Kofta Kebab

Name: Kofta Kebab
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 500g Ground Lamb, about 20% fat; 300g Ground Beef, about 15–20% fat; 1 medium Onion, grated and well-squeezed; 3 cloves of Garlic, finely minced; 1/2 cups Fresh Parsley, finely chopped; 2 tsp Ground Cumin; 1 tsp Ground Coriander; 1 tsp Ground Allspice; 1 tsp Sweet Paprika; 1/2 tsp Ground Cinnamon; 1/4 tsp Cayenne Pepper, to taste; 1 tsp Pepper (Black), freshly ground; 1 1/2 tsp Fine Sea Salt; 1/4 cups Tahini; 2 tbsp Fresh Lemon Juice; 5 tbsp Cold Water, to thin to a pourable consistency; 1 Garlic Clove, grated; 1/4 tsp Fine Sea Salt; 4 Flatbreads; 1 small Red Onion, thinly sliced; 1 tsp Ground Sumac, to toss with the onion; 2 medium Tomatoes, for grilling or serving fresh; 1 handful of Fresh Parsley Leaves; 1 Lemon, cut into wedges

Kofta Kebab is a fragrant, juicy blend of ground lamb and beef seasoned with warm Middle Eastern spices and fresh herbs, shaped into skewers and charred to perfection. Served with a silky tahini sauce, sumac-sprinkled onions, fresh tomatoes and parsley on warm flatbreads, it’s rustic, vibrant street-food that’s perfect for sharing.

Kofta Kebab is a fragrant, juicy blend of ground lamb and beef seasoned with warm Middle Eastern spices and fresh herbs, shaped in... Show more

Traditional Middle Eastern Recipe

Health Grade

B+ · Healthy

Rating

4.3

Time

1 hr

Price

1,91 €

Calories

792 kcal

high protein

low sugar

comfort food

potluck

Method

Prep the vegetables

Grate the Onion over a bowl, then squeeze it firmly in a clean towel or your hands to remove as much liquid as possible. Finely mince the Garlic, chop the Fresh Parsley, thinly slice the Red Onion, and toss it with the Ground Sumac so it softens slightly while you cook. Slice the Tomatoes, cut the Lemon into wedges, and set the Fresh Parsley Leaves aside for garnish.

Mix the kofta

In a large bowl, combine the Ground Lamb and Ground Beef with the squeezed onion, minced garlic, chopped parsley, Ground Cumin, Ground Coriander, Ground Allspice, Sweet Paprika, Ground Cinnamon, a little Cayenne Pepper, freshly ground Black Pepper, and Fine Sea Salt. Use your hands to mix gently until everything is evenly distributed and the mixture feels cohesive and slightly sticky. Stop as soon as it comes together so the kofta stays juicy.

Shape on skewers

Divide the mixture into 8 equal portions. With damp hands, mold each portion around a metal skewer into a long, even oval, pressing firmly so it clings and does not split on the grill. Lay the skewers on a tray or plate in a single layer.

Chill the kofta

Cover the tray and chill the kofta for 20 minutes so it firms up and holds its shape better.

Whisk the sauce

In a small bowl, whisk the Tahini with the Fresh Lemon Juice, grated Garlic Clove, and salt. Add the Cold Water a tablespoon at a time, whisking until the sauce turns smooth, creamy, and pourable; it should ribbon off the spoon rather than clump. Taste and add a little more lemon or salt if you want it brighter.

Heat the grill

Heat a grill or grill pan over medium-high until it is very hot. You want the kebabs to sizzle the moment they hit the surface so they pick up good color instead of sticking.

Grill the kebabs

Lay the skewers on the hot grill and cook for 4 minutes on the first side. Turn carefully, then grill for 4 minutes more, turning as needed, until the outside is deeply browned with a few charred spots and the center is cooked through. During the last minute, warm the Flatbread briefly on the grill until pliable and lightly toasted.

Assemble and serve

Slide the kofta off the skewers onto the warm flatbread, or serve them right on top. Spoon over the tahini sauce, add the sumac onion, sliced tomatoes, and fresh parsley leaves, and finish with the lemon wedges on the side. Serve immediately while everything is hot and juicy.