Name: Kofta Kebab
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Levantine
Ingredients: 450 g ground lamb (cold); 450 g ground beef (cold, about 15 percent fat); 1 piece yellow onion (peeled and finely grated; squeeze out excess liquid); 30 g Flat-leaf parsley (finely chopped); 3 cloves Garlic (finely grated); 2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground allspice; 2 tsp kosher salt (plus more for seasoning the grill if needed); 1 tsp Black pepper (freshly ground); 1 tbsp Olive oil (For brushing the grill grates); 8 pieces flatbread (warmed for serving)

How to prepare

In a large bowl, combine the ground lamb, ground beef, squeezed grated onion, parsley, garlic, cumin, coriander, allspice, salt, and black pepper. Mix with your hands just until evenly combined; do not overwork the meat.

Divide the mixture into 8 equal portions. With damp hands, shape each portion around a wide skewer into a 12 cm oval log, pressing firmly so there are no cracks. If using wooden skewers, soak them in water first.

Arrange the skewers on a plate and chill for 15 minutes. Meanwhile, heat a grill or grill pan to medium-high, about 220°C, until the grates are hot. Brush the grates lightly with olive oil.

Grill the kofta for 3 to 4 minutes per side, turning four times, until browned with distinct grill marks and the centers reach 74°C on an instant-read thermometer. Avoid pressing them, which releases their juices.

Kofta kebabs grilling with charred marks

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Transfer the kofta to a clean platter and rest for 5 minutes so the juices settle. Warm the flatbreads on the grill for 20 to 30 seconds per side until pliable and lightly marked.

Serve the kofta hot in the warm flatbreads, with tahini sauce, lemon, fresh salad, or pickles alongside.

Kofta kebabs served with flatbread and tahini sauce

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Why this recipe works

A moderately fatty beef-and-lamb mixture stays succulent on the grill, while grated onion, warm spices, and fresh herbs create the deeply aromatic flavor associated with classic Levantine kofta.

Storage and reheating

How to store it

Refrigerate cooked kofta in an airtight container for up to 3 days. Refrigerate shaped uncooked kofta for up to 24 hours, or freeze in a single layer for up to 2 months.

How to reheat it

Reheat cooked kofta covered in a 180°C oven for 8 to 10 minutes, or in a skillet over medium-low heat with a splash of water, until steaming hot throughout.