Kofta Kabobs

Juicy, spiced and just a little bit smoky, these kofta kabobs are simple to pull together yet feel bold and special. In this grilled kabobs recipe, ground beef and lamb are mixed with a medley of warm spices, fresh herbs and garlic. The mixture is then shaped onto skewers and grilled to perfection. The result? Tender, flavorful kabobs with a hint of char.

This kofta kabob recipe pairs beautifully with fresh salads, creamy dips and soft, fragrant rice. Whether for a casual family dinner or a small gathering, this recipe brings big, satisfying flavors to the table.

Kofta Kabob Ingredients

• Whole wheat bread: Toasted bread is pulsed into crumbs, which help bind the meat mixture together and add a subtle nutty flavor to the kofta kabobs.
• Ground beef and lamb: Ground beef contributes a rich, hearty flavor and provides the main structure of the kabobs. Its fat content helps the kabobs stay juicy and tender. Meanwhile, lamb adds a robust, slightly gamey flavor that complements the beef.
• Onion: Finely chopped onion lends a sweet, aromatic flavor that mellows as the kabobs cook. It also adds moisture to prevent the kabobs from drying out.
• Garlic: The minced garlic infuses the meat mixture with a pungent, savory depth that enhances the overall flavor profile.
• Fresh herbs: Parsley and mint bring a fresh, herbaceous note to the kabobs, adding brightness and balancing the richness of the meats. They also add a pop of color to the mixture.
• Seasonings: We use a variety of warming spices (including ground allspice, cinnamon and nutmeg) to add slightly sweet undertones that contrast nicely with the savory elements. Ground cardamom contributes a sweet, floral aroma with hints of citrus, and smoked paprika adds depth with its rich, smoky flavor. Salt and pepper round out the seasonings and enhance all the flavors in the dish for a well-rounded taste.
• Optional accompaniments: Jasmine rice, feta crumbles, kalamata olives, diced tomato and lemon wedges all complement the kofta kabobs. Serve the grilled kabobs with as many of these additions as you’d like.

Directions

Step 1: Make the bread crumbs

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Preheat the oven to 350°F. Place the toasted bread in a food processor and pulse until the bread forms fine crumbs.

Step 2: Prepare the meat mixture

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Add the bread crumbs to a large bowl. Add the ground beef, ground lamb, onion, garlic, parsley, mint, salt, pepper, smoked paprika, nutmeg, cardamom, allspice and cinnamon. Use your hands to gently but thoroughly combine the mixture.

Editor’s Tip: Avoid overmixing, which can make the kabobs tough. Mix only until all the ingredients are evenly distributed.

Step 3: Shape the kabobs

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Form 1/4 cup of the meat mixture around each skewer, shaping the mixture lengthwise along the skewer to form a kabob about 3 inches long.

Editor’s Tip: Pack the meat firmly (but not too tightly) around the skewer to ensure even cooking.

Step 4: Grill the kabobs

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Preheat an outdoor grill or grill pan for medium heat. Place the kabobs on the grill and cook until browned on all sides, two to four minutes.

Step 5: Finish the kabobs in the oven

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Transfer the kabobs to a greased 15x10x1-inch baking sheet. Bake in the oven until a thermometer inserted into each kabob reads 160°, seven to eight minutes. If desired, serve with rice, feta, olives, tomatoes and lemon wedges.

Editor’s Tip: If you want to cook the kabobs exclusively on the grill, prepare the grill for direct and indirect heat. After grilling the kabobs over direct heat, transfer them to the indirect heat side and finish cooking as directed above.

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Kofta Kabob Variations

• Use ground poultry: Use ground chicken or turkey instead of beef and lamb for a lighter, leaner version of the kabobs.
• Add cheese: Mix crumbled feta or grated Parmesan into the meat mixture for added richness and flavor.
• Change the spices: Include cumin, coriander or turmeric, or add Middle Eastern spices to create kofta kabobs with a different flavor profile.
• Incorporate vegetables: Get inspired by other creative kabob recipes and include vegetables like bell peppers, cherry tomatoes or zucchini. Form the meat mixture into meatballs (similar to Italian meatball kabobs). Cut the vegetables into 1-inch pieces and thread them between the meatballs.

How to Store Kofta Kabob

To store leftover kofta kabobs, remove the meat from the skewer and transfer it to an airtight container. They can be refrigerated for up to three days.

Can you make kofta kabobs ahead of time?

You can prepare the meat mixture ahead of time and store it in an airtight container in the refrigerator. You can also shape the kabobs up to a day in advance and store them, covered, in the refrigerator. This is a great way to save time when entertaining.

Can you freeze kofta kabob?

You can freeze kofta kabobs for up to three months. After cooking, allow them to cool completely, then wrap each kabob individually in storage wrap or foil to prevent freezer burn. Freeze the wrapped kabobs in a resealable freezer bag or freezer-safe container. When you’re ready to eat, thaw them in the refrigerator overnight.

Kofta Kabob Tips

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What side dishes go well with kofta kabobs?

Traditional side dishes like couscous salad and pita bread pair perfectly with kofta kabobs. You can also serve them with fresh salads like tabbouleh. For a refreshing contrast, pair the meaty kabobs with a dip like tzatziki or hummus on the side.

How do you prevent kofta kabobs from falling off the skewers?

To keep the meat from falling off the skewers, make sure to pack the mixture firmly around each skewer. You can also chill the shaped kabobs for 20 to 30 minutes before grilling to help them hold their shape.

Can you make this kofta kabob recipe in the oven?

You can cook kofta kabobs entirely in the oven if you don’t have a grill. Preheat the broiler to high and broil 4 inches from the heat until browned on all sides, two to four minutes. Then, finish the kabobs in a 350° oven as directed. Alternatively, you can bake the kabobs in a 400° oven until they reach an internal temperature of 160°, 15 to 20 minutes, turning once halfway through to ensure they brown evenly.