Kofta (Kufta) Kebabs: The Spice Blend and How to Make Them
A kofta spice blend is a warm, savory mix that seasons ground beef or lamb before it is shaped onto skewers and grilled. It typically brings together allspice, black pepper, cumin, coriander, cinnamon and paprika with dried onion, garlic and parsley. Get the meat, the blend and the mixing right, and kofta kebabs stay juicy and full of flavor.
In our family we spell it kufta, the Iraqi way, and it has been on the table at every summer cookout for as long as anyone can remember. The method is simple, but a few details decide whether the meat stays tender or falls off the skewer.
What is a kofta (kufta) kebab?
A kofta kebab is ground meat mixed with onion, herbs and spices, pressed around a flat metal skewer and grilled over high heat. It is eaten across the Middle East, Turkey, the Balkans and South Asia, and each region spells and seasons it a little differently.
In Iraq, kufta is usually beef or lamb, or a mix of the two, seasoned with a warm blend and plenty of parsley. It is served with flatbread, grilled tomatoes and a pile of onions tossed with sumac.
What meat should you use for kofta?
Use ground beef or ground lamb with a fat content around 20 percent, or a half-and-half mix of the two. Fat keeps the meat juicy over high heat, helps it hold together on the skewer, and carries the kofta spice blend through every bite.
Very lean meat makes dry, crumbly kofta. If your butcher will grind for you, ask for a coarse grind of beef chuck or lamb shoulder. Ground chicken and turkey work too, but they are leaner and softer, so chill the mix well and add a spoonful of olive oil.
What is in a kofta spice blend?
A kofta spice blend typically combines warm spices with savory dried aromatics. The warm side usually includes allspice, black pepper, cinnamon, cumin and coriander, sometimes with a little nutmeg or clove. The savory side includes onion, garlic and parsley, with paprika for color.
Our Kashat Kufta blend is built on that idea. It is ground fresh and hand-mixed in small batches, and the exact ratio is a family recipe, so we will not print it here. It is meant to season the meat on its own, with only salt added.
If you prefer to build your own, start with Kashat Baharat 7 Spice as the warm base, then add Kashat Granulated Onion, garlic powder and Kashat Dried Parsley. A good starting point is about one tablespoon of total seasoning per pound of meat, plus a teaspoon of salt, then adjust on the next batch. Fresh parsley is traditional, but dried adds no extra water, which helps the meat stay on the skewer.
How do you make kofta kebabs?
Grate the onion and squeeze it dry, mix the meat and seasoning gently, chill the mix, then shape it onto skewers with wet hands. Those four steps prevent most kofta problems.
- Grate one small onion per pound of meat on the coarse side of a box grater. Squeeze the pulp in a clean towel until it is nearly dry. Onion water is the main reason kofta slides off the skewer.
- Put the meat in a wide bowl with the squeezed onion, chopped parsley, the kofta spice blend and salt.
- Mix with your fingertips only until the seasoning is evenly spread. Overmixing makes the meat tight and springy.
- Cover and chill for at least 30 minutes, or up to a day. Cold fat holds its shape on the grill.
- Wet your hands with cold water. Take a portion about the size of a small lemon, press it around a flat metal skewer, and squeeze gently along the length so it grips.
- Cook right away using one of the methods below.
On the grill
Heat the grill to medium-high and oil the grate. Lay the skewers across the grate and leave them alone for 4 to 5 minutes until the bottom releases easily. Turn and cook another 4 to 5 minutes, until firm and the juices run clear.
Under the broiler
Set an oven rack about 4 inches from the broiler and preheat it on high. Lay the skewers on a foil-lined sheet pan and broil 5 to 6 minutes per side.
In a pan
Heat a cast iron skillet over medium-high with a thin film of oil. Shape the kofta into logs without skewers and cook 3 to 4 minutes per side until browned all over and cooked through.
| Method | Heat | Time | Best for |
|---|---|---|---|
| Grill | Medium-high, oiled grate | 4 to 5 minutes per side | Smoky char, summer cookouts |
| Broiler | High, rack 4 inches from element | 5 to 6 minutes per side | Winter, apartments |
| Cast iron pan | Medium-high, thin film of oil | 3 to 4 minutes per side | Weeknights, small batches |
Ground beef and lamb are safe at an internal temperature of 160°F. If you use ground chicken or turkey, cook to 165°F.
Why does kofta fall apart or turn tough?
Kofta falls apart when the mix is too wet, too lean or too warm, and it turns tough when it is overmixed. Each problem has a simple fix.
- Falls off the skewer: the onion was not squeezed, or the meat was not chilled. Squeeze harder and chill longer.
- Crumbles on the grill: the meat is too lean. Use meat with more fat, or add a spoonful of oil.
- Springy and tough: the meat was overmixed or packed too hard. Mix with fingertips and shape with a light squeeze.
- Dry inside: overcooked. Pull it as soon as it is firm and the juices run clear.
What do you serve with kofta?
Serve kofta with warm flatbread, sumac onions and grilled tomatoes, and the plate is complete. Sumac onions are the one side that should never be skipped.
To make them, slice an onion paper thin, toss it with a tablespoon of Kashat Ground Sumac, a pinch of salt and a handful of chopped parsley. Let it sit ten minutes so the onion softens. The sour crunch cuts through the richness of the meat.
Round it out with plain rice, a cucumber and tomato salad, and yogurt or tahini sauce. If you like the same warm flavors on a bun, our Baharat 7 Spice Burger recipe uses the same mixing rules.
Frequently Asked Questions
Can I make kofta without skewers?
Yes, kofta cooks just as well without skewers. Shape the seasoned meat into logs, ovals or small patties and cook them directly on the grill grate, under the broiler on a sheet pan, or in a hot skillet. Skewers help the meat hold a long shape over open flames, but they are not essential to the flavor. Keep the pieces about the same size so they finish at the same time.
What is the difference between kofta and kabob?
Kofta is ground meat mixed with onion, herbs and spices, then shaped and grilled. Kabob, in the Middle Eastern sense, usually means cubes of whole meat that are marinated and threaded on a skewer. Both are grilled and both are served with bread, rice and sumac onions, but they are seasoned differently. Kofta relies on a blend mixed through the meat, while kabob relies on a marinade that coats the outside.
Can I freeze kofta before cooking?
Yes, raw shaped kofta freezes well. Lay the shaped pieces on a parchment-lined tray, freeze until firm, then move them to a freezer bag. Thaw them overnight in the refrigerator before cooking. Do not thaw at room temperature. Cooked kofta also freezes and reheats well in a covered pan with a splash of water, though the texture is best fresh off the grill.
Can I use Baharat instead of a Kufta blend?
Yes, Baharat 7 Spice makes a very good kofta on its own. Baharat is the warm base that most kofta blends are built on, so the flavor will be close. You will need to add the savory side yourself: grated fresh onion or granulated onion, garlic, dried parsley and salt. A dedicated Kufta blend simply brings those elements together in one jar.
Get a jar of Kashat Kufta blend and you are one pound of ground beef away from a proper Iraqi cookout. Order it with Ground Sumac for the onions, and the whole plate comes from one box.
