Flavorful Kofta Kebab Recipe
Kofta Kebabs are a beloved dish across the Middle East, Mediterranean, and Central Asia, celebrated for their aromatic spices and wonderfully juicy texture. This easy kofta kebab recipe brings those incredible street-food flavors directly to your home kitchen, requiring no special equipment or grilling expertise. The beauty of this dish lies in its simplicity and versatility. By combining ground meat with a fragrant blend of onion, garlic, and spices, anyone can create delicious skewers that are packed with flavor.
Whether you're looking for a quick weeknight dinner or an impressive dish for guests, this guide to homemade beef kofta (or lamb) is your key to success. The recipe provides clear instructions on how to cook kofta in a pan for a perfect sear, as well as an oven-baked method for a more hands-off approach. Prepare to create tender, flavorful kebabs that will become a staple in your meal rotation.
Key Information Box
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Ingredients
1 lb ground beef or lamb (80/20 fat content recommended)
1 small onion, finely grated
2 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped (optional)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 teaspoon black pepper
1 large egg (optional, for binding)
2 tablespoons olive oil (for pan-frying)
Notes on Key Ingredients
Ground Meat: For the most flavorful and juicy kofta, use ground beef with an 80/20 fat ratio. Ground lamb is also a traditional and delicious choice. A combination of both offers a wonderful depth of flavor.
Onion: Grating the onion on a box grater, instead of chopping it, releases its juices and allows it to melt seamlessly into the meat mixture, ensuring moisture without chunky bits. Squeeze out any excess water from the grated onion before adding it to the mix.
Spices: This classic kofta spice blend is a great starting point. Feel free to adjust the amounts to your preference or add other spices like allspice or sumac for a different flavor profile.
Step-by-Step Instructions
Combine the ground beef or lamb in a large bowl with the grated onion, minced garlic, chopped parsley, cilantro (if using), cumin, coriander, paprika, cinnamon (if using), cayenne, salt, and black pepper. Add the optional egg if a firmer bind is desired.
Mix the ingredients thoroughly using clean hands. Be careful not to overwork the meat, as this can make the kebabs tough. Mix just until everything is evenly distributed. For best results, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Shape the meat mixture into equal portions, about 1/4 cup each. Roll each portion into an elongated, sausage-like shape about 4-5 inches long. If using skewers, carefully thread the meat onto each skewer, pressing firmly to secure it.
Cook the kofta using one of the methods below, until the internal temperature reaches 160°F (71°C) on a meat thermometer.
Pan-Fry Method: Heat the olive oil in a large skillet over medium-high heat. Carefully place the kofta in the pan, ensuring not to overcrowd it. Cook for 4-5 minutes per side, turning occasionally, until browned and cooked through.
Baking Method: Preheat the oven to 400°F (200°C). Arrange the kofta on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until browned and fully cooked.
Tips for Perfect Results
Don't Overmix: Mix the meat and spices just until combined. Overworking the mixture can lead to dense, tough kofta.
Chill the Mixture: Allowing the seasoned meat mixture to rest in the refrigerator for at least 30 minutes (or up to a few hours) helps the flavors develop and makes the kofta easier to shape.
Ensure High Heat: For a delicious brown crust, make sure your skillet or oven is properly preheated before you start cooking. This initial sear locks in the juices.
Uniform Shaping: Try to make all the kofta kebabs a similar size and thickness to ensure they cook evenly.
Serving Suggestions
Knowing what to serve with kofta kebabs is key to a complete and satisfying meal. These kebabs are incredibly versatile. Serve them hot tucked inside warm pita bread with a drizzle of tahini sauce. They are also excellent served over a bed of fluffy basmati rice or couscous. For a lighter meal, pair the kofta with a fresh cucumber and tomato salad and a side of hummus for dipping.
Storage and Reheating Instructions
Storage: Store any leftover cooked kofta in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, place the kofta on a baking sheet and warm in an oven preheated to 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, you can reheat them in a lightly oiled skillet over medium heat. Avoid using a microwave, as it can make the meat rubbery.
FAQ
Q: How do you get crispy kofta in a pan? The key to getting a nice, crispy exterior on your kofta is using medium-high heat and not overcrowding the pan. A hot pan allows the meat to sear immediately, creating a flavorful crust. Cooking in batches if necessary ensures each kebab has enough space to brown properly rather than steam.
Q: Can this recipe be made ahead of time? Absolutely. The meat mixture can be prepared, covered, and refrigerated for up to 24 hours before cooking. You can also shape the kebabs in advance and keep them on a covered tray in the refrigerator. This makes it an excellent recipe for meal prep or entertaining.
Q: What is the best cut of meat for kofta? For the best flavor and juicy texture in homemade beef kofta, an 80/20 ground beef (80% lean, 20% fat) is ideal. The fat content is crucial for keeping the kebabs moist during cooking. For lamb, ground shoulder is a fantastic choice as it has a similar, optimal fat content.
Enjoy this flavorful journey into homemade kofta kebabs!
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