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My review
Kofta Kebabs
SRKELZ
"These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber."
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Ingredients
1 h 20 m servings 35 calsOriginal recipe yields 28 servings
- Adjust
- US
- Metric
Nutrition
- Calories:
- 35 kcal
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- 2%
- Fat:
- 2.3 g
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- 3%
- Carbs:
- 0.6g
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- < 1%
- Protein:
- 2.9 g
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- 6%
- Cholesterol:
- 11 mg
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- 4%
- Sodium:
- 78 mg
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- 3%
Based on a 2,000 calorie diet
See full nutritionNutritional Information
1 Serving
Servings Per Recipe:
Amount Per Serving
Servings Per Recipe:
Amount Per Serving
- * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
- (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Directions
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Prep
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Cook
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Ready In
- Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 218301 Ratings
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Most helpful positive review
5/24/2010
Very good, tastes authentic. I use ground beef instead of lamb and serve with the traditional garlic sauce: 4 gloves of garlic, peeled and crushed, 1/4 c olive oil, juice of 1 lemon, 1/4 teasp...
Most helpful critical review
7/27/2011
We love greek food, but certainly were not fond of this recipe. We all thought there was entirely too much cinnamon in it.
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Newest
5/23/2010
Very good, tastes authentic. I use ground beef instead of lamb and serve with the traditional garlic sauce: 4 gloves of garlic, peeled and crushed, 1/4 c olive oil, juice of 1 lemon, 1/4 teasp...
7/7/2008
Made these with only ground beef, and baked them for 25 minutes at 350, and served them with some lettuce, yogurt, tomatoes, and a sliced up garlic pickle in a pita - delicious!!!
6/10/2008
We recently moved from the Detroit metro area where we were lucky enough to have our choice of many of the best middle eastern restaurants in the U.S. These kebabs taste just like the Kofta we ...
6/24/2012
Bored with the same ol' same ol,' I decided to throw caution to the wind and go for something completely foreign to me. I planned this around an entire Middle Eastern dinner! I have never had a...
12/2/2009
I have followed the recipe perfectly in the past and made delicious kofta, but more recently I started using lean chevap meat instead. It tasted absolutely divine!
5/24/2009
Pretty tasty. I made mine half and half with ground beef and ground pork and doubled the recipe. I was worried that the spices might be overwhelming, but they weren't. I didn't bother shaping th...
8/26/2010
Pretty good. It was enough for 2 maybe 3 people, I made 3 average size skewers, I have no idea why it says you need 28 skewers. I couldn't even make 4 with 1 lb of lamb. But it was perfect for m...
7/21/2009
Delicious! My family loved these and asked me to make them every week. I did use ground turkey instead of lamb. I add one egg per pound of meat and also used fresh mint. The flavor was great!
7/4/2008
We made these with half ground beef and half ground turkey. They came out great! An excellent recipe.