📝 About This Recipe
Transport your senses to the bustling markets of the Levant with these succulent, hand-shaped Kofta Kebabs. Crafted from a premium blend of ground lamb and beef, these kebabs are infused with aromatic warm spices, fresh parsley, and grated onion for a melt-in-your-mouth texture. Perfectly charred on the outside and incredibly juicy within, they represent the pinnacle of Middle Eastern grilling tradition.
🥗 Ingredients
The Meat Base
- 500 grams Ground Lamb (20% fat content for maximum juiciness)
- 500 grams Ground Beef (lean or chuck)
Aromatics and Herbs
- 1 large Yellow Onion (grated and squeezed dry of all liquid)
- 4 cloves Garlic (minced into a fine paste)
- 1/2 cup Fresh Flat-Leaf Parsley (very finely chopped)
- 2 tablespoons Fresh Mint (finely chopped)
The Spice Blend
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- 1.5 teaspoons Smoked Paprika (adds a subtle depth)
- 1/2 teaspoon Ground Allspice (the secret ingredient for authenticity)
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Cayenne Pepper (optional, for a hint of heat)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
For Serving
- 1 teaspoon Sumac (for dusting)
- 12 pieces Wooden or Metal Skewers (soak wooden skewers for 30 mins before use)
👨🍳 Instructions
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1
Grate the onion using the large holes of a box grater. Place the grated onion in a clean kitchen towel or fine-mesh sieve and squeeze out as much liquid as humanly possible; this prevents the kebabs from falling apart.
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2
In a large chilled mixing bowl, combine the ground lamb and ground beef. Using cold meat helps the fat stay emulsified, ensuring a better texture.
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3
Add the squeezed onion, minced garlic, chopped parsley, and mint to the meat mixture.
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4
Sprinkle the cumin, coriander, paprika, allspice, cinnamon, cayenne, salt, and black pepper evenly over the meat.
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5
Using your hands, knead the mixture vigorously for about 3-5 minutes. You are looking for the proteins to break down slightly until the mixture becomes 'tacky' and holds together easily.
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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 marry and the meat to firm up for easier skewering.
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7
Preheat your outdoor grill to medium-high heat (about 400°F/200°C) and lightly oil the grates.
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8
Divide the meat into 12 equal portions (roughly the size of a large lemon).
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9
Take a portion of meat and mold it around a skewer, forming a long, thin cylinder about 1 inch thick. Use your thumb to create small indentations along the length for a traditional look.
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10
Place the skewers on the hot grill. Cook for 4-5 minutes on the first side without moving them to develop a nice crust.
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11
Carefully turn the skewers and cook for another 4-5 minutes, or until the internal temperature reaches 160°F (71°C) for well-done but juicy results.
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12
Remove from the grill and let the kebabs rest on a warm platter for 3-5 minutes. Dust with a pinch of sumac before serving.
💡 Chef's Tips
Always squeeze the onion juice out thoroughly; excess moisture is the number one reason kofta falls off the skewer. Don't skip the kneading process; it develops the 'myosin' in the meat which acts as a natural binder. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. If the meat feels too soft to work with, pop the shaped skewers back in the fridge for 15 minutes before grilling. For a smoky flavor indoors, use a cast-iron grill pan and a drop of liquid smoke in the meat mixture.
🍽️ Serving Suggestions
Serve over a bed of fluffy saffron basmati rice or warm buttery bulgur pilaf. Pair with a side of creamy Tahini sauce or a cooling Cucumber Yogurt (Tzatziki/Ayran). Wrap in warm pita or lavash bread with sliced red onions, fresh tomatoes, and a sprinkle of sumac. Serve alongside a vibrant Fattoush salad or Tabbouleh for a refreshing acidic crunch. Enjoy with a glass of salty Ayran (yogurt drink) or a crisp, dry Rosé wine.