Ingredients
Kofta
- ½ yellow onion, grated
- 2 pounds ground beef
- 2 garlic cloves, minced
- 1 ¼ teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon rosemary
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon sumac (optional)
- ½ teaspoon cinnamon
- 8 metal or wooden skewers (if wooden, soaked for 30 minutes)
For Serving (optional)
- ½ cup flat leaf parsley leaves
- 4 ounces feta, crumbled
- 1 cup hummus
- 1 cup tzatziki
- 1 cup diced cucumbers
- 2 roma tomatoes, sliced
- ¼ red onion, thinly sliced
- Extra-virgin olive oil, for drizzling
- Pita bread, warmed
Instructions
- Prepare the Onion: Transfer the grated yellow onion to the center of a clean kitchen towel. Gather the edges and hold it over the sink, then gently squeeze to wring out any excess liquid. This step ensures the kofta mixture is not too wet.
- Make the Kofta Mixture: Place the drained onion in a large bowl. Add ground beef, minced garlic, sea salt, black pepper, rosemary, cumin, oregano, sumac (if using), and cinnamon. Using your hands, mix everything thoroughly but gently until well combined. This allows the spices to distribute evenly.
- Shape the Kofta: Divide the meat mixture into 8 equal portions. Take each portion and gently slide a skewer through the center lengthwise, shaping the meat firmly around it to form elongated kebabs.
- Cook on Grill: Heat grill to medium-high and oil the grates to prevent sticking. Place the skewers on the grill and cook for 8-10 minutes total, turning every 2-3 minutes with tongs, until the kofta is slightly charred on all sides and cooked through.
- Cook in Oven: Alternatively, preheat oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper. Arrange kofta skewers on the sheet and bake for 30 minutes, turning halfway to ensure even browning and cooking.
- Serve: Transfer cooked kofta kebabs to a platter. Serve with parsley, crumbled feta, hummus, tzatziki sauce, diced cucumbers, sliced roma tomatoes, thinly sliced red onion, and a drizzle of extra-virgin olive oil. Warm pita bread on the side completes the dish.
Notes
- The kofta can be cooked immediately or chilled overnight to let the flavors meld for enhanced taste.
- If using wooden skewers, soak them in water for at least 30 minutes prior to cooking to prevent burning.
- Skewers are optional if baking, but recommended for grilling to maintain kebab shape.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (grill) or 30 minutes (oven)
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
