Beef kofta skewers are a Middle Eastern classic—juicy, spiced ground beef molded onto skewers and grilled to perfection. The combination of warm spices like cumin, coriander, and paprika, along with fresh parsley and onion, creates incredibly flavorful and tender meat.
Served with creamy tahini sauce, warm pita, and a fresh salad, they make for an unforgettable meal. Whether you’re grilling outdoors or using a grill pan indoors, these kofta skewers are sure to impress.
Make the Tahini Sauce
In a small bowl, whisk together the tahini, water, lemon juice, garlic, and salt until smooth. Add more water as needed to reach a pourable consistency. Set aside.
Prepare the Kofta Mixture
In a large bowl, combine the ground beef, chopped onion, parsley, garlic, cumin, coriander, paprika, cinnamon, cayenne, salt, pepper, and breadcrumbs (if using). Mix gently with your hands until just combined—do not overmix or the kofta will be tough.
Chill the Mixture
Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours). This helps the flavors meld and makes the mixture easier to shape.
Shape the Kofta
Divide the mixture into 8-10 equal portions. Take a portion and mold it around a skewer, forming a long, sausage-like shape about 1 inch thick and 4-5 inches long.
Press firmly so it adheres to the skewer. Place on a baking sheet lined with parchment paper. Repeat with remaining portions.
Preheat the Grill
Preheat your grill, grill pan, or broiler to medium-high heat. Oil the grates well to prevent sticking.
Grill the Kofta
Place the kofta skewers on the hot grill. Cook for 8-12 minutes, turning occasionally, until the kofta are charred on the outside and cooked through (internal temperature of 160°F / 71°C).
Rest
Remove from the grill and let rest for 5 minutes before serving.
Serve
Serve the kofta skewers with warm pita bread, tahini sauce, fresh vegetables, and lemon wedges. To eat, slide the kofta off the skewer into a pita, add toppings, and drizzle with tahini.
Pro-Tips for Beef Kofta Perfection
- Use 80/20 Ground Beef: The fat content keeps the kofta juicy. Leaner beef will be dry.
- Don’t Overmix: Overmixing can make the kofta tough and dense. Mix just until combined.
- Chill Before Shaping: Chilled mixture is much easier to shape and stays on the skewers better.
- Wet Your Hands: Lightly wet hands when shaping to prevent sticking.
- Oil the Grates: A well-oiled grill prevents sticking and ensures beautiful grill marks.
- Don’t Overcook: Kofta should be cooked through but still juicy—160°F is perfect.
- Soak Wooden Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Make It a Feast: Serve with hummus, tabbouleh, and fattoush for a complete Middle Eastern spread.
These Beef Kofta Skewers are Middle Eastern grilled perfection—absolutely delicious.
