Juicy spiced beef kofta (Printable View)
Tender spiced beef skewers infused with herbs and grilled to juicy perfection.
# Ingredient List:
→ Beef Mixture
01 - 1.1 lb ground beef (85% lean)
02 - 1 small onion, finely grated
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp fresh cilantro, finely chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp paprika
09 - ½ tsp ground cinnamon
10 - ½ tsp ground allspice
11 - ½ tsp chili flakes (optional)
12 - 1 tsp salt
13 - ½ tsp black pepper
→ For Serving (optional)
14 - Lemon wedges
15 - Sliced red onion
16 - Fresh flat-leaf parsley
17 - Warm pita bread or rice
# How to Make It:
01 - Combine ground beef, grated onion, minced garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, allspice, optional chili flakes, salt, and pepper in a large bowl. Mix gently until evenly blended, avoiding overworking the meat.
02 - With wet hands, divide mixture into 8 equal portions. Form each around a metal or soaked wooden skewer into sausage-like shapes approximately 5 to 6 inches long.
03 - Heat a grill, grill pan, or broiler to medium-high heat. Lightly oil grates or pan surfaces to prevent sticking.
04 - Grill koftas for 12 to 15 minutes, turning occasionally, until browned and cooked through.
05 - Present hot koftas with lemon wedges, sliced red onion, parsley, and warm pita bread or rice as desired.
# Expert Suggestions:
01 -
- These koftas are impossibly juicy despite being lean beef—the secret is in the aromatic spices and fresh herbs that keep every bite moist and flavorful
- The warm spice blend (cinnamon, allspice, cumin, coriander) creates a deeply satisfying flavor that tastes restaurant-quality but comes together in under 20 minutes of prep
- They're naturally gluten-free and dairy-free, making them perfect for feeding a diverse table without complicated substitutions
02 -
- Don't skip wetting your hands when shaping—dry hands cause the meat to stick and tear, and your koftas won't hold their shape. This small gesture makes the difference between koftas that stay intact on the grill and ones that crumble and fall apart.
- Overworking the meat mixture is the most common mistake. Mix just until combined, then stop. The moment everything is evenly distributed is the moment you walk away from the bowl.
- If you're using wooden skewers, soak them for at least 30 minutes before grilling. I learned this the expensive way when my skewers went up in flames at a dinner party.
03 -
- Add 1 tablespoon of olive oil to the meat mixture if you want extra juiciness—it makes a noticeable difference in the final texture and keeps the koftas tender even if they cook slightly longer than intended
- If your grill isn't hot enough, the koftas will release their moisture and steam rather than sear, giving you a pale, less flavorful exterior. Always make sure your grill is properly preheated and the heat is medium-high before you begin cooking.