Easy Ground Beef Kofta for Weeknight Dinners

Name: Easy Ground Beef Kofta for Weeknight Dinners
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) ground beef (80/20 blend); ½ cup (80 g) yellow onion, finely minced, finely minced, excess moisture squeezed out; ½ cup (25 g) fresh flat-leaf parsley, finely chopped, finely chopped; ⅓ cup (30 g) panko breadcrumbs; 3 cloves (15 g) garlic, minced, minced; 1½ tsp (7½ ml) ground cumin; 1 tsp (5 ml) ground coriander; ½ tsp (2½ ml) smoked paprika; 1 tsp (5 ml) kosher salt; ¼ tsp (1.3 ml) freshly ground black pepper; 1 (50 g) large egg, lightly beaten; 2 tbsp (30 ml) neutral oil (vegetable, canola, or light olive oil)

From the MyKitchenBank Kitchen

Seasoned ground beef kofta that's quick to prepare and grill. Shaped onto skewers or formed into patties, these aromatic kebabs are flavored with cumin, coriander, and fresh parsley. Perfect for a casual weeknight meal served with pita, yogurt, and fresh vegetables—minimal active time and maximum flavor.

Prep: 15 min
Cook: 10 min
Wait: 5 min
Total: 30 min
Makes: 8 kofta skewers (4 per person)

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Steps

Before you start

Oil your grill grates well or brush them lightly with oil—kofta can stick
If using wooden skewers, soak them in water for 15 minutes before shaping
Have all ingredients measured and ready; the mixture works best chilled for 10–15 minutes before grilling

1
Mix the kofta
- In a large mixing bowl, combine the ground beef, minced onion, fresh parsley, breadcrumbs, garlic, cumin, coriander, smoked paprika, salt, and black pepper.
- Drizzle the beaten egg over the top.
- Using your hands or a fork, gently mix everything together until just combined—do not overmix, as this toughens the meat.
- The mixture should be loose and evenly seasoned.
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Ready when: Mixture is evenly combined with no visible streaks of meat; refrigerate for 10–15 minutes
Tip: Wet your hands slightly before shaping to prevent sticking; don't overwork the meat or it will be dense
2
Shape onto skewers
- Remove the mixture from the refrigerator.
- Dampen your hands with water.
- Divide the mixture into 8 equal portions (about 85 g each).
- Take one portion and mold it around the center of a skewer, forming an elongated oblong shape about 4 inches long and ¾ inch thick.
- The meat should grip the skewer firmly.
- Repeat with the remaining portions.
- Lightly brush the shaped kofta all over with the neutral oil.
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Ready when: All 8 kofta are evenly shaped and coated with oil
Tip: If the mixture falls apart, it's too warm—return it to the fridge for another 5 minutes
3
Preheat the grillOven 400°F / 205°C
- Heat your grill to medium-high (about 375–400°F / 190–200°C) for 10 minutes.
- Oil the grates thoroughly with a brush or folded paper towel dipped in oil.
- If using a grill pan on the stovetop, heat it over medium-high heat for 2–3 minutes until very hot.
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Ready when: Grates are hot enough that a drop of water sizzles immediately
Tip: Well-oiled grates prevent kofta from sticking and tearing
4
Grill the koftaOven 160°F / 70°C
- Place the skewers on the hot grill, leaving about 2 inches between each.
- Grill for 4–5 minutes on the first side without moving them—this allows a light crust to form.
- Using tongs, rotate each skewer a quarter turn (90 degrees) and grill for another 2–3 minutes.
- Repeat this rotating and grilling until the kofta is cooked through, about 9–10 minutes total.
- The surface should be lightly charred and the internal temperature should reach 160°F (71°C) when checked with a meat thermometer in the thickest part.
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Ready when: Internal temperature is 160°F (71°C); surface is lightly charred and meat is no longer pink inside
Tip: Rotate rather than flip constantly—this keeps the outside from burning while the inside cooks
5
Rest the kofta
- Transfer the cooked kofta to a clean plate or platter.
- Let them rest for 5 minutes before serving.
- This allows the juices to settle and keeps them moist.
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Ready when: Kofta have rested and are ready to serve
Tip: Loosely tent with foil if serving takes more than 5 minutes

Good to know

Tips

Squeezing moisture from the minced onion prevents the kofta from falling apart on the grill—place minced onion in a clean kitchen towel and wring gently
If you don't have a grill, bake the kofta in a preheated 400°F (200°C) oven for 12–14 minutes on an oiled baking sheet, turning halfway through
Serve kofta in warm pita bread with labneh or Greek yogurt, sliced cucumbers, tomatoes, and a squeeze of fresh lemon juice
For extra flavor, brush the cooked kofta with a mixture of garlic, lemon juice, and parsley just before serving

Make ahead

The kofta mixture can be made and shaped 1 day ahead; cover and refrigerate. Grill just before serving for the best texture and char.

Storage & reheating

Cooked kofta keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on a grill pan over medium heat for 2–3 minutes per side, or warm in a 350°F (175°C) oven for 8–10 minutes until heated through. Uncooked shaped kofta can be frozen for up to 2 months; thaw in the refrigerator before grilling.

Substitutions

ground beef (80/20 blend) → Ground lamb or a 50/50 mix of ground beef and lamb. Lamb is more traditional and provides a deeper flavor; use the same weight
panko breadcrumbs → Finely crumbled stale pita bread or matzo meal. Both work as a binder; use the same amount
fresh flat-leaf parsley, finely chopped → Fresh mint or a combination of mint and cilantro. Mint adds a fresh brightness; cilantro provides an herbal note—use the same amount
smoked paprika → Cayenne pepper for heat, or omit entirely. Cayenne adds spice instead of smokiness; start with 0.25 tsp and adjust to taste