Beef and Lamb Kofta Kebabs
Juicy and flavorful beef and lamb kofta kebabs seasoned with aromatic spices, grilled to perfection, and served in warm flatbread.
1h 5m4Servings
Nutrition
1036kcal
41gProtein
31gCarbs
83gFat
High Protein
Ingredients
KOFTA
Ground Beef/Lamb Mix
(70% Mince + 30% fat)
1 kg
Red Bell Pepper
1 medium
Garlic
5 cloves
Onion
1 large
Coriander or Parsley
(1/2 cup)
0.5 bunch
Salt
to taste
Black Pepper
1 tsp
Sumac
1 tbsp
Coriander Powder
½ tbsp
Cumin Powder
1 tsp
Red Chili Powder
2 tsp
Paprika
1 tsp
SALAD
Onion
1 large
Tomato
1 large
Coriander or Parsley
1 handful
Lemon Juice
2 tbsp
Black Pepper
¼ tsp
Salt
to taste
FOR COOKING
Oil
2 tbsp
FOR SERVING
Lebanese Bread or Naan
4 pieces
Mint Yogurt Sauce
Optional
1 bowl
Equipment
Food Processor
Skewers
Instructions
1Prepare the Kofta Mixture
10m
10mChop Vegetables
Finely chop the red bell pepper, onion, and coriander/parsley. Set aside.
Process Ingredients
In a food processor, combine the ground beef/lamb mix, chopped red bell pepper, garlic, onion, coriander/parsley, salt, black pepper, sumac, coriander powder, cumin powder, red chili powder, and paprika. Process until the mixture is well combined and has a paste-like consistency.
Check Consistency
Scrape down the sides of the food processor and process again briefly. The mixture should be cohesive and slightly sticky.
2Chill the Mixture
30m
30mRefrigerate
Transfer the kofta mixture to a glass dish, cover, and refrigerate for at least 30 minutes. This helps the flavors meld and makes the mixture easier to handle.
3Prepare the Salad
5m
5mCombine Salad Ingredients
In a separate bowl, combine the sliced onion, chopped tomato, coriander/parsley, lemon juice, black pepper, and salt. Mix well and set aside.
4Shape the Kebabs
10m
10mWet Hands
Wet your hands with water to prevent the meat mixture from sticking.
Form the Kebabs
Take a portion of the chilled kofta mixture and roll it into a log shape around a flat skewer. Ensure the kebab is about 10 inches long and press gently to create ridges, which helps with even cooking and presentation. Repeat with the remaining mixture to form 8-10 kebabs.
5Cook the Kebabs
15m
15mHeat the Griddle
Heat a griddle or flat pan over medium-low heat. Add 2-3 tablespoons of oil and brush to coat the surface.
Grill the Kebabs
Place the skewered kebabs onto the hot griddle. Cook for about 8-10 minutes per side, or until the kebabs are browned and cooked through. Turn them occasionally to ensure even cooking. Do not overcook; keep them juicy.
Warm the Bread
While the kebabs are cooking, warm the Lebanese bread or naan on the griddle for a minute or two per side until pliable.
6Assemble and Serve
5m
5mAssemble Wraps
Place a piece of warm flatbread on a cutting board. Top with a portion of the prepared salad. Carefully slide a cooked kebab off the skewer onto the salad.
Add Sauce and Wrap
Drizzle with mint yogurt sauce if desired. Wrap the flatbread around the kebab and salad. Serve immediately.
Tips
Using a food processor helps to finely chop the vegetables and bind the meat mixture for a smoother texture.
Chilling the kofta mixture makes it less sticky and easier to shape onto the skewers.
Flat skewers are recommended for kofta kebabs as they help the meat adhere better and prevent the kebab from spinning.
Cook the kebabs on medium-low heat to ensure they cook through without burning the outside.
Don't overcook the kebabs; they should remain juicy and tender.