My husband was in charge of grilling these kabobs and he suggested grilling these first on a piece of foil on the grill. Once the kofta have firmed up a bit from cooking, you can transfer them to the actual grill grate off the foil to get the charred, smoky flavor. Grilling this way prevents the meatballs from fallling through the grill grates and will help keep its shape as it cooks.
recipe adapted from AllRecipes
Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board. Mix the garlic into the beef along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or overnight.
Preheat an outdoor grill for medium heat, and lightly oil grate.Place a piece of foil over the grate and place the skewers onto the foil.
Cook the skewers on the preheated grill on the foil turning occasionally, until the beef has firmed up. Once firm enough to hold it’s shape on the skewer, continue cooking the skewers off the foil and on the grate to get a slight char and cooked to your desired degree of doneness.
The Savory History of Beef Kofta Kebobs
Delving into the savory history of Beef Kofta Kebobs takes us on an exotic journey through time and place. This dish, originating from the Middle Eastern culinary world, is as rich in flavor as it is in history. It refers to spiced meatballs or meatloaf, often made with beef and a mixture of herbs and spices. The birth of the dish can be traced to medieval times when soldiers grilled meat on their swords. Throughout the centuries, kofta kebobs have adapted to various cultures and flavors, spreading from the bustling markets of Istanbul to the vibrant streets of Cairo.
Cultural Significance of Beef Kofta on the Global Stage
Beef Kofta holds immense cultural significance and is a symbol of a connection to traditional cooking methods and family roots. It features in everything from ceremonial feasts in the Middle East to casual dining in the West. The dish has adapted to various cuisines around the world, often presented with a twist, combining traditional kofta flavors with innovative ingredients.
Mastering the Art of Beef Kofta Kebobs: Tips and Techniques
To perfect Beef Kofta Kebobs, one must focus on meat quality, spice blends, and cooking techniques. Finely ground meat with the right fat content and a blend of aromatic spices and herbs is crucial. The meat must be carefully shaped onto skewers and grilled just right to create a smoky, tender, and flavorful kebob.
Q: How do you keep Beef Kofta Kebobs from falling apart while cooking?
A: To prevent the kofta from falling apart, ensure a well-binding meat mixture and consider chilling them before cooking.
Q: Can Beef Kofta Kebobs be made in advance?
A: Beef Kofta Kebobs can be prepared in advance, refrigerated, and may even benefit flavor-wise from this.
Q: Are Beef Kofta Kebobs healthy?
A: They can be a healthy option if made with lean beef and plenty of herbs and spices.
Q: Can Beef Kofta Kebobs be cooked indoors?
A: Yes, they can be cooked indoors using a skillet or oven with some care for even cooking.
Q: What are some common sides to serve with Beef Kofta Kebobs?
A: Traditional sides include rice, flatbreads, yogurt sauces, and salads like tabbouleh.
4–6 cloves garlic, minced
2 teaspoons kosher salt
1 1/2 pounds ground beef
1/4 cup grated onion
1/4 cup chopped fresh parsley
2 tablespoons ground coriander
2 teaspoons ground cumin
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes
Using a mortar and pestle or the flat side of a chef’s knife on your cutting board, mash the minced garlic with the kosher salt to form a paste.
In a large mixing bowl, combine the garlic paste with the ground beef, grated onion, chopped fresh parsley, ground coriander, ground cumin, ground cinnamon, ground allspice, cayenne pepper, ground ginger, and ground black pepper until the mixture is thoroughly blended.
Shape the spiced beef mixture into 28 evenly sized balls.
Take one ball at a time and form it around the tip of a pre-soaked skewer, pressing into a 2-inch oval shape; repeat the process with the remaining beef balls and skewers.
Arrange the prepared kebobs on a baking sheet, cover with plastic wrap, and refrigerate. Chill for at least 30 minutes to let the flavors meld together, or leave overnight for enhanced taste.
When ready to grill, preheat the outdoor grill to medium heat and lightly oil the grilling grate.
Cover the grilling grate with a piece of aluminum foil and place the prepared skewers on top of the foil.
Grill the skewers on the foil, rotating them occasionally, until the outside of the kofta firms up enough to hold shape.
Once the kofta kebobs have firmed up on the foil, carefully remove them from the foil and place them directly on the grilling grate to achieve a slight charred effect and cook them to your preferred level of doneness.
Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
Allowing the kofta mixture to rest overnight will intensify the flavors.
Be gentle when turning the skewers to maintain the shape of the koftas.
- Prep Time: 1 hour (includes soaking skewers)
- Cook Time: 20 minutes
- Category: Appetizer/Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Halal
- Serving Size: 1 kofta kebob
- Calories: 120 kcal
- Sugar: 0.2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 1g
- Fiber: 0.2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Beef Kofta Kebobs, Mediterranean Grill Party, Grilled Meatballs, Ground Meat Kebabs, , ,