Description
To fully appreciate this delicious creation, it helps to explore what kofta actually represents in global cuisine. The word itself derives from ancient Persian roots meaning to grind or to crush. At its core, kofta refers to a family of ground meat dishes popular across the Middle East, Central Asia, the Balkans, and South Asia. While some regions prepare kofta as poached meatballs simmered in rich tomato gravy, the skewer variation focuses on seasoned minced meat shaped onto wooden or metal rods and seared at high heat.
Ingredients
- 500 g ground beef, preferably 15–20% fat
- 1 small onion, very finely grated
- 3 garlic cloves, minced
- ¼ cup fresh parsley, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp black pepper
- 1 tsp salt
- ½ tsp chilli flakes, optional
- 2 tbsp breadcrumbs
- 1 tbsp olive oil
- 1 tbsp chopped fresh mint, optional
For cooking
- 1–2 tbsp olive oil
- 8 bamboo or metal skewers
Optional garnish
- Fresh parsley
- Sumac
- Lemon wedges
- Toasted sesame seeds
Instructions
Place the ground beef in a large bowl.
Add the grated onion, garlic, parsley, cumin, coriander, paprika, cinnamon, allspice, black pepper, salt, chilli flakes, breadcrumbs, and mint.
Mix thoroughly with your hands for 2–3 minutes until the mixture becomes sticky and cohesive. This helps the kofta hold together on the skewers.
Divide the mixture into 8 equal portions.
With slightly wet hands, press each portion firmly around a skewer, forming a long, slightly flattened sausage shape.
If using bamboo skewers, soak them in water for at least 20–30 minutes beforehand.
Place the shaped kofta in the refrigerator for 15–20 minutes to firm up.
Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat.
Add the olive oil once the pan is hot.
Place the kofta skewers in the pan without overcrowding. Cook for approximately 3–4 minutes per side, turning several times, until deeply browned and crispy on the outside and cooked through.
If necessary, cook in batches.
Transfer the kofta to a plate and let them rest for 3–5 minutes.
Sprinkle with fresh parsley and sumac and serve with lemon wedges.
Notes
For the best flavor and texture, let the kofta mixture rest in the refrigerator before shaping and cooking. Serve the skewers hot and crispy with warm pita, creamy garlic yogurt or tahini sauce, fresh herbs, lemon wedges, and pickled onions. A sprinkle of sumac adds a delicious tangy finish.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 skewers
- Calories: ~390 kcal
Keywords: Pan-Seared Beef Kofta, Crispy Beef Skewers, Stovetop Beef Kofta, Middle Eastern Beef Kebabs