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Kofta Kebabs

Kofta are essentially meatballs, and kofta kebabs are meatballs that are shaped around a kebab skewer. In this version, a blend of lamb and beef is seasoned with warm spices — cinnamon, allspice, cumin, coriander, and ginger — plus onion and parsley. They are shaped around skewers, chilled, then grilled or baked until perfectly cooked.
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Servings: 2 servings
Course: Main Course
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 3 cloves garlic
  • 1 teaspoon kosher salt
  • 1/2 pound ground beef chuck
  • 1/2 pound ground lamb
  • 3 tablespoons grated onion
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground black pepper
  • Olive oil for brushing the grill

Method
 

Make the kebabs
  1. Smash the garlic cloves and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the garlic paste with the salt, beef, lamb, grated onion, parsley, and all of the spices (coriander, cumin, cinnamon, allspice, cayenne, ginger, and pepper).
  2. Line a pan with aluminum foil.
  3. Divide the meat mixture into 6 large balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for at least 15 minutes before threading them), making a 4-5″ oval kebab that comes to a point just covering the tip of the skewer.
  4. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
To grill
  1. Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and pita bread.
To bake
  1. Preheat the oven to 350 degrees F. Place the kebabs in a single layer on a lightly-oiled sheet pan. Bake for 18-20 minutes, flipping once, until they are browned + just cooked through. Transfer to a serving platter and serve with tzatziki and pita bread.

Notes

This recipe makes 6 large kofta kebabs, serving 2-3. It can be doubled or tripled easily. The uncooked kebabs can be frozen for a future meal. If using wooden skewers, soak them in water for at least 15 minutes before threading.