Get ready for a flavor expedition as we spill the beans on our beloved mama’s Easy Beef Kofta Recipe! This absolutely amazing dish is crafted with simple ingredients and a medley of warm spices, promising to transport your taste buds straight to the heart of the Middle East. Brace yourself for a show-stopping meal that’s as delightful to make as it is to devour.
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Mama’s Recipe
Our mama has been our biggest inspiration and our number-one supporter. Growing up, she would spend hours in the kitchen cooking our favorite Egyptian recipes. Today, we continue the same traditions with our families, except simplifying recipes to fit our busy lifestyle.
What Is Kofta?
Kofta or kefta is a mixture of meat (typically lamb and beef), warm spices, and typically onions. There are endless variations to the dish, and it exists in countless forms including meatballs, kebabs, and meatloaf.
What’s the Difference Between Kofta and Kebab?
Although kofta kebabs are common, they are not what you probably think of when hearing the word kebab. You see, most commonly kebabs are made with chunks of meat that have been pierced with a skewer. However, kofta kebabs are made with ground meat that has been formed around the skewer.
What You’ll Need for the Best Beef Kofta
There are so many ways to make kofta! Our version was passed down from our mom’s recipe and features a blend of spices, but feel free to experiment with your favorite flavors.
- Ground Beef – You don’t want lean beef. We recommend using a package containing at least 20% fat. Otherwise, your kofta recipe won’t hold together.
- Bulgur – Not found in every kofta recipe, we find that bulgur adds a nice nutty flavor and bulks of the kofta for a more well-rounded meal.
- Onion – Saving the juice of the onion is the key to locking in moisture and creating an amazing flavor.
- Spices – While some recipes contain tons of spices, we keep things simple with Italian parsley, salt, pepper, and cardamom.
- Baking Powder – This helps the kofta hold its form around the skewers and locks in the moisture, keeping them soft and tender.
How to Make An Easy Beef Kofta Recipe
There are as many ways to cook kofta as there are to season the classic recipe. However, we love to make them on the grill for a crowd-pleasing summer recipe! Take a look at an overview of the steps below, and scroll to the bottom for the complete details.
- Soak the bulgur for an hour, and drain it completely.
- Pulse the onions in a food processor. Then, strain them, and reserve the leftover liquid.
- Combine the beef, seasonings, and baking powder in a large bowl.
- Pulse the mixture in a food processor, working in batches if necessary.
- Dip your fingers in the onion juice, and place the beef on skewers.
- TIP: Refrigerate the ground beef mixture for at least one hour (up to 24 hours) before cooking on the grill. The longer it sits, the better it will taste.
- Grill on medium heat, rotating the skewers until the meat reaches an internal temperature of 165° F.
Easy Beef Kofta Recipe
Ingredients
- 1/4 cup bulgur wheat
- 1 large yellow onion or 2 medium
- 3 pounds 80% ground beef
- 3/4 cup loosely packed chopped Italian Parsley
- 1 Tablespoon baking powder
- 2 teaspoons salt to taste
- 1 1/2 teaspoon ground black pepper to taste
- 1/2 teaspoon ground cardamom
Instructions
- In a small bowl add bulgur, and cover it with water. Let soak for 1 hour. Drain and set aside.1/4 cup bulgur wheat
- Puree the onions in the food processor until ground. Strain the onions, and reserve the liquid.1 large yellow onion or 2 medium
- In a bowl, add ground beef, Italian parsley, baking powder, bulgur, onion, salt, pepper, and cardamom. Mix just until combined.3 pounds 80% ground beef, 3/4 cup loosely packed chopped Italian Parsley, 2 teaspoons salt, 1 1/2 teaspoon ground black pepper, 1 Tablespoon baking powder, 1/2 teaspoon ground cardamom
- Transfer the meat mixture to a food processor, and pulse until it comes together, working in batches if needed.
- Heat the grill to medium-high heat.
- Mold the meat mixture around metal skewers, dipping fingers in the reserved onion juice.
- TIP: Refrigerate for at least one hour (up to 24 hours) before cooking on the grill. The longer it sits, the better it will taste.
- Lay the meat skewers on the grill, and cook until heated through, rotating every 2-3 minutes, for 8-10 minutes or until an internal temperature of 165 degrees Fahrenheit is reached.
- Serve with tahini, hummus salad, pita bread, or rice
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m wondering if I could substitute quinoa for the Bulgar to make it gluten-free? Do you have an idea of what might work better? Thank you! This looks amazing
Cooked quinoa should work! We hope you enjoy. 😊
Xo,
Alia & Radwa
Hello ladies! I have a question. The recipe calls for cardamom, in the few places I have eaten this spice, I find I don’t care for it much. Is there a substitute, or is it mild in this recipe? Thank you.