Description
Ground beef is blended with diced onions, minced garlic and a flavorful Middle Eastern spice mix in these tender pan-seared Kofta Kebabs. Serve them over rice with cucumbers, cherry tomatoes and tzatziki sauce for a dinner you’ll devour.
Ingredients
Scale
- 2 lb. ground beef
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon sumac
- 1 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon oregano
Instructions
- To a large bowl add ground beef, onion, parsley, garlic clove, cumin, coriander, smoked paprika, sumac, salt, pepper, cinnamon and oregano.Â
- Using your hands or a wooden spoon, mix together until everything is thoroughly combined.Â
- Divide the mixture into 8 even sections. Shape each portion into long thick sausages, try to keep them all the same size. Insert a bamboo skewer through each kefta and squeeze the meat around it. Repeat until done.Â
- Place skewered kefta’s in the refrigerator for 30 minutes.
- Brush a small amount of oil to each kefta.
- Heat a large grill pan or skillet to medium-high heat. Spray with cooking oil and place skewered keftas on grill pan.
- Cook for 12-14 minutes, occasionally turning to cook on all sides until meat has cooked through and browned on all sides.
- Once internal temperature has reached 145°F remove from the grill.
- Serve over rice with cucumbers, cherry tomatoes, tzatziki, hummus and homemade pickled onions.
Notes
- To Store & Reheat: Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat over medium-low heat until meat is warmed through.
- To Freeze: Freeze cooled leftovers in a freezer-safe container or storage bag for up to 3 months. Thaw in the fridge before reheating.
Nutrition
- Serving Size: 1 kofta kebab
- Calories: 215
- Sugar: 1 g
- Sodium: 373 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 71 mg
