These grilled kofta combine ground beef and lamb with warm aromatic spices. Ready in about 30 minutes, the skewers are best served with a creamy lemon-tahini sauce for dipping.
Kofta is one of my favorite dishes to order at a Middle Eastern restaurant. The mix of aromatic spices pairs beautifully with ground beef and lamb. Although the ingredient list looks long, most items are pantry staples or easily found at any grocery store. I like blending beef and lamb for balance, but you can use either meat on its own. The kofta are served with a simple lemon-tahini sauce that’s perfect for dipping or drizzling.
[lwptoc]
What Is Kofta?
Kofta is a savory, spiced ground-meat dish with roots in the Middle East and Persia. The name comes from Persian and Arabic words meaning “pounded” or “ground.” Traditionally, ground lamb, beef, or chicken is mixed with spices, herbs, and aromatics, shaped into patties or kebabs on skewers, then grilled until browned and cooked through. Kofta is commonly served with rice, salads, yogurt-based sauces, or flatbreads.
Why You Will Love This Kofta Recipe
- If you enjoy Middle Eastern flavors, these grilled kofta with lemon-tahini sauce are a must. They’re easy to prepare and full of flavor.
- The spice blend infuses the meat with depth—adjust the heat, garlic, or herbs to suit your taste. Use all beef, a beef-lamb mix, or substitute pork or turkey if preferred; the recipe is flexible.
- This recipe makes a quick family meal in about 30 minutes from start to finish.
- Kofta can be served in many ways: over a salad, in pita, or as an appetizer with dips.
- These kofta are Whole30, Paleo, Keto, grain-free, gluten-free, and dairy-free when prepared as written.
Ingredients You Need To Make Kofta
- Ground beef: I prefer lean beef to balance the lamb’s fat, but use medium if you like.
- Ground lamb: Adds rich flavor. Substitute pork or turkey if you prefer.
- Onion: Grate or finely chop so it blends into the meat.
- Fresh parsley: Finely chopped; you can swap mint or oregano if desired.
- Garlic: Fresh is best for bright flavor.
- Spices: Cumin, coriander, cinnamon, paprika, cayenne (or red pepper flakes), salt, and black pepper create the distinctive flavor.
(Full quantities are listed in the recipe card below.)
Tips For Making Grilled Kofta
- If using wooden skewers, soak them for at least 20 minutes to prevent burning.
- No skewers? Shape the mixture into meatballs or patties instead.
- Form kofta long and thin—about 1 inch thick—so they cook evenly.
- Wet your hands when smoothing the formed kofta to create a neat surface before grilling.
How To Cook These Grilled Kofta
A gas grill works best. Oil the grates lightly to prevent sticking, and grill the kofta over medium-high heat for about 8 minutes total, turning every 2–3 minutes so they brown evenly. Check doneness with a meat thermometer—aim for an internal temperature of 160°F (71°C).
Can I Cook Kofta on The Stove?
Yes. Heat a grill pan or cast-iron skillet over medium-high heat with a little oil. Cook the kofta 8–10 minutes, turning frequently so each side browns and the meat cooks through.
Can I Cook Kofta In The Oven?
Arrange skewer-wrapped kofta on a parchment-lined baking sheet and bake at 425°F (220°C) for about 20 minutes. Finish under the broiler for 3–4 minutes to get a golden exterior—watch closely to prevent burning.
What To Serve With This Lamb & Beef Kofta
Kofta pair well with a fresh salad (cucumber and tomato), cauliflower tabbouleh, warm pita or lettuce cups. Serve with tahini lemon sauce, tzatziki, baba ganoush, or hummus, and garnish with thinly sliced red onion and extra parsley. They also make great appetizers on small skewers with dipping sauce on the side.
What Is In The Tahini Lemon Sauce
The lemon-tahini sauce is simple and bright: tahini, lemon juice, a clove of garlic, and a little water. Blend until smooth and adjust the water to reach a light, pourable consistency. Making it in a blender yields a fluffier texture than whisking by hand.
Can I Make These Kofta In Advance?
Yes. Mix the meats with onion, herbs, garlic, and spices and refrigerate in an airtight container for up to 2 days before shaping. You can also form the kofta on skewers and store them on a sheet pan in the fridge for up to 1 day before cooking.
What About Leftovers
Store leftover kofta in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven, microwave, or on the grill over low heat until warmed through.
Here are a few more ground beef recipes that you might enjoy…
- Mexican Beef Taco Salad
- Classic Beef Lasagna
- Mexican Meatballs
- Stuffed Pepper Soup
- Beef & Cauliflower Rice Mexican Casserole
- Spaghetti Bolognese Casserole
If you make this recipe let me know in the comment section below — I’d love to hear what you think and see your photos!
Grilled Kofta
Ingredients
- 1/2 pound ground lamb
- 1 pound ground beef
- 1 medium onion grated on a cheese grater
- 1/2 cup chopped parsley
- 2 cloves garlic minced
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp cinnamon
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- 1/2 tsp salt
Tahini Lemon Sauce
- 2 tbsp tahini
- 1 clove garlic
- 2 tsp lemon juice
- 1 tbsp water
Instructions
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In a large bowl combine the ground beef and lamb with the grated onion and chopped parsley. Add minced garlic, spices, and salt. Mix thoroughly so the spices are evenly distributed.
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Divide the mixture into six equal portions and form each around a skewer into a long, thin shape. Wet your hands and gently roll the kofta to smooth and even them.
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Heat a grill to medium-high or preheat a sandwich press. Lightly oil the cooking surface and grill the kofta for about 8 minutes total, turning every 2–3 minutes until evenly browned and cooked through.
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While the kofta cooks, make the tahini lemon sauce. Blend tahini, garlic, lemon juice, and water until smooth. Add more water if needed to reach a light, pourable texture.
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Serve the kofta garnished with chopped parsley and the tahini lemon sauce, either drizzled over or on the side for dipping.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.