There’s nothing quite like having a kofta Kabob. The flavors and texture while inhaling the sweet and savory bouquet of aromatic and toasted spices is an experience that leaves you lost in the enjoyment of the meal. Beyond the horizon in the Middle East and Southern Asia, Kofta Kabobs are a beloved dish. The term “kofta” originates from the Persian word “kūfta,” meaning pounded or ground, reflecting the fundamental technique of shaping ground meat into flavorful patties or skewers. Over centuries, kofta kabobs have evolved and diversified, with each region adding its own unique twist to the recipe. From the aromatic spices of India to the savory herbs of the Mediterranean, this blended dish offers the best of many worlds! For an added layer of flavor, this recipe suggests toasting the garlic and herbs before adding them to the kabob mixture.
Juicy Savory Kofta Kabobs with a Toasted Twist
Equipment
- mixing bowl
- Skewers: Wooded or Metal
- Grill: Outdoor or Grill Pan
- Knife & Cutting Board
- Measuring Spoons and Cups
- Grill Brush
- serving platter
- Tongs
- Soaking Dish for skewers (optional)
Ingredients
For the Kofta:
- 1 lb ground beef or lamb
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh cilantro (chopped)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground sumac
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil for toasting garlic and herbs
For the Kabobs:
- Wooden or metal skewers
- Olive oil (for brushing)
Yogurt Mint Sauce:
- 1 cup plain Greek yogurt
- 2 tablespoons fresh mint (finely chopped)
- 1 tablespoon fresh cilantro (finely chopped)
- 1 tablespoon fresh parsley (finely chopped)
- 1 clove garlic (minced)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic to the skillet and sauté for 1-2 minutes, or until the garlic is fragrant and lightly golden brown.
- Add the chopped parsley and cilantro to the skillet with the toasted garlic. Continue to cook for an additional 1-2 minutes, stirring frequently, until the herbs are wilted and aromatic.
- Remove the skillet from the heat and let the garlic and herb mixture cool slightly.
- In a large mixing bowl, combine the ground meat, chopped onion, toasted garlic and herb mixture, cumin, coriander, paprika, curry powder, sumac, cinnamon, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
- Take a small portion of the meat mixture and shape it onto a skewer, forming elongated meatballs. Repeat with the remaining mixture, placing each kofta onto the skewers. Make sure to press the meat tightly onto the skewers to prevent them from falling apart during grilling.
- Preheat your grill to medium-high heat. If you’re using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent them from burning.
- Once the grill is hot, lightly brush the kofta kabobs with olive oil to prevent them from sticking to the grill grates.
- Place the kabobs on the preheated grill and cook for about 10-12 minutes, turning occasionally, or until the meat is cooked through and nicely browned on all sides.
- Once cooked, remove the kofta kabobs from the grill and let them rest for a few minutes before serving.
- Serve the kofta kabobs hot with your favorite side dishes, such as rice, salad, or flatbread. Enjoy!
Yogurt Mint Sauce Instructions:
- In a bowl, combine the Greek yogurt, chopped mint, cilantro, parsley, minced garlic, and lemon juice.
- Mix the ingredients thoroughly until well combined.
- Season the sauce with salt and pepper to taste. Adjust the seasoning according to your preference.
- Chill the sauce in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve the Yogurt Mint Sauce alongside your kofta kabobs. Drizzle it over the kabobs or use it as a dipping sauce.
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