📝 About This Recipe
Transport your senses to the bustling night markets of the Middle East with these succulent, hand-shaped Kofta Kebabs. Crafted from a premium blend of ground lamb and beef, these skewers are infused with a fragrant tapestry of warm spices like cumin, coriander, and cinnamon, then grilled to smoky perfection. The result is a tender, juice-dripping delicacy that balances robust savory notes with the brightness of fresh parsley and mint.
🥗 Ingredients
The Meat Base
- 1 pound Ground Lamb (at least 20% fat for juiciness)
- 1 pound Ground Beef (80/20 lean-to-fat ratio)
Aromatics and Herbs
- 1 large Yellow Onion (grated and squeezed dry of excess moisture)
- 4 cloves Garlic (minced into a fine paste)
- 1/2 cup Fresh Flat-Leaf Parsley (very finely chopped)
- 1/4 cup Fresh Mint (finely chopped)
The Spice Blend
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- 2 teaspoons Smoked Paprika
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Allspice
- 1/4 teaspoon Cayenne Pepper (optional for heat)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
Tahini Dipping Sauce
- 1/2 cup Tahini Paste (well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Greek Yogurt (plain, full-fat)
- 2-4 tablespoons Ice Water (to reach desired consistency)
👨🍳 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, ground beef, squeezed onion, minced garlic, parsley, and mint.
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4
Sprinkle the cumin, coriander, paprika, cinnamon, allspice, cayenne, salt, and pepper evenly over the meat mixture.
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5
Using your hands, mix the ingredients together vigorously for 3-5 minutes. You are looking for the meat to become slightly 'tacky' or paste-like, which helps it adhere to the skewer.
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6
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours). This allows the flavors to meld and the fats to firm up.
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7
While the meat rests, make the sauce by whisking tahini, lemon juice, yogurt, and a pinch of salt. Slowly add ice water one tablespoon at a time until the sauce is smooth and pourable.
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8
Preheat your grill or grill pan to medium-high heat (about 400°F/200°C) and lightly oil the grates.
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9
Divide the meat into 10-12 equal portions. Take a portion and mold it around a skewer, forming a long, thin cylinder about 1 inch thick. Indent the meat with your fingers for a traditional 'wavy' look.
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10
Place the skewers on the grill. Cook for 4-5 minutes on the first side without moving them to develop a nice crust.
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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
Remove the kebabs from the heat and let them rest on a warm platter for 5 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 kebabs fall off the skewer. Don't overwork the meat to the point of melting the fat, but do mix until it feels sticky to ensure a cohesive texture. If the meat is sticking to your hands while shaping, lightly wet your palms with cold water. For the most authentic flavor, use a charcoal grill with natural lump charcoal to get that signature wood-fired smokiness. If you don't have lamb, you can use all beef, but ensure it has a high fat content (20%) to prevent the kofta from becoming dry.
🍽️ Serving Suggestions
Serve atop a bed of buttery saffron basmati rice or warm, charred pita bread. Pair with a crisp Shirazi salad (diced cucumber, tomato, and onion with lemon and sumac). Add a side of pickled red onions and a dollop of creamy hummus. Serve with grilled tomatoes and spicy green peppers for a traditional presentation. A cold glass of Ayran (savory yogurt drink) or a crisp Sauvignon Blanc cuts through the richness beautifully.