Easy Kofta (Beef or Lamb) – Flavorful Middle Eastern Meat Skewers

Looking for a hearty, spiced dish that comes together quickly but packs in rich flavor? These Easy Kofta skewers, made with ground beef or lamb, are a simple and satisfying take on the classic Middle Eastern favorite. Juicy, tender, and infused with herbs and warm spices, they’re perfect for grilling, baking, or even pan-frying.

Whether you serve them with warm pita, fluffy rice, or a fresh salad, these kofta are sure to become a weeknight staple or a crowd-pleasing party bite!


Why You’ll Love This Kofta Recipe

  • Simple ingredients you probably already have
  • Versatile – great with beef or lamb
  • Deliciously spiced with sumac, cumin, paprika, and more
  • Perfect for grilling or baking
  • Meal prep friendly and freezer-friendly!

Ingredients

  • 2 lbs (900g) ground beef (or lamb)
  • 1 small onion, shredded or finely diced
  • 4 cloves garlic, minced
  • ¼ cup fresh parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 1 tbsp sumac
  • 1 tsp ground black pepper
  • ½ tsp salt
  • ½ tsp ground allspice
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon

Instructions

1. Mix the Kofta

In a large bowl, combine all the ingredients: ground meat, onion, garlic, parsley, mint, and all the spices. Use your hands or a spoon to mix thoroughly until everything is well combined and evenly distributed. Don’t overmix—just enough to bring it together.

2. Shape the Kofta

Take a handful of the mixture (about ¼ cup) and shape it into a small cylinder, oval, or flat patty. You can also mold the mixture onto skewers if you’re grilling. Compact shapes work best so they stay together during cooking.

3. Cook the Kofta

Grill Method: Preheat your grill to medium-high. Lightly oil the grates and cook kofta for 5–7 minutes per side, or until browned and fully cooked.
Bake Method: Preheat your oven to 400°F (200°C). Place shaped kofta on a baking sheet lined with parchment paper and bake for 20–25 minutes, flipping halfway through.

4. Serve & Enjoy

Let the kofta rest for a few minutes after cooking. Serve them with warm pita bread, tzatziki or tahini sauce, a side of basmati rice, or a Mediterranean chopped salad.


Tips for Success

  • Soak skewers (if using wooden ones) for 30 minutes before grilling to avoid burning.
  • Use lean meat for less shrinkage, but not too lean—you want some fat for juicy results.
  • Can’t find sumac? A squeeze of lemon juice adds a similar tangy brightness.

Storage & Make-Ahead

  • Fridge: Store cooked kofta in an airtight container for up to 4 days.
  • Freezer: Shape the kofta and freeze raw, separated by parchment, for up to 2 months. Defrost in the fridge before cooking.

What to Serve with Kofta

  • Garlic yogurt sauce or tzatziki
  • Cucumber tomato salad with lemon dressing
  • Hummus and warm pita
  • Jeweled rice or couscous

A Crowd-Pleaser Every Time

These easy kofta are packed with flavor, incredibly juicy, and perfect for feeding a hungry crowd. They come together quickly and are easy to customize with your favorite herbs and spices. Whether you’re new to Middle Eastern cooking or just need a flavorful dinner fast—this recipe’s a keeper!

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