Middle Eastern Kofta Kebab Recipe
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- เผยแพร่เมื่อ 15 ต.ค. 2020
- This amazingly easy to make kofta kebab recipe is jam-packed with middle eastern seasonings and spices and seared to perfection.
Throughout the Middle East, just about every country and the region have their own version of Kofta with varying ingredients. It may be called kefta, kifta, kafta, koobideh, or a myriad of other names. While traditionally they are served more as meatballs, they are often spread out over a skewer and cooked over the open flame.
Ingredients for this recipe:
• 2 ½ pounds ground sirloin
• ½ pound ground lamb
• 1 peeled small diced yellow onion
• 5 finely minced garlic cloves
• 1/3 cup finely minced parsley
• 2 tablespoons finely minced mint
• 1 tablespoon sumac
• 1 teaspoon allspice
• 1 ½ teaspoons cinnamon
• 1 teaspoon ground cardamom
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 tablespoon sea salt
• ½ teaspoon ground pepper
Serves: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinate Time: 30 minutes
Procedures:
1. Add all of the ingredients into a large bowl and thoroughly mix everything together until completely combined.
2. Place in the refrigerator covered for at least 30 minutes or up to overnight.
3. Remove the meat mixture and take out a large chunk and form it into a tight cylinder.
4. Skewer the meat cylinder and then press and pull it to fit a majority of the skewer. Repeat until all of the meat has been used.
5. Preheat your grill to 450° to 550° F or a griddle to medium-high heat.
6. Place the kofta kebabs right onto your grill or griddle and cook for 3-4 minutes or until very browned and cooked throughout.
7. Remove and serve.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking, but you can keep it warm for about an hour at low temperatures in the oven (165° F) before serving.
How to Store: Keep covered in the refrigerator for up to 4 days. This will freeze well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
How to Reheat: Place directly on a hot grill (450° to 550° F) for 2 to 3 minutes per side or until hot. You can also place on a cookie sheet tray and bake in the oven at 350° for 6-8 minutes or until hot. Likewise, you can heat up in the microwave.
If the meat starts to fall off the skewer when forming it to the skewer chill it in the refrigerator for 10 minutes to help it tighten up. - แนวปฏิบัติและการใช้ชีวิต
I'm Lebanese and feel proud u featured this recipe...... U can make a side salad made from shredded onion parsley pinch of salt sumac and pepper placed on the top the kafta in pitta bread and voila
Yes
@Roberto Armando What is wrong with you? When will you grow up?
🇦🇹
Made this yesterday for dinner and it turned out so good! The flavor of the meat was on point, I did not add Cardamom, mint or lamb because I did not have any on hand, but regardless they were so good and will keep this recipe in my repertoire to come back to again. It’s the best I’ve tried, no more looking for the best Kefta kabab recipe my search is done thanks to you! 👍🏼🤗
Made this for our family dinner last night and it ROCKED. Restaurant quality.
An amazing recipe. So good. Thank you
So I’ve made this recipe about 8 times now… with just ground beef, ground turkey, ground beef/lamb mix, and just lamb… and omg it ALWAYS taste amazing. The seasonings in this recipe are top tier and honestly it will forever be one of my go to recipes! Thank you so much for the video!!!
Billy how much of the Lebanese Za'atar do you put into this recipie?
We call this dish ADANA KEBAB in Turkiye .No matter what kind of meat you use sneak in little bit of tail fat make its delish.If you're in metropolitan NY area there is a restaurant called TOROS in Clifton NJ they make it the best .
nice
Thank you, great receipe. And was so easy to make! My husband, whose mom ruined him for leftovers, was so excited to eat it a 2nd night!
So good!!
Never made it before and loved it!
We tried your recipe and it was great! Thank you.
I agree with you on the griddle but there is a way to get the best of charcoal and a griddle. If you use a cast iron griddle/pan on a charcoal grill, then you can get the smoke into the meat but also preserve the fat.
It taste good with just humus or babaganoush in some Lebanese bread too. Nice also with Toum (garlic sauce). Add Tabouli with babaganoush in a Lebanese bread sandwich and you're in heaven... trust me... also banaganoush and tabouli with lamb skewers in Leb bread... (baharat seasoned cubes of lamb leg cooked on skewers with onion and either tomato or bell peppers or mild chilli)... Roma tomatoes I think are best on skewers... grill or bbq them is the way to go
This is great!!!!! Thank you!!
Keep the home run recipes coming, guess what's on the menu Sunday, yum!
I’ll be trying. New temporary kitchen to cook in coming soon
@@ChefBillyParisi can you throw in a vegan variation as you're able to, toying with the concept.
I can’t wait to try it.
Thank you Chef Billy, I love kofta very much, and it is considered one of the best foods I have, especially the Lebanese kofta, because it has beautiful flavors such as Lebanese thyme, which is very wonderful and has a beautiful smell. I liked your recipe so much.
So good!!
Woww very nice
ANOTHER DELICIOUS RECIPE YOU'RE ON A ROLL CHEF BILLY, CAN'T WAIT TO TRY THIS KOFTA😊😊😊
Thank you friend
Fantastic, thank you 😊
Kofta are one of my go to bbq recipes along with souvlaki
Good job, thank you
I like your recipes
Zaatar seasonsing can usually be found in the International food aisle of the grocery store. Same with Sumac. I just purchased jars of both seasonings a couple of weeks ago.
Chef Billy, people have asked how much za'atar???
Billy, I do not eat certain meats, but I always watch your video tutorials, because there's so much to learn! Thank you so much. Those skewers are really beautiful, great gift they gave you 👏 Did your wife noticed the lamb? Just wondering... Keep up with your amazing recipes 👏💟
A good friend from a Turkey gave them to me! She had no clue 😂😂😂
Spiedini today, and since I found zaatar, looks like kofta next weekend... yes!
Nice!!!
Yummy looks delicious we can also add some yogurt in the meat mixture thanks for the recipe
Yes
I love your cooktop. What brand of cooktop is that with a flat cooktop in the middle?
Good job ! You are a master
Thank you very much!
The spices are clearly beautifully listed the amount, but I can’t see the amount, weight of meat you use for the spices measured?
Wow this looks incredible! Thank you 😊
So good!!
@@ChefBillyParisi I’m making this tonight for dinner!
Open coal is superior. The fat dripping onto the hot coals adds flavour. Apart from that, yes.
Che buono!!! I know that taste, here during de summer every BBC have a similar mixture on the grill, no lamb!!! Is a serbian recipe I think, the name is cevapcici.
Sei bravissimo!
So good!!
Yum
YAAASSSSS!!!!
Substitute the white rice with pita bread or Egyptian bread and than me later.
Amazing recipe btw!
👌👌👌
What do you estimate the fat content of the meat to be? I assume that also plays a role in the sticking of the meat to the skewers?
Just wondering do you use the zaatar in place of the dry spices? Going to try these with hummus and baba ganoush.
That’s exactly what I was wondering.
I have a package of Adonis Royal Lebanese Za'atar, and the ingredients are "Thyme, Sesame, Sumac, Salt, Spices"
My guess is that this is the only spice you would add if you're not mixing in all the ones Chef Billy added. Would like his definitive answer though.
Thank you. Looks terrific. How do I download the recipe?
Everyone of my recipes can be found at billyparisi.com
Good job with this! I absolutely agree with you that the mint is KEY here. And I'm glad you mentioned the option to grate the onion -- that's what I always do for this type of preparation. But you never told us what your wife thought about how it turned out! Did she guess there was lamb in it?
He answered someone else's question in a comment further down about 8 months ago and said his wife never found out...lol
I like dry roasted mint.
How do we use Zaatar in this recipe.
Kofte is the term used in Turkish cuisine for meatballs.
Yup!
From where do you get your roasted tahini? Is this tahini from a store or home made?
I'm going to use ostrich mince. Africa style. :-)
When was the Zattar added?
Can you make this with ground chicken?
Absolutely
How much of the Zaaatar please?
You metion that Zataran but no mention of quantity.....
Can you do a minestrone soup soon?
I have the written version on my website at: www.billyparisi.com/authentic-italian-minestrone-soup-recipe/
@@ChefBillyParisi Thanks!
Also wondering, like a bunch of people here, how much Zaatar? Please.
Start with a few tsps. Fry a small amount see if you need more. Cooking doesn’t have to be so prescriptive.
@@ChefBillyParisi Thanks much! I understand that cooking doesn't have to be so prescriptive, but when I'm using a spice that I've never heard of or used before I don't feel like making a random guess how much to use. Not everyone has experience and It's helpful for people without experience to get at least a range prescribed. You could have put no measurement for every other spice in the recipe and it would have been fine, I could easily improvise as I know those spices.
first!
The onion will break the kebab kofta if you leave the water. Remove the water from the onion. Then add it to the mince.
And what percantage of fat have you used?
كيف تعمل شاورمة فراخ
Adding lemon cuts the acidity??? Since when? I've never heard that b4
I made my own 7 specias at home, the diference is here.
Oh dear God , think I just had an epiphany!! Somebody check on me in like 2 weeks. I'm off to the lab!!
where in the world would you find ground lamb meat. not in texas.
Vay garibim köfte ne hallere düşmüş
No garlic
Kofta egypt
More plates more dates' dad
Kofta just means minced meat
Yup
As an Armenian we call them Lula
Oh I’m telling your wife!!
she never found out, SHHHHH!!
@@ChefBillyParisi I was wondering, like a bunch of people here, how much Zaatar? Thanks.