Dinner

Beef Kofta Skewers with Spiced Herb Filling Recipe

ByLila Prescott April 5, 2026April 5, 2026

Introduction

Beef kofta is a flavorful and aromatic meat dish made by seasoning ground beef with fresh herbs and spices, then shaping it onto skewers and grilling to perfection. This recipe creates juicy, tender kebabs that are perfect for a quick family dinner or a casual barbecue gathering.

The dish shows four browned, grilled kofta skewers laid on a white oval plate, each kofta with a textured, crispy exterior and sprinkled with chopped green herbs. Beneath the koftas is a smooth layer of white creamy sauce, spread thick and unevenly, topped with scattered bits of chopped red tomato and green herbs. In the background on the white marbled surface, a brown bowl holds a colorful mix of diced tomatoes, onions, and herbs. The close-up image highlights the juicy and textured surfaces of the koftas and the fresh, vibrant colors of the garnishes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450 g) Ground beef (80/20 blend works best)
1 medium Yellow onion (grated)

3 cloves Garlic (minced)
½ cup Fresh parsley (finely chopped)

2 tbsp Fresh mint (finely chopped)
1 tsp Ground cumin

1 tsp Ground coriander
1 tsp Paprika
1 tsp Salt

½ tsp Black pepper
¼ tsp Cinnamon (pinch)
¼–½ tsp Cayenne pepper (to taste)

1 Egg (for binding)
2 tbsp Breadcrumbs (optional, if mixture is wet)

Instructions

Step 1: Grate the yellow onion, mince the garlic, and finely chop the fresh parsley and mint.

Step 2: In a large bowl, combine the ground beef with the grated onion, minced garlic, chopped herbs, egg, and breadcrumbs if using. Add the cumin, coriander, paprika, salt, black pepper, cinnamon, and cayenne pepper.
Step 3: Mix the ingredients thoroughly with your hands until the mixture is smooth and paste-like.
Step 4: Wet your hands and shape the meat mixture firmly around skewers into sausage-shaped kebabs about 4 inches long.

Step 5: Preheat a grill or pan to medium-high heat. Cook the kebabs for 3–4 minutes on each side, turning carefully to avoid breaking. Ensure the internal temperature reaches 160°F (71°C).
Step 6: Let the kofta rest for 2 minutes before serving. Serve them with pita bread, yogurt sauce, and fresh vegetables for a delicious meal.

Tips & Variations

If the mixture feels too wet, adding a bit more breadcrumbs helps it hold together better on the skewers.

For extra flavor, add a squeeze of lemon juice or a dash of sumac to the finished kofta.
Try baking the kofta in the oven at 400°F (200°C) for about 15–20 minutes if you don’t have a grill.

Storage

Store leftover kofta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to keep them moist. You can also freeze uncooked kofta; shape and freeze on a tray before transferring to a bag, then cook from frozen when ready.

How to Serve

The dish shows four grilled kebabs with a dark brown, crispy outside, arranged on top of a creamy white sauce spread evenly on a large white plate with a stone-like edge. Around the kebabs, there are small pieces of chopped red tomato, white onion, and lots of bright green chopped herbs scattered on and around the kebabs. The plate is set on a white marbled textured surface, and in the background, a blurred bowl with a similar mix of diced tomatoes, onions, and herbs can be seen. The colors are rich and vibrant, with the contrast between the dark kebabs and fresh vegetables making the dish look tasty and fresh. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground lamb instead of beef?

Yes, ground lamb works beautifully in kofta and adds a rich, traditional flavor. You can substitute it in equal amounts using the same recipe.

How do I prevent the kofta from falling apart on the grill?

Wet your hands before shaping the meat and press firmly around the skewer to ensure it sticks well. Using an egg and breadcrumbs also helps to bind the mixture. Cook carefully over medium-high heat and avoid flipping too often.