Kofte Kebab* Recipe

Prepare meat mixture

Place the ground beef in a large bowl. Add finely chopped onion, minced garlic, chopped fresh mint, dried oregano, Marash pepper, ground cumin, sea salt and black pepper. Mix gently but thoroughly with your hands until ingredients are evenly distributed—do not overwork; mix about 30–45 seconds until homogeneous.

Chill

Cover the bowl and refrigerate the mixture for 20–30 minutes to let flavors meld and to make the mixture firmer for shaping.

Shape onto skewers

Divide the meat into 6 equal portions (about 2.7 oz / 75 g each). With wet hands, take one portion and press it along a metal or soaked wooden skewer into an elongated sausage shape, about 4–5 inches long and roughly 3/4-inch thick. Repeat with remaining portions, keeping hands damp to prevent sticking.

Preheat grill

Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Brush the grill grates lightly with oil to prevent sticking.

Grill

Brush the kebabs lightly with 2 tsp olive oil. Place skewers on the hot grill and cook 3–4 minutes per side, turning once, until char marks form and internal temperature reaches 160°F (71°C). Total cook time ~8–10 minutes depending on thickness. Avoid pressing the kebabs so they remain juicy.

Rest

Remove kebabs from the grill and let rest for 3–4 minutes off heat so juices redistribute.

While the meat chills (or while kebabs rest), combine the finely diced tomatoes, diced red bell pepper, very finely minced red onion and chopped parsley in a medium bowl.

Add lemon juice, 1 tbsp olive oil, pomegranate molasses (if using), 1/2 tsp Marash pepper, 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly and taste; adjust salt, pepper or lemon as needed. Let sit 10–15 minutes to meld flavors.

Toast the chopped walnuts in a small skillet over medium heat with 1 tsp olive oil, stirring frequently, 2–3 minutes until fragrant and slightly golden; watch closely to avoid burning. Remove from heat and let cool slightly.

Right before serving, scatter toasted walnuts and sliced pickled chiles over the tomato ezme or alongside the kebabs as a garnish. Serve with lemon wedges for squeezing over kebabs.