📝 About This Recipe
Transport your kitchen to the vibrant night markets of the Levant with these succulent, hand-shaped Kofta Kebabs. This recipe blends premium ground lamb and beef with a fragrant symphony of warm spices, fresh parsley, and grated onion for a melt-in-your-mouth texture. Perfectly charred on the outside and juicy on the inside, these kebabs offer an authentic taste of Middle Eastern fast food that is both comforting and exhilarating.
🥗 Ingredients
The Meat Blend
- 1 lb Ground Lamb (80/20 fat ratio for maximum juiciness)
- 1 lb Ground Beef (Lean chuck or sirloin)
- 1 large Yellow Onion (Grated and squeezed dry of all excess liquid)
- 4 cloves Garlic (Minced into a fine paste)
Spices and Herbs
- 1 cup Fresh Flat-Leaf Parsley (Finely chopped, stems removed)
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- 2 teaspoons Smoked Paprika (Adds a hint of char flavor)
- 1/2 teaspoon Ground Cinnamon (The secret to authentic aroma)
- 1/2 teaspoon Allspice
- 1/4 teaspoon Cayenne Pepper (Optional, for a subtle kick)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (Freshly cracked)
For Serving
- 4-6 pieces Pita Bread (Warmed on the grill)
- 1 cup Sumac Onions (Red onion slivers tossed with 1 tsp sumac)
- 1/2 cup Tahini or Garlic Sauce (For drizzling)
👨🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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2
Grate the onion using the large holes of a box grater. Place the grated onion in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible. This prevents the kebabs from falling apart.
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3
In a large chilled mixing bowl, combine the ground lamb and ground beef. Use your hands to gently break up the meat.
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4
Add the squeezed onion, minced garlic, chopped parsley, and all the spices (cumin, coriander, paprika, cinnamon, allspice, cayenne, salt, and pepper) to the meat.
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5
Mix the ingredients thoroughly with your hands for about 3-5 minutes. You want to 'knead' the meat until it becomes slightly tacky and the fat begins to emulsify; this ensures the kofta stays on the skewer.
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6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours). Chilling firms up the fat and allows the spices to bloom.
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7
Preheat your grill or cast-iron grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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8
Divide the meat mixture into 10-12 equal portions. Take a portion and mold it around a skewer, forming a long, thin cylinder about 1 inch thick.
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9
Use your thumb and forefinger to create 'indentations' along the length of the meat; this increases surface area for better charring.
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10
Place the skewers on the hot grill. Cook for 4-5 minutes on the first side without moving them, until a nice crust forms.
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11
Carefully flip the skewers and cook for another 4-5 minutes, or until the internal temperature reaches 160°F (71°C).
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12
During the last minute of cooking, place the pita breads on the grill for 30 seconds per side to soften and warm through.
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13
Remove the kebabs from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always squeeze the water out of your onions; excess moisture is the number one reason kofta falls off the skewer. Do not overmix the meat to the point of a paste, but do ensure it is 'tacky' so it binds well. If you don't have a grill, a cast-iron skillet works beautifully—just cook in batches to avoid crowding. For an extra authentic touch, place a piece of hot charcoal in a foil 'cup' inside the bowl of cooked meat, add a drop of oil to the coal, and cover for 2 minutes to infuse a smoky flavor. Use high-quality fat content; lean meat will result in dry, rubbery kebabs.
🍽️ Serving Suggestions
Serve inside warm pita bread with a generous smear of hummus or garlic toum. Pair with a crisp Fattoush salad or Tabbouleh for a refreshing acidic contrast. Top with sumac-rubbed red onions and sliced tomatoes for the classic street food experience. Serve alongside a side of yellow saffron rice and grilled peppers. A cold glass of Ayran (savory yogurt drink) or a crisp Lager complements the spices perfectly.