Kofta the Record Books
Middle Eastern Beef Kofta Skewers with Onion-Cumin Gravy
45 minutes
Serves 4
DinnerMiddle Eastern
Herb's take
This dish brings you right to the Levant with charred, spiced beef kofta skewers and a deeply savory onion gravy. You’ll master blooming spices and the art of juicy skewers, plus, find out why onions are the unsung hero in both meat and sauce.
Ingredients
Yield
4
Instructions
- 01In a large bowl, mix ground beef, finely chopped onion, parsley, 1 tsp cumin, 1/4 tsp cinnamon, coriander, allspice, cayenne, 1 tsp salt, and 1/4 tsp black pepper by hand until just combined.
- 02Divide the meat mixture into 8 equal portions. Form each around a metal or soaked wooden skewer into a long, oval shape about 5 inches long and 1 inch thick.
- 03Place the skewers on a parchment-lined tray. Refrigerate for 15 minutes to help them firm up.
- 04While the kofta chill, heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring often, until soft and golden, about 7 minutes.
- 05Stir in the minced garlic and cook for 1 minute, until fragrant.
- 06Add the remaining 1 tsp cumin and 1/4 tsp cinnamon to the onions. Cook for 30 seconds to bloom the spices.
- 07Stir in tomato paste. Cook for 1 minute, scraping up any fond from the pan.
- 08Pour in the broth and bring to a simmer. Reduce heat and cook, stirring occasionally, for 5 minutes until slightly thickened.
- 09Remove from heat and whisk in lemon juice, Greek yogurt, 1/2 tsp salt, and 1/4 tsp pepper.
- 10Preheat a grill pan or outdoor grill to medium-high. Brush kofta skewers lightly with remaining 1 tbsp olive oil.
- 11Grill kofta for 4-5 minutes per side, until well browned and just cooked through. Rest 3 minutes before serving.
- 12To serve, spoon the onion gravy onto plates and top with kofta skewers. Garnish with extra parsley if you’re feeling fancy.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.