Are you on the hunt for a dish that’s both flavorful and impressive to serve at your next gathering? Look no further than kofta kebabs – a beloved Middle Eastern staple that’s sure to leave a lasting impression on your guests.
Step-by-step: Easy kofta kebabs recipe
Kofta mixture – In the food processor, chop the onions, garlic, and parsley. Then, add the ground meat and pulse a few times more. Next, add the breadcrumbs, spices, seasoning, and lemon juice. Pulse until thoroughly combined.Pro tip – This mixture can be made for up to 24 hours and stored in the fridge.
Kebabs – Shape a handful of the mixture around a skewer, forming an elongated kebab shape. Press with your fingers to create impressions which will create char marks. Repeat this process with the remaining meat mixture. Make sure the koftas are same size and compact.Pro tip – If you’re using wooden skewers, soak them in water for about 30 minutes to prevent burning.
Grill – Heat your stove top grill on medium-high or preheat the oven to 425°F (220°C).Pro tip – If you’re using a grill, preheat it to medium-high heat. And if you’re using an oven, place the kebabs on a baking sheet lined with parchment paper. Stovetop – Place the kebabs on the preheated grill and brush them lightly with oil to prevent sticking and promote browning. Cook for 10-12 minutes, turning occasionally, until they are brown in color and cooked.Pro tip – Do not turn the kebabs too often; give them time to get some color. Oven – Place the baking sheet with the kebabs in the oven and bake for approximately 15-20 minutes or until the kebabs are brown in color and cooked. Rest – Once cooked, remove the kebabs from the grill or oven and let them rest for a few minutes before serving. Serve the kofta kebabs hot with pita bread, tzatziki sauce, hummus, or a fresh salad.
Frequently asked questions
Tips for shaping ground meat on skewers
Choose the right ground beef: Opt for ground beef that has a higher fat content, such as ground chuck or ground beef with an 80/20 or 85/15 ratio. The fat helps to keep the meat moist and prevents it from drying out during cooking. Keep the meat cold: Refrigerate the ground beef for about 30 minutes before shaping it. Cold meat is easier to handle and holds its shape better. Use wet hands: Wet your hands with cold water before handling the ground beef. This prevents the meat from sticking to your hands and makes it easier to shape. Divide the meat evenly: Divide the ground beef into portions of equal size. This ensures that all the skewers or rods cook evenly and at the same rate. Shape the meat tightly: Take a portion of the ground beef and press it firmly onto the skewer, seek, or metal rod. Mold it into the desired shape, such as a cylinder or elongated patty, while ensuring it adheres tightly to the skewer. This helps prevent the meat from falling off during cooking. Flatten and smooth the meat: Gently flatten and smooth the ground beef along the skewer to create an even thickness. This helps the meat cook evenly and ensures a consistent texture. Then create finger impressions for the char marks. Chill the shaped skewers: Once you’ve shaped the ground beef onto them, place them in the refrigerator for about 15-30 minutes. Chilling them helps the meat retain its shape during cooking. Oil the skewers: Before grilling or cooking, lightly oil the skewers to prevent sticking and make it easier to turn the meat. Keep a close eye on the heat: When grilling or cooking, use the medium to medium-high heat to ensure even cooking without burning the exterior while the interior cooks through. Rotate the skewers: Turn the skewers occasionally while cooking to ensure that all sides are evenly cooked and brown in color.
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