A cross between a burger and a meatball, these Middle Eastern spiced kabobs are packed with flavour. Enjoy them on their own or wrap them in a pita or tortilla for a protein-packed snack.
Mediterranean-Inspired Koftas
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
Description
1 lb (500 g) Lean Ground Beef
2 tbsp (30 mL) EACH finely chopped red onion and parsley
2 cloves garlic, minced
1 tsp (5 mL) EACH ground coriander, cumin and paprika
¾ tsp (3 mL) salt
½ tsp (2 mL) EACH ground cinnamon and pepper
¼ tsp (1 mL) ground allspice
8 metal or soaked bamboo skewers
Ingredients
Instructions
- Combine beef, onion, parsley, garlic, coriander, cumin, paprika, salt, cinnamon, pepper and allspice in a large bowl; gently mix with a fork (careful not to over-mix).
- Divide mixture into 8 equal portions. Shape each into a cylinder or sausage shape, about 4 inches (10 cm) long and thread onto skewers, squeezing meat to mold to the skewer. Place on a plate.
- Grill on closed preheated barbecue over medium-high heat (400°F/200°C) for about 10 to 14 minutes, turning twice or more, until browned and a digital instant-read thermometer inserted into thickest part reads 160°F (71°C).
- Serve hot or let cool on a wire rack, then refrigerate in an airtight container for up to 3 days.
Pan-fry variation: Omit threading onto skewers. Heat a lightly oiled nonstick skillet over medium heat. Cook cylinders, in batches as necessary, turning often for about 10 minutes or until browned and a digital instant-read thermometer inserted into thickest part reads 160°F (71°C). Transfer to a plate and wipe out skillet, between batches, if necessary.
Oven variation: Place skewers onto parchment paper-lined rimmed baking sheet, spacing them apart. Bake in preheated 400°F (200°C) oven for about 12 or until browned and a digital instant-read thermometer inserted into thickest part reads 160°F (71°C).
Air fryer variation: Omit threading onto skewers. Place cylinders into lightly oiled air fryer basket, spacing them apart, in batches if necessary. Set the temperature to 400°F and the time for 8 minutes. Cook until browned and a digital instant-read thermometer inserted into thickest part reads 160°F (71°C).
Notes
Add a dollop of tzatziki or yogurt to your kofta before wrapping it in a pita. Put together a perfect snack with half a pita for each kabob.
Pack some grape tomatoes and cucumber slices to enjoy with your kabob snack.
For easier transport and packing, remove skewer from kofta.
%DV: Iron 14% (Source), Zinc 41% (Excellent Source), Vitamin B12 81% (Excellent Source)
Serving size: 1/4 of recipe (83g) / 2 koftas each.
