kofta kebab recipe
The Best kofta kebab recipe
This recipe isn’t just for big gatherings; it’s also perfect for a quick weeknight meal. You can prep the kofta patties ahead and cook them fresh, or freeze extras for another time. Plus, they’re packed with protein and spices that give you a little energy boost without the sugar crash. And let’s be honest, there’s nothing like a plate of kebabs to make a meal feel special, whether you’re hosting guests or just enjoying it with your family. It’s that easy, that delicious, and it always leaves everyone asking for seconds.
Classic Kofta Kebabs with Homemade Dough
A flavorful, easy-to-make dish featuring tender kofta meatballs wrapped in fresh dough and grilled to perfection. Perfect for a casual barbecue or weeknight dinner.
🥘Ingredients
- 1 lb ground lamb or beef
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp black pepper
- 1 tbsp olive oil
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup warm water
- 1 cup tomato sauce
- 1 tbsp lemon juice
- 1 tsp sugar
- ½ tsp black pepper
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). In a bowl, combine ground meat, grated onion, minced garlic, cumin, coriander, turmeric, black pepper, and olive oil. Mix well. -
2
Form the mixture into 1-inch balls and place them on a baking sheet. Bake for 15 minutes, then flip and bake for another 10 minutes until browned. -
3
For the dough, mix flour, salt, and baking powder. Gradually add warm water while kneading until a soft, pliable dough forms. Let it rest for 10 minutes. -
4
Roll the dough into thin sheets and cut into strips. Thread a kofta meatball onto each strip, then fold the strip in half to wrap it. -
5
Brush the wrapped kebabs lightly with olive oil and place them on a baking sheet. Bake for 15 minutes, then brush with tomato sauce mixed with lemon juice, sugar, and pepper. Return to the oven for 10–15 minutes until golden.
🔧Equipment
- Mixing bowls
- Kneading surface
- Rolling pin
- Meat grinder or food processor
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, marinate the kofta meatballs in yogurt and spices for at least 30 minutes before baking.
- Serve with fresh mint and cilantro for a refreshing touch.
Watch Video Of How Classic Kofta Kebabs with Homemade Dough Works
❓ Frequently Asked Questions About Kofta Kebabs with Dough
1. What is the best way to store leftover kofta kebabs?
Wrap leftover kofta kebabs tightly in aluminum foil or place them in an airtight container. Store in the refrigerator for up to three days. To reheat, warm them in a pan over medium heat with a little oil for about 5–7 minutes, or until heated through.
2. Can I make kofta kebabs ahead of time and grill them later?
Yes, you can prepare the kofta meatballs in advance and refrigerate them for up to 24 hours. When ready to grill, shape them into kebabs and cook as directed. For best results, let them sit at room temperature for about 30 minutes before grilling to ensure even cooking.
3. What if I don’t have a skewer for grilling?
No skewer? Use a clean, sturdy metal or wooden stick to thread the kebabs. Alternatively, cook them in a skillet over medium heat, turning occasionally, until they brown and cook through—about 8–10 minutes.
4. How do I ensure the kofta meatballs stay juicy?
To keep them moist, avoid overcooking—they should be slightly pink inside. Use a mix of ground beef and lamb (or chicken) for better flavor retention. Let them rest for 5 minutes after cooking before serving to redistribute juices.
5. Can I substitute any of the spices in the recipe?
While the recipe calls for specific spices, you can adjust to taste. If you don’t have cumin, replace it with a pinch of coriander or smoked paprika. For a milder flavor, reduce the amount of cayenne pepper. Always taste and adjust seasoning to your preference.
