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

Kofta Kebab Recipe lovers—this one’s for you. These juicy, flavorful Middle Eastern kofta kebabs are made with ground meat, onion, herbs, and warm spices, then grilled, pan-seared, or baked in the oven.

Inspired by childhood memories and homemade spice blends, this kofta kebab recipe is perfect for gatherings, family-style meals, or an easy weeknight dinner when you’re craving comfort and bold flavor.

Ingredients for 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.

How to Form the Perfect Kofta Kebabs

• Getting the shape right is key to kofta kebabs that hold together, cook evenly, and stay juicy on the grill. For best results, use long metal skewers, which provide stability and help the meat cook evenly from the inside out.
• Shape each kofta into a log about 4 inches long and 1 inch thick. Keeping the thickness consistent is important—too thick and the center may stay undercooked; too thin and the kofta can dry out or fall apart.
• Because the mixture can be a bit sticky, lightly wet your hands with water before shaping. This prevents sticking and helps you create a smooth, compact kofta. Press the meat firmly onto the skewer and secure both ends well so it stays in place during cooking.
• For extra insurance, refrigerate the shaped kofta for at least 1–2 hours before grilling. Chilling firms up the mixture and helps the kebabs keep their shape on the grill.
• Be gentle but confident as you shape them—and don’t worry if your first few aren’t perfect. Like most traditional recipes, shaping kofta is a skill that gets easier with practice. Once you get the feel for it, you’ll be grilling kofta kebabs like a pro.

Savoring the Authentic Way

Kofta kebabs are a staple of Middle Eastern BBQ spreads—often called Mashawi—where grilled meats are served with bold dips, fresh salads, and warm bread. If you’re making this Kofta Kebab recipe for the first time, here’s a delicious traditional way to serve it.

Start with a creamy dip like hummus or baba ghanoush (smoky roasted eggplant). If you want something a little different, muhammara—made with roasted red peppers and walnuts—adds the perfect sweet and spicy kick.

To balance the richness of the kofta, add a fresh salad like Fattoush (crispy pita, herbs, and bright lemony flavor) or a simple chopped salad like Salata Arabiya.

And don’t forget the sides that make it a full meal: warm pita bread, vermicelli rice, or a simple rice pilaf. To finish, add a cool cucumber yogurt sauce on the side—it’s fresh, creamy, and perfect with grilled kofta.

Tip: Serve everything family-style so everyone can build their own pita wrap.

Commonly Asked Questions

Can I prepare the kofta kebab mixture in advance?

Yes! Making it up to 24 hours ahead actually helps the flavors develop. Keep it tightly covered in the refrigerator. For best results, shape the kofta right before cooking (or shape and chill if you’re short on time).

What can I use instead of lamb for kofta kebabs?

You can use ground beef (classic), ground chicken, or a mix. Keep in mind: lean meats (like chicken breast) can dry out, so choose a little fat if possible and don’t overcook.

Can I bake kofta kebabs if I don’t have a grill?

Absolutely. Preheat the oven to 400°F (200°C) and bake for 15–20 minutes (time depends on thickness), flipping once halfway. If you want extra browning, broil for 1–2 minutes at the end—watch closely.

How do I keep kofta from falling off the skewers?

Chill the mixture for 20–30 minutes, press it firmly onto the skewer, and don’t make the logs too thick. Also, oil the grill grates and turn gently. (If it’s still tricky, shape into logs and cook without skewers.)

What’s a good substitute for Aleppo pepper?

Use ¾ teaspoon sweet paprika + ¼ teaspoon cayenne for a similar mild heat. If you want it less spicy, use all paprika.

What can I use instead of sumac?

Sumac is tangy and lemony. Use lemon zest (best) or a pinch of lemon pepper seasoning. Start small and adjust to taste.

What’s a substitute for pomegranate molasses?

Mix 1 tablespoon of honey (or molasses) with 2 teaspoons lemon juice for a sweet-tart swap. (Taste and adjust—some people like it more tangy.)

Can I freeze kofta?

Yes. Shape the kofta, freeze on a tray until firm, then store in a freezer bag. Thaw overnight in the fridge before cooking, or cook from frozen with a little extra time.

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.