Description
Hearty and warmly spiced grilled beef and lamb kofta kebabs, perfect for weeknight dinners and gatherings.
Ingredients
Scale
- 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
