These grilled beef and lamb kofta kebabs are pure comfort to me. They are hearty, warmly spiced, and full of that classic grilled flavor that makes dinner feel special without making the cook feel worn out. Also, they are the kind of meal that brings people to the table fast, which is always a win in my book.
What makes these kofta kebabs shine is the mix of 1 medium yellow onion, quartered, 2 garlic cloves, and 1 bunch fresh parsley, stems removed (about 2 packed cups of leaves) blended with 1 lb ground beef (85/15) and 1/2 lb ground lamb. Then comes 1 slice bread, toasted until browned, soaked in water until fully tender, then squeezed dry, plus kosher salt and ground black pepper, to taste. The spice blend adds depth and warmth with 1 1/2 tsp ground allspice, 1/2 tsp cayenne pepper, 1/2 tsp ground green cardamom, 1/2 tsp ground sumac, 1/2 tsp ground nutmeg, and 1/2 tsp paprika. Finally, you shape everything on 10 wooden skewers (or metal skewers) and serve the kebabs with pita bread, tahini sauce, tomato wedges, onion wedges and extra parsley. The flavor is savory, earthy, lightly bright, and just a little smoky.
The method is simple, too. First, you soak the wooden skewers, heat the grill, and line a tray with parchment. Next, you pulse the onion, garlic, and parsley, then mix in the meats, bread, and spices until the mixture becomes firm and pasty. After that, you shape the kofta onto the skewers, grill them for about 4 minutes per side, and serve them right away with warm pita and fresh toppings. You can also make them ahead, which is a big help on busy days. Since they only take 20 minutes of prep time and 8 minutes of cooking time, the full recipe comes together in just 28 minutes.
This recipe is perfect for weeknight dinners, backyard cooking, or a casual dinner with family and friends. It also works well for potlucks, since the kebabs are easy to serve and easy to love. If you enjoy meals that feel both cozy and a little special, these grilled beef and lamb kofta kebabs belong in your regular rotation.
Why You’ll Love This Grilled Beef and Lamb Kofta Kebabs
- Fast and practical: The whole recipe takes only 28 minutes, so you can get dinner on the table quickly.
- Big flavor, simple steps: The spice mix and fresh herbs give the kebabs a rich taste without hard work.
- Great for grilling season: These kofta kebabs cook fast and pick up a lovely char on the grill.
- Family-friendly serving style: Serve them with pita, tahini, and fresh vegetables so everyone can build their own plate.
- Make-ahead friendly: You can shape the kebabs ahead of time, which makes meal prep easier and less stressful.
Beef and Lamb Tips
For the best grilled beef and lamb kofta kebabs, use ground meat that is fresh and not too lean. The 85/15 ground beef gives the mixture enough fat to stay juicy, while the lamb adds deep flavor and tenderness. In addition, the meat should feel cold when you mix and shape it, because colder meat is easier to form around the skewers. If your mixture feels soft, chill it for 15 to 20 minutes before shaping. That small step helps a lot. Also, when you combine the meat with the onion, parsley, bread, and spices, mix until the texture becomes pasty and sticky. That is what helps the kofta hold together on the grill.
Options for Substitutions
- Swap the lamb: If you do not have lamb, use all ground beef instead. The flavor will be a little milder, but still very good.
- Change the bread: You can use a slice of gluten-free bread or plain breadcrumbs if needed, although the texture may change slightly.
- Use a different herb: If parsley is not your favorite, try a mix of parsley and cilantro for a brighter taste.
- Adjust the heat: Leave out the cayenne pepper if you want a milder kebab. On the other hand, add a small pinch more if you like heat.
- Replace sumac: If you cannot find sumac, use a small squeeze of lemon juice at serving time for a similar tangy note.
- Serve with another sauce: Tahini is classic, but yogurt sauce, garlic sauce, or hummus also work well with these kebabs.
Watch Out for These Mistakes
One common mistake is skipping the step that soaks wooden skewers. If you use wooden skewers, they need 30 to 60 minutes in water so they do not burn on the grill. Metal skewers do not need this step, so they are easier if you grill often. Also, make sure the grill grates are lightly oiled before cooking. Otherwise, the kofta may stick and tear when you try to turn them.
Another issue is overprocessing or underprocessing the meat mixture. You want the onion, garlic, and parsley finely chopped first, and then you want the meat mixture to become well combined and pasty. If it stays loose, the kebabs may fall apart. However, if you stop too soon, the ingredients may not bind well. So, pulse and mix until the texture looks sticky and even.
Shaping can also be tricky. If the mixture sticks to your hands, wet them lightly before forming each log. Then press the meat firmly around the skewer, so it holds its shape. If the mixture still feels soft, chill it for 15 to 20 minutes. That short rest makes shaping much easier and helps the kebabs grill neatly.
Finally, do not overcook the kofta. Grill them for about 4 minutes per side, and check that the internal temperature reaches 160°F. If they cook too long, they can dry out. Since lamb and beef both benefit from a juicy finish, serving them right away is the best move.
What to Serve With Grilled Beef and Lamb Kofta Kebabs?
These grilled beef and lamb kofta kebabs go well with a simple Mediterranean-style spread. Warm pita bread is a must, and so is tahini sauce for that creamy, nutty finish. In addition, a crisp cucumber-tomato salad, rice pilaf, or roasted potatoes makes the plate feel fuller and more balanced. If you want a fresh touch, add pickled onions or a chopped salad with lemon dressing. That way, you get a mix of warm, cool, soft, and crunchy in every bite.
Storage Instructions
Store: Place leftover kofta, removed from the skewers, in an airtight container. Refrigerate for up to 3 days.
Freeze: For longer storage, freeze the cooked kofta for up to 2 months. Wrap well or use a freezer-safe container so they do not dry out.
Reheat: Reheat in a skillet over medium heat with 1 to 2 tablespoons water, covered, for about 6 minutes. You can also microwave them in short bursts until warm, but the skillet method keeps the texture better.
Recipe Info
Preparation Time: 20 minutes
Cooking Time: 8 minutes
Total Time: 28 minutes
Level of Difficulty: Easy
Servings: 10 servings
Calories: 161 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1,500 to 1,700 kcal
- Protein: 120 to 140 g
- Fat: 100 to 120 g
- Carbohydrates: 25 to 40 g
Ingredients
- 1 medium yellow onion, quartered
- 2 garlic cloves
- 1 bunch fresh parsley, stems removed (about 2 packed cups of leaves)
- 1 lb ground beef (85/15)
- 1/2 lb ground lamb
- 1 slice bread, toasted until browned, soaked in water until fully tender, then squeezed dry
- Kosher salt and ground black pepper, to taste
- 1 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper
- 1/2 tsp ground green cardamom
- 1/2 tsp ground sumac
- 1/2 tsp ground nutmeg
- 1/2 tsp paprika
- 10 wooden skewers (or metal skewers)
- Pita bread
- Tahini sauce, tomato wedges, onion wedges and extra parsley
Step-by-Step Instructions
Step 1: Prep the Skewers and Grill
If you are using wooden skewers, soak them in water for 30 to 60 minutes so they do not burn. At the same time, lightly oil the grill grates and heat a gas grill to medium-high, which usually takes about 20 minutes. Then line a tray with parchment paper so you have a clean place to set the shaped kofta.
Step 2: Chop the Aromatics
Place the onion, garlic, and parsley in a food processor. Pulse until the mixture is finely chopped. This gives the kebabs a smooth base and helps the flavor spread evenly through the meat.
Step 3: Mix the Meat Mixture
Add the ground beef, ground lamb, squeezed bread, salt, pepper, allspice, cayenne, cardamom, sumac, nutmeg, and paprika to the food processor. Process until everything is well combined and the mixture looks pasty. This texture helps the kofta hold together while grilling.
Step 4: Shape the Kofta on Skewers
Transfer the mixture to a bowl and divide it into 10 equal portions. With wet hands, press each portion firmly around a skewer into an even log about 1 inch thick. If the mixture feels too soft or hard to shape, chill it for 15 to 20 minutes first. Then place the skewers on the parchment-lined tray.
Step 5: Grill Until Cooked Through
Set the kofta on the grill and cook over medium-high heat for about 4 minutes per side. Turn them gently so they keep their shape. When done, the internal temperature should reach 160°F. At that point, they should be browned outside and juicy inside.
Step 6: Serve Right Away
Serve the grilled beef and lamb kofta kebabs hot with warm pita bread, tahini sauce, and the tomato, onion, and parsley fixings. For the best texture and flavor, bring them to the table as soon as they come off the grill.
Step 7: Make Ahead and Store
If you want to plan ahead, shape the skewers up to 2 days in advance. Layer them between parchment, cover, and refrigerate them. Then grill them straight from the fridge when you are ready. If you do not have an outdoor grill, use an oiled grill pan on the stove instead.
Step 8: Save and Reheat Leftovers
If you have leftovers, remove the kofta from the skewers and place them in an airtight container. Refrigerate them, then reheat later in a skillet with 1 to 2 tablespoons water, covered, over medium heat for about 6 minutes. This keeps them tender and helps prevent drying out.
Conclusion
These grilled beef and lamb kofta kebabs are easy, flavorful, and ready fast. The mix of beef, lamb, onion, parsley, and warm spices gives you a meal that feels special without a lot of fuss. Plus, the short cook time and simple make-ahead option make this recipe a smart choice for busy nights.
If you are craving a family-friendly grill dinner with big flavor and simple steps, give these kofta kebabs a try. Then come back and share how they turned out, or explore more easy grill recipes and Mediterranean-style meals for your next dinner plan.
Print
Grilled Beef and Lamb Kofta Kebabs
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 10 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten-Free (if using gluten-free bread)
Description
Hearty and warmly spiced grilled beef and lamb kofta kebabs, perfect for weeknight dinners and gatherings.
Ingredients
- 1 medium yellow onion, quartered
- 2 garlic cloves
- 1 bunch fresh parsley, stems removed (about 2 packed cups of leaves)
- 1 lb ground beef (85/15)
- 1/2 lb ground lamb
- 1 slice bread, toasted until browned, soaked in water until fully tender, then squeezed dry
- Kosher salt and ground black pepper, to taste
- 1 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper
- 1/2 tsp ground green cardamom
- 1/2 tsp ground sumac
- 1/2 tsp ground nutmeg
- 1/2 tsp paprika
- 10 wooden skewers (or metal skewers)
- Pita bread
- Tahini sauce, tomato wedges, onion wedges and extra parsley
Instructions
- Soak the wooden skewers in water for 30 to 60 minutes if using them. Lightly oil the grill grates and heat a gas grill to medium-high.
- Pulse the onion, garlic, and parsley in a food processor until finely chopped.
- Add the ground beef, ground lamb, squeezed bread, salt, pepper, allspice, cayenne, cardamom, sumac, nutmeg, and paprika to the food processor. Process until well combined and pasty.
- Transfer the mixture to a bowl and divide it into 10 equal portions. With wet hands, shape each portion around a skewer into an even log.
- Grill the kofta over medium-high heat for about 4 minutes per side, until the internal temperature reaches 160°F.
- Serve immediately with warm pita, tahini sauce, and fresh toppings.
- Refrigerate leftovers in an airtight container and reheat as needed.
Notes
For the best texture, ensure ground meat is cold before shaping. Can be made ahead and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 kebab
- Calories: 161
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 60mg
