Kofta Kebab (Spiced Ground Meat Kebabs)

Classic Middle Eastern ground meat kebabs infused with fresh herbs, warm spices, and aromatics. These kebabs can be grilled, pan-fried, or baked, making them versatile for any cooking method while maintaining their signature juicy texture.

Ingredients

• •500 g Ground Lamb
• •100 g Onion
• •30 g Fresh Parsley
• •8 g Ground Cumin
• •5 g Paprika
• •4 piece Pita Bread
• •150 g Greek yogurt

Instructions

1. 1

   Combine 600g ground lamb (or beef, or 50/50 mix) in a large bowl with 1 medium onion finely grated and squeezed to remove excess moisture. The onion provides sweetness and helps keep the meat moist during cooking.

2. 2

   Add fresh herbs: 1/2 cup finely minced parsley, 1/4 cup minced cilantro, and 2 tablespoons minced fresh mint. These herbs are essential for authentic flavor and add brightness to balance the rich meat.

3. 3

   Incorporate 4 cloves minced garlic, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper (adjust for heat preference), 1 teaspoon salt, and 1/2 teaspoon black pepper.

4. 4

   Add 3 tablespoons fine breadcrumbs or bulgur wheat (soaked and squeezed dry) to bind the mixture. This helps create the perfect texture - firm enough to hold shape but tender when cooked. Add 1 tablespoon olive oil for richness.

5. 5

   Using your hands, knead the mixture vigorously for 4-5 minutes until it becomes very sticky and paste-like. This develops the protein structure that keeps the kebabs together. The mixture should almost pull away from the bowl.

6. 6

   Cover and refrigerate for at least 2 hours, preferably overnight. This crucial step allows the flavors to penetrate the meat and makes the mixture much easier to shape. Don't skip this resting period.

7. 7

   Remove the mixture from the refrigerator 20 minutes before shaping to take the chill off. Prepare your skewers (metal or pre-soaked wooden). Have a bowl of cold water nearby for wetting your hands.

8. 8

   With wet hands, take about 1/3 cup of mixture and form into an elongated oval or cylinder shape around the skewer, about 12-15 cm long and 3 cm thick. Press and smooth firmly to eliminate air pockets.

9. 9

   If not using skewers, shape into thick sausage forms or flattened patties. For patties, make them 2 cm thick and create a slight indent in the center with your thumb to ensure even cooking and prevent bulging.

10. 10

    Preheat grill to medium-high heat, or heat a large cast-iron skillet over medium heat with a thin film of oil. For oven cooking, preheat to 200°C (400°F) and line a baking sheet with parchment paper.

11. 11

    Cook kebabs for 10-14 minutes, turning every 2-3 minutes for even browning. On the grill, they should develop charred edges. In a pan, get a good crust before turning. In the oven, turn once halfway through.

12. 12

    The kebabs are done when they reach an internal temperature of 70°C and are golden brown with slight charring. Let rest 5 minutes before serving. Serve with flatbread, tahini sauce, grilled vegetables, and pickles.

Nutritional values

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