MarinadesTurkishMedium

Ramadan Kebab Platter Kofta with Allspice-Sumac Marinade

Name: Ramadan Kebab Platter Kofta with Allspice-Sumac Marinade
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 1½ lb (680 g) ground beef, 80/20, cold, straight from the fridge; 1 medium (200 g) yellow onion, peeled, grated on the large holes, then squeezed very dry in a towel; ½ cup, packed (25 g) fresh flat-leaf parsley, leaves and tender stems, very finely chopped; 3 cloves (9 g) garlic, peeled, finely grated; 1 tsp (2 g) ground allspice; 2 tsp (5 g) ground sumac; 1 tsp (2 g) ground cumin; 2 tsp (5 g) sweet paprika; 1 tsp (2 g) Aleppo pepper (pul biber); ½ tsp (1 g) black pepper, freshly ground; 1¾ tsp (10 g) fine sea salt; 1 tbsp (16 g) tomato paste; 2 tbsp (30 ml) extra-virgin olive oil; ½ medium (75 g) red onion, halved and sliced paper-thin; 1 tsp (2½ g) ground sumac; ¼ cup, packed (12 g) fresh flat-leaf parsley, roughly chopped; 1 tbsp (15 ml) fresh lemon juice; 3 medium (400 g) ripe tomatoes, cut into thick wedges; 1 cup (245 g) plain whole-milk yogurt, cold; 6 pieces (360 g) pita or flatbread, about 6-inch (15 cm), warmed on the grill for the last minute

From the MyKitchenBank Kitchen

Juicy Turkish-style beef kofta kneaded with grated onion, parsley, garlic, warm allspice and tangy sumac, then chilled so the flavors sink in. Grill the skewers and serve on a platter with pita, sumac onions, tomatoes and yogurt. It is a good centerpiece for an iftar table.

Prep: 40 min
Cook: 12 min
Wait: 1 hr 10 min
Total: 2 hr 2 min
Makes: 6 kofta skewers (about 6 inches / 15 cm each) with platter garnishes

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Ingredients

6 servings

For the kofta
1½ lb (680 g) ground beef, 80/20, cold, straight from the fridge
1 medium (200 g) yellow onion, peeled, grated on the large holes, then squeezed very dry in a towel
½ cup, packed (25 g) fresh flat-leaf parsley, leaves and tender stems, very finely chopped
3 cloves (9 g) garlic, peeled, finely grated
1 tsp (2 g) ground allspice
2 tsp (5 g) ground sumac
1 tsp (2 g) ground cumin
2 tsp (5 g) sweet paprika
1 tsp (2 g) Aleppo pepper (pul biber)
½ tsp (1 g) black pepper, freshly ground
1¾ tsp (10 g) fine sea salt
1 tbsp (16 g) tomato paste
2 tbsp (30 ml) extra-virgin olive oil
For the platter
½ medium (75 g) red onion, halved and sliced paper-thin
1 tsp (2.5 g) ground sumac
¼ cup, packed (12 g) fresh flat-leaf parsley, roughly chopped
1 tbsp (15 ml) fresh lemon juice
3 medium (400 g) ripe tomatoes, cut into thick wedges
1 cup (245 g) plain whole-milk yogurt, cold
6 pieces (360 g) pita or flatbread, about 6-inch (15 cm), warmed on the grill for the last minute

Equipment (7)

6 flat metal skewers, ½-inch (1.25 cm) wide, or 6 wooden skewers soaked 30 minutes
Large mixing bowl
Box grater and clean kitchen towel (for the onion)
Rimmed baking sheet lined with parchment, to hold the skewers while they chill
Charcoal or gas grill (or a cast-iron grill pan)
Instant-read thermometer
Large serving platter

Steps

Before you start

Use 80/20 ground beef and keep it cold until you mix. The fat keeps the kofta juicy and helps it hold to the skewer.
Plan at least 1 hour of chilling. The shaped koftas can chill up to 24 hours, and the flavor deepens the longer they rest.
If you use wooden skewers, soak them in water for 30 minutes first. Flat metal skewers grip the meat best.
Scrub and oil the grill grates well before you start so the koftas don't stick.

1
Prep the aromatics
- Grate the yellow onion on the large holes of a box grater into a bowl.
- Pile it in a clean kitchen towel and twist hard over the sink to squeeze out as much liquid as you can.
- You should end up with about ½ cup (100 g) of dry onion pulp.
- Finely chop the ½ cup of parsley and grate the garlic.
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Ready when: The onion pulp feels damp but not wet, and no liquid drips when you squeeze it.
Tip: Wet onion makes soft, crumbly koftas that slide off the skewer, so squeeze twice if needed.
2
Mix the seasoning paste
- In a large bowl, stir together the allspice, 2 tsp sumac, cumin, paprika, Aleppo pepper, black pepper, fine sea salt, tomato paste and olive oil into a thick, even paste.
- Stir in the squeezed onion, parsley and garlic.
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Ready when: No streaks of dry spice or plain tomato paste remain.
3
Knead in the beef
- Add the cold ground beef to the bowl.
- With damp hands, knead and squeeze the mixture for 3 to 4 minutes, until the seasoning is evenly distributed and the meat turns tacky and paste-like.
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Ready when: The mixture is uniformly reddish-orange and sticks to your hand when you lift it, pulling away in a cohesive mass.
Tip: Work quickly so the fat stays cold. If the meat feels warm and greasy, chill the bowl for 10 minutes.
4
Shape onto skewers
- Divide the mixture into 6 equal portions (about 125 g each).
- Wet your hands.
- Mold one portion around a flat skewer into a long sausage about 6 inches (15 cm) long and ¾ inch (2 cm) thick, pressing firmly so it grips the skewer.
- Pinch shallow ridges along the length with your fingertips.
- Place on the parchment-lined baking sheet.
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Ready when: Each kofta is an even thickness, with no air gaps between the meat and the skewer.
Tip: Keep a small bowl of water nearby to rewet your hands. Air pockets cause koftas to crack or fall off on the grill.
5
Chill and prep platter
- Cover the koftas loosely with plastic wrap and refrigerate for at least 1 hour (up to 24 hours).
- While they chill, toss the sliced red onion with 1 tsp sumac, the lemon juice and the ¼ cup chopped parsley in a small bowl.
- Set aside the tomato wedges and yogurt in the fridge.
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Ready when: The koftas feel firm and cold to the touch, and the onions have turned a bright pink.
Tip: Chilling is what keeps the koftas from falling apart on the grill, so don't skip it.
6
Preheat the grillOven 500°F / 260°C
- Light the grill and heat it to high, about 450 to 500°F (230 to 260°C), for 10 minutes.
- Scrape the grates clean and wipe them with an oiled paper towel held in tongs.
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Ready when: You can hold your hand 5 inches above the grates for only 2 to 3 seconds.
Tip: For charcoal, wait until the coals are covered in gray ash.
7
Grill the koftas
- Lower the heat to medium-high if using gas.
- Lay the skewers on the grates and cook for 10 to 12 minutes total, turning a quarter turn every 2 to 3 minutes, so all sides get browned and lightly charred.
- Do not press on the meat.
- In the last minute, warm the pita on the cooler edge of the grill.
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Ready when: The koftas are deeply browned with charred spots, and an instant-read thermometer in the thickest part reads 160°F (71°C). Juices run clear.
Tip: Leave the koftas untouched for the first 2 minutes so a crust forms and they release easily.
8
Rest the koftas
- Transfer the skewers to a clean plate and let them rest for 5 minutes, loosely tented with foil.
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Ready when: The surface looks settled and the juices are no longer sizzling.
9
Assemble the platter
- Spread the cold yogurt across the bottom of a large platter, swirling it with the back of a spoon.
- Lay the koftas and warm pita on top.
- Pile the sumac onions and the tomato wedges alongside.
- Serve immediately, sliding the meat off the skewers into the pita to eat.
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Ready when: The platter is full of color, with the pita still warm.

Good to know

Tips

Squeeze the grated onion until it is nearly dry. This is the main fix for koftas that fall apart.
Wet your hands when shaping and press the meat firmly around the skewer with no air gaps.
Fry a small test patty in a skillet before shaping everything, to check the salt and spice level.
Don't overcook past 160°F (71°C). A little extra time dries out the koftas quickly.

Make ahead

Make the seasoned kofta mixture and shape it onto skewers up to 24 hours ahead. Cover and refrigerate. Slice the red onion for the salad up to 4 hours ahead, but add the sumac and lemon juice just before serving.

Storage & reheating

Room temperature: serve within 1 hour of grilling. Fridge: store cooked koftas in an airtight container for up to 3 days. Freezer: freeze raw shaped koftas (without skewers) on a tray, then bag them, for up to 2 months; thaw overnight in the fridge before grilling. Reheat cooked koftas in a 350°F (175°C) oven for 8 to 10 minutes, or in a skillet over medium heat with a splash of water, covered, until hot throughout.

Substitutions

ground beef, 80/20 → half ground beef and half ground lamb. This is the classic Turkish mix and gives a richer flavor. Keep the total at 680 g.
Aleppo pepper (pul biber) → ½ tsp red pepper flakes plus ½ tsp extra sweet paprika. Gives similar mild heat and color.
ground sumac → 1 tsp finely grated lemon zest. Provides tang, but without the deep red color. Use in place of the 2 tsp sumac in the kofta.
plain whole-milk yogurt → labneh or thick Greek yogurt. Labneh is thicker and tangier, so thin it with a splash of water if you like.

beef grilling iftar kofta marinade ramadan skewers turkish

Steps

Prep the aromatics

Mix the seasoning paste

Knead in the beef

Shape onto skewers

Chill and prep platter

Preheat the grillOven 500°F / 260°C

Grill the koftas

Rest the koftas

Assemble the platter

Good to know

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