Lebanese kofta is a Levantine dish of seasoned ground meat shaped onto skewers and grilled or broiled until browned and juicy. This version combines beef or lamb with parsley, onion, garlic, and warm spices; serve it with flatbread, salad, and a tangy sauce for a satisfying meal. Kofta recipes vary between families and regions, so the seasoning and meat blend can be adjusted to taste.
Ingredients
- 1½ lb (680 g) ground beef, ground lamb, or a half-and-half blend, ideally about 80% lean
- 1 small yellow onion, finely grated, about ½ cup (75 g) after squeezing
- ½ cup (15 g) finely chopped fresh flat-leaf parsley, lightly packed
- 2 garlic cloves (6 g), finely grated or minced
- 1 tsp (6 g) fine sea salt
- 1 tsp (2 g) ground allspice
- 1 tsp (2 g) ground cumin
- ½ tsp (1 g) freshly ground black pepper
- ¼ tsp (0.7 g) ground cinnamon
- 1 tsp (5 ml) olive oil, for the grill grates or baking rack
- 8 flat metal skewers, about 10–12 in (25–30 cm) long, or wooden skewers soaked according to their package directions
Allspice gives the kofta its rounded, aromatic flavor. If you do not have it, use ½ teaspoon (1 g) ground cloves plus ½ teaspoon (1 g) extra black pepper; the result will be sharper and less balanced, so use the substitute sparingly. Fresh parsley is a familiar addition in many Lebanese-style versions. Dried parsley is not a close substitute for its fresh color and texture, so if necessary, leave it out rather than adding a large amount.
Instructions
- Prepare the onion and herbs. Grate the onion on the large holes of a box grater. Put it in a clean kitchen towel or a few layers of paper towel and squeeze out excess liquid over the sink. This takes a minute but matters: onion juice can make the meat mixture loose and harder to hold on a skewer. Finely chop the parsley and grate or mince the garlic.
- Mix the kofta. Put the ground meat in a large bowl. Add the squeezed onion, parsley, garlic, salt, allspice, cumin, pepper, and cinnamon. With clean hands, mix gently for about 1–2 minutes, just until the seasonings are distributed and the mixture starts to feel cohesive. Avoid kneading it firmly or mixing for several minutes; overworked ground meat can turn dense instead of tender.
- Shape the skewers. Divide the mixture into 8 equal portions. With damp hands, form each portion into a log about 4–5 inches (10–13 cm) long and roughly 1 inch (2.5 cm) thick. Press a flat skewer through the center of each log, then gently pinch the meat around it so it grips. Keep the thickness fairly even from end to end so the kofta cooks at a similar rate. If a log cracks, press the seam closed rather than adding water to the meat.
- Heat the cooking surface. For a grill, preheat it to medium-high, about 400–450°F (204–232°C), for 10 minutes. Clean the grates and lightly brush them with the olive oil. For a broiler, set an oven rack about 5–6 inches (13–15 cm) from the element and heat the broiler; lightly oil a wire rack set over a foil-lined rimmed baking sheet. Use metal skewers under a broiler unless the wooden skewers are specifically safe for that use.
- Cook the kofta. Arrange the skewers over the grill or on the prepared rack, leaving a little space between them. Grill for about 10–12 minutes, turning every 2–3 minutes, until browned on the outside and cooked through. Under a broiler, cook for about 10–14 minutes, turning once halfway through; broilers vary, so start checking early. Check the thickest kofta with a food thermometer without touching the skewer: ground beef or lamb must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If needed, continue cooking and check again.
- Rest and serve. Transfer the cooked kofta to a clean platter and let it rest for 5 minutes before serving. Resting gives the juices a moment to settle and makes the skewers easier to handle. Keep raw-meat plates and utensils away from the cooked kofta, and use a clean platter for serving.
The listed 47-minute total uses the grill method: about 20 minutes of preparation, 10 minutes to preheat the grill, up to 12 minutes of cooking, and a 5-minute rest. Broiler timing may differ slightly depending on your oven. The kofta is ready when it reaches the safe internal temperature, not simply when its exterior looks browned.
Tips
- Remove excess onion liquid. Grated onion adds flavor and moisture, but leaving it very wet can make the mixture slide off the skewers. Squeeze it firmly, then fold the onion into the meat rather than blending it into a puree.
- Keep the meat cold and handle it lightly. If the mixture becomes warm or soft while you shape it, place the bowl in the refrigerator for 10–15 minutes before forming the logs. That optional pause makes shaping easier but adds time beyond the recipe’s stated total. Wash hands and surfaces after handling raw meat.
- Choose the right meat. Beef, lamb, or a blend all work. Meat with some fat stays more succulent than very lean ground meat; if using lean meat, watch it closely and remove it as soon as it reaches 160°F (71°C). Do not add extra oil to compensate, since it can make the mixture greasy.
- Use flat skewers if possible. Flat metal skewers help keep the logs from spinning when you turn them. Round skewers can work, but press the meat firmly around them and use tongs to rotate the kofta carefully. If using wooden skewers, soak them as directed by the package before threading.
Serving Suggestions
Serve the kofta hot, either on the skewers or slid carefully onto a platter. Warm pita or another soft flatbread makes it easy to wrap the meat with sliced tomato, cucumber, and thinly sliced onion. A bowl of hummus or a yogurt-based sauce adds a cool, creamy contrast, while lemon wedges let everyone brighten the seasoning to taste. For a simple yogurt sauce, stir plain yogurt with lemon juice, a pinch of salt, and chopped mint or parsley; keep it chilled until serving.
For a fuller table, pair the kofta with tabbouleh, fattoush, rice pilaf, or grilled vegetables. A crisp salad is especially useful alongside the rich, browned meat. If you are serving several dishes, plan on two skewers per person as a main course, with bread and sides. For a lighter spread with several other substantial dishes, one skewer per person may be enough. Put sauces and fresh garnishes in separate bowls so diners can assemble wraps to suit themselves.
Variations
Use lamb or a blend. All-beef kofta has a familiar, savory flavor, while all-lamb kofta tastes richer and more distinctly lamb-like. A half-beef, half-lamb mixture offers a middle ground. Keep the same total amount of meat and the same safe cooking temperature whichever option you choose.
Adjust the spice profile. Add ½ teaspoon (1 g) ground coriander for a citrusy note, or a pinch of cayenne for heat. Some versions include a little chopped mint or a different balance of allspice and cumin. Make small changes the first time, since strong spices can quickly take over the fresh parsley and meat.
Make smaller portions. Divide the mixture into 12 portions instead of 8 and shape shorter logs. They are convenient for a platter or for younger diners, but their smaller size means they may cook faster. Check temperature early and remove each piece only when its center reaches 160°F (71°C).
Cook without skewers. Shape the mixture into oval patties about ¾ inch (2 cm) thick and grill them on oiled grates, or broil them on the prepared rack. Turn once and check the center with a thermometer. Patties are a practical choice when you do not have skewers, though they will not have the classic elongated kofta shape.
Storage and Reheating
Refrigerate cooked kofta within 2 hours of cooking, in a shallow airtight container. It keeps for 3–4 days in the refrigerator. For easier reheating, remove the meat from the skewers and store it in a single layer or in portions with a small spoonful of any resting juices. Keep sauces, fresh salad, and bread in separate containers so they retain their texture.
To freeze, cool the kofta promptly, pack it airtight, and freeze for up to 2–3 months for best quality. Thaw it in the refrigerator rather than on the counter. Reheat refrigerated or thawed kofta in a covered skillet over low heat with a splash of water, or in a 325°F (163°C) oven until hot throughout. Check that leftovers reach 165°F (74°C), the USDA FSIS safe reheating temperature. A microwave also works: cover the meat, heat in short intervals, and turn or rearrange the pieces so they warm evenly. Avoid repeated reheating, which can dry out the meat.
Frequently Asked Questions
Can I make Lebanese kofta without a grill?
Yes. The broiler method works well: place the skewers on a lightly oiled rack over a foil-lined baking sheet, set the rack 5–6 inches (13–15 cm) from the broiler element, and turn the kofta halfway through cooking. Watch closely because broilers can brown the surface quickly. Use a thermometer to confirm that the center reaches 160°F (71°C).
Why is my kofta falling off the skewer?
The mixture may be too wet, too loosely packed, or on a round skewer that lets it rotate. Squeeze excess liquid from the grated onion, mix the meat only until cohesive, and press each portion firmly around a flat skewer. If the mixture still feels soft, chill it briefly before shaping. Also wait until the kofta has begun to brown before turning it, rather than moving it repeatedly as soon as it hits the grill.
Can I prepare the mixture ahead?
You can mix the raw kofta mixture, cover it, and refrigerate it for up to 1 day before cooking. Keep it cold, and shape it shortly before grilling or broiling. For the best texture, do not leave raw ground meat at room temperature while you prepare other dishes. If it has been sitting out for 2 hours or more, discard it rather than returning it to the refrigerator.
How can I tell when kofta is done without cutting it open?
A browned surface is not a reliable guide to the center, and the meat can brown before it is safely cooked. Insert an instant-read food thermometer into the thickest part of a kofta, avoiding contact with the metal skewer. Ground beef and lamb should reach 160°F (71°C). Check more than one piece if the logs are not all the same thickness.
What can I use instead of allspice?
If allspice is unavailable, use the suggested blend of ½ teaspoon (1 g) ground cloves and ½ teaspoon (1 g) extra black pepper in the full batch. It gives warmth but tastes more pungent than allspice, so keep the quantities modest. Another option is to omit it and use the cumin, cinnamon, and pepper already in the recipe; the kofta will still be flavorful, with a simpler spice profile.
Related
- Lebanese Mujadara: Lentils, Rice and Crisp Onions Recipe
- 10 Lebanese Dishes to Know and What Makes Them Special
- Lebanese Meat Kibbeh: Baked Bulgur and Beef Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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