Name: Spiced Kofta Kebabs with Tahini
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: 1 medium yellow onion (quartered); 2 cloves garlic cloves; 1 bunch parsley (stems removed, about 2 packed cups parsley leaves); 1 lb ground beef (85/15); ½ lb ground lamb; 1 slice bread (toasted until browned and soaked in water until fully tender); kosher salt, to taste; ground black pepper, to taste; 1 ½ tsp ground allspice; ½ tsp cayenne pepper; ½ tsp ground green cardamom; ½ tsp ground sumac; ½ tsp ground nutmeg; ½ tsp paprika; Pita to serve; Tahini Sauce; Tomato wedges; Onion wedges; More parsley

Spiced Kofta Kebabs with Tahini

These kofta kebabs are packed with fresh herbs and warm spices, grilled to perfection for a juicy, flavorful bite.

Prep20 min

Cook8 min

Total28 min

DifficultyMedium

Servings4

Kofta kebabs are a beloved Middle Eastern street food, combining ground beef and lamb with a fragrant blend of allspice, cardamom, sumac, and a touch of heat. The secret to their tender texture is a slice of bread soaked and squeezed dry, which binds the meat without making it dense.

Serve these skewers straight off the grill with warm pita, creamy tahini sauce, and fresh tomato and onion wedges. They’re perfect for a summer barbecue or a quick weeknight dinner that feels like a celebration.

Method

Soak 10 wooden skewers in water for 30 minutes to 1 hour. If using metal skewers, skip this step. Lightly oil the grates of a gas grill and preheat to medium-high for about 20 minutes. Line a tray with parchment paper.
Prepare the pita, tomato wedges, onion wedges, tahini sauce, and any other sides so they are ready when the kebabs come off the grill.
In a food processor, add the quartered onion, garlic cloves, and parsley leaves. Pulse until finely chopped. Add the ground beef, ground lamb, the soaked bread (squeeze out all the water first), salt, pepper, allspice, cayenne, cardamom, sumac, nutmeg, and paprika. Process until the mixture is well combined and forms a pasty texture.
Transfer the mixture to a large bowl and divide into 10 equal portions. Press each portion firmly around a skewer, shaping it into an even log about 1 inch thick. Place the skewers on the parchment-lined tray.
Place the kofta skewers on the oiled grill grates. Grill over medium-high heat for 4 minutes on one side, then flip and grill for another 3–4 minutes, or until the internal temperature reaches 160°F.
Serve the kofta kebabs immediately with warm pita, tahini sauce, tomato wedges, onion wedges, and extra parsley.

💡 Tips

For extra flavor, let the shaped skewers rest in the fridge for 30 minutes before grilling.
If the mixture feels too sticky, wet your hands slightly when shaping the kebabs.
Serve with a squeeze of lemon over the top for brightness.

Spiced Kofta Kebabs with Tahini

Ingredients

Method

💡 Tips

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