Best Kofta Kebabs Recipes

KOFTA KEBABS

Steps:

• Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

KOFTA KEBABS WITH TZATZIKI

Steps:

• Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
• Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
• Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.
• If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
• Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
• Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.

KOFTA KEBABS

Steps:

• For the tzatziki sauce: Strain Greek yogurt through a paper-towel lined colander and let sit for 3 hours to thicken, refrigerated.
• Fold the yogurt with cucumbers, fresh lemon juice, mint, crushed garlic cloves, salt and pepper. Refrigerate until ready to use.
• For the harissa sauce: Char red bell peppers over an open flame, then remove seeds and clean the skin.
• Boil Fresno chiles in salted water in a pot on medium heat until the vegetables start to soften. Drain, then deseed and remove the membranes of the chiles.
• Toast cumin seeds, coriander and caraway seeds in a skillet until fragrant. Crush the toasted spices in a spice grinder with mint and salt until finely ground.
• Blend the spice mixture with the roasted red bell peppers, Fresno chiles, vegetable oil, garlic and lemon juice until smooth. Drizzle in olive oil while blending.
• For the tahini sauce: Blend tahini, water, lemon juice, salt and garlic.
• For the kebabs: Mix ground beef, allspice, nutmeg, salt, cinnamon, pepper, ginger, garlic, onion and parsley in a bowl by hand, then refrigerate overnight.
• Form the mixture into 4 to 6 balls, then put each on a metal skewer. Lengthen the meat into elongated kebab shapes and grill over medium heat, 2 to 3 minutes per side.
• Warm the pita with a little butter and swipe with the tzatziki sauce. Top with the kebab, then squirt with tahini sauce and harissa sauce.

OVEN-BAKED KOFTA KEBABS (PAKISTANI-STYLE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet.
• Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan.
• Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil.
• Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.

GRILLED LAMB KOFTA KEBABS WITH PISTACHIOS AND SPICY SALAD WRAP

Steps:

• Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.
• Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.
• In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.
• Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil.
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GROUND CHICKEN/TURKEY KOFTA KEBABS

Steps:

• Mince garlic.
• Shred onion and pepper.
• Mix all ingredients together with a spoon till evenly mixed. You can put in the refrigerator from 30 to 24 hours.
• Use water on hands and form on skewers.
• Cook them on preheated lightly oiled grill, pan, broil, turning every 2 minutes until completely cooked. 6-10 minutes.

GRILLED KOFTA KEBABS

Steps:

• In a large bowl, gently stir together meat, onion, parsley, oil, cumin seeds, cinnamon, salt, and pepper just to combine (do not overmix). Form 1/4 cup of meat mixture into a 3-inch-long oval and place on a rimmed baking sheet brushed with oil. Repeat with remaining mixture. Refrigerate, covered, at least 1 hour and up to 1 day.
• Heat grill for direct heat (or a grill pan over medium-high). Thread each meat oval onto a skewer. Brush grill grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted in middles (avoiding skewers) registers 140 degrees (for medium-rare) for lamb, 6 to 8 minutes; or 165 degrees for turkey, 10 to 12 minutes. Serve with pitas and accompaniments.

LAMB KOFTA KEBABS FROM JAMIE OLIVER

Steps:

• Put the pistachios into a blender and chop until they're all about half size.
• Add the lamb and thyme, along with most of the cumin, chili and sumac (or lemon zest) (reserve a little for sprinkling on the made-up kebab). Add salt and pepper to season.
• Pulse until it's mixed and looks like a chunky mince. If you don't pulse, you'll end up with a puree).
• Shape onto four metal skewers, so you have four sausage shapes. Dimple the kebabs with your fingers to improve the cooked texture.
• Place in the fridge for a couple of hours to "set" the meat a little.
• Put kebabs onto a very hot barbecue and cook until nicely golden.
• Meanwhile, in a bowl, mix the sliced onion with a good pinch of salt and pepper, and a squeeze of lemon juice, which will take the edge off the onion.
• Just before the kebabs are ready, add the salad leaves, mint and parsley to the bowl and mix together. Add another pinch of salt and pepper, drizzle with olive oil and another squeeze of lemon.
• Warm your tortillas on the griddle (or in the microwave for a few seconds).
• Place a spoonful of the salad mix in the middle, top with a kebab and a dollop of creme fraiche, and sprinkle with a little of the left over spices. Drizzle with a little olive oil, wrap up and eat, delish!

GRILLED KOFTA KEBABS

Steps:

• For the kofta: Place 16 to 20 wooden skewers in a container of water and press down to make sure they're fully submerged, then soak for at least 1 hour.
• Grate the onion into a large bowl. Tear the bread into pieces and add it to the grated onion. Add the milk and mix to make sure that the bread is fully soaked. Let it sit for 10 minutes.
• Discard any excess liquid in the bowl (if there is any). Add the beef and lamb and mix into the bread mixture with your hands. Add the parsley, allspice, cumin, paprika, salt, sumac, cinnamon, coriander, black pepper and garlic and mix to combine until the ingredients are well incorporated. Cover the bowl and refrigerate for 1 hour.
• For the yogurt sauce: Mix the yogurt with the lemon juice, salt, garlic and 1 tablespoon water in a bowl until smooth and combined. Cover and refrigerate until ready to serve.
• Prepare a grill for medium-high heat.
• Divide the meat mixture into 16 to 20 pieces and roll each piece into a cylinder. Press a skewer into each cylinder and shape the mixture around the skewer, making it about 1 inch thick. Place the skewers on a baking sheet lined with parchment paper.
• Lightly oil the grill grates. Grill the kofta until nicely grill-marked and just cooked through, 3 to 5 minutes on each side. Serve with the yogurt sauce, warm pita, tomatoes, parsley and onions.

GRILLED LAMB KOFTA KEBABS OR PANINI W PISTACHIOS AND SPICY SALAD

Steps:

• If your using bamboo skewers, soak them in cold water while you prepare the meat. Place lamb in a food processor with thyme, chili, cumin, sumac, (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios, put lid on and keep pulsing until mixture looks like ground meat.
• Divide the meat into four equal pieces and, with damp hands, push and shape the meat around and along the skewer. Place little indents in the meat with your fingers as you go-this will give it a better texture when cooking.
• In a bowl, mix greens and mint. In another, combine the sliced onions with a pinch of salt and pepper and a squeeze of lemon juice. Mix well, then stir in the parsley.
• Grill the kebabs until golden on all sides. Dress the greens and mint with a splash of olive oil, a squeeze of lemon juice and salt and pepper.
• Meanwhile, warm flatbreads for 30 seconds on your griddle pan or under broiler, then divide between plates and top each with some dressed salad leaves and onions.
• When your kebabs are cooked, slip them off their skewers onto flatbreads. Sprinkle with the rest of sumac,chili,cumin,fresh thyme and a little salt and pepper. Drizzle with yogurt before rolling up and serving.

KOFTA KEBABS WITH CHILLI YOGHURT

Steps:

• Mix together the lamb, onion herbs and spices and season well.Divide the mixture into four, and using your fingers squeeze it around the skewers to form long sausage shapes.
• Grill the kofta kebabs for about 10-12 minutes, turning occasionally, until well browned.
• Combine the yoghurt, chillies, coriander, garlic, lime juice and sugar and season to taste.
• Briefly warm the tortillas to make them pliable. Place a kebab in the centre of each tortilla, squeeze around the kebab, pulling it off the skewer. Drizzle with the chilli yoghurt, and add onion rings, tomato wedges and lettuce if desired.
• Roll up and eat!

TURKISH KOFTA KEBABS

Steps:

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• Cover eight bamboo skewers with cold water and leave them to soak.
• Put the minced chicken into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together.
• Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers.
• heat the grilled pan and Brush the kofta with oil .and cook on medium heat.
• turning occasionally, until browned all over and cooked through.
• serve with pitta and yogurt.

TURKISH KOFTA KEBABS WITH MINTED YOGURT AND CARROT, CUMIN SALAD

Steps:

• Soak skewers in cold water for half and hour.
• Add lamb, onion, garlic, chilli and parsley to a bowl. Season with salt and pepper. Mix with hands until all is combined.
• Divide into 8 portions and mould into sausage shapes around skewers. Chill for minimum of 30 minutes or overnight.
• For the minted yogurt, mix yogurt with mint. Season to taste with salt and pepper, and set aside.
• For carrot and cumin salad, peel and shred the carrot and turnip in a food processor. Toss into a bowl with oil, cumin and lemon juice.
• Brush koftas well with oil and lightly oil a griddle or frying pan. Fry koftas in batches over medium heat in a preheated pan about 5 minutes until browned all over and cooked through.
• Layer tomato slices, then salad then koftas onto 4 plates. Serve yogurt along side.

LAMB KOFTA KEBABS

Steps:

• Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours. Preheat an outdoor grill for medium heat, and lightly oil grate. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium. I brushed the kabobs in oil and broiled.

WAGYU BEEF KOFTA KEBABS WITH TZATZIKI SAUCE

Steps:

• PREPARING THE TZATZIKI SAUCE: Place the Greek yogurt, grated cucumber, minced garlic, 1 teaspoon of lemon zest, juice from one lemon, black pepper, kosher salt, and minced dill in a bowl.Mix until well combined.Cover the bowl, and refrigerate for up to 24 hours
• PREPARING THE FULLBLOOD WAGYU BEEF KOFTAS: Place the Fullblood Wagyu ground beef, minced onion, minced garlic, kosher salt, black pepper, ground cumin, oregano, sumac, cayenne pepper, and cinnamon in a medium size bowl.Mix until well combined.Cover the bowl, and place the beef mixture in the refrigerator for 2-6 hours. Once the Fullblood Wagyu beef kofta has sat for 2-6 hours, pull the bowl from the refrigerator.Line a baking sheet with parchment paper.Holding a skewer in one hand, mold about 1/2 a cup of the beef kofta mixture around the skewer. Tightly pack it on. It will be about 4 inches long by 1 inch wide on the skewer. Place the kebab on the lined baking sheet.Repeat this process until all of the beef koftas are on skewers. Place the baking sheet of beef koftas in the freezer for 30 minutes, allowing them to firm up.
• PREPARING THE VEGETABLES AND PITA BREAD: Preheat your oven to 350°F.Cut up your roma tomatoes and half of a cucumber into bite-size pieces.Julienne your small red onion.Remove the stems from your flat leaf parsley.Place the tomatoes, cucumber, onion, and flat leaf parsley on a large platter. Reserve.Place your pita bread on a baking sheet, and warm it up in the oven (usually takes about 10 minutes)
• FINAL STEPS: Heat a BBQ or gas grill on medium-high heat for 10 minutes. Grill the Fullblood Wagyu beef koftas for 4 minutes on each side. Remove them from the grill, and place them on a baking sheet to rest. Then, place the beef koftas on the platter with the tomatoes, cucumber, onion, and parsley. Serve them with warm pita bread and tzatziki sauce.Enjoy!

OASIS KEBABS / KOFTA

Steps:

• 1. Combine the beef, onion, parsley, mint, cinnamon, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary.2. Divide the meat mixture into 8 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold each portions around the skewer to form a flattish sausage about 10 inches long and 1 inch wide. To keep from flattening the meat, place each kofta as it is made on a baking pan so the ends of the skewers rest on the sides of the pan. Cover loosely with plastic wrap and refrigerate for 1 hour.3. If desired, set up the grill for grateless grilling. Preheat the grill to high.4. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the koftas on the grill as described in the grateless method or arrange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all).5. Use a pita bread to protect your hand as you slide each kofta off its skewer onto a plate. Serve the koftas sprinkled with chopped onion and, if desired, ground sumac, and accompanied by pita breads.Makes 8 koftas serves 4 as an entrée