Get ready to transport your taste buds to the vibrant streets of the Middle East with this irresistible Beef and Lamb Kofta Kebab recipe! Imagine sinking your teeth into perfectly grilled, juicy kebabs bursting with aromatic spices and tender, succulent meat. Whether you're a seasoned grill master or a curious home cook, this recipe will elevate your culinary skills and impress everyone at your dining table. Prepare to embark on a flavor journey that combines the rich, robust tastes of beef and lamb with a symphony of herbs and spices that will make your mouth water!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground lamb
- 1 small onion, grated
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- Skewers (soaked in water if wooden)
Instructions
- In a large mixing bowl, combine ground beef and ground lamb. Ensure the meats are well mixed and at a consistent temperature.
- Grate the small onion finely and mince the garlic cloves. Add these to the meat mixture to enhance flavor and moisture.
- Chop fresh parsley and incorporate it into the meat blend along with ground cumin, ground coriander, salt, and black pepper. Mix thoroughly using your hands to distribute seasonings evenly.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling. Metal skewers can be used directly.
- Divide the meat mixture into 4 equal portions. Wet your hands slightly to prevent sticking and shape each portion around the skewer, forming elongated sausage-like kebabs about 6-8 inches long.
- Preheat your grill to medium-high heat (around 400-450°F) or prepare a grill pan on the stovetop.
- Lightly oil the grill grates or pan to prevent sticking. Place the prepared kofta kebabs on the hot surface.
- Grill for 6-7 minutes per side, rotating to ensure even cooking and nice char marks. The internal temperature should reach 160°F for food safety.
- Remove kebabs from heat and let rest for 3-4 minutes to allow juices to redistribute, which helps maintain moisture.
- Serve hot with pita bread, tzatziki sauce, fresh salad, or rice pilaf. Garnish with additional chopped parsley if desired.
Tips
- Meat Temperature Matters: Ensure your ground beef and lamb are at the same temperature for a consistent mixture. Let the meat sit out for 15-20 minutes before mixing to take the chill off.
- Moisture is Key: The grated onion helps keep the kebabs juicy. Don't skip this ingredient, as it adds both flavor and tenderness.
- Mix with Your Hands: Use your hands to mix the ingredients thoroughly. This helps distribute the spices evenly and prevents overworking the meat, which can make kebabs tough.
- Wet Hands While Shaping: Keep a small bowl of water nearby when forming kebabs. Slightly damp hands prevent the meat from sticking to your fingers and help create smooth, uniform kebabs.
- Don't Overcrowd the Grill: Leave space between kebabs to ensure even cooking and beautiful grill marks. This allows heat to circulate properly.
- Let Them Rest: Always let the kebabs rest for 3-4 minutes after grilling. This helps retain the juices, making each bite more flavorful and tender.
- Experiment with Serving: While traditional accompaniments include pita and tzatziki, try serving with a fresh herb salad, hummus, or over a bed of fragrant rice pilaf for a complete meal.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 3g
Protein: 22g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 85mg
