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Kofta Kebab Recipe

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4.2 from 6 reviews

Kofta Kebab is a flavorful Middle Eastern dish made from spiced ground beef mixed with grated onion, herbs, and spices. These kebabs are pan-seared to perfection, creating a juicy and aromatic meal perfect for serving with warm pita bread and fresh vegetables.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Middle Eastern

Ingredients

Main Ingredients

  • 1 large yellow onion
  • 1 slice bread (stale)
  • 2 lb ground beef
  • 1/4 cup fresh parsley, chopped
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cinnamon
  • 1 tsp dried mint
  • 2 tbsp olive oil

Instructions

  1. Grate the Onion: Peel the yellow onion and finely grate it into a bowl.
  2. Extract Onion Juice: Squeeze the grated onion completely to extract the juice and save this juice. Transfer the squeezed onion pulp into a large mixing bowl.
  3. Soak the Bread: Soak the slice of stale bread in the reserved onion juice for about 10 minutes until it softens.
  4. Mix Spices and Meat: To the grated onion in the large bowl, add ground beef, chopped fresh parsley, cumin, coriander, salt, black pepper, cinnamon, and dried mint. Mix thoroughly to combine all ingredients evenly.
  5. Add Soaked Bread: Add the soaked bread (including any remaining juice) into the meat mixture. Using your hands, knead the mixture well to ensure proper binding and even spice distribution.
  6. Chill Mixture: Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the flavors to meld.
  7. Heat Olive Oil: In a pan, heat the olive oil over medium heat until shimmering.
  8. Form and Cook Kebabs: Shape the meat mixture into evenly sized patties. Pan-sear each patty in the hot olive oil for about 4-5 minutes on each side until they develop a golden-brown crust and are cooked through.
  9. Serve: Serve the kofta kebabs warm with accompaniments such as warm pita bread, yogurt sauce, fresh tomatoes, sliced onions, and cucumbers for a delicious meal.

Notes

  • Using stale bread helps the mixture bind better by absorbing the moisture from the onion juice.
  • Grating and squeezing the onion removes excess water, preventing the meat mixture from becoming too loose.
  • Allowing the mixture to rest in the refrigerator enhances flavor blending and helps the kebabs hold their shape during cooking.
  • If preferred, beef can be replaced with ground lamb for a richer flavor.
  • To check doneness, slice one kebab patty to ensure the inside is no longer pink.

Find it online: https://cheftinaskitchen.com/kofta-kebab-recipe/