Go Back
beef kofta

beef kofta

Beef kofta recipe with aromatic spices brings Mediterranean flavor to your table. Try this easy, protein-packed option for healthy dinners!
Print Recipe Pin Recipe
Total Time 41 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 500 g lean ground beef
  • 0.5 cup onion finely grated
  • 2 clove garlic minced
  • 0.25 cup fresh parsley chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon olive oil

Method
 

  1. Preheat your oven to 200°C (392°F) or, alternatively, prepare your grill to medium-high heat.
  2. In a large bowl, combine the ground beef, grated onion, minced garlic, chopped parsley, ground cumin, coriander, cinnamon, paprika, salt, and black pepper. Mix well with your hands until all ingredients are thoroughly incorporated.
  3. With damp hands, shape the mixture into small oval or cylindrical meatballs, about the size of a golf ball.
  4. Brush each kofta lightly with olive oil on all sides to help with browning.
  5. Arrange the koftas on a baking sheet lined with parchment paper or place them onto skewers if grilling.
  6. Bake in the preheated oven for 20-25 minutes, turning once midway, or grill for 10-12 minutes, rotating until nicely browned and cooked through.
  7. Serve hot, garnished with extra parsley if desired. Pair with pita bread, rice, or a fresh salad for a complete meal.

Notes

Beef kofta is as beloved on bustling Mediterranean tables as it is at casual weeknight family dinners. This recipe stands out for its versatility: you can serve kofta as appetizers with dips, transform it into a hearty main course with sides, or even tuck it into flatbreads for an easy lunch.

Practical Tips for Perfect Kofta

Choose lean ground beef with a little fat—around 15%—so your kofta is juicy but not greasy. Grating the onion finely and draining excess water helps prevent soggy meatballs and ensures the flavors blend smoothly. If you're aiming to boost moisture and softness, add a small grated zucchini or a tablespoon of plain yogurt to the mix.
  • Mash the beef mixture gently just until combined. Overmixing can lead to a dense, tough texture.
  • If grilling, chill shaped koftas in the fridge for 20 minutes first. This tip helps keep their form and prevents sticking to the grill.
  • Can't find fresh parsley? Try fresh cilantro or a mix of dry herbs for a unique touch.

Serving Suggestions and Variations

Beef kofta pairs beautifully with lemony tzatziki, hummus, or baba ganoush. For a colorful spread, serve alongside roasted vegetables, a crisp tabbouleh salad, or fragrant basmati rice. Feel free to play with spices: swap paprika for smoked chili for a bolder kick, or fold in crumbled feta for a creamy surprise.

Preparation Insights

Shape kofta evenly to ensure they cook at the same rate, whether oven-baked or grilled. Turning them halfway through baking encourages even browning. And when hosting, prep ahead and refrigerate uncooked kofta for up to a day, then cook right before serving for unbeatable freshness. This makes beef kofta an ideal choice for gatherings—delicious, practical, and crowd-pleasing every time.