📝 About This Recipe
Transport your senses to the bustling markets of the Levant with these succulent, flame-kissed beef kofta kebabs. Hand-molded with a fragrant blend of warm earthy spices, fresh herbs, and aromatics, these kebabs offer a perfect balance of smoky char and juicy tenderness. This authentic recipe captures the soul of Middle Eastern street food, promising a gourmet experience that is as visually stunning as it is delicious.
🥗 Ingredients
The Meat Base
- 2 pounds Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 1 medium Yellow Onion (grated and squeezed dry of all excess liquid)
- 4 cloves Garlic (minced into a fine paste)
Herbs and Spices
- 1/2 cup Fresh Parsley (flat-leaf, very finely chopped)
- 2 tablespoons Fresh Mint (finely chopped)
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- 2 teaspoons Smoked Paprika
- 1/2 teaspoon Ground Cinnamon (adds a subtle, authentic warmth)
- 1/4 teaspoon Cayenne Pepper (optional, for a hint of heat)
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
For the Garlic Tahini Sauce
- 1/2 cup Tahini Paste (well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 3-4 tablespoons Warm Water (to reach desired consistency)
- 1 clove Garlic (grated)
👨🍳 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 a box grater. Place the pulp into a clean kitchen towel or fine-mesh sieve and squeeze firmly to remove as much liquid as possible. This is crucial for preventing the meat from falling off the skewers.
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3
In a large chilled mixing bowl, combine the ground beef, the dried onion pulp, minced garlic, parsley, and mint.
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4
Sprinkle the cumin, coriander, paprika, cinnamon, cayenne, salt, and black pepper evenly over the meat mixture.
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5
Using your hands, mix the ingredients together for about 3-5 minutes. You want to knead the meat until it becomes slightly tacky and the fat begins to emulsify with the spices; this ensures the kofta stays together.
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6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours). This allows the flavors to meld and the fat to firm up, making it easier to shape.
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7
While the meat rests, prepare the tahini sauce by whisking tahini, lemon juice, garlic, and water until smooth and creamy. Set aside.
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8
Divide the meat into 8-10 equal portions. Take a portion and mold it into a long, 1-inch thick cylinder around a skewer, pressing firmly to secure the ends.
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9
Preheat your grill or a cast-iron grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking.
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10
Place the skewers on the grill. Cook for 4-5 minutes on the first side without moving them, allowing a nice crust to form.
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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 platter for 5 minutes. This allows the juices to redistribute for a tender bite.
💡 Chef's Tips
Always use ground beef with at least 20% fat; lean beef will result in dry, crumbly kebabs. Don't skip squeezing the onions—excess moisture is the primary reason kofta falls off the skewer. If the meat feels too soft to shape, chill it in the freezer for 10 minutes before skewering. For an extra layer of flavor, brush the kebabs with a little melted butter mixed with sumac during the last minute of grilling. Use flat metal skewers if possible, as they grip the meat better than round wooden ones.
🍽️ Serving Suggestions
Serve over a bed of fluffy saffron basmati rice or warm toasted pita bread. Pair with a crisp Fattoush salad or a simple cucumber-tomato salad with lemon dressing. Offer a side of creamy hummus and the prepared garlic tahini sauce for dipping. Serve with grilled tomatoes, onions, and charred shishito peppers for a complete feast. A glass of chilled, dry Rosé or a refreshing mint lemonade balances the rich spices perfectly.