Beef Kofta Kebabs (Printable)

Savory ground beef kebabs infused with cumin, coriander, and warm Middle Eastern spices, grilled to juicy perfection and served with fresh accompaniments.

# 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 large egg

→ To Serve

15 - Lemon wedges
16 - Fresh flatbreads or pita
17 - Sliced onions, tomatoes, cucumber, and fresh herbs

# How To Make:

01 - In a large bowl, combine ground beef, onion, garlic, parsley, cilantro, and all spices and seasonings. Add the egg for extra binding.
02 - Mix thoroughly with your hands until all ingredients are well incorporated and the mixture becomes slightly sticky.
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 so they hold shape.
04 - Preheat the grill or grill pan over medium-high heat. Lightly oil the grates or pan.
05 - Grill the kofta kebabs for 10–15 minutes, turning occasionally, until nicely browned and cooked through.
06 - Remove from heat and let rest for a few minutes. Serve hot with lemon wedges, flatbreads, and accompaniments of your choice.

# Expert Tips:

01 -
  • The spice blend hits that perfect balance between warming cinnamon and earthy cumin that makes people pause and ask whats in it
  • These come together in under 40 minutes but taste like theyve been simmering for hours
  • Theyre forgiving enough for a Tuesday yet impressive enough for company
02 -
  • Overmixing makes tough kebabs, but undermixing makes them fall apart hit that sweet spot where everything just holds together
  • Room temperature meat grills more evenly than cold straight from the fridge
03 -
  • A pinch of sumac mixed into the spice blend adds a wonderful tangy brightness
  • If the mixture feels too wet to shape, let it sit in the fridge for 15 minutes to firm up

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