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beef kebabs on parchment paper with vegetables

Middle Eastern Kofta Kebab Recipe

This amazingly easy to make kofta kebab recipe is jam-packed with middle eastern seasonings and spices and seared to perfection.
Course entree, Main
Cuisine lebanese
Prep Time 15 minutes
Cook Time 10 minutes
Mariniate Time 30 minutes
Total Time 55 minutes
Servings 8
Calories 401kcal


  • 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


  • Add all of the ingredients into a large bowl and thoroughly mix everything together until completely combined.
  • Place in the refrigerator covered for at least 30 minutes or up to overnight.
  • Remove the meat mixture and take out a large chunk and form it into a tight cylinder.
  • 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.
  • Preheat your grill to 450° to 550° F or a griddle to medium-high heat.
  • Place the kofta kebabs right onto your grill or griddle and cook for 3-4 minutes or until very browned and cooked throughout.
  • 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 it on a cookie sheet tray and bake in the oven at 350° for 6-8 minutes or until hot. Likewise, you can heat it 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.
  • For adding za'atar to your recipe, use 1 teaspoon per pound and replace it with all of the spices except salt and pepper.


Calories: 401kcal | Carbohydrates: 3g | Protein: 32g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 117mg | Sodium: 987mg | Potassium: 549mg | Fiber: 1g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 4mg