27/03/2023
Middle Eastern-Style Beef Kofta Kebabs:
This recipe is modeled after kofta, Middle-Eastern ground meat dish featuring a handful of warm spices, onion, and herbs.
Historically, Beef kofta kebabs are made up of ground beef or lamb or a combination of the two. I’m using ground beef, here but I love incorporating ground lamb too!
Beef kofta kebabs are perfect for serving as a hearty main dish, or a flavorful appetizer as part of a Mediterranean or Middle Eastern spread. The herby yogurt sauce is the perfect pairing with the spiced beef kofta! It’s loaded with fresh herbs and zippy lemon for a light and refreshing sauce that you’ll want to put on everything.
Why You’ll Love this Recipe?
- Bold flavors – I love recipes that get me out of my comfort zone! Beef kofta kebabs are loaded with our rich and flavorful Kebab-Kufta Special spices.
- Great for meal prep – This recipe is easy to double or triple and re-heats like a dream. I love prepping all the ingredients for beef kofta kebabs and enjoying them throughout the week for lunch. I usually serve beef kofta kebabs with some steamed basmati rice, salad, and lots of crunchy veggies like tomato, cucumber, and onion.
- Great as an appetizer or main – Beef kofta kebabs are easy enough for a weeknight dinner, but also perfect for a party or gathering! You can prep them in advance and grill or bake a huge batch. Set them out on a platter with naan, rice, salad, and sauces and you’re ready!
How to Make Beef Kofta Kebabs:
You’re going to love how quickly this recipe comes together. Just a quick mix of the meat, Palestinian Taste spices and onto skewers they go! From there, you can pop them on the grill or roast them in the oven for ease.
INGREDIENTS AND SUBSTITUTIONS
- Ground Beef with some fat so that the kebabs don’t dry out. You can also use a 50/50 mix of ground beef and ground lamb.
- Grated onion adds moisture to the meat and is easier to evenly mix in.
- Garlic. Is it even a good recipe without copious amounts of garlic??
- Our Kebab-Kufta Special spices will give your meat warm spiced flavor.
THE PROCESS:
- Mix the meat. Mix all the ingredients for the kebabs in a large bowl until combined, but be careful to not overmix. If you have time, cover and refrigerate for an hour. This really helps the flavors meld.
- Skewer the kebabs. Take about 1/3 of a cup of the meat mixture and form it into a small log. Press the skewer into it and press the meat around it to seal it. Repeat with the remaining ingredients.
- Grill the kebabs. Preheat a grill or grill pan over medium heat. If you’re using an outdoor grill, make sure the grates are very clean and well-oiled. Grill for 4-5 minutes per side until the kebabs have grill marks and the meat is cooked through.
- Serve the grilled kebabs with chopped veggies like cucumber, tomato, and red onion.
Tips for Making Beef Kofta Kebabs:
Here are my tips for making perfect and juicy beef kofta kebabs every time!
1. Choose the right ground meat. When making beef kebabs, you want a ground meat with a decent amount of fat. If you’re using beef, you’ll want 85/15 but if you’re cutting it with ground lamb you can use 90/10 ground sirloin.
2. Grate your onions. Even if you’re a wiz with a knife, I recommend grating the onion on a box grater. You get some juice from the onions and the grated onions melt right into the kebabs.
3. Mix by hand. I always mix meatballs and ground meat by hand! Mixing beef kofta kebabs by hand keeps you from accidentally over-mixing the meat and ending up with tough kebabs.
4. Let the meat marinate. If you have time, refrigerate the kebab mixture for at least an hour. This really gives a chance for the spices and flavors to meld.
5. Don’t overcook the kebabs. Grill the kebabs just until they’re cooked through and no longer otherwise you run the risk of drying them out.
Can I bake beef kofta kebabs instead of grilling them?
Absolutely! Bake at 350 for 15 minutes and then broil them for 2-3 minutes on high until you have a bit of char on the outside. Using the broiler gives them a bit of that grilled flavor.
