🍢 Kofta Kebab
Kofta kebab is spiced minced beef mixed with onion, parsley, cumin and coriander, pressed around flat skewers and grilled over high heat. The outside chars while the inside stays juicy and fragrant. It is served with grilled vegetables, salad or rice, and is one of the most common grill orders across the Middle East.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g ground beef
- 1 onion, grated and squeezed
- 20 g parsley, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and black pepper
- 1 tsp oil for the grill
Method
- Mix the beef with onion, parsley, spices and salt; knead for 2–3 minutes until sticky.
- Chill for 15 minutes, then press the mixture around flat skewers.
- Grill over high heat for 8–10 minutes, turning, until charred and cooked through.
- Serve with salad and grilled tomatoes or onions.
How to make it lighter
- Choose 10% fat beef — it still grills well and has less fat than standard mince.
- Grill rather than pan-fry so the fat drips away.
- Pair it with a big salad instead of rice to keep the meal lighter.
History
Minced-meat kebabs of this kind are eaten from the Balkans to South Asia; the name kofta comes from a Persian word for pounded meat. Each region seasons it differently, and the skewered beef version is a fixture of Levantine and Egyptian grills.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Kofta Kebab and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →