Beef Kofta Kabob (Kebab) Recipe
Tender and juicy beef kofta kabob recipe. May also use lamb or a mixture of both.
Prep Time30 mins
Cook Time10 mins
Total Time4 hrs 40 mins
Servings: 8 servings
- 1 large onion
- 2 T. dried parsley (or 1/2 cup fresh)
- 2 tsp. dried mint
- 2 lbs. ground beef 20% fat
- 1 lb. ground lamb
- 2-1/2 tsp. salt
- 2-1/2 tsp. black pepper
- 1 T. sumac powder
- 1/2 tsp. allspice
- 1/2 tsp. cayenne pepper (optional)
- 1/4 tsp. cloves
- 1/4 tsp. cinnamon
Place the chopped onion, parsley, and mint in a food processor.
Pulse the food processor until the onion is liquified.
Pour the onion mixture into a large bowl, along with the remaining ingredients. Mix by hand until thoroughly combined.
Cover the bowl with plastic wrap and refrigerate for 4-6 hours, or overnight.
Divide the meat into 8 or 16 equal portions, depending on which size kabobs you're making. Take one portion of the meat mixture and roll into a meatball. Push a flat skewer through the meat. Using the same hand that's holding the meatball, begin forming the meatball onto the skewer. If the meat is too sticky, wetting your hand will help. Flatten the meat onto the skewer until you have formed a 6" kabob. If you want to make 12" kabobs, use twice as much meat.
Heat and oil the grill. Place skewers at an angle to give the kabobs the grill marks.
After a few minutes turn the skewers over. If they get stuck, use a spatula to carefully free them from the grill. Cook five minutes or less per side.
If you don't have skewers, just shape the meat into long, flat patties and grill the same way mentioned above. Once both sides are browned, remove from the grill.
Serving: 2small kabobs | Calories: 363kcal | Carbohydrates: 4g | Protein: 37g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 974mg | Fiber: 1g | Sugar: 15g