Kabob / Skewers (Kofta & Shish Kebab)
Kebab (from Arabic كَبَاب, also spelled kabob or kabab) is one of the oldest cooked meat preparations in the world, found in some form across the entire stretch from Morocco to Central Asia. This recipe covers the two foundational types: kofta kebab (ground meat mixed with onion, parsley, and spices, moulded onto flat metal skewers) and shish kebab (cubes of marinated whole meat threaded onto skewers). Both are grilled over direct high heat — ideally charcoal, which contributes a smoky dimension that gas cannot fully replicate. The key technical difference between good and mediocre kofta is the handling of the meat mixture: it must be kneaded until it becomes cohesive and almost paste-like, and the onion must be squeezed completely dry — wet onion releases steam during grilling and causes the meat to fall off the skewer. The 7-spice blend (baharat) is the foundation of the flavor.
Ingredients
- 500 gground lamb
- 1 medium onion
- 4 tbspfresh flat-leaf parsley
- 1 tspallspice
- ½ tspground cinnamon
- ½ tspground cumin
- ½ tspground coriander
- ¼ tspground nutmeg
- 1 tspfine salt
- ½ tspblack pepper
- 1 tbspolive oil
- 1 lemon
- 4 tbsptahini sauce or yoghurt with garlic
Method
- Make the kofta mixture and chill. Grate the onion on a box grater into a clean kitchen towel. Gather the towel and wring it tightly to squeeze out all the liquid — this step is non-negotiable. Wet onion releases steam during grilling and makes the kofta fall off the skewer. Combine the dry onion pulp with the ground meat, parsley, all spices, salt, and pepper in a large bowl. Knead with your hands for 3 to 4 minutes until the mixture becomes cohesive, sticky, and almost paste-like. It should hold together when pressed into a ball. If using flat wide metal skewers, this is the correct skewer for kofta — round skewers allow the meat to spin when turned. Refrigerate the mixture for 15 to 30 minutes; the fat firms up and helps the kofta adhere to the skewer.
- Shape onto skewers. Divide the mixture into 8 equal portions (about 60 g each). With damp hands, take one portion and press it around the lower half of a flat metal skewer, squeezing it into a cylinder about 2.5 cm (1 inch) thick and 10 to 12 cm long. Press firmly so there are no air pockets — air pockets cause the kofta to burst on the grill. Using your thumb and forefinger, pinch ridges across the kofta every 2 cm — these indentations increase the surface area that contacts the grill, producing more char and flavor. Lay the shaped kofta skewers on a parchment-lined tray. Refrigerate until the grill is ready.
- Set up the grill for direct high heat. For charcoal: light a full chimney, wait until covered in white ash, then arrange in a single tight layer across the entire grill base. Wait 5 minutes more after the coals are covered — the grates must be very hot. For gas: preheat all burners to high for 15 minutes, then clean and oil the grates. Kofta is cooked over direct medium-high heat — approximately 180 to 200°C (350 to 400°F). Charcoal at the 'one-second hand test' (you cannot hold your hand 5 cm above the grate for more than 1 second). Oil the grates by rubbing with an oil-soaked paper towel using tongs.
- Grill the kofta. Place the skewers on the hot oiled grates. Brush lightly with olive oil. Grill for 4 to 5 minutes on the first side without moving — the kofta must form a crust before you attempt to turn it, or it will tear. Gently test: slide a thin spatula under the edge of the kofta — if it releases cleanly, turn the skewer 180° to the second side. Grill 3 to 4 minutes on the second side. Kofta is done when it is firm, uniformly browned, with slightly charred edges and an internal temperature of 71°C (160°F) at the center. Do not overcook — medium-well is the target; overcooked kofta becomes dry and sandy.
- Rest and serve. Transfer the skewers to a platter and rest for 3 to 5 minutes — resting allows the internal juices to redistribute. Slide the kofta off the skewers or serve on skewers directly. Squeeze lemon over the top. Serve immediately with warm pita, tahini sauce or garlic yoghurt, sliced tomatoes, raw onion, fresh parsley, and pickled vegetables. In the Lebanese tradition, the full spread is called mashawi and includes grilled tomatoes and whole chilli peppers grilled alongside the kofta.
FAQ
Kofta falls off the skewer for two reasons: the onion was not squeezed dry, or the meat mixture was not kneaded enough. Raw onion contains a large amount of water — when the kofta hits the hot grill, this water turns to steam, which expands and pushes the meat off the skewer from the inside. Squeezing all the liquid out of the grated onion before mixing eliminates this problem. Insufficient kneading is the second cause: kneading the meat mixture for 3 to 4 minutes extracts myosin (a muscle protein) that, when heated, acts as a binding glue. Under-kneaded mixture will crumble on the grill. A correctly made kofta mixture is tacky and holds its shape when pressed — it should not be crumbly or loose.
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