Beef Kofta Kebabs

Name: Beef Kofta Kebabs
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) ground beef, 80% lean, cold, straight from the fridge; 1 small (about 5 oz) (140 g) yellow onion, peeled, finely grated, then squeezed very dry in a towel; 1 cup packed (40 g) fresh flat-leaf parsley, leaves and tender stems very finely chopped; 3 cloves (10 g) garlic cloves, minced or grated to a paste; 2 tsp (8 g) kosher salt; 2 tsp (4 g) ground cumin; ½ tsp (1 g) ground cinnamon; ½ tsp (1 g) ground allspice; 1 tsp (2 g) black pepper, freshly ground; 1 tsp (2 g) sweet paprika; 2 tbsp (30 ml) neutral oil such as avocado or canola, for oiling the grates and brushing the kofta; 1 cup (240 g) plain whole-milk yogurt; 1 tbsp juice (15 ml) lemon, freshly squeezed; ¼ tsp (1½ g) kosher salt; 2 tbsp (6 g) fresh mint leaves, finely chopped (optional)

From the MyKitchenBank Kitchen

Juicy, herb-packed ground beef skewers seasoned with cumin, cinnamon and allspice, then grilled until charred at the edges and tender within. Serve with warm flatbread, yogurt sauce and a crisp salad.

Prep: 25 min
Cook: 12 min
Wait: 55 min
Total: 1 hr 32 min
Makes: 8 skewers (4 servings, 2 skewers each)

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Ingredients

4 servings

For the kofta
1½ lb (680 g) ground beef, 80% lean, cold, straight from the fridge
1 small (about 5 oz) (140 g) yellow onion, peeled, finely grated, then squeezed very dry in a towel
1 cup packed (40 g) fresh flat-leaf parsley, leaves and tender stems very finely chopped
3 cloves (10 g) garlic cloves, minced or grated to a paste
2 tsp (8 g) kosher salt
2 tsp (4 g) ground cumin
½ tsp (1 g) ground cinnamon
½ tsp (1 g) ground allspice
1 tsp (2 g) black pepper, freshly ground
1 tsp (2 g) sweet paprika
For grilling
2 tbsp (30 ml) neutral oil such as avocado or canola, for oiling the grates and brushing the kofta
For the yogurt sauce
1 cup (240 g) plain whole-milk yogurt
1 tbsp juice (15 ml) lemon, freshly squeezed
¼ tsp (1.5 g) kosher salt
2 tbsp (6 g) fresh mint leaves, finely chopped (optional)

Equipment (8)

8 flat metal skewers or wooden skewers, 10–12 inches (25–30 cm) long
Grill or grill pan
Box grater
Large mixing bowl
Clean kitchen towel or cheesecloth
Instant-read thermometer
Small bowl of water for wetting hands
Tongs

Steps

Before you start

If using wooden skewers, soak them in water for at least 30 minutes so they don't burn.
Use ground beef with about 80% lean / 20% fat; leaner beef makes dry, crumbly kofta.
Keep the meat cold until you shape it, as warm meat gets sticky and slides off skewers.
Squeeze the grated onion very dry or the mixture will be too wet to hold on the skewer.

1
Prep skewers and onion
- If using wooden skewers, submerge them in water for 30 minutes.
- Meanwhile, grate the onion on the large holes of a box grater.
- Pile it in a clean kitchen towel, twist tightly and squeeze over the sink until almost no liquid drips out.
- You should have about ⅓ cup (80 g) of dry onion pulp.
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Ready when: Onion pulp feels damp but not wet, and no liquid drips when squeezed
Tip: Skipping the squeeze is the most common reason kofta falls off the skewer.
2
Mix the kofta
- In a large bowl, combine the squeezed onion, parsley, garlic, salt, cumin, cinnamon, allspice, pepper and paprika.
- Add the cold ground beef.
- Using your hands, knead and fold for about 2 minutes until the spices are evenly distributed and the mixture looks tacky and slightly paste-like.
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Ready when: Mixture is sticky, cohesive and no streaks of spice or herbs remain
Tip: Mixing well makes the kofta cling to the skewer, but stop once it's uniform so it doesn't turn rubbery.
3
Chill the mixture
- Cover the bowl and refrigerate for at least 20 minutes (up to 8 hours).
- This lets the salt and spices season the meat and firms the fat so shaping is easier.
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Ready when: Mixture feels cold and firm to the touch
4
Make yogurt sauce
- While the meat chills, stir together the yogurt, lemon juice, ¼ tsp salt and mint, if using, in a small bowl.
- Cover and refrigerate until serving.
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Ready when: Sauce is smooth and tastes bright and lightly salty
5
Shape onto skewers
- Divide the meat into 8 equal portions of about 3 oz (85 g) each.
- Dampen your hands with water.
- Press one portion firmly around a skewer, forming a sausage about 5–6 inches (13–15 cm) long and ¾ inch (2 cm) thick.
- Pinch gently along the length to create ridges, and squeeze to ensure it grips the skewer.
- Place on a tray and repeat.
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Ready when: Each kofta is even in thickness with no cracks and stays put when you tilt the skewer
Tip: Wet hands stop the meat sticking to your palms. Keep the tray in the fridge if your kitchen is warm.
6
Heat the grill
- Heat a gas grill to medium-high, or prepare a charcoal fire with coals banked for direct heat, aiming for about 450°F (230°C).
- Scrape the grates clean.
- Fold a paper towel, dip in oil with tongs, and wipe the grates.
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Ready when: You can hold your hand 5 inches above the grates for only 2–3 seconds
7
Grill the kofta
- Brush the kofta lightly with oil.
- Place on the grill and cook 8–10 minutes total, turning every 2–3 minutes with tongs, until deeply browned with charred spots on all sides.
- Don't move them for the first 2 minutes so a crust forms and they release easily.
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Ready when: Deep brown with charred edges, juices run clear, and an instant-read thermometer in the thickest part reads 160°F (71°C)
Tip: If flare-ups occur, move the skewers to a cooler zone briefly rather than letting them blacken.
8
Rest and serve
- Transfer the skewers to a platter and rest for 5 minutes so the juices redistribute.
- Serve hot with the yogurt sauce, plus warm flatbread, sliced tomatoes, cucumbers and onion if you like.
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Ready when: Kofta feel firm but springy when pressed

Good to know

Tips

Use a flat skewer if you can; round ones let the meat spin when you turn it.
Cook a small test patty in a skillet first to check seasoning before shaping.
No grill? Broil on an oiled rack 4 inches (10 cm) from the heat for 10–12 minutes, turning halfway, or cook in a hot cast-iron grill pan.
Don't press down on the kofta while grilling; it squeezes out the juices.

Make ahead

Mix and shape the kofta onto skewers up to 1 day ahead; cover tightly and refrigerate. The yogurt sauce keeps up to 2 days in the fridge.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: cooked kofta keep up to 4 days in an airtight container. Freezer: freeze cooked or raw (off the skewer) up to 3 months; thaw overnight in the fridge. Reheat cooked kofta in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat until hot throughout.

Substitutions

ground beef, 80% lean → ground lamb or a half beef, half lamb mix. Lamb gives a more traditional, richer flavor; keep to about 20% fat.
fresh flat-leaf parsley → fresh cilantro. Gives a different but equally fresh flavor; use the same amount.
plain whole-milk yogurt → tahini sauce (¼ cup tahini, ¼ cup water, 1 tbsp lemon juice, pinch salt). Good dairy-free alternative.
ground allspice → extra ¼ tsp cinnamon plus a pinch of ground cloves. Approximates allspice's warm, clove-like flavor.