Beef and Lamb Kofta Kebabs are a Middle Eastern delicacy made with a mix of ground beef and lamb, seasoned with spices like cumin, coriander, and cinnamon. These kebabs are perfect for grilling and are packed with flavor.

“The secret of good cooking is, first, to have a good cook. Second, to use good ingredients. Third, to put plenty of love into the food.” – John Walter

Kofta Kebabs are a popular dish in Middle Eastern, Mediterranean, and South Asian cuisines, known for their aromatic spices, tender texture, and smoky flavor. Combining beef and lamb makes for the perfect balance of richness and juiciness. These Beef and Lamb Kofta Kebabs are skewered, grilled to perfection, and packed with delicious spices, herbs, and seasonings. Whether served with flatbread, couscous, or a fresh salad, these koftas make for a satisfying and flavorful meal.

In this recipe, we’ll show you how to make these flavorful kebabs at home. The combination of beef and lamb adds depth and juiciness, while the seasonings make the dish truly stand out.

“Food is our common ground, a universal experience.” — James Beard

Ingredients:

For the Kofta Kebabs:

• 1/2 lb ground beef
• 1/2 lb ground lamb
• 1 small onion, finely grated or chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice (optional)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Salt and pepper, to taste
• 1 tablespoon olive oil (plus more for grilling)
• 1 egg (optional, for binding)
• 1 tablespoon lemon juice (optional, for brightness)

For the Yogurt Sauce (optional):

• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon fresh mint, chopped (optional)
• Salt and pepper, to taste

Instructions:

1. Prepare the Kofta Mixture:

• In a large mixing bowl, combine the ground beef and lamb. Use your hands or a spoon to mix them together thoroughly.
• Add the grated onion, minced garlic, parsley, cilantro (if using), cumin, coriander, paprika, cinnamon, allspice (if using), and red pepper flakes. Season with salt and pepper. Mix everything well to evenly distribute the spices.
• For a smoother texture, you can add a tablespoon of olive oil and an egg to help bind the mixture. The egg will help the koftas hold together while grilling.
• Once the mixture is well combined, cover it and refrigerate for 30 minutes to an hour. This allows the flavors to meld together and makes the mixture easier to handle when forming the kebabs.

2. Form the Koftas:

• After refrigerating, wet your hands with a little water (this helps prevent the mixture from sticking to your hands) and shape the meat mixture into long, oval-shaped kebabs, about 4-6 inches in length.
• You can also use skewers to shape the koftas. If you’re using wooden skewers, be sure to soak them in water for 20 minutes beforehand to prevent them from burning during grilling. Slide the meat mixture onto the skewers, pressing it gently around the skewer to form even shapes.

3. Grill the Koftas:

• Preheat your grill or grill pan over medium-high heat. If using a grill pan, lightly oil it to prevent the koftas from sticking.
• Place the koftas on the grill and cook for 4-5 minutes on each side, turning them carefully to ensure they are cooked evenly. They should be browned and cooked through, with an internal temperature of 160°F (71°C).
• If you’re using a charcoal or gas grill, you can cook the kebabs over direct heat for a slightly smokier flavor. Alternatively, you can broil them in the oven on a rack if you don’t have access to an outdoor grill.

4. Make the Yogurt Sauce (Optional):

• While the koftas are grilling, prepare the yogurt sauce by combining Greek yogurt, lemon juice, olive oil, minced garlic, and chopped mint (if using) in a bowl.
• Season with salt and pepper, and mix well until smooth. This sauce will add a creamy, tangy contrast to the spiced koftas and is optional, but highly recommended for extra flavor and freshness.

5. Serve:

• Once the koftas are cooked, remove them from the grill and allow them to rest for a few minutes.
• Serve the koftas on a platter with the yogurt sauce on the side, along with your choice of accompaniments. They are delicious served with warm pita bread, couscous, or a simple side salad.
• For a more complete meal, pair them with roasted vegetables or a rice pilaf.

Nutritional Information (per serving, assuming 4 servings):

• Calories: 400-450
• Protein: 30g
• Carbohydrates: 5g
• Fat: 30g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 600mg
• Fiber: 1g
• Sugar: 2g

Tips for Perfect Kofta Kebabs:

1. Use a Blend of Beef and Lamb: Combining beef and lamb helps balance the flavor and texture. The lamb adds richness, while the beef provides a more neutral base. If you don’t like lamb, you can make the kebabs using all beef, but the flavor may be less rich.
2. Grill Over Medium Heat: Don’t cook the koftas over very high heat, as they can burn on the outside while remaining raw inside. Medium heat allows for a more even cooking process, creating a tender and juicy kebab.
3. Let the Meat Rest: After shaping the meatballs or koftas, let them rest in the fridge for a while. This helps the meat hold its shape better when grilling, and also allows the flavors to meld together.
4. Customize the Spices: Feel free to adjust the spices in the kofta mixture according to your preferences. You can add ground turmeric for color, smoked paprika for a smoky flavor, or chili powder for more heat.
5. Make-Ahead Option: You can prepare the meat mixture and form the koftas a day ahead. Store them in the refrigerator, then grill them when you’re ready to serve.
6. Use a Meat Thermometer: To ensure that the koftas are fully cooked, use a meat thermometer to check the internal temperature. It should read 160°F (71°C) when the meat is cooked through.

Why You’ll Love Beef and Lamb Kofta Kebabs:

• Packed with Flavor: The combination of herbs and spices creates an aromatic, flavorful kebab that will transport your taste buds to the Middle East.
• Juicy and Tender: The mix of beef and lamb ensures these koftas stay juicy and tender, even after grilling.
• Versatile: These koftas are incredibly versatile and can be served in many different ways. Serve them in pita, on a salad, or with a side of grilled vegetables for a complete meal.
• Quick and Easy: This recipe is simple to prepare and comes together quickly, making it perfect for a weeknight dinner or a weekend gathering.

Variations:

• Vegetarian Koftas: Make a vegetarian version using lentils, chickpeas, or grated vegetables like zucchini or eggplant. Mix them with the same spices and herbs for a similar flavor profile.
• Spicy Koftas: Add more heat by increasing the amount of red pepper flakes or mixing in a chopped fresh chili.
• Baked Koftas: If you don’t want to grill, you can bake the koftas at 375°F (190°C) for 20-25 minutes, flipping halfway through, until cooked through.

Pairing Suggestions:

• Flatbreads or Pita: Serve these koftas with soft, warm flatbread or pita for a traditional Middle Eastern experience.
• Grilled Vegetables: Roasted or grilled vegetables like bell peppers, onions, and tomatoes pair wonderfully with the koftas.
• Couscous or Rice: Serve with couscous, rice pilaf, or quinoa to balance out the spiciness of the koftas.

Beef and Lamb Kofta Kebabs are perfect for a family meal or for entertaining guests. With their rich, spiced flavors and juicy texture, they are sure to become a new favorite in your cooking repertoire. Enjoy them with a tangy yogurt sauce and your favorite side dishes for a complete, satisfying meal!