Kofta meat skewers are an Iranian dish made up of a mix of minced lamb and beef, heavily spiced, with a fragrance that surely takes us back to their place of origin.
Typical of Iranian cuisine, they are widespread throughout the rest of the East, but also very popular in Greece and India.
I cooked them once in the oven and another time, traditionally, grilled over charcoal, and they are truly exceptional!!!!
They are meatballs served on a stick, and if you are a fan of meatballs in general, you will love these even more. You can serve them with Greek yogurt, as is done in some areas.
I’m sure that if you prepare them once, you’ll fall in love with them, and they will become a regular dish.
If you make any of my recipes, send me the photos, and I’ll publish them on my page with your name.
So, just try them and let me know if you liked them.
Approx. 120 Kcal per kofta
- Difficulty: Easy
- Cost: Medium
- Portions: 13 kofta
- Cooking methods: Grill
- Cuisine: Middle Eastern
- Seasonality: All seasons
Ingredients for making Kofta Meat Skewers
- 12.3 oz ground lamb
- 12.4 oz ground beef
- 1 large onion
- 2 cloves garlic
- to taste cumin
- 3 tbsp extra virgin olive oil + 1 tsp
- to taste salt
- pepper
- to taste dried mint
- to taste chopped parsley
- to taste ground chili powder
- 13 units wooden skewers
- Skewers wooden skewers
Preparation of Kofta Meat Skewers
First, take an onion and the 2 garlic cloves and blend them. Take a non-stick pan and sauté the garlic and onion mixture with 2 tablespoons of extra virgin olive oil. At the end of cooking, add chili to taste, cumin, mix well and turn off.
Put the minced beef and lamb in a bowl, season with salt and pepper, add the cooled sauté, and mix well.
Finally, add the chopped parsley and mint, blend the mixture well, also adding a teaspoon of extra virgin olive oil.
With the meat mixture obtained, form medium-sized oval meatballs
skewer them each on a wooden skewer, giving them a homogeneous oval shape.
Place our koftas in the fridge for at least 30 minutes to chill before cooking so they firm up.
The kofta should be grilled; I cooked them in the oven once, initially covered with foil, then uncovered them and turned on the grill for a few minutes, just long enough to get a light crust, and another time on the grill. In both cases, they were delicious.
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