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Duration:
15 mins
Servings:
4 skewers
Level:
Easy
Kofta is a type of meatball or meatloaf commonly found in Turkey, the Middle East, North Africa, and beyond. It can be made with beef, lamb, or chicken – and while we use beef in this recipe, you can easily swap in your preferred ground meat. Unlike Italian meatballs, kofta doesn’t include breadcrumbs or eggs. Instead, the meatballs are formed simply with onion, garlic, herbs, and spices, then shaped and packed onto skewers. Once cooked, they become charred on the outside and tender inside. Serve with grilled flatbread or pita and a mix of fresh vegetables for added flavor and crunch.
Part 1:
Prepare the Kofta Mixture
Step 1
Finely dice your onion, finely chop the parsley, and mince the garlic. Alternatively, use a food processor to finely chop these ingredients: quarter the onion, then add the garlic and parsley to the processor and pulse until finely diced.
Step 2
In a mixing bowl, combine the ground beef, onion, parsley, garlic, cumin, paprika, salt, and pepper. Using clean hands, mix until everything is well-incorporated.\
Step 3
Be careful not to overmix, as this can make the meat tough. If time permits, chill the mixture in the fridge for 30 minutes before shaping the kofta.
Step 4
Measure out ⅓ cup of the meat mixture and form it into a small, football-like shape. Carefully place a skewer through the center, ensuring the meat is firmly packed onto the skewer.
Step 5
Heat a large cast iron pan or grill pan over medium-high heat. Add a drizzle of oil, then place the skewered kofta onto the pan. Be careful not to overcrowd the pan; you may need to work in batches.
Step 6
Cook the kofta for 4-5 minutes per side, or until an internal temperature reaches 160°F.
Step 7
Serve immediately. To reheat, cover and warm in a 350°F degree oven until heated through.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
