Middle Eastern Kofta Kebabs with Fresh Salad, Warm Flatbread, and Spinach-Artichoke Alfredo Dip
Embark on a culinary journey with this vibrant and unexpected fusion of flavors! Our Middle Eastern Kofta Kebabs with Salad, Flatbread, and Spinach-Artichoke Alfredo Dip bring together the bold, aromatic spices of the Middle East and the indulgent creaminess of a cheesy Alfredo dip. Juicy, spiced kofta kebabs, grilled to perfection, are paired with a crisp, lemony salad and soft, warm flatbread. The star twist? A rich, gooey spinach-artichoke Alfredo dip topped with melted mozzarella, perfect for dipping your flatbread or even drizzling over the kofta for a decadent fusion experience. This dish is ideal for adventurous eaters, dinner parties, or a special family meal. With a prep time of just 25 minutes (plus marinating), it’s as approachable as it is delicious, serving 3-4 hungry guests.
Yields: 3-4 servings
Prep Time: 25 minutes (plus 30-60 minutes marinating for kofta, optional)
Cook Time: 20-25 minutes
Total Time: 45-50 minutes
Ingredients
For the Spiced Kofta Kebabs:
- 1 lb (450g) ground beef, lamb, or a 50/50 blend for rich flavor
- ½ medium yellow onion, finely grated or minced (squeeze out excess liquid)
- ¼ cup fresh parsley, finely chopped (plus extra for garnish) 🌿
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika (or regular paprika for milder flavor)
- ¼ teaspoon cayenne pepper (optional, for a spicy kick)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil (for skillet cooking, if not grilling)
- 8-12 wooden or metal skewers (soak wooden skewers in water for 30 minutes to prevent burning)
For the Vibrant Salad:
- 4 cups mixed greens (such as romaine, arugula, or spring mix)
- 1 cup cherry tomatoes, halved
- ½ English cucumber, diced into bite-sized pieces
- ¼ cup red onion, thinly sliced
- 2 tablespoons fresh mint leaves, chopped (optional, for a refreshing twist)
- Lemon-Olive Oil Dressing:
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons freshly squeezed lemon juice 🍋
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Flatbread:
- 4-6 pieces pita bread, naan, or your favorite flatbread
For the Luscious Spinach-Artichoke Alfredo Dip:
- 2 tablespoons unsalted butter 🧈
- 2 cloves garlic, minced 🧄
- 5 ounces fresh spinach, roughly chopped (about 4 cups)
- 1 cup marinated artichoke hearts, drained and roughly chopped
- 1 ½ cups heavy cream
- ½ cup freshly grated Parmesan cheese
- ¾ cup shredded mozzarella cheese 🧀
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice 🍋 (optional, for a bright finish)
Instructions
- Marinate and Shape the Kofta Kebabs
In a large mixing bowl, combine the ground beef or lamb, grated onion (ensure excess liquid is squeezed out), chopped parsley, cumin, coriander, paprika, cayenne (if using), salt, and pepper. Use your hands to gently mix until the spices are evenly distributed, but avoid overmixing to keep the meat tender. For deeper flavor, cover the mixture and refrigerate for 30-60 minutes (optional, but recommended).
Divide the mixture into 8-12 equal portions, depending on your preferred kebab size. Shape each portion into a long, cylindrical shape around a skewer, pressing firmly to ensure it holds its form. If not using skewers, form into small patties or logs for easier cooking. Place the shaped koftas on a plate and set aside. - Cook the Kofta Kebabs
Choose your cooking method based on your setup and preference:
- Grill: Preheat your grill to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking. Grill the koftas for 3-5 minutes per side, turning occasionally, until they’re nicely charred and cooked through (internal temperature of 160°F/71°C for beef or lamb).
- Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Arrange the skewers (or patties) on the sheet and bake for 15-20 minutes, flipping halfway, until golden brown and cooked through.
- Skillet: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the koftas for 3-4 minutes per side, turning to brown all sides, until fully cooked. Work in batches to avoid overcrowding.
Once cooked, transfer the koftas to a platter and cover loosely with foil to keep warm.
- Make the Spinach-Artichoke Alfredo Dip
In a medium skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30-45 seconds until fragrant, stirring to prevent burning.
Add the chopped spinach in handfuls, stirring until it wilts (about 2-3 minutes). Stir in the chopped artichoke hearts and cook for 1 minute to warm through.
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and stir in the grated Parmesan cheese until it melts into a smooth, creamy sauce. Season with salt, pepper, and lemon juice (if using) to taste.
Sprinkle the shredded mozzarella over the top, cover the skillet, and let it melt for 2-3 minutes until gooey and irresistible. Keep the dip warm until ready to serve. - Prepare the Salad and Flatbread
In a large salad bowl, toss together the mixed greens, cherry tomatoes, diced cucumber, red onion, and chopped mint (if using).
In a small bowl or jar, whisk together the olive oil, lemon juice, salt, and pepper to create a bright, zesty dressing. Set aside until serving to keep the greens crisp.
Warm the flatbreads to make them soft and pliable. You can:
- Place them in the oven on a baking sheet for the last 3-4 minutes of kofta baking.
- Heat in a microwave, wrapped in a damp paper towel, for 15-20 seconds.
- Warm in a dry skillet over medium heat for 30 seconds per side.
- Assemble and Serve
Just before serving, drizzle the lemon-olive oil dressing over the salad and toss gently to coat.
Arrange the warm kofta kebabs, dressed salad, and flatbreads on a large platter or individual plates for a family-style meal.
Serve the spinach-artichoke Alfredo dip in a small bowl with a spoon, encouraging guests to dip their flatbread or even drizzle a bit over the koftas for a creamy, fusion twist. Garnish the koftas with extra parsley for a pop of color.
Enjoy this bold, flavorful meal that bridges Middle Eastern tradition with a modern, indulgent dip!
Why This Recipe Shines
This dish is a celebration of contrasts: the smoky, spiced kofta kebabs pair beautifully with the fresh, tangy salad, while the warm flatbread soaks up the rich, cheesy spinach-artichoke Alfredo dip. The fusion of Middle Eastern flavors with a creamy, Western-inspired dip creates a unique dining experience that’s both comforting and adventurous. It’s versatile enough for a casual weeknight dinner yet impressive for entertaining guests. Plus, the recipe is customizable—adjust the spices, swap ingredients, or tweak the dip to suit your taste.
Pro Tips for Success
- Marinating Kofta: Letting the meat mixture rest in the fridge for 30-60 minutes intensifies the flavors, but you can skip this if short on time.
- Meat Choice: A mix of beef and lamb adds depth, but all-beef or all-lamb works well too. Choose a ground meat with at least 15-20% fat for juicy kebabs.
- Skewer Tip: If shaping kofta around skewers is tricky, form them into small patties or meatballs for easier cooking, especially in a skillet.
- Dip Variations: Add a pinch of red pepper flakes to the Alfredo dip for a subtle kick, or stir in a tablespoon of cream cheese for extra richness.
- Salad Freshness: Dress the salad just before serving to avoid wilting. For extra crunch, toss in some sliced radishes or toasted pine nuts.
- Make-Ahead: Prepare the kofta mixture and chop salad ingredients a day ahead. Store separately in the fridge. The dip is best made fresh but can be reheated gently with a splash of cream.
- Storage: Store leftover koftas and salad separately in airtight containers in the fridge for up to 3 days. Reheat koftas in a skillet or microwave. The dip can be refrigerated for 2 days; reheat on low heat, stirring until smooth.
Serving Suggestions
- Pairings: Serve with a chilled glass of iced mint tea or a light, crisp white wine like Sauvignon Blanc to complement the bold flavors.
- Side Boost: Add a bowl of hummus or tzatziki for extra dipping options, tying in the Middle Eastern theme.
- Presentation: For a stunning spread, arrange the koftas on a wooden board with the salad in a colorful bowl and the dip in a rustic ceramic dish. Scatter extra herbs for visual appeal.
Nutritional Information (Approximate, per serving based on 4 servings)
- Calories: ~600-700 kcal (varies with portion size and dip usage)
- Fat: 45g
- Carbohydrates: 25g
- Protein: 30g
Note: Values depend on ingredient brands, portion sizes, and how much dip is used.
Cultural Note
Kofta kebabs are a staple across the Middle East, from Turkey to Lebanon, each region adding its own spice blend or twist. This recipe draws inspiration from Levantine flavors, with cumin, coriander, and parsley creating an aromatic base. The spinach-artichoke Alfredo dip, a modern American favorite, adds a creamy, indulgent contrast that makes this dish a true fusion feast. It’s a nod to culinary creativity, blending traditions to create something fresh and exciting.
This recipe is designed to captivate your audience with its bold flavors and unique combination. Share your experience or variations in the comments on your website, and watch your readers fall in love with this fusion masterpiece!
