Beef Kofta
This beef kofta is juicy, herby and full of warm spices, and it is ready in about 35 minutes, baked in the oven or grilled.
Try my Beef Shish Kebab or Lamb Burgers next for more bold, spiced meat ideas!
What if the secret to restaurant-quality kebabs has been sitting in your spice cabinet all along? If you are searching for beef kofta that tastes authentic without hours of work, you are in the right place. Ground beef, a grated onion, fresh parsley and a few warm spices are all it takes.
Kofta is a Middle Eastern favorite made from seasoned ground meat shaped around a skewer. It is tender, smoky and packed with herbs, which makes it perfect for busy weeknights and weekend gatherings alike.
Ingredients List
For the best beef kofta, use an 80/20 ground beef so the skewers stay juicy. The rest is simple pantry spices and fresh herbs. Exact amounts are in the recipe card below.
How to Make It
This is just the overview for this beef kofta. Scroll down to the recipe card for exact measurements and timing.
Mix the beef with the grated onion, garlic, parsley and spices until just combined. Shape the mixture around skewers, then bake at 400F for 18 to 20 minutes or grill 4 to 5 minutes per side until browned and cooked through.
Make Ahead Method
- The kofta mixture can be made up to 24 hours ahead and kept covered in the fridge, which also gives the spices time to deepen.
- Shape the skewers in advance and chill them for 20 minutes, which helps them hold together while cooking.
- For meal prep, freeze the shaped raw kofta on a tray, then move them to a freezer bag for up to 3 months.
7 Secrets for the Best Juicy Kofta
- 1. Use 80/20 ground beef. The fat keeps the kofta juicy and tender.
- 2. Grate the onion. Grated onion melts into the meat and adds moisture and sweetness.
- 3. Chop the parsley very fine. Small pieces blend in instead of breaking the skewers apart.
- 4. Mix gently. Stop as soon as everything is combined, because overmixing makes kofta dense.
- 5. Chill the mixture. Twenty minutes in the fridge helps the meat stay on the skewer.
- 6. Press firmly around the skewer. A tight, even shape stops the meat from sliding.
- 7. Use a thermometer. Cook to 160F inside so the kofta is safe and still juicy.
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Beef Kofta
Course: BeefCuisine: Middle EasternDifficulty: Easy4
servings30
minutes40
minutesJuicy beef kofta skewers with onion, parsley, cumin and smoked paprika, baked or grilled in about 35 minutes.
Ingredients
2 lbs ground beef, 80/20
1 small onion, finely grated
4 garlic cloves, minced
1/2 cup fresh parsley, finely chopped
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
1/2 tsp cinnamon (optional)
1 tsp salt, adjust to taste
1/2 tsp black pepper
2 tbsp olive oil
8 to 10 metal skewers, or wooden skewers soaked in water for 30 minutes
Directions
- Mix the meat. In a large bowl, combine the ground beef, grated onion, garlic, parsley, cumin, paprika, coriander, cinnamon, salt, pepper and olive oil. Mix gently with your hands until just combined.
- Chill. Cover the bowl and chill the mixture for 20 minutes. This step is optional but helps the kofta hold together.
- Shape. Divide the mixture into 8 to 10 equal portions. Mold each portion around a skewer into a long oval and press firmly so the meat sticks.
- Heat. For the oven, preheat to 400F and line a baking sheet. For the grill, preheat to medium-high heat.
- Cook. Bake for 18 to 20 minutes, turning once halfway. Or grill for 4 to 5 minutes per side until deep golden brown.
- Check. Use a meat thermometer to confirm an internal temperature of 160F. Rest for 5 minutes, then serve.
The USDA recommends cooking ground beef to a minimum internal temperature of 160F for food safety, so always check the kofta with a thermometer (USDA guidelines).
Nutritional Information
Beef kofta is a high-protein, low-carb main dish. Ground beef is a good source of protein, iron, zinc and vitamin B12, and the onion, garlic and parsley add flavor without adding many carbs.
Compared to a burger, kofta has no bun and no breadcrumbs, so it has fewer fillers and more meat in every bite. Choosing a leaner beef lowers the fat, and serving it with salad or vegetables makes a lighter plate.
Healthier Alternatives for the Recipe
You can lighten this beef kofta without losing flavor. Here are a few easy changes:
Use leaner beef. Try 90/10 ground beef and keep the grated onion for moisture.
Add vegetables. Replace a small part of the meat with finely grated zucchini to add moisture and lower the fat.
Lower the salt. Use a little less salt and add more fresh herbs like mint or cilantro.
Try another meat. Ground lamb gives a richer, more traditional taste, and ground turkey makes a leaner kofta.
Serving Suggestions
Here are my favorite ways to serve beef kofta:
With pita and tzatziki. Warm pita, creamy yogurt sauce and a crisp cucumber and tomato salad make a full Mediterranean-style plate.
Over rice. Fluffy rice soaks up the juices from the kofta.
As a low-carb plate. Serve with cauliflower rice or a Greek salad with feta, olives and red onion.
With tahini sauce. A drizzle of tahini adds creamy, nutty richness.
In a wrap. Slide the kofta off the skewer into a flatbread with salad and sauce.
Common Mistakes to Avoid
Kofta is easy, but a few small mistakes can spoil it:
- Overmixing the meat. This makes the kofta dense and rubbery instead of tender.
- Skipping the chill time. Chilling helps kofta hold its shape and not crumble on the skewer.
- Using meat that is too lean. Beef leaner than 80/20 often turns dry and flavorless.
- Overcrowding the pan or grill. This traps steam and stops the kofta from browning.
- Not pressing firmly. If the meat is loose, it slides off the skewer while cooking.
- Skipping the thermometer. Guessing can leave the kofta undercooked or dry.
Storing Tips for the Recipe
Beef kofta keeps well, so it is great for meal prep. Here is how to store it:
Refrigerating. Store cooked kofta in an airtight container for up to 4 days.
Reheating. Warm the kofta in a 300F oven until hot all the way through. This keeps the meat moist.
Freezing raw kofta. Freeze the shaped kofta on a tray, then move them to a freezer bag for up to 3 months. Thaw in the fridge before cooking.
Cooling safely. Do not leave cooked kofta out for more than 2 hours. Move it to the fridge once it has cooled a little.
Conclusion: Bold Flavor, Simple Steps
This beef kofta proves that bold, authentic flavor does not need complicated techniques or hours in the kitchen. With simple spices and good beef, you have a crowd-pleasing meal in about 35 minutes.
Bake it for an easy weeknight dinner or grill it for a smoky flavor. Either way, serve it with warm pita and a cool sauce.
FAQ
Can I make beef kofta in the oven?
Yes. Bake the skewers on a lined baking sheet at 400F for 18 to 20 minutes, turning once halfway through.
What temperature should beef kofta be cooked to?
Cook it to an internal temperature of 160F. Use a meat thermometer to check the thickest part.
Why is my kofta falling off the skewer?
The mixture is usually too loose or too warm. Chill it for 20 minutes and press the meat firmly around the skewer.
Can I use ground lamb or turkey instead?
Yes. Ground lamb gives a richer flavor, and ground turkey makes a leaner version. Use the same amounts and cook until the inside reaches 160F.
Do wooden skewers need soaking?
Yes. Soak wooden skewers in water for 30 minutes so they do not burn. Metal skewers need no soaking.
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