Turkish Kofta Kebab Recipe

There’s nothing quite like the sizzle and aroma of freshly grilled kofta kebabs to transport you to a Mediterranean oasis, where every bite is a savory adventure waiting to be devoured.

I adore a perfectly flavored Turkish Kofta Kebab. When you mix lamb or beef together with the finely grated onion, minced garlic, and a medley of earthy spices like cumin and coriander, you get a truly astonishing and umami-rich Kebab.

Fresh parsley and just the right amount of heat from paprika, and you’ve got a dish that is stunningly balanced and so savory it’s hard to resist.

Turkish Kofta Kebab Recipe Ingredients

• Ground lamb or beef: Rich in protein and essential amino acids, adds savory flavor.

• Onion: Adds moisture and sweetness; rich in vitamin C.

• Garlic: Provides bold flavor; contains antioxidants.

• Fresh parsley: High in vitamin K; adds fresh, herbal notes.

• Ground cumin: Earthy spice; aids digestion.

• Ground coriander: Citrus flavor; contains dietary fiber.

• Paprika: Sweet, mild heat; rich in vitamin A.

Turkish Kofta Kebab Recipe Ingredient Quantities

• 500g ground lamb or beef
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground allspice
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 2 tbsp olive oil
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes before use)

How to Make this Turkish Kofta Kebab Recipe

1. In a spacious mixing bowl, mix together the lamb or beef, onion, garlic, parsley, cumin, coriander, allspice, paprika, cayenne pepper (if using), salt, and pepper.

2. Combine the components well by using your hands. Everything should be evenly mixed together. Don’t overmix. You want to keep the tender and juicy elements in the final product.

3. Separate the mixture into equal parts based on how many skewers you have.

4. Mold each part around a skewer, creating oval-shaped patties. Press the mixture firmly onto the skewer, ensuring it adheres well.

5. Heat the grill or grill pan to medium-high. Brush the grill grates with olive oil.

6. Position the skewers on the grill and cook for about 4-5 minutes on each side, turning occasionally, until the kofta kebabs are cooked through and have a nice char on the outside.

7. When cooking, make sure to lightly coat the koftas with olive oil to enhance both moisture and taste.

8. When they are finished cooking, take the kebabs off the grill and put them onto a serving platter.

9. Allow the juices to redistribute before serving: Let the meat rest for a few minutes after cooking.

10. Serve the kofta kebabs steaming and fresh, the first course in a meal of delicious Mediterranean flavors. Pita bread, tzatziki, and salad are all good choices as sidekicks. And if you eat the kofta kebabs without any of these whatchamacallits, the dish stands mightily on its own. That’s adventure number one. You are not off the beaten path, yet; more Mediterranean treasures await your inquisitive nature.

Turkish Kofta Kebab Recipe Equipment Needed

1. Spacious mixing bowl
2. Grater
3. Garlic press or mincer
4. Chopping board
5. Sharp knife
6. Measuring spoons
7. Wooden or metal skewers
8. Grill or grill pan
9. Pastry brush (for brushing olive oil)
10. Serving platter

FAQ

• Can I use beef instead of lamb for Kofta Kebab?Certainly! Either ground lamb or beef works well here, so use whatever you prefer. Both offer a deeply savory flavor, but lamb is the more traditional choice.
• What can I serve with Kofta Kebab?Kofta Kebab goes well with rice, flatbreads, salads, and tzatziki or yogurt sauce, making it a complete meal.
• Can I grill the Kofta Kebab indoors?If outdoor grilling is not an option, you can use a grill pan or broil them in the oven.
• How should I prevent the spices from overpowering the meat?Balance is essential. Prior to cooking, sample the mixture and ensure the seasoning is just right. Begin with the specified amounts and make any necessary adjustments.
• Is it necessary to soak wooden skewers?Soaking wooden skewers in water for 30 minutes stops them from catching fire during grilling.
• Can Kofta Kebab be made ahead of time?You can also make the marinade and shape the kebabs a day in advance. Store them in the fridge until it’s time to hit the grill.
• Is there a substitute for fresh parsley?Dried parsley can be used, but fresh parsley is a more flavorful and colorful addition to the dish.

Turkish Kofta Kebab Recipe Substitutions and Variations

Lamb or beef, ground: For a leaner option, substitute with turkey or chicken, ground.
Onion: For a milder flavor, substitute with shallots.
Fresh parsley. Replace with: fresh cilantro; gives a different twist.
Cumin: Use ground caraway seeds for a unique flavor profile.
Olive oil: Use veggie oil or canola oil for a neutral taste.

Pro Tips

1. Chill Before Handling After mixing the ingredients, let the mixture sit in the refrigerator for about 30 minutes. This will make it easier to handle and help the flavors meld together.

2. Uniform Size for Even Cooking Ensure that the portions molded onto the skewers are of uniform size for even cooking. You can use a kitchen scale for precision.

3. Indirect Grilling If using a gas grill, consider using a two-zone method—high heat on one side and lower on the other. Start the koftas on the high heat for a nice sear, then move them to the cooler side to finish cooking without drying out.

4. Enhance Aroma Add a small pinch of sumac or a squeeze of lemon juice over the cooked koftas just before serving to enhance the aromatic flavor profile.

5. Rest and Serve After cooking, rest the koftas under a piece of tented foil for about 5 minutes to allow juices to redistribute. This will make them more flavorful and juicy.