, onion, garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, allspice, chili flakes, salt, and black pepper. Add the egg for extra binding if desired.
02 - Mix the mixture thoroughly with your hands until all ingredients are well incorporated and the mixture becomes slightly sticky and uniform in texture.
03 - Divide the mixture into 8 equal portions. Shape each portion around a metal or soaked wooden skewer into long, oval-shaped kebabs, pressing firmly to ensure they hold their shape during cooking.
04 - Preheat the grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
05 - Grill the kofta kebabs for 10–15 minutes, turning occasionally, until nicely browned on all sides and cooked through to an internal temperature of 160°F.
06 - Remove from heat and let rest for a few minutes to allow juices to redistribute. Serve hot with lemon wedges, fresh flatbreads, sliced onions, tomatoes, cucumber, and fresh herbs.

# Expert Advice:

01 -
  • The fat ratio keeps these impossibly tender, unlike dry kebabs youve had at disappointing cookouts
  • The spice blend hits that perfect middle ground where warmth meets something you cant quite put your finger on until you take another bite
02 -
  • Mixing the meat too thoroughly can make the texture rubbery, so stop once everything is incorporated and sticky
  • Soaking wooden skewers for at least 30 minutes prevents burning, but metal ones work better if you have them
03 -
  • You can shape these a day ahead and keep them refrigerated, which actually lets the flavors develop better
  • If using a broiler instead of a grill, position the rack about 4 inches from the heating element and watch closely

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