A Middle Eastern Classic — Kefta Kabob

Photo by Victoria Bishop-Smith / SOC Images.

Amid the summer heat, backyard get-togethers and celebrations and grilled food are a must.

Kofta, also spelled as “kefta,” is a traditional Middle Eastern dish that embodies the flavors of summer. Fresh herbs and spices are melded together, charred on the grill and served with fresh vegetables to create vibrant flavors.

Warm spices like cumin, allspice and paprika paired with parsley and garlic create a bold flavor profile perfect for an everyday meal or to bring to your next outing.

Kofta comes in many variations from countries like Turkey, Jordan, Lebanon, India, Palestine and others, each with their own spin on it.

The skewer, log-shaped version, may be perfect for grilling, but this dish can easily be turned into a year-round meal when added to soups or stews.

You can pick up this dish at almost any Middle Eastern restaurant and you may even stumble upon them at your local halal cart as they are a common street food.

Although kofta is easy to find, nothing beats the homemade version paired with your favorite side dishes like warm rice, pita, a fresh tomato and cucumber salad or a tangy yogurt sauce to tie everything together.

If you want to learn how to make this recipe at home, follow the steps below!

Recipe 

1. Preheat the oven to 400 degrees fahrenheit and get started on prepping the kebabs.
2. In a food processor, combine the onion, parsley and garlic. Process until finely minced. With a cloth, squeeze out any excess liquid and add to a medium sized bowl.
3. In the same bowl, add all of the spices and mix until the meat becomes sticky enough to mold, about 1-2 minutes. 
4. Shape the mixture into logs or optionally, around skewers. Set aside. (You can chill for 30 minutes so that the kebabs hold their shape better)
5. Line a baking sheet with a wire rack. Place the logs onto the wire rack and back for about 18-20 minutes, flipping halfway. Feel free to broil for a couple minutes to get a nice char on the kebabs. 
6. Serve alongside your favorite sides! I served this with rice, cucumber and tomato salad and a tangy yogurt sauce. 

Ingredients 

• Salt and pepper, to taste
• 1lb ground beef or lamb (you can do half and half) 
• 1 onion
• ¼ cup parsley
• Garlic cloves (as many as you’d like!)
• 1 tsp ground allspice 
• 1 tsp ground cumin 
• 1 tsp ground tumeric
• 1 tsp paprika 
• 1 tsp za’atar
• Cayenne, optionally for spice