If you’re looking to bring the vibrant flavors of Turkish cuisine into your kitchen, these Turkish Kofta Kebabs are exactly what you need. These aromatic, juicy meat skewers combine ground lamb and beef with a perfect blend of Mediterranean spices, creating a dish that’s both impressive and surprisingly easy to make. I’ve spent years perfecting this recipe, and I’m excited to share these authentic-tasting kebabs that will transport you straight to the streets of Istanbul.
Ingredients
- 1 pound ground lamb
- 1/2 pound ground beef (80/20 fat content)
- 1 medium onion, finely grated
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 egg (optional, helps binding)
Instructions
- Start by placing the grated onion in a clean kitchen towel and squeeze out excess moisture – this prevents your kebabs from falling apart.
- In a large bowl, combine the ground lamb, beef, drained onion, garlic, and all spices. Mix thoroughly with your hands until well combined.
- Cover the mixture and refrigerate for at least 2 hours or overnight for best results. This helps the flavors develop and makes the meat easier to shape.
- When ready to cook, divide the mixture into 8-10 portions and shape each around a skewer, forming an elongated sausage shape about 1-inch thick.
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Place the kebabs on the grill and cook for 4-5 minutes per side, or until nicely browned and cooked through.
- Let rest for 5 minutes before serving.
Cook Time and Serving Size
Prep Time: 20 minutes
Marination Time: 2 hours to overnight
Cook Time: 10-12 minutes
Total Time: 2 hours 32 minutes
Servings: 4-5 people
Recipe Notes
- Don’t skip squeezing the moisture from the onions – this is crucial for kebab stability.
- If you can’t find lamb, you can use all beef, but the authentic flavor comes from the lamb.
- Keep the meat mixture cold until you’re ready to form the kebabs.
- If using wooden skewers, soak them in water for 30 minutes before use to prevent burning.
- To test for doneness, make a small cut in the thickest part – it should be slightly pink but not raw.
- Serve with warm pita bread, rice pilaf, or a fresh Mediterranean salad.
- These kebabs freeze well before cooking – just thaw completely before grilling.
These Turkish Kofta Kebabs are perfect for both weeknight dinners and special occasions. They’re incredibly versatile and can be prepared in advance, making them ideal for entertaining. Serve them with traditional accompaniments like hummus, tzatziki, or a simple yogurt sauce for an authentic Mediterranean feast.
Turkish Kofta Kebabs
Ingredients
- 1 pound ground lamb
- 1/2 pound ground beef 80/20 fat content
- 1 medium onion finely grated
- 4 cloves garlic minced
- 1/4 cup fresh parsley finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 egg optional, helps binding
Instructions
- Start by placing the grated onion in a clean kitchen towel and squeeze out excess moisture – this prevents your kebabs from falling apart.
- In a large bowl, combine the ground lamb, beef, drained onion, garlic, and all spices. Mix thoroughly with your hands until well combined.
- Cover the mixture and refrigerate for at least 2 hours or overnight for best results. This helps the flavors develop and makes the meat easier to shape.
- When ready to cook, divide the mixture into 8-10 portions and shape each around a skewer, forming an elongated sausage shape about 1-inch thick.
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Place the kebabs on the grill and cook for 4-5 minutes per side, or until nicely browned and cooked through.
- Let rest for 5 minutes before serving.
