Best Kofta Recipes

KOFTA KEBABS

Steps:

• 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 lamb 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 up to 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

KOFTA KEBABS WITH TZATZIKI

Steps:

• Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
• Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
• Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.
• If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
• Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
• Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.

TURKEY KOFTA KABOBS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
• Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
• Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TURKISH MEATBALLS (KOFTA)

Steps:

• Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
• Roll lamb mixture into small meatballs.
• Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

KOFTA KEBABS

Steps:

• For the tzatziki sauce: Strain Greek yogurt through a paper-towel lined colander and let sit for 3 hours to thicken, refrigerated.
• Fold the yogurt with cucumbers, fresh lemon juice, mint, crushed garlic cloves, salt and pepper. Refrigerate until ready to use.
• For the harissa sauce: Char red bell peppers over an open flame, then remove seeds and clean the skin.
• Boil Fresno chiles in salted water in a pot on medium heat until the vegetables start to soften. Drain, then deseed and remove the membranes of the chiles.
• Toast cumin seeds, coriander and caraway seeds in a skillet until fragrant. Crush the toasted spices in a spice grinder with mint and salt until finely ground.
• Blend the spice mixture with the roasted red bell peppers, Fresno chiles, vegetable oil, garlic and lemon juice until smooth. Drizzle in olive oil while blending.
• For the tahini sauce: Blend tahini, water, lemon juice, salt and garlic.
• For the kebabs: Mix ground beef, allspice, nutmeg, salt, cinnamon, pepper, ginger, garlic, onion and parsley in a bowl by hand, then refrigerate overnight.
• Form the mixture into 4 to 6 balls, then put each on a metal skewer. Lengthen the meat into elongated kebab shapes and grill over medium heat, 2 to 3 minutes per side.
• Warm the pita with a little butter and swipe with the tzatziki sauce. Top with the kebab, then squirt with tahini sauce and harissa sauce.

MEDITERRANEAN KOFTA MEATBALLS

Steps:

• Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.

MALAI KOFTA

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature., Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8-in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes., Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean., Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.

OVEN-BAKED KOFTA KEBABS (PAKISTANI-STYLE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet.
• Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan.
• Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil.
• Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.

GRILLED LAMB KOFTA KEBABS WITH PISTACHIOS AND SPICY SALAD WRAP

Steps:

• Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.
• Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.
• In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.
• Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil.
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EASY VEGETARIAN KOFTA CURRY

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
• Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

VEGETARIAN KOFTA CURRY

Steps:

• Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
• Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
• Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
• Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
• Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.

TURKISH MEATBALLS (KOFTA)

Steps:

• Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
• Whizz until finely crumbed.
• Add the ground lamb and the egg, and process until blended.
• Add the spices, garlic and parsley.
• Process the meat well to achieve a fine texture.
• Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
• You may cook them at once, or refrigerate the mixture for several hours.
• (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
• The meatballs should be stirred several times, the patties turned once.
• Remove them with a slotted spoon to drain.
• Serve the meatballs hot or at room temperature as an appetizer.
• Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.

MALAI KOFTA

Steps:

• For the kofta: Combine the mashed potatoes, cilantro, chiles, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Knead the mixture until thoroughly combined. Taste and adjust the seasoning, then set aside.
• Put the paneer in a food processor and pulse until crumbly. Add the nuts and dried fruit and pulse until the fruit is coarsely chopped and the nuts are broken into small pieces. (If the paneer is not salted, add a pinch of salt.) Transfer the paneer mixture to a small bowl.
• Form the mashed potato mixture into 8 equal balls. (A kitchen scale isn't necessary, but is helpful.) Form the paneer mixture into 8 equal balls. They don't have to be perfectly shaped, but it is much easier to stuff the potato balls when the paneer mixture has been squished into little balls.
• Hold a potato ball in the palm of your hand. Make an indentation with your thumb. Place a paneer ball into the concave hollow and push it in gently. Pinch the potato mixture around it and roll the potato ball in your palm to make a nice round shape. Repeat with the remaining potato and paneer balls. If the potato mixture is sticking to your hands and preventing you from rolling a smooth ball, dampen the palms of your hands with a little room-temperature water and continue rolling.
• Place the besan in a shallow bowl. Gently roll the stuffed balls in the besan. Transfer the coated balls to a plate, cover with plastic wrap and refrigerate while you make the sauce. (It is easier to fry the balls when they have rested and are cold.)
• For the sauce: Meanwhile, stir together the garam masala, Kashmiri chili powder, coriander, turmeric and 2 tablespoons water in a small bowl until combined. Set the spice mixture aside.
• Heat the olive oil and butter in a medium saucepan over medium heat. Add the cumin seeds and let sizzle until they darken slightly, about 30 seconds. Add the onions and cook, stirring occasionally, until softened and just starting to get a hint of color, 8 to 10 minutes. (Do not brown them, as that will affect the color of the sauce.)
• Add the garlic, ginger and 1/2 teaspoon salt, mix well and cook, stirring often, until the raw smell goes away, about 2 minutes. Add the spice mixture and cook, stirring often, until the oil comes out, about 5 minutes.
• Drain the cashews and add to the saucepan, then add the tomatoes and 1/2 teaspoon salt. Increase the heat to medium high and cook until the tomato mixture is thickened and pasty, about 7 minutes. Set aside and let cool.
• Meanwhile, fry the kofta. Fill a large Dutch oven halfway with vegetable oil, attach a deep-fry thermometer and heat over medium-high heat to 350 degrees F. Set a cooling rack over a baking sheet and place a paper towel over the rack. Carefully add half the balls, one at a time, and fry, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, remove the balls to the prepared rack. Repeat with the remaining balls.
• Transfer the cooled sauce to a blender, add 1 cup water and process until smooth. Transfer the sauce back to the saucepan. Add the cream and kasoori methi if using and heat over medium heat until simmering. It should have the consistency of a smooth carrot soup; Add more water, if needed, and adjust the salt to taste.
• Gently add the fried kofta and heat, occasionally shaking the pan gently to coat the balls, until hot, about 3 minutes.
• For serving: Garnish with the garam masala and cilantro leaves.

KOFTA KABOBS

Steps:

• In a large bowl, put the ground meat, flattened in the bowl, add all the ingredients. Knead for at least 5 minutes until all is well mixed. Let the kofta rest for 20 to 30 minutes in a cool place to marinate.
• Wet your hand with water. Take the kofta and make a big cigar. Put on a long skewer, in the center. Repeat skewering until done. Cook over a charcoal grill. Serve hot.

HERBY CHICKEN KOFTA MEATBALLS

Steps:

• Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
• Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10-15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30-60 seconds. Scrape into a large bowl and let cool slightly.
• Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
• Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
• Do Ahead
• Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.

KOFTA

Steps:

• In a medium bowl, mix together the ground beef, onion, egg yolk, oregano, salt and pepper.
• Pick up medium sized handfuls and press them onto skewers. Roll on a lightly oiled clean surface until the mixture looks like a large ground beef hot dog with about 1 1/2 inches at each end of the skewer. Place your fingers in the middle of the skewer and separate the meat log into two sausages with about 1 inch of skewer sticking out at each end.
• Prepare a grill for high heat, or if you only have a grill pan, like myself, heat it over medium-high heat.
• Place the sausages on the grilling surface, and cook for about 10 minutes, turning once or twice for even cooking. Serve immediately.

GROUND CHICKEN/TURKEY KOFTA KEBABS

Steps:

• Mince garlic.
• Shred onion and pepper.
• Mix all ingredients together with a spoon till evenly mixed. You can put in the refrigerator from 30 to 24 hours.
• Use water on hands and form on skewers.
• Cook them on preheated lightly oiled grill, pan, broil, turning every 2 minutes until completely cooked. 6-10 minutes.

GRILLED KOFTA KEBABS

Steps:

• In a large bowl, gently stir together meat, onion, parsley, oil, cumin seeds, cinnamon, salt, and pepper just to combine (do not overmix). Form 1/4 cup of meat mixture into a 3-inch-long oval and place on a rimmed baking sheet brushed with oil. Repeat with remaining mixture. Refrigerate, covered, at least 1 hour and up to 1 day.
• Heat grill for direct heat (or a grill pan over medium-high). Thread each meat oval onto a skewer. Brush grill grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted in middles (avoiding skewers) registers 140 degrees (for medium-rare) for lamb, 6 to 8 minutes; or 165 degrees for turkey, 10 to 12 minutes. Serve with pitas and accompaniments.

SPICY INDIAN KOFTA

Steps:

• Put the ground meat in a larger bowl, and add ginger, garlic, cayenne peppers, onion, egg, tumeric, garam masala, cilantro, mint, potato, and salt and pepper to taste.
• Mix well (you'll have to use your hands for this one).
• Form golf ball sized balls with the meat mixture, and set aside.
• Allow to rest 30 minutes.
• Heat oven to 375º.
• Place the kofta on a non-stick cookie sheet and bake 25 minutes or until cooked through, and slightly browned.
• Serve hot, with nan bread, cucumber-yogurt sauce and a fresh tomato and mint salad.

LAMB KOFTA BURGER

Steps:

• For the tahini-yogurt sauce: In a bowl, whisk together the Greek yogurt, tahini, salt, lemon zest and juice and 1 tablespoon water. Cover and reserve in the refrigerator.
• For the pickled turnips: In a small saucepan over medium-high heat, combine 1 1/2 cups water with the cider vinegar, brown sugar, salt, bay leaves, garlic, beets and turnips. Bring to a quick boil to dissolve the sugar. Set aside to cool, then refrigerate until ready to serve. Serve the turnips only; discard the beets, bay leaves and pickling brine.
• For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic and cook until fragrant, 5 to 6 minutes. Add the parsley and mix well. Set aside in a small bowl.
• For the lamb kofta burger: Prepare a grill or grill pan for medium-high heat.
• In a medium mixing bowl, add the ground lamb, garlic, onion, parsley, allspice, coriander, cumin, cinnamon, salt and pepper. Mix all the ingredients together to evenly distribute the spices, being careful not to overmix. Divide into six equal portions and shape into a round, tight patties, about 4 inches wide.
• Place the patties on the grill, spaced 3 inches apart to prevent flare ups. Grill for 3 minutes on the first side to develop a crust. Flip, and cook on the second side until medium-well, 2 minutes. Set aside.
• Brush the cut sides of the brioche buns lightly with garlic butter and toast on the grill until golden and crisp, 5 to 10 seconds. Flip, and toast the outsides until lightly toasted, another 5 to 10 seconds.
• To assemble: Layer the bottom buns with a burger, some tahini sauce, pickled turnips, lettuce, tomato and onion. Cover with the top buns and serve immediately.