Juicy Kofta Kebab Recipe (Grilled or Pan-Seared!)

Kofta Kebab Recipe lovers—this one’s for you! Juicy, flavorful, and rooted in Middle Eastern tradition, this recipe can be grilled, pan-seared, or baked in the oven. Inspired by childhood memories and homemade spice blends, it’s the perfect dish for gatherings or weeknight meals that crave comfort and bold flavor.

Ingredients Kofta Kebab Recipe

My Kofta Kebab Recipe Secret

While many recipes call for bread or breadcrumbs to help bind the meat, I skip that step. In my experience, adding bread can actually dry out the kofta. For juicier kebabs, I recommend mixing your spices into the meat and then letting the mixture rest in the fridge for a few hours to firm up and deepen the flavor.

Right before cooking, lightly brush each kebab with olive oil. Whether you’re grilling or pan-searing, patience is key—flip only once. Grill for about 4 minutes on the first side, then 3 minutes on the other to lock in those juices and get that beautiful char.

Forming the Perfect Kebabs:

Getting the right shape when forming your Kofta Kebabs is key to ensuring they hold together on the grill and cook evenly. For best results, use long metal skewers—they offer stability and help the meat cook more evenly.

Shape each kofta about 4 inches long and 1 inch thick. Keeping the thickness consistent ensures even cooking. If they’re too thick, the inside may stay undercooked; too thin, and they’re more likely to break apart.

Kofta mix can be a little sticky, so wet your hands with water before shaping. This prevents sticking and helps you achieve a smooth, compact finish. Be sure to secure both ends tightly around the skewer to keep them in place as they cook.

For the best results, refrigerate the skewered kofta for at least a couple of hours before grilling. This firms them up and helps maintain their shape. Be gentle but firm as you work, and remember—practice makes perfect. Once you get the technique down, you’ll be shaping and grilling kofta kebabs like a pro!

Savoring the Authentic Way

Kofta Kebabs are deeply rooted in the Middle Eastern BBQ tradition known as Mashawi—a vibrant spread of grilled meats, bold dips, and fresh sides. If you’re trying this Kofta Kebab recipe for the first time, here’s how to enjoy it the traditional way.

Start with creamy, flavorful dips like hummus or baba ghanoush, made from smoky roasted eggplants. If you’re craving a bit of heat and sweetness, Muhammara—a walnut and roasted red pepper dip—is a must.

To balance the richness, serve the kofta alongside grilled vegetables like zucchini or Mediterranean eggplant, which caramelize beautifully on the grill. Round out your plate with refreshing salads: Fattoush, with crispy pita and fresh herbs, or Salata Arabiya, a chopped veggie medley dressed with lemon and Middle Eastern spices.

This combination of textures, flavors, and temperatures creates a feast that truly honors the spirit of Kofta and its place in the Mashawi tradition.

Commonly Asked Questions:

• Can I prepare the Kofta Kebab mixture in advance?
  Yes! In fact, preparing it a day ahead allows the spices to fully infuse the meat. Just store it tightly covered in the refrigerator.
• What can I use instead of lamb for Kofta Kebabs?
  Ground beef, chicken, or even a mix of meats can be used. Just make sure the meat is finely ground and well-seasoned to maintain the right texture and flavor.
• Can I bake Kofta Kebabs if I don’t have a grill?
  Absolutely. Preheat your oven to 400°F (200°C) and bake the kebabs for 20–25 minutes, flipping them once halfway through for even cooking.
• What’s a good substitute for Aleppo pepper?
  Use a blend of ¾ teaspoon sweet paprika + ¼ teaspoon cayenne pepper to mimic the mild heat and smokiness of Aleppo pepper.
• What can I use instead of sumac?
  Lemon zest or lemon pepper seasoning are great alternatives. Substitute 1 teaspoon of sumac with 1 teaspoon of finely grated lemon zest for a similar tang.
• What’s a substitute for pomegranate molasses?
  Mix 1⅓ tablespoons of molasses (or honey) with ⅔ tablespoon lemon juice to replicate the sweet-tart balance of pomegranate molasses.

Alternative Cooking Methods

• Stovetop: Heat a grill pan or cast-iron skillet over medium-high heat. Add the kofta kebabs and cook for 3–4 minutes per side until nicely seared and cooked through.
• Oven: Preheat the oven to 400°F (200°C). Place the kofta kebabs on a baking sheet lined with parchment or foil. Bake for 20–25 minutes, flipping once halfway through, until cooked through and lightly browned.