This traditional Kofta Kebab recipe is made with ground lamb or beef, fresh herbs, and bold spices, shaped onto skewers and grilled to juicy perfection.
Looking for a bold, flavorful dish that’s easy to customize? This Kofta Kebab Recipe is everything you need.
These Middle Eastern kebabs are loaded with bold flavor, easy to customize, and even easier to spice up. Serve them in pita, over rice, or however you like.
Want to turn up the heat? Add chili flakes, minced hot peppers, or a spoonful of spicy harissa for that signature Chili Pepper Madness kick.
What is Kofta?
Kofta is a spiced ground meat dish popular across the Middle East, North Africa, South Asia, and the Mediterranean. It’s typically made with ground lamb or beef, mixed with herbs, garlic, onion, and warm spices, then shaped into logs, patties, or meatballs.
In the Middle Eastern version - Kofta Kebab - the meat is formed onto skewers and grilled for juicy, smoky flavor. It's perfect for serving with pita, fresh herbs, and sauces like garlic yogurt or tahini.
The word kofta comes from the Persian kuftan, meaning “to grind,” which refers to the finely ground meat used in the dish.
Let's make kofta kebabs! They're perfect for the backyard griller who likes to spice things up.
What Makes These Kofta Kebabs Awesome
- Easy to Make! Just mix, shape, and cook, and no marinating needed.
- Versatile Cooking Methods. Grill, pan-sear, or broil - works with whatever you’ve got.
- Spice It Your Way. Keep it mild or bring the heat with your favorite chilies, spices, or sauces.
- Many Ways to Serve. Great with pita, wraps, rice bowls, mezze spreads, or on their own.
Kofta Kebab Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Ground Lamb or Ground Beef. Ground lamb is more common, though beef is a popular option. Use a combination of both for a delicious variation.
- Onion. Finely grate or mince the onion and squeeze out excess moisture so the kebabs are firmer for cooking.
- Fresh Garlic.
- Fresh Parsley.
- Spices. Ground cumin, ground coriander, ground cinnamon, ground allspice, salt and pepper. Optional: chili flakes for heat. See ‘Mike's Recipe Tips’ below for spicy substitutions..
- Breadcrumbs. Optional, to help bind the meat mixture.
- Olive Oil. For brushing during cooking.
How to Make Kofta Kebab (Step-by-Step)
Mix the Kofta Mixture. In a large mixing bowl, add the ground meat, grated onion (make sure to squeeze out excess moisture), minced garlic, chopped parsley, and all the spices.
Using your hands, gently mix everything together until just combined. Be careful not to overmix. The goal is to blend the ingredients evenly without compacting the meat too much, which can lead to a dense or mealy texture.
Shape the Kofta. Lightly wet your hands with water to prevent sticking. Take a portion of the meat mixture (about ¼ cup for skewers) and shape it into a log or oval shape about 4 to 5 inches long.
If grilling, thread the shaped kofta onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes.
No skewers? No problem - just form patties or meatballs for pan cooking or broiling for a traditional kofta recipe.
Chill the Kofta (Optional but Recommended). Arrange the shaped kofta on a tray or plate and refrigerate for 30 minutes. This helps them firm up and hold their shape better during cooking, especially on the grill.
Cooking Kofta Kebabs
Grill Method (Best Flavor)
Preheat your grill to medium-high heat (around 400°F/200°C). Lightly brush the kofta with olive oil to prevent sticking and help them brown.
Grill the kofta skewers for 4 to 5 minutes per side, turning once, until the kofta are nicely browned on the outside and fully cooked through on the inside. Internal temperature should reach 160°F (71°C) for ground beef or lamb.
Stovetop Method
Heat a cast iron skillet or grill pan over medium-high heat. Add a small amount of oil.
Cook the kofta for 4 to 5 minutes per side, or until nicely seared and cooked through. You may need to work in batches.
Broiler Method
Preheat your broiler and line a baking sheet with foil. Place the kofta on the sheet and brush lightly with oil.
Broil for 4 to 5 minutes per side, turning once, until browned and cooked through. Keep a close eye on them so they don’t burn.
Cook time can vary based on the thickness of your kebabs.
How to Serve Kofta Kebabs
Serve the kofta hot off the grill or pan with warm pita bread or flatbread, sliced red onions, fresh herbs, and a drizzle of yogurt sauce or tahini sauce. You'll love this tahini sauce recipe, or fire up with my spicy harissa recipe on the side.
Add lemon wedges for brightness, and don’t forget a dash of chili flakes for that signature Chili Pepper Madness kick.
Mike's Recipe Tips & Notes
- Don’t skip squeezing out excess onion juice. It keeps the kofta from falling apart.
- Spices. Use 1 tablespoon baharat seasoning instead for similar flavor.
- How to Spice It Up - Chili Pepper Madness Style. Add one of the following to the meat mix to turn up the heat:
- Mild Heat. ½ teaspoon Aleppo pepper or hot paprika
- Medium Heat. 1 teaspoon chili flakes or 1 minced serrano
- Bold Heat. 1 minced habanero or ½-1 teaspoon cayenne
- Extreme Heat. 1 teaspoon ghost pepper flakes (try my homemade ghost pepper powder)
Storage
- Refrigerate. Store leftover cooked kofta in an airtight container in the refrigerator for up to 5 days.
- Freeze. You can freeze both raw or cooked kofta.
- Raw: Shape and freeze on a baking sheet, then transfer to a freezer-safe bag. Cook from frozen or thaw overnight.
- Cooked: Let cool completely, then freeze in a sealed container or bag for up to 3 months.
Reheating:
- Stovetop (Best). Warm in a lightly oiled skillet over medium heat for 2-3 minutes per side, until heated through.
- Oven. Preheat to 350°F (175°C). Wrap kofta in foil or place in a covered dish and bake for 10-15 minutes.
- Microwave. Reheat in 30-second bursts until hot, though this may dry them out slightly.
- Air Fryer. Reheat at 350°F for 4-5 minutes for a crispier exterior.
Tip: Add a splash of water or broth when reheating in the oven or microwave to help retain moisture.
That's it, my friends. I hope you enjoy this kofta kebab recipe. I'd love to hear how you make yours and how you serve them!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Want More Recipes?
- This Chicken Shawarma recipe brings similar Middle Eastern flavors you're sure to enjoy.
- If you love kofta, you'll love this Halal Chicken Recipe (Halal Cart Style), a classic.
- Harissa Chicken recipe is bold and spicy, made with chicken marinated in a fiery homemade harissa sauce.
- Shakshuka is a popular Middle Eastern dish of eggs poached in a spicy tomato sauce.
If you’ve got questions about this kofta kebab recipe, ask away! I’m happy to help! If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Kofta Kebab Recipe
Ingredients
- 1 pound ground lamb or ground beef or use a 50/50 mix
- 1 small onion finely grated or minced (squeeze out excess moisture)
- 3 cloves garlic minced
- ½ cup fresh parsley finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- Optional: ¼ tsp chili flakes or minced fresh chili for a bit of heat - see Mike's Recipe Tips
- Optional: 1-2 tablespoons breadcrumbs for binding
- Olive oil for brushing
Instructions
- In a large bowl, combine the ground meat, onion, garlic, parsley, and the spices. Mix gently but thoroughly with your hands until well combined. Don’t overmix or the kofta can become mealy.
- Lightly wet your hands and shape the meat mixture into small logs or oval-shaped patties. Thread onto skewers if grilling (metal or soaked wooden). You can also form patties or meatballs.
- Chill (Optional but Recommended). Let the skewers chill in the fridge for 30 minutes to firm up and hold their shape better during cooking.
COOKING KOFTA KEBABS
- Grill Method. Preheat grill to medium-high heat. Brush kofta lightly with olive oil. Grill 4-5 minutes per side, or until cooked through and nicely browned.
- Stovetop Method. Heat a cast iron pan or grill pan over medium-high heat. Cook 4-5 minutes per side.
- Broiler Method. Place on a foil-lined tray and broil 4-5 minutes per side until browned and cooked through.
- Serve hot with pita bread, sliced onions, fresh herbs, yogurt sauce or tahini sauce, and lemon wedges.
Notes
Nutrition Information
Eivind says
We have grilled a lamb version of this that is very close to your recipe for years. We use a charcoal fire and applewood chunks. We serve it with naan and raita and love it. The must have side for us is grill-roasted red pepper. The perfect match.
Mike Hultquist says
Yes, perfection! Sounds wonderful.