Middle Eastern 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. Kofta
Spiced ground meat shaped into balls, patties, or cylinders.
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
Grate the yellow onion using the large holes of a box grater. Squeeze the grated onion in a paper towel to remove excess moisture so the meat mixture binds well.
- 2
In a large bowl, combine the ground lamb, drained grated onion, chopped parsley, minced garlic, cumin, coriander, allspice, and salt.
- 3
Using your hands, gently knead the mixture for 1-2 minutes until it becomes slightly tacky and cohesive, being careful not to overwork the meat.
- 4
Divide the mixture into 8 equal portions. Roll each portion into a ball, then press and mold it into a 4-inch oblong shape around a flat metal skewer.
- 5
Preheat your grill to medium-high heat (around 400°F) and oil the grates.
- 6
Grill the kofta skewers for 3-4 minutes per side, turning once, until they develop dark grill marks and the internal temperature reaches 160°F. Serve immediately.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
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 serving470
Calories
39 g
Protein
5 g
Carbs
32 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 refers to a vast family of spiced ground-meat dishes spanning the Middle East, South Asia, and the Balkans, with the name rooted in a Persian word for pounded meat. The Levantine and Turkish versions are typically lamb or beef mixed with onion, parsley, and warm spices, shaped onto skewers or into patties. The hallmark is a juicy, tender bite that comes from the right fat content and a good kneading of the meat.
Listahan note
This version blends ground lamb or beef with grated onion and parsley for moisture and freshness, seasoned with warm spices and grilled for char. It is shaped onto skewers for the classic kebab presentation.
Technique cues
- Knead the meat mixture for a few minutes until it turns slightly sticky and paste-like, which is what binds kofta onto a skewer without eggs or breadcrumbs.
- Grate the onion and squeeze out excess liquid so it perfumes the meat without making the mixture too wet to hold its shape.
- Chill the shaped kofta before grilling so they firm up and stay on the skewer over high heat.
Kitchen flow
- Parallel prep
- While the shaped kofta chill, warm the pita, make a yogurt or tahini sauce, and chop salad so the plate assembles fast.
- Make-ahead
- Mix and shape the kofta a day ahead and keep chilled, which firms them up and deepens the spice.
- Leftover move
- Crumble leftover kofta into a tomato sauce over rice or into a flatbread melt for an easy next-day meal.
- Cleanup rhythm
- Shape on a parchment-lined tray so chilling and transport to the grill leave nothing to scrub.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
ground lamb or beef
the body
Purpose: A meat with enough fat keeps kofta juicy and tender rather than dry and crumbly.
Handling: Use a blend with around twenty percent fat and keep it cold until shaping.
Adaptation: Ground turkey thigh works for a lighter version, with a little oil added for moisture.
onion
moisture and sweetness
Purpose: Grated onion melts into the meat, adding sweetness and the juiciness that defines good kofta.
Handling: Grate fine and squeeze out the excess liquid before mixing in.
Adaptation: Finely minced shallot gives a milder, sweeter note.
fresh parsley
herbal lift
Purpose: Parsley brightens the rich meat and flecks the kofta with green.
Handling: Chop fine so it distributes evenly through the mixture.
Adaptation: Fresh mint or cilantro shifts the herbal profile pleasantly.
baharat or seven-spice blend
warm seasoning
Purpose: The blend of cinnamon, allspice, cumin, and pepper gives kofta its distinctive warm depth.
Handling: Toast and grind fresh, or use a quality pre-made blend, and work it through the meat.
Adaptation: A mix of cumin, cinnamon, and allspice approximates it well.
garlic
savory backbone
Purpose: Garlic underpins the spice mix with a savory pungency that holds up to grilling.
Handling: Grate or mince fine and knead in evenly.
Adaptation: Garlic powder works if fresh is unavailable.
Technique notes
- Wet your hands with cold water before shaping so the sticky mixture molds smoothly onto the skewers.
- Press the meat firmly around flat metal skewers, which hold heat and help cook the kofta from the inside.
- Grill over high heat and turn only once a real crust forms, so the kofta release cleanly instead of tearing.
Ingredient swaps
- Leaner direction
- Use ground turkey or chicken thigh with a spoonful of olive oil to keep the kofta from drying out.
- Weeknight shortcut
- Shape into flat patties and pan-sear instead of skewering and grilling for a faster meal.
- Gluten-free direction
- The kofta are naturally gluten-free; serve with rice or lettuce instead of pita to keep the whole plate so.
Serve alongside
- Garlic yogurt sauce
- Saffron rice
- Grilled tomatoes and peppers
- Fattoush salad
- Ayran yogurt drink
- Mint lemonade
- Pomegranate juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Cooked kofta keep in the fridge for up to three days and reheat well in a covered skillet or oven with a splash of water to stay juicy. Raw shaped kofta freeze for up to two months and can be grilled from thawed. The cooked meat also freezes well for quick future meals.
Equipment
- Flat metal skewers
- Grill or grill pan
- Box grater for the onion
- Mixing bowl
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