Mediterranean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Beef Kofta Kebabs
Ground beef mixed with grated onion, garlic, parsley, and warm spices like cumin and cinnamon, shaped onto skewers and grilled, a Mediterranean classic.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- 2
Grate the onion using a box grater. Place the grated onion in a paper towel and squeeze out as much moisture as possible to prevent the kebabs from falling apart.
- 3
In a large bowl, combine the ground beef, squeezed grated onion, minced garlic, finely chopped parsley, cumin, coriander, cinnamon, salt, and black pepper.
- 4
Use your hands to mix the ingredients just until combined. Do not overwork the meat, or it will become tough.
- 5
Divide the meat mixture into 4-6 equal portions. Mold each portion tightly around a skewer, forming a long, sausage-like shape (about 1 inch thick). Press firmly so the meat adheres to the skewer.
- 6
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Grill the kebabs for 8-10 minutes, turning occasionally, until nicely charred on the outside and cooked through. Rest for 5 minutes before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving400
Calories
40 g
Protein
4 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Kofta, from the Persian koftan meaning to pound or grind, refers to the spiced ground-meat kebabs found across the Middle East, the eastern Mediterranean, and South Asia. The Mediterranean style shapes seasoned beef or lamb around skewers and grills it over open flame, a street-food and home-cooking staple from Turkey to the Levant. Its character comes from warm spices, grated onion, and fresh herbs worked into the meat.
Listahan note
This version kneads the spiced beef until slightly tacky so the kofta grip the skewers and stay juicy, and grills them hot and fast for a charred crust.
Technique cues
- Knead the seasoned meat for a couple of minutes until it turns slightly sticky, which develops the proteins so the kofta hold their shape on the skewer and stay tender.
- Grate the onion and squeeze out its excess juice before mixing it in, since too much liquid makes the kofta fall apart on the grill.
- Chill the shaped kofta for thirty minutes before grilling so they firm up and keep their grip on the skewers over high heat.
Kitchen flow
- Parallel prep
- Mix and shape the kofta and set them to chill while the grill heats and you prep the yogurt sauce and salads.
- Make-ahead
- Shape the kofta a day ahead and keep them covered in the fridge, ready to grill straight from cold.
- Leftover move
- Slice leftover kofta into warm pita with yogurt and salad, or crumble over a grain bowl the next day.
- Cleanup rhythm
- Oil the grates before cooking so the kofta release cleanly, and a hot grill brush clears the char in seconds.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Ground beef
the body
Purpose: Ground beef with some fat gives the kofta their juicy richness and ability to char without drying out.
Handling: Use a blend with around twenty percent fat and knead until cohesive.
Adaptation: Ground lamb is the most traditional, or a beef-lamb blend; ground turkey works leaner with added oil.
Onion
moisture and sweetness
Purpose: Grated onion keeps the kofta moist and adds a savory-sweet depth throughout the meat.
Handling: Grate finely and squeeze out the excess juice before adding to the meat.
Adaptation: Very finely minced shallot works if you keep it dry.
Cumin
warm spice backbone
Purpose: Cumin is central to the warm, earthy spice profile that signals these as Mediterranean kofta.
Handling: Toast and grind whole seeds for the deepest flavor, or use fresh ground.
Adaptation: A pre-made shawarma or baharat blend covers cumin and more in one step.
Fresh parsley
herbal freshness
Purpose: Chopped parsley brightens the rich meat and adds the green, fresh note typical of the dish.
Handling: Chop finely and knead into the meat with the spices.
Adaptation: Fresh mint or cilantro gives a different but fitting herbal lift.
Garlic
aromatic depth
Purpose: Garlic deepens the savory base and is a hallmark of the eastern Mediterranean spice mix.
Handling: Mince or grate to a paste so it blends smoothly into the meat.
Adaptation: Garlic powder works in a pinch, though fresh is more pungent and fragrant.
Technique notes
- Shape the meat firmly around the skewers in an even cylinder so it cooks at the same rate all the way through.
- Grill over high direct heat and turn only when the crust releases, which builds char without tearing the kofta.
- Rest the kofta a few minutes off the heat so the juices redistribute before serving.
Ingredient swaps
- Leaner direction
- Use ground turkey or chicken with a spoon of olive oil worked in to replace the missing fat and keep them juicy.
- Gluten-free note
- Skip any breadcrumb binder and rely on the kneaded meat and grated onion to hold the kofta together.
- Dairy-free serving
- Serve with a tahini-lemon sauce instead of yogurt for the same creamy contrast without dairy.
Serve alongside
- Warm pita and hummus
- Tabbouleh or chopped herb salad
- Grilled vegetables with lemon
- Mint and lemon ayran-style yogurt drink
- Pomegranate iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Cooked kofta keep in an airtight container in the fridge for up to three days.
- Reheat gently in a covered skillet or low oven so they stay moist; shaped raw or cooked kofta both freeze well for up to three months and thaw in the fridge.
Equipment
- Grill or grill pan
- Metal or soaked wooden skewers
- Box grater for the onion
- Mixing bowl
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