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It’s grilling season! We like to fire up the grill round right here, particularly if it entails loads of contemporary seasonal produce on the aspect. I’m all the time excited so as to add new favorites. I like experimenting with artistic ethnic dishes particularly, so I assumed I’d attempt making kofta kebabs they usually turned out very well!

When you’ve tried and favored my Greek meatballs with tzatziki, you’ll most likely like these too.

What Are Kofta Kebabs?

As you most likely know, kebabs merely means meals on a stick. Fewer individuals know what kofta is. Kofta is a meatloaf or meatball entree.

When it’s placed on a stick and grilled, it’s a kofta kebab!

A number of japanese European and western Asian cultures have their very own kofta recipes. Whereas the herbs and spices range from place to position, what stays widespread is that they’re used to taste floor meat. Typically it’s floor beef or lamb (as it’s on this recipe), however floor hen or pork would work too.

Kofta kebabs are generally served alongside a salad like tabbouleh or wrapped in a flatbread. I like to recommend serving them with a big Greek salad. It’s a scrumptious combo.

Making and Cooking Kofta Kebabs

Making these kebabs is fairly simple. Planning forward is the difficult half.

It’s vital to make these upfront after which refrigerate them in a single day earlier than cooking to let the flavors meld. I wish to put them on the sticks earlier than refrigerating in order that they’re all able to go once I’m able to prepare dinner the subsequent day. Watch this pro put them on sticks — it’s form of mesmerizing!

While you’re making your kebabs you may make them lengthy and thin like logs or fatter like an rectangular meatball. Simply needless to say the thicker they’re, the longer they’ll take to prepare dinner (and vice versa).

Grilling Tip: Kebabs like to slip across the stick, making them troublesome to flip. I like to recommend utilizing two pairs of tongs or a pair of grilling gloves. As soon as they begin to prepare dinner they’ll stick a little bit higher.

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Kofta Kebabs Recipe

Grilled skewers of floor lamb spiced with garlic, parsley, coriander, cumin, and cinnamon.


  • If utilizing bamboo skewers, place Eight in water to soak.

  • In a medium dimension bowl, combine collectively the bottom lamb, onion, parsley, garlic, salt, coriander, cumin, cinnamon, purple pepper flakes, and pepper.

  • Divide the combination evenly into Eight balls.

  • Roll every ball right into a log form and squeeze onto a skewer till the meat is protecting many of the size of the skewer.

  • Place on a baking sheet and refrigerate in a single day to let flavors meld.

  • Preheat an outside grill on excessive warmth and prepare dinner about three minutes per aspect till the lamb is cooked.


May also be made with floor beef, hen, or pork. This recipe makes Eight giant kebabs. Use smaller dimension skewers to make 16 or extra smaller kebabs.


Serving: 1g | Energy: 331kcal | Carbohydrates: 2g | Protein: 19g | Fats: 27g | Saturated Fats: 12g | Ldl cholesterol: 83mg | Sodium: 364mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 2mg

Have you ever ever made kofta kebabs? Do you might have any ideas and methods to share?

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