Kefta Kabob Recipe (Kofta Kebab)
An easy kefta kabob recipe that makes juicy and flavorful beef kabobs. Seasoned meat grilled to perfection, resulting in kabobs that are so versatile and taste great in bowls, wraps, and more!
Ingredients
- 1/2 onion, grated
- 1 lb ground beef
- ¼ tsp ground coriander
- 1½ tsp salt
- 1 tsp vinegar
- 1 tsp oil
Instructions
- Grate the onion until you get a fine texture.
- In a large bowl, mix the onion, beef, and seasoning until smooth and uniform in texture.
- Cover the bowl, and marinate in the fridge for at least 1 hour, up to overnight.
- Wet your hands and begin forming kebabs from the beef. To do this, shape a patty in your hand and form it around a skewer, sealing tightly. Repeat with however many kabobs can fit on each skewer.
- Heat the grill to medium-high heat and place the skewers on the grill grates. Cook for 7-9 minutes, flipping halfway.
- Serve, and enjoy.
Notes
- Keep the kefta from falling apart: Using high-fat beef is the best way to ensure that your kefta stays whole and juicy.
- Check the temperature: Use an instant-read meat thermometer to ensure the kabobs are fully cooked and juicy. Insert it into the thickest part of the kefta, and once it reaches 165°F, they’re ready to come off the grill.
- Let them rest: Allow the kabobs to rest for 5–10 minutes before serving so the juices redistribute and stay locked into the meat.
- Storage: Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days.
- Reheat: Rewarm in a skillet over medium heat until heated through and slightly crispy on the outside.
- Freeze: Place the cooked kabobs on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or bag and store for up to 3 months. When ready to use, thaw overnight in the refrigerator and reheat in a pan.