These Beef Kofta Kebabs are juicy, flavorful, and packed with warm Middle Eastern-inspired spices. Made with ground beef, fresh herbs, garlic, and onion, they're shaped onto skewers and grilled until beautifully browned and tender. Whether you're firing up the barbecue for summer or cooking indoors on a grill pan, in the oven, or in the air fryer, this easy recipe delivers delicious results every time.
Kofta is a popular dish throughout the Middle East, Mediterranean, and parts of South Asia, with each region adding its own blend of herbs and spices. This easy beef kofta recipe keeps things simple while delivering bold, savory flavor with pantry staples like cumin, paprika, coriander, and cinnamon. They're perfect for weeknight dinners, backyard cookouts, or meal prep since the mixture can be made ahead and cooked whenever you're ready.
Serve these beef kofta kebabs with warm pita, fluffy rice, hummus, tzatziki sauce, or a fresh salad for a complete Mediterranean-inspired meal. If you love easy grilled dinners, be sure to try my Chicken Souvlaki, Chicken Shawarma, and Beef Shish Kabobs.
Why You'll Love This Recipe
- Juicy and full of flavor. Fresh garlic, onion, parsley, and a blend of warm spices keep every bite tender, juicy, and packed with bold Mediterranean-inspired flavor.
- Easy to make. Simply mix the ingredients, shape onto skewers, and cook on the grill, in the oven, or in the air fryer for an easy dinner that's ready in about 30 minutes.
- Perfect for entertaining. Kofta kebabs are great for summer barbecues, family dinners, and meal prep because they're easy to make ahead and cook when you're ready.
- Cook them your way. Whether you have an outdoor grill, grill pan, oven, or air fryer, these beef kofta kebabs turn out delicious every time.
- Great with so many sides. Pair them with pita bread, rice, roasted vegetables, salads, hummus, or creamy tzatziki (or yogurt sauce) for an easy and satisfying meal.
Jump to:
- Why You'll Love This Recipe
- Ingredient and Substitutions
- Equipment
- Instructions
- How to Cook Beef Kofta in the Oven
- How to Cook Beef Kofta in the Air Fryer
- Expert Tip: Grate the Onion
- More Tips and Tricks
- Recipe Variations
- Storage
- How to Serve
- BBQ Side Dishes
- FAQ
- More Ground Beef Recipes
- Tried this recipe?
- Recipe
- Comments
Ingredient and Substitutions
To make these delicious Beef Kofta Kebabs, you will need the following ingredients (see recipe card below for quantities):
- ground beef - I recommend using 85/15 ground beef for the best balance of flavor and tenderness. Leaner beef works too but may be slightly less juicy.
- onion - Finely grate or very finely mince the onion so it blends evenly into the meat mixture and helps keep the kebabs moist.
- garlic - Fresh garlic adds the best flavor.
- fresh parsley - Flat-leaf parsley adds freshness and traditional flavor.
- ground cumin - Adds warm, earthy flavor. If you enjoy even deeper spice, you can also add a pinch of allspice or nutmeg.
- ground coriander - Brings a subtle citrusy note that pairs perfectly with the beef.
- paprika - Adds mild sweetness and beautiful color.
- ground cinnamon - Just a small amount adds warmth and depth without tasting sweet.
- salt and black pepper - Season to taste.
- olive oil - For brushing the grill grates if needed.
Equipment
You'll need a large mixing bowl, measuring cups and spoons, a box grater or sharp knife, bamboo skewers or metal skewers, tongs, an instant-read thermometer, and a grill, grill pan, oven, or air fryer to make these Beef Kofta Kebabs.
Instructions
- Prepare the meat mixture. In a large mixing bowl, combine ground beef with onion, garlic, parsley, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix gently with your hands until everything is evenly combined, being careful not to overwork the meat.
- If you prefer, you can pulse the onion, garlic, and parsley in a food processor instead of finely grating and chopping them by hand. If the onion releases excess liquid, gently squeeze it out before mixing with the beef.
- Let the mixture rest. Cover the bowl tightly with plastic cling wrap and refrigerate for at least 20 minutes or up to overnight. This allows the flavors to develop and helps the mixture firm up, making it easier to shape around the skewers.
- Shape the kebabs. Divide the beef mixture into 6 to 8 equal portions (about ½ cup each). Wet your hands lightly with water, then firmly shape each portion around a skewer into a long sausage shape about 1 inch thick, pressing gently so the meat adheres well.
- Grill. Preheat a grill pan or gas grill over medium-high heat for 4-5 minutes and lightly brush the grill with cooking oil. You should notice the oil shimmers and sizzles when it's hot and ready. Grill the skewers until cooked through and nicely browned on all sides, about 8 to 12 minutes. Use tongs to flip around a few times to achieve even cooking on all sides. The internal temperature for the beef should reach 160°F as read on a meat thermometer.
- Serve. Serve warm with tzatziki sauce, if desired.
How to Cook Beef Kofta in the Oven
Arrange the skewers on a foil-lined baking sheet or wire rack. Bake in a 375°F oven for 18 to 22 minutes, flipping halfway through, until cooked through to an internal temperature of 160°F. Broil for 1 to 2 minutes at the end if you'd like extra browning.
How to Cook Beef Kofta in the Air Fryer
Shape the kofta into a sausage or meatball shape (without skewers) in a single layer in the air fryer basket, working in batches if needed. Air fry at 375°F for 10 to 14 minutes, flipping halfway through, until browned and cooked through.
Expert Tip: Grate the Onion
Instead of chopping the onion into larger pieces, grate it using the large holes of a box grater. The grated onion blends seamlessly into the meat mixture, adds moisture, and helps create juicy, tender kofta that holds together better during cooking.
More Tips and Tricks
- Don't overmix the meat. Mix just until everything is combined to keep the kebabs tender.
- Use wet hands. Lightly wet your hands when shaping the meat to prevent sticking.
- Soak the skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.
- Chill before cooking. Refrigerating the shaped kebabs helps them stay firmly attached to the skewers.
- Turn gently. Rotate the kebabs carefully while cooking to help them keep their shape.
- Check for doneness. Use an instant-read thermometer to ensure the center reaches 160°F.
Recipe Variations
- Use ground lamb. Replace the beef with ground lamb for a more traditional kofta.
- Try ground turkey or ground chicken. Both work well for a lighter version, although they may cook a little faster and benefit from a drizzle of olive oil to stay moist.
- Combine beef and lamb. Use half ground beef and half ground lamb for extra richness.
- Add fresh herbs. Mix in fresh mint or cilantro along with the parsley.
- Increase the heat. Add cayenne pepper, Aleppo pepper, or red pepper flakes for a spicy version.
- Skip the skewers. Shape the mixture into meatballs or oval patties instead of wrapping it around skewers.
- Serve as bowls. Slice the cooked kofta and serve over rice or couscous with fresh vegetables and your favorite sauces.
Storage
Make Ahead Instructions
You can prepare the beef kofta mixture up to 1 day in advance and store it covered in the refrigerator. You can also shape the kofta onto skewers ahead of time and refrigerate until you're ready to cook. When ready to serve, simply grill, bake, or air fry as directed.
How to Store
Allow the Beef Kofta Kebabs to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. If serving at a party, don't leave the kebabs at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
How to Reheat
Reheat Beef Kofta Kebabs in a 375°F oven for 10 to 15 minutes, or until heated through. You can also remove them from the skewers and reheat them in the air fryer at 350°F for 4 to 6 minutes, or until warm.
How to Freeze
Beef kofta freezes well both before and after cooking.
- Cooked: Let the kebabs cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Uncooked: Shape the kofta onto skewers (or into logs without skewers) and place them on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before cooking.
How to Serve
These Beef Kofta Kebabs pair well with a variety of Mediterranean and Middle Eastern side dishes, making them perfect for everything from weeknight dinners to summer barbecues and gatherings around the dinner table.
These are my favorite dishes to serve with beef kofta:
BBQ Side Dishes
Looking for more side dishes to pair with this? Check out our collection of BBQ side dishes, featuring everything from creamy pasta salads and crisp coleslaws to grilled vegetables, potato dishes, and other crowd-pleasing sides perfect for cookouts, picnics, and summer gatherings.
FAQ
Beef kofta is made with ground beef mixed with finely grated onion, garlic, fresh herbs, and warm spices like cumin, coriander, paprika, and cinnamon. The mixture is shaped onto skewers or formed into logs, then grilled, baked, or air fried until juicy and tender.
Kofta refers to seasoned ground meat that is shaped into logs, meatballs, or patties, while kebabs are a broader category that includes many types of skewered meats. Beef kofta kebabs are simply kofta that has been shaped around skewers before cooking.
If the meat mixture is too wet or hasn't had time to rest, it may not hold its shape. Finely grate the onion instead of chopping it, avoid adding excess moisture, refrigerate the mixture before shaping, and press the meat firmly around the skewers.
Yes! Simply shape the mixture into oval patties or meatballs instead of wrapping it around skewers. Cook using the same grilling, baking, or air frying methods, adjusting the cooking time slightly if needed.
Absolutely. Prepare the meat mixture up to 24 hours in advance and keep it covered in the refrigerator. You can also shape the kofta onto skewers ahead of time, making them perfect for entertaining or meal prep.
Yes. Ground lamb is a traditional choice for kofta and adds a rich, savory flavor. You can also use a combination of ground beef and lamb for the best of both worlds.
The easiest way is to use an instant-read thermometer. Beef kofta is fully cooked when it reaches an internal temperature of 160°F. The outside should be nicely browned and the center should no longer be pink.
Beef koftas are delicious served with warm pita bread, rice, couscous, or roasted potatoes. Pair them with fresh salads like Greek salad or fattoush, and add hummus, tzatziki, or tahini sauce for dipping. Finish the meal with pickled onions, cucumbers, or fresh herbs for a flavorful Mediterranean-inspired spread.
Yes, beef kofta can be a healthy, protein-rich meal when enjoyed as part of a balanced diet. It's made with simple ingredients like ground beef, fresh herbs, onion, garlic, and spices, without any breading or fillers. For a lighter option, choose lean ground beef and serve it with vegetables, salad, or whole grains instead of fries or burgers makes it an excellent high-protein meal.
More Ground Beef Recipes
Looking for other recipes like this? Try these:
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Recipe
Beef Kofta Kebabs
- Total Time: 50 minutes
- Yield: 7-9 skewers 1x
- Diet: Gluten Free
Description
Beef Kofta Kebabs are juicy, flavorful ground beef skewers seasoned with warm spices and grilled to perfection. Easy to make in just 30 minutes.
Ingredients
- 1 ½ pounds ground beef
- 1 small onion, grated or diced
- 1 tablespoon garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon allspice powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground sumac
- ¼ teaspoon ground cardamom
- tzatziki sauce (optional, for serving)
Instructions
- In a large mixing bowl, combine ground beef with onion, garlic, parsley, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix gently with your hands until everything is evenly combined, being careful not to overwork the meat.
- Cover the bowl tightly with plastic cling wrap and refrigerate for at least 20 minutes or up to overnight. This allows the flavors to develop and helps the mixture firm up, making it easier to shape around the skewers.
- Divide the beef mixture into 6 to 8 equal portions (about ½ cup each). Wet your hands lightly with water, then firmly shape each portion around a skewer into a long sausage shape about 1 inch thick, pressing gently so the meat adheres well.
- Preheat a grill pan or gas grill over medium-high heat for 4-5 minutes and lightly brush the grill with cooking oil. You should notice the oil shimmers and sizzles when it's hot and ready.
- Grill the skewers until cooked through and nicely browned on all sides, about 8 to 12 minutes. Use tongs to flip around a few times to achieve even cooking on all sides. The internal temperature for the beef should reach 160°F as read on a meat thermometer.
- You can also bake beef kofta in the oven or cook in the air fryer.
- To bake in the oven, arrange the skewers on a foil-lined baking sheet or wire rack. Bake in a 375°F oven for 18 to 22 minutes, flipping halfway through, until cooked through to an internal temperature of 160°F. Broil for 1 to 2 minutes at the end if you'd like extra browning.
- To cook the air fryer, shape the kofta into a sausage or meatball shape (without skewers) in a single layer in the air fryer basket, working in batches if needed. Air fry at 375°F for 10 to 14 minutes, flipping halfway through, until browned and cooked through.
- Serve warm with tzatziki sauce, if desired.
Notes
Make ahead instructions:Â You can prepare the beef kofta mixture up to 1 day in advance and store it covered in the refrigerator. You can also shape the kofta onto skewers ahead of time and refrigerate until you're ready to cook. When ready to serve, simply grill, bake, or air fry as directed.
How to store: Allow the Beef Kofta Kebabs to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. If serving at a party, don't leave the kebabs at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
How to reheat: Reheat Beef Kofta Kebabs in a 375°F oven for 10 to 15 minutes, or until heated through. You can also remove them from the skewers and reheat them in the air fryer at 350°F for 4 to 6 minutes, or until warm.
How to freeze:Â Beef kofta freezes well both before and after cooking.
- Cooked: Let the kebabs cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Uncooked: Shape the kofta onto skewers (or into logs without skewers) and place them on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before cooking.
- Prep Time: 20 minutes
- Marinate Time: 20 minutes
- Cook Time: 10 minutes
- Category: Beef, Main Course
- Method: Air Fry, Bake, Grill
- Cuisine: Mediterranean, Middle Eastern
This post was originally published in 2022 and has since been updated with new content and helpful tips.
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