Budget Ground Beef and Spinach Kofta

Steps

1. 1

   Mix kofta base

   • In a large mixing bowl, combine the ground beef, spinach, minced onion, and minced garlic.
   • Add the cinnamon, cumin, allspice, kosher salt, and black pepper.
   • Sprinkle the panko breadcrumbs over the mixture and pour in the beaten egg.
   • Using your hands, gently fold and combine everything until just mixed—do not overmix, which toughens the meat.
   • The mixture should feel moist and hold together when pressed but still be soft.

   + Show details− Hide details

   Ready when: Mixture is evenly combined with no streaks of meat or spinach visible

   Tip: Squeeze spinach very dry to prevent the kofta from becoming mushy during cooking

2. 2

   Form kofta onto skewers

   • Divide the mixture into 8 equal portions (about 3.4 oz / 95 g each).
   • Taking one portion, wet your hands slightly and mold it firmly around the center 6 inches of each skewer, compressing gently to ensure it adheres tightly and forms a long oval shape about 5 inches long and 1 inch thick.
   • Repeat with remaining portions until all 8 skewers are filled.

   + Show details− Hide details

   Ready when: All 8 kofta are formed, firm, and will not fall off the skewers when held horizontally

   Tip: Wet hands prevent sticking; don't form them too thick or the outside will burn before the inside cooks

3. 3

   Oil broiler pan and arrange kofta

   • Line a broiler pan with foil (optional but helps with cleanup).
   • Lightly brush or rub the broiler surface with olive oil to prevent sticking.
   • Arrange the 8 filled skewers on the oiled pan, spacing them 1 inch apart.
   • Lightly brush or drizzle the kofta with the remaining olive oil, turning to coat all sides.

   + Show details− Hide details

   Ready when: Kofta are lightly oiled and arranged without touching each other

   Tip: Don't skip oiling; it helps the exterior brown and prevents sticking

4. 4

   Broil until cooked throughOven 500°F / 260°C

   • Place the broiler pan on the oven rack 4 inches below the broiling element.
   • Broil at 500°F (260°C) for 10–12 minutes, turning the skewers halfway through (at the 5–6 minute mark) to ensure even browning on all sides.
   • The kofta are done when the exterior is deeply browned and the internal temperature reads 160°F (71°C) on an instant-read thermometer, or when a knife inserted into the thickest part shows no pink inside and juices run clear.

   + Show details− Hide details

   Ready when: Exterior is dark brown and caramelized; internal temperature is 160°F (71°C)

   Tip: Turning halfway through prevents burnt spots and ensures even cooking; broilers vary, so watch closely in the last 2 minutes

5. 5

   Rest before serving

   • Remove the broiler pan from the oven and transfer the skewers to a serving platter.
   • Let them rest for 5 minutes before serving, which allows the juices to redistribute and the meat to set up slightly for easier eating.

   + Show details− Hide details

   Ready when: Kofta have rested and are ready to serve

   Tip: Resting is quick but important; skipping it lets juices run onto the plate instead of staying in the meat