Lebanese Kofta

Lebanese Kofta


  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ½ kilo ground lamb or beef or half half
  • 3 tablespoons grated onion
  • 3 tablespoons chopped fresh parsley

    2 tablespoons Lebanese Kofta mix

  • 28 bamboo skewers, soaked in water for 30 minutes


  1. 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 meat along with the onion, parsley, Kofta spice blend 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.
  2. Preheat oven grill at 180c
  3. Cook the skewers on the preheated grill, turning occasionally, until the meat has cooked to your desired degree of doneness about 20 minutes
  4. Serve with yogurt, flat bread, lettuce, tomato and cucumber.”
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