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Chef John's Kofta Kebabs

4

0 min

Chef John's Kofta Kebabs

Chef John's Kofta Kebabs Photo 1

Category

Beef Recipes

Time

0 min

Serving

4 persons

Calories

288

Rating

4.00★ (6)

Cuisine

Author: Victoria Buriak
I'm excited to share what is one of my all-time favorite things to grill. This is perfect for those times when you want to take a break from grilling burgers, but you also kinda want a grilled burger, since this is basically a Mediterranean-style meatball on a stick. I know "shish" gets more love, but "kofta" might be the best kebab. Serve over a tomato, onion, and cucumber salad with flatbread or pita and a lemony tahini dressing.

Ingredients

  • slice whole grain bread: 1 piece (toasted)
  • medium yellow onion: 0.5 piece (diced)
  • Italian parsley: 0.33333 cup (chopped)
  • garlic: 4 clove (minced)
  • ounces ground beef: 8 piece
  • ounces ground lamb: 4 piece
  • ¼ teaspoons kosher salt: 1 piece
  • black pepper: 0.5 tsp (freshly ground)
  • ground allspice: 0.5 tsp
  • paprika: 0.5 tsp
  • ground cardamom: 0.25 tsp
  • ground nutmeg: 0.125 tsp
  • cayenne pepper: 0.25 tsp
  • water: 2 Tbsp
  • bamboo skewers, soaked for at least 1 hour: 4 piece

Metric Conversion

Stages of cooking

Chef John's Kofta Kebabs Photo 2 1
Chef John's Kofta Kebabs Photo 3 2
Chef John's Kofta Kebabs Photo 4 3
Chef John's Kofta Kebabs Photo 5 4
Chef John's Kofta Kebabs Photo 6 5
Chef John's Kofta Kebabs Photo 7 6
Chef John's Kofta Kebabs Photo 8 7
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  1. Gather all ingredients. ALLRECIPES / BAHAREH NAITI
    Chef John's Kofta Kebabs Photo 2
  2. Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice. ALLRECIPES / BAHAREH NAITI
    Chef John's Kofta Kebabs Photo 3
  3. Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh. ALLRECIPES / BAHAREH NAITI
    Chef John's Kofta Kebabs Photo 4
  4. Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight. ALLRECIPES / BAHAREH NAITI
    Chef John's Kofta Kebabs Photo 5
  5. Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide. ALLRECIPES / BAHAREH NAITI
    Chef John's Kofta Kebabs Photo 6
  6. Meanwhile, preheat a charcoal grill until coals are very hot. ALLRECIPES / BAHAREH NAITI
    Chef John's Kofta Kebabs Photo 7
  7. Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C). ALLRECIPES / BAHAREH NAITI
    Chef John's Kofta Kebabs Photo 8
  8. Serve and enjoy. ALLRECIPES / BAHAREH NAITI
    Chef John's Kofta Kebabs Photo 9

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