Beef Kofta Kebab
Beef Kofta Kebabs originate from the Middle East, Central Asia, and South Asia, with variations in Turkish, Persian, and Arabic cuisines. They are enjoyed year-round, especially during festivals, special occasions, and gatherings like Ramadan and Eid.
Ingredients
- 1 lb ground beef Halal
- 1 small onion grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp paprika
- Salt to taste
Instructions
- Prepare the mixture: In a large mixing bowl, combine the ground beef, grated onion, cumin, coriander, paprika, and salt.
- Mix thoroughly: Use your hands or a spoon to mix the ingredients until well combined and the spices are evenly distributed.
- Shape the kebabs: Take small portions of the mixture and form them into cylindrical shapes around metal or wooden skewers.
- Cook the kebabs: Preheat your grill or pan. Grill the kebabs on medium-high heat for about 8-10 minutes, turning occasionally until they are fully cooked and browned on all sides.
- Serve: Once cooked, remove from the grill or pan and serve with your favorite sides, such as rice, flatbread, or a salad.
Notes
Grating onion helps keep the kebabs moist. Drain excess moisture if needed.
Soak wooden skewers for 30 minutes to prevent burning.
Grill on medium-high for 8-10 minutes, turning occasionally. For pan-frying, cook on medium heat, adding oil if needed.
If the mixture doesn’t hold, add breadcrumbs or an egg.
Serve with yogurt, tahini, or a light salad, and flatbread.
Store leftovers in the fridge for 3 days or freeze for 2-3 months.
Adjust spices to taste for a more intense or spicy flavor.
Soak wooden skewers for 30 minutes to prevent burning.
Grill on medium-high for 8-10 minutes, turning occasionally. For pan-frying, cook on medium heat, adding oil if needed.
If the mixture doesn’t hold, add breadcrumbs or an egg.
Serve with yogurt, tahini, or a light salad, and flatbread.
Store leftovers in the fridge for 3 days or freeze for 2-3 months.
Adjust spices to taste for a more intense or spicy flavor.