My husband was in charge of grilling these kabobs and he suggested grilling these first on a piece of foil on the grill. Once the kofta have firmed up a bit from cooking, you can transfer them to the actual grill grate off the foil to get the charred, smoky flavor. Grilling this way prevents the meatballs from fallling through the grill grates and will help keep its shape as it cooks.
Beef Kofta Kebobs
recipe adapted from AllRecipes
Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board. Mix the garlic into the beef along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or overnight.
Preheat an outdoor grill for medium heat, and lightly oil grate.Place a piece of foil over the grate and place the skewers onto the foil.
Cook the skewers on the preheated grill on the foil turning occasionally, until the beef has firmed up. Once firm enough to hold it’s shape on the skewer, continue cooking the skewers off the foil and on the grate to get a slight char and cooked to your desired degree of doneness.
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