The warm blend of Middle Eastern spices gives Kofta Kebab its distinctive, irresistible flavor.
Kofta kebabs appear across many cuisines under various names—kofta, kefta, kebab, kabob—but the idea is the same: well-seasoned ground meat shaped around a skewer and grilled until juicy and slightly charred. While I’ve enjoyed Persian, Turkish, and Indian variations, this Middle Eastern-inspired kofta kebab recipe is my favorite to make at home.
This version uses a mix of ground beef and ground lamb for depth and richness. The spice mix is generous but balanced: allspice, cardamom, cumin, nutmeg, paprika, sumac, and a touch of cayenne for heat. Together these spices create a smoky, citrusy, and slightly spicy profile that gives the kebabs real complexity and character.
Onion, garlic, and fresh parsley add brightness and moisture to the meat, while a piece of toasted, soaked, and squeezed bread helps bind the mixture and keep the koftas tender. When shaped into logs and grilled, the outsides develop a lovely char while the interiors stay juicy. Serve these with warm pita, a crisp salad, and your favorite sauce, and they’ll quickly become a family favorite.
What is sumac?
Sumac is a bright, tangy spice common in Mediterranean and Middle Eastern cooking. Made from dried and ground sumac berries, it has a red hue and a lemony, slightly fruity flavor. Sumac is often included in za’atar and is excellent sprinkled on salads, mixed into dips like hummus, or used to season meats and vegetables. In this recipe, sumac adds a citrusy note that complements the other warm spices.
How do I store leftovers?
Allow cooked kofta kebabs to cool, then store in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in a sealed container for up to 3 months; thaw overnight in the fridge before reheating.
Serving suggestions
These kofta kebabs are versatile. Serve them in pita bread with chopped tomatoes, cucumber, and a yogurt-based sauce like tzatziki, or alongside a simple Mediterranean salad. They also pair well with spiced chickpeas and tomatoes on flatbread, baked rice topped with tahini dressing and roasted eggplant, or a mixed greens salad with a pomegranate-lemon dressing and roasted potatoes. Keep the sides fresh and bright to balance the rich, spiced meat.
Kofta Kebab
Diane Goodman
Pin Recipe
Ingredients
- 1 medium yellow onion quartered
- 3 garlic cloves peeled
- 2 cups packed fresh parsley leaves stems removed
- 16 ounces ground beef
- 8 ounces ground lamb
- 1 slice of bread toasted, soaked in water, and squeezed dry
- Salt to taste
- Pepper to taste
- 1 1/4 teaspoons ground allspice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground sumac
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- Bamboo skewers if wooden, soak in water for at least 30 minutes
- Fresh parsley chopped, for garnish
Instructions
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Place the quartered onion, garlic cloves, and parsley in a food processor and pulse until roughly chopped. If you don’t have a processor, finely chop by hand.
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In a large bowl, combine the ground beef, ground lamb, and the squeezed bread. Add the chopped aromatics along with salt, pepper, allspice, cayenne, cardamom, cumin, sumac, nutmeg, and paprika. Mix until evenly combined.
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With wet hands, form the mixture into 10 even logs. Press each log around a skewer to form an even layer about 1 inch thick.
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Preheat a grill or grill pan to medium-high and lightly oil the grates or pan. Grill the skewered koftas for about 4 minutes on one side.
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Turn and cook another 4–6 minutes until browned and cooked through. Remove from the grill and let rest a few minutes before serving. Garnish with chopped parsley and enjoy with pita, salad, or your favorite dipping sauce.
Nutrition