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How to Keep Beef Kofta Kebabs on the Skewer

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Master the secret to keeping kofta on the skewer! These juicy Mediterranean beef kebabs are seasoned and grilled to smoky perfection.
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Prep Time 25 minutes
Servings: 1
Course: Appetizer, Dinner, lunch, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 250300
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 pounds ground beef 680g, preferably 80/20 ratio for juiciness
  • 1 medium onion finely chopped or grated
  • 3 cloves garlic minced
  • 1 tablespoon fresh parsley chopped, plus extra for garnish
  • 1 tablespoon fresh cilantro chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground turmeric optional for added color
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil for binding the mixture
  • 1 egg to help bind the mixture
  • wooden or metal skewers if using wooden skewers, soak them in water for 30 minutes
  • 1 cup plain Greek yogurt
  • 1 tablespoon fresh mint chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • salt and pepper to taste

Method
 

  1. Prepare the beef mixture.
  2. Combine the ground beef, onion, garlic, parsley, cilantro, cumin, coriander, cinnamon, paprika, and turmeric in a large mixing bowl. Season with salt and pepper to taste.
  3. Add the egg and olive oil to the bowl. Mix the ingredients thoroughly by hand or with a spoon until well incorporated.
  4. Adjust the consistency of the mixture by adding olive oil if it is too dry or breadcrumbs if it is too wet, until it is firm yet moist.
  5. Shape the kebabs.
  6. Divide the mixture into 12-14 equal portions. Use damp hands to shape each portion into a 4-5 inch cylinder and press the meat firmly and evenly onto skewers.
  7. Soak wooden skewers in water for at least 30 minutes before use to prevent burning.
  8. Preheat the grill or skillet.
  9. Preheat an outdoor grill to 375-400°F or heat a cast-iron skillet over medium-high heat.
  10. Cook the beef kofta kebabs.
  11. Place the kebabs on the hot grill. Cook for 4-5 minutes per side, turning gently, until charred and the internal temperature reaches 160°F.
  12. Lightly coat a skillet with olive oil and cook the kebabs for 4-5 minutes per side until fully browned and cooked through.
  13. Rest the kebabs.
  14. Remove the kebabs from the heat and let them rest for several minutes to allow the juices to redistribute.
  15. Make the yogurt sauce (optional).
  16. Combine the Greek yogurt, mint, lemon juice, cumin, salt, and pepper in a small bowl and stir until well combined.
  17. Serve and enjoy.
  18. Arrange the kebabs on a platter and garnish with fresh herbs. Serve with the yogurt sauce and sides such as rice, pita, or salad.

Nutrition

Calories: 250300kcalCarbohydrates: 35gProtein: 2225gFat: 1822g

Notes

Texture Control: I always keep a little container of breadcrumbs nearby because if the onion is particularly juicy, the meat can become too soft to stay on the skewer.
Onion Prep: