Kefta Kabob Recipe
Make Kefta Kabob Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kofta Mixture
Skewers & Finish
Method
Kofta Mixture
- 1
Prepare onion
Grate or very finely chop the onion, then squeeze out excess liquid using a fine mesh strainer or clean kitchen towel. Removing moisture prevents the mixture from becoming too wet and helps the kofta hold their shape.
- 2
Combine ingredients
In a large bowl combine the ground beef, drained onion, chopped parsley, chopped mint, minced garlic, ground cumin, ground coriander, paprika, allspice, cinnamon, kosher salt, black pepper, and baking soda if using. Add 1 tablespoon olive oil to keep mixture slightly glossy.
- 3
Mix
Using your hands or a sturdy spoon, mix thoroughly for 2–3 minutes until the mixture is uniform and slightly tacky. Over-mixing will make meat dense, but you want it cohesive so it sticks to skewers.
- 4
Chill
Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours). Chilling firms the fat and helps the kebabs keep their shape on the skewers.
Skewers & Grill
- 5
Shape onto skewers
If using wooden skewers, soak them in water for 30 minutes before using to prevent burning. Divide the meat into 6 equal portions (about 2.5–3 oz / 70–85 g each). With wet or oiled hands, press each portion along the length of a skewer, forming elongated sausage-like logs roughly 4–5 inches long and about 1 inch thick. Squeeze firmly so meat adheres to the skewer.
- 6
- 7
Cook
Place skewers on the hot grill. Cook for 3–4 minutes per side, turning every 3–4 minutes to get even char and cook through, about 10–12 minutes total depending on thickness. Internal temperature should reach 160°F (71°C) for beef; if using lamb, 145–160°F depending on preference. Avoid pressing the kebabs while cooking so juices remain inside.
- 8
- 9