Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend is ideal)
  • 1 medium onion, finely chopped (about 1 cup)
  • 2-3 cloves garlic, minced
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1 large egg, lightly beaten
  • 1/4 cup breadcrumbs (panko preferred for texture)
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika (sweet or smoked)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Wooden skewers, soaked in water for at least 30 minutes (if grilling)

Instructions:

  1. In a large bowl, combine ground beef, onion, garlic, parsley, cilantro, egg, breadcrumbs, olive oil, cumin, paprika, coriander, cayenne pepper, salt, and pepper.
  2. Use your hands to thoroughly combine all ingredients. Avoid overmixing, which can lead to tough kofta.
  3. Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld and helps the kofta hold their shape.
  4. Divide the mixture into equal portions (about 1/4 cup each). Shape each portion into an oblong or sausage shape around a soaked skewer (if using), or simply form into patties.
  5. Choose your preferred cooking method: Grilling: Grill over medium heat, turning occasionally, until cooked through and slightly charred (about 10-15 minutes). Baking: Bake at 400°F (200°C) for 15-20 minutes, or until cooked through. Pan-Frying: Heat olive oil in a skillet over medium heat. Cook the kofta, turning occasionally, until browned on all sides and cooked through (about 10-15 minutes).
  6. Ensure the internal temperature reaches 160°F (71°C) using a meat thermometer.
  7. Let the kofta rest for a few minutes before serving.