Middle Eastern Lamb Koftas
Video taken from the channel: RecipeTin Eats
How to Make Kofta Kebabs | Lamb Recipe | Allrecipes.com
Video taken from the channel: Allrecipes
Lamb Koftas with Beetroot Hummus | Gordon Ramsay
Video taken from the channel: Gordon Ramsay
Homemade BBQ Kofta Kabobs (Arab Restaurant Style)
Video taken from the channel: Kitchen 360 كتشن
How To Make Greek Lamb Kofta Kebabs
Video taken from the channel: Henrys HowTos
How To Make Iraqi Kofta Kebab
Video taken from the channel: Henrys HowTos
How To Make Lebanese Kofta Kebabs
Video taken from the channel: Henrys HowTos
Mold into long meatballs, about 3 to 4 inches long and 1-1/2 inches in diameter, and put on skewers to grill. (Skewers are totally optional.) Grill the kebabs on medium high for about 4 minutes. Turn over and grill.Ingredients 1 medium yellow onion, quartered 2 garlic cloves 1 whole bunch parsley, stems removed (about 2 packed cups parsley leaves) 1 lb ground beef.
Ingredients 4 cloves garlic, minced 1 teaspoon kosher salt 1 pound ground lamb 3 tablespoons grated onion 3 tablespoons chopped fresh parsley 1 tablespoon.Middle Eastern Meatballs (Kofta Kebabs) made in 15 minutes with authentic middle eastern spices, just like the ground beef kebab you love at restaurants. Middle Eastern Meatballs (Kofta Kebabs) Middle Eastern food is in my comfort zone.
Preheat oven to 350, place the kofta on the middle rack for 15 minutes, then move up to the upper rack for 10 minutes but do not turn the broiler on. Of course, every oven is different so just use your cooking senses or meat should reach 160 degrees F on an instant meat thermometer.Easy kofte recipe with ground lamb or beef and a mix of spices including garlic, ginger, mint, parsley, cumin, coriander, cinnamon and more. Serve with tzatziki, rice or on a pita.
Skillet Method. If cooking in a skillet, sauté in a large skillet on medium-high heat for about 5 minutes. Flip the kafta over and cook for an additional 5 minutes.
Add 2 tablespoons of vegetable oil to the kafta and a large sliced onion and cook for an.KOFTA KEBABS IN ISTANBUL. When I was in Istanbul kebabs were everywhere: shish kebabs: grilled chunks of meat or chicken on a skewer; doner kebabs: meat cooked on a rotisserie and sliced off for serving; and kofta kebabs: ground lamb or beef shaped onto skewers and grilled.Kefta (or kofta) is a deliciously spiced and tender type of Moroccan kebab made using ground beef or lamb. The mixture is flavored with cumin, paprika, minced onio.
It’s basically a meatball using either beef, chicken or lamb, mixed with herbs, Middle Eastern spices and onions. All you really need is 4 ingredients: ground beef, onions, parsley and a spice blend similar to all spice. Traditionally it’s served on pita with hummus, or you can also serve it with a rice pilaf.Grilled Beef Kafta Kebabs are easy to prepare and use warm, rich Middle Eastern spices.
You can eat the beef kebabs in a pita sandwich or on a plate of hummus with pita on the side. GRILLED BEEF KAFTA KEBABS. Grilling season is the best season. Am I right, or am I right?Shape little 3 inch long cigar shaped rolls with the meat, and skewer them with a wooden skewer.
Grill the kebabs over a BBQ or Fire until golden brown and cooked all the way through, about 10 minutes. Serve the skewers with tzatziki, fresh parsley and cucmbers. Keyword BBQ, grilled, Kebab, Kofta.
How To Make Middle Eastern Lamb Kofta To begin, place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts.Kafta is ground meat kebab that is very popular in the Middle East, often grilled over hot coals on flat metal skewers with tomatoes and onions.
Served in pita bread of some type with sauces and salad. My favorite memory is standing in the kebab house with my dad as a kid watching the kebabs.Ingredients. 1 cup plain whole milk Greek yogurt. 2 tablespoons olive oil.
2 teaspoons paprika. 1/2 teaspoon cumin. 1/8 teaspoon cinnamon.
1 teaspoon crushed red pepper.
List of related literature:
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| from Lonely Planet’s Ultimate Eatlist |
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| from Essential Turkish Cuisine |
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| from Encyclopedia of Jewish Food |
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| from Grilling For Dummies |
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| from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good |
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| from Catering Management: An Integrated Approach |
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| from Keto Restaurant Favorites |
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| from Food Culture in the Mediterranean |
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| from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share |
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| from Zahav: A World of Israeli Cooking |
134 comments
This recipe is so delicious! Easy to make and everyone loves it. Thank you so much for posting.
Isn’t it so awesome that Youtube allows us to learn recipes from different cultures/countries at a click? So far, I’m a boss at famous Jamaican, Nigerian, British and now Lebanese dishes! Thanks for sharing!
Hey brother dont know if youll see this. I am about to open a restaurant in toronto and love your recipes. My question to you is: what type of grill should i be using for these kebabs? And does it matter much? Thank you
Can you tell me plz.can I use this procedure for lamb kebabas plz tell me.thanku
Be kind. Be compassionate. Be vegan. Please. Animals are not ours to eat. Please be kind.
You’re supposed to use parsley not mint and put mixed spices is quicker
YOU DONT TASTE MINT IN THE MEAT IT JUST FLAVORS IT LIKE A PARSLEY BUT YOU WONT EVER TASTE ANY MINTY NESS IT WONT TASTE LIKE MOUTHWASH OR TOOTHPASTE OR GUM, NOT AT ALL, IT JUST FLAVORS IT WITHOUT MINTY TASTE..ITS GREAT I MADE THIS SO MANY TIMES THAT NOTE IS FOR PEOPLE WHO DONT LIKE MINT BUT THIS PART IS FOR HENRY, HENRY.,MARRY ME…LOL,JK I LOVE YOUR RECIPES I HAVE FED THE MASSES AND NEVER HAD LEFTOVERS YOUR COOKING IS SUPERB. YOUR RECIPES ARE MY GO TO AUTOMATIC SEE HENRYS HOW TO VIDEOS FIRST…THANK YOU FOR SHARING YOUR GIFT WITH US THANK YOU FOR THE EASY TUTORIALS WITH GRATITUDE RESPECT AND APPRECIATION FROM SO CAL, ��✌��
When lived in Germany I noticed the grounded meet was falling apart when I tried to make kofte on bbq.
Later I learned from old man who did this all his life that the grounded meet needs more fat and must be aged for 24h before doing kofte
Hi Henry, love your videos! I had a quick question: when do you prefer to use the thin vs the thicker skewers? Is it mostly based on tradition (e.g. Persian Kooidehs on thick ones, vs these Lebanese ones on thin)?
Good…but really it’s not Iraqi 100% wrong components.best regards
Awesome recipe! This video inspired me to make a YouTube channel and Persian koobideh kabobs were one of the first things I made. My channel is small, but I would love the support if possible from new subscribers. Check out my version of Persian chicken koobideh kabobs on my channel. Thanks!
I made your recipe tonight for dinner with ground lamb. Came out excellent! Thanks! I’m Ordering some flat skewers today like the ones you use.
FINALLY!!!!! Arab Squad where u at? We found an European who understands how to make Arabic food!!!!!
Great recipe but mine fell off the skewers as soon as they hit the grill. Still tasted incredible…. just didn’t look quite as good as yours. Thank you.
You totally cheated with Lazy Garlic in a jar diddn’t you:)
If u add ginger garlic paste to the kofta then it’s Indian style
Hey, thanks for the recipe. I made this kofta for dinner tonight and it was super fabulous. Cheers
Tried this last night…mixture ended up being too moist and would not stay on the skewer when place over the fire…had to resort to placing it directly on a grill…suggestions for next time?
Amazing videos and detail. Will try this one tonight. Just one, I’m trying to figure out where your parents originate from lol. You could pass for Greek, Lebanese, Turkish or even Armenian. I would guess Lebanese lol
I have a question about this: how come lamb kebabs you can use thin skewers and poke it in from the top but kabob kubiddeh you have to drain the onions and use wider skewers and insert them on the skewer from the side and not the top? Is it because lamb meat is much fattier and sticks more easily than beef?
I was going to walk 500 miles to buy this, but now I can stay and eat this all-day every day. Thank you sir
Very good recipe. If anyone is trying this recipe, I recommend adding a little yogurt according to your taste and make sure you use low fat ground beef. After mixing all the ingredients in a bowl, cover the bowl with a cheese cloth and put in your fridge for several hours before grilling.
How do you make Lebanese lamb mince? I had it spread over a flat bread and was grilled and served with hummus and lemon it was amazing! I had it when i was in Australia don’t have it here in the UK
great recipe some tahini added to that yoghurt sauce would take it to new level & some parsley and red onion salad with the coleslaw:) keep up the wonderful vids & cooking!
Im gonna make this soon. BTW, love the smart way you cut the onion. Tumbs up
Interesting, my people call this Kebab, and what the brits call Kebab ky people call Shawarma… And hummus is overrated
Will definitely have to try this recipe. Hope it turns out as good as this. Love the Kofta presentation as well. Good job and awaiting more!!! Love from India <3
Hi Henry! I rarely comment on a cooking video that I’ve tried but you really deserve one. I made the exact recipe you mentioned and my fiance, roommates, and coworker said it is amazing! It is even better than most of the shawarma and kebab places here in Dubai. You’re amazing and so talented! Keep up with your amazing cooking! And thanks for sharing it
im arab and ive never seen such thick kufta.. also seeing the beet hummus made my inner grandma cringe. but alas a cute idea that will get u beaten up for in every arab country
I’ve been making this for the family every weekend. Thank you Henry amazing videos. Lebanese from Canada.
well done, it’s the first time that i put thumbs up to a turkish guy
Thank you always adored Lebanese kofta and you just made it look soo easy these are going on my lock-down shopping list tomorrow:-)
Thanks for the great lesson ��
Take care from Montréal,Québec
This has to be the strangest accent I have ever heard, no offense.
-Arizona, USA
years ago I had some Lebanese food, my favorite was ground meat, could have been lamb and beef combo with pine nuts in the center. Does that sound familiar to anyone? I would love to make those someday.
In greece they dont do it like this, they dont use lamb. Only in muslim countries they use beef or lamb.
what happened to the seventh one? Hmm? 😉 No worries. I d do the same.:)
I don’t know some seasoning
Is there any details for this recipe?i don’t know what is after salt,before black paper
can you please send the recipe some of them i could not understand
I’m from Ethiopian but i Love Lebanon food it’s so yummy
With all due respect
I am Lebanese,
Yes we use a pinch of mint
But PARSLEY the most important ingredient and a lot of it.
Thx
And sorry dude
can you please seach youtube for “how to dice an onion” because this is making me cry,. Delicius recipe thx for sharing:)
My future soul mate is going to be so happy because I’m going to make authenticity any dish they would love! ����
Having lived in London UK for 20 years I got to taste many foods of the world. Indian Chinese middle east and so on. My favs were the turk Greek leb or indian. Oh the breads were awesome
I like this diff.way of cooking..the ground meat looks tasty…thnks for shringbthis..i hope ill will find that thing so i can made my own here in philippines..thanks for embrassing me..stay con
Look at the chopping board.. black mould…ahhh nahh..whether its delicious but will never dine in your place…so thumps down….dirty….
That is not iraqi kabab
its with out tomato
and add just solt to it
I tired your Adana kebab chicken and meat. They’ve been perfect. Thanks Henry
Best wishes for 2020 and looking forward to more wonderful recipes.!!
d2 napo ako tumambay para iabot yung ayuda sa bahay mo.patapik nalang pabalik salamat
Oooooh ASMR when he was squishing the ingredients into the meat ������. But this looks real nice to eat too!
what makes iraqi kebab is the iraqi meat itself its delicious only in Iraq because of the meat
Parsleys had to be finely chopped, the “köfte”s were cooked on a very high fire and the outside burned and hung on the pan after waiting for the inside to cook. 5:19 5:20
another masterpiece from the master…..i think i have to be your biggest fan!
My husband is Iraqi and it’s taken me years to perfect the Iraqi kebab.. yours is great!
i assumed they use blade because when you heated the metal, it helps cook the meat?
hey so um, if you cook the lamb medium? won’t the meat inside not reach 70 degrees. for a minced meat that your leaving for twelve hours to “infuse” might someone get food poisoning?
Middle East is chaotic in many ways but damn it Middle eastern food is the best
Hi, I tried your Lebanese kebab recipe. The taste was very good however when I put the skewers on my 3 burner natural gas BBQ, turned up high, I found that the meat would start to fall off of the skewers. Any thoughts on why?
Sorry but all of you have a twisted understanding of Hummus. ��♀️
I cannat believe that they made hummus chocolate im Germany ��♀️��♀️
I hate it when someone ruined others culturs.
I know that food devolepe, but dont call it hummus anymore!
Btw. Hummus means where i come from, litarlly chickpeas, and the paste is called “msbaha”.
Greetings from Bulgaria, Henry. Have you tried using the Queen of Bulgarian spices: summer savoury in your cooking? Goes very well with all red meat recipes and is an essential spice in Bulgarian cuisine.
https://www.kashkaval-tourist.com/8-bulgarian-spices-define-local-cuisine/
https://en.wikipedia.org/wiki/Summer_savory
A little of gram flour and 1 egg would give flavour and texture to the koftas..
why does the grill have those rollers on it? it looks as though it’s restricting the heat, is this on purpose?
My family loved the recipe, thank you for sharing. Now I make it all the time. What is your restaurant name?? My family lives in Sydney Australia
Thanks Henry just received my skewers today so I am going to make two of your recipes over the weekend for a few of us to try out.
Onion mince and tomatoes will test fine anyway but I am sorry this is any Kabab, its not Iraqi Kabab, no rice or Lebanese bread with Iraqi Kabab. Please just call it Kabab.
Actually, this is Persian kebab maybe this one here is one copy of Iranian version.
Hello Master does ratio have any say in all this?? Or just put in whatever quantity??
Wow, i am drooling all throughout the video! I love kebabs and i think this recipe is awesome delicious!
I wonder if a Hibachi grill will be a good option for cooking! Can’t wait to try this!
What would you recommend as an alternative to grilling them for people that don’t have a grill? Would a cast iron pan or the grill function of an oven produce a good result?
Interesting I’ve never heard of mint instead of parsley, can I use both?
Great video. Quick question, how wide are the flat skewers that you use??
thank you for the knowledge. I am so in love with middle eastern dishes. thank you!
what is the name of the grill equipment? I want to get it for my restaurant.
Tried this and it was just bland. I would not recommend this at all.
I love this Iraqi kebab..I am from Iraq and my dad is Assyrian and my mum is Iraqi…and this reminds me of my holiday there…..love the video I am going to try this myself xx
Henry good one! But my mother used d bread 2 pull out meatjuices on bread makes it yummy.
The original and traditional way to make Iraqi kabab the ingredients only meat salt without onion and tomatoes…This way is another food we called shifta but we add to your mixture flour and make small circles and fri it in hot oil…for your information…But your style also delicious I have taste it somewhere…
عاشت ايدك…. بس الكباب العراقي لحم وبصل ملح… ولا شيئ غيره… وآسف عل الإزعاج
Cumin and parsley in kobab? are you kidding? That would taste terrible. yak.
What are your thoughts of adding mint into the kebab? Or should it be saved for the sauce?
Thanks, that looks amazing. I’m making this tonight for first time wish me luck!
Awesome the grill king is still making videos. Have been following since 3 years ago! Ready to make something similar
Mmm going to make these tomorrow having a mini barbecue on my mini balcony in these Corona days,,,
Looks delicious, please next video or next time, can you write the full list of ingridients of the recipe down, thank you and you did superb job, it looks very easy to make, cheers.
hummus humus houmous humous houmus dahl dhal daal dhaal daahl.
I wish we could agree:)
Even the title and description here is confused:D
Amazing video Henry! What did you serve these with or best recommendation?
Your videos are fantastic. So simple and easy to follow. Your presentation is great. My only complaint is the fact the food makes my mouth water just watching your videos lol. Keep up the fantastic work mate it is very much appreciated x
Imdont have a grill or scullers what do I do? Can’t go out we are on shelter in place order.
Hi Henry, well done but your gas grill is burning the meat because of the high flame if could use a charcoal barbecue it will be much better cooking and testier.
if done on air fryer or skillet, what temperature should be set?
OPAH!! GREAT VIDEO!:) I’M GOING GREEK-STYLE IN 2020! Lol HAPPY NEW YEAR AND HAPPY NEW DECADE! <3
Best kofta kebap recipe I’ve tried BY FAR. Keep on doing what you’re doing Henry. ��
What type of salt and pepper do use? The pepper looks so fine
chef I am big fan of yours and you are my ideal sir I really inspired your amazing works in kitchens I love u sir
Looks really good. How would you make them at home if you don’t have a grill?
Hi Henry! Happy New Year! This looks delicious! I love your no nonsense talking, getting straight into it and getting the job done approach. I’m looking forward to seeing more delicious recipes from you…. this is a perfect keto dish! Thank You. Love to you from England. ������������
Before you had a video withe same tipe of kebab, you called it something else, now you are calling it Greek kebab, actualy this is called ” Lulja” kebab, and is Armenian LOL
Can you tell me where can I Buy that grill from I leave in US.
I could just eat these koftas they look amazing Henry, I can’t wait to make and Thank you, for sharing:-)
Bravo!!! U explain everything so well its easy for useless people like me to learn ��
Hi Henry! I’ve really enjoyed your channel and have successfully cooked several of your recipes. Thank you! One question…my skewers will not fit in my refrigerator, so chilling them for 30 min in the ‘fridge isn’t an option for me. I do, however, have a chest freezer the skewers will fit in. I’ve been thinking of pre-chilling the skewers ahead of time in there, but thought I’d ask first. Also, would wrapping/tenting the skewered mince cause issue? If not, I can probably put the whole thing in my freezer on a pan, wrapped in foil or plastic, possibly for a shorter time? Cheers ahead!
These koftas are going to be too bland but I’d love to try the hummus. You need corriander, salt and green chilli in the mint sauce. Fresh green chilli.
Looks tasty mouthwatering as usual. I think prefer how you did this in the Adana kebab version by putting the mixture through the mincer so the meat onions etc get fused together better. It makes it less likely to fall apart when you cook.
Will be making this on the weekend!
Also what chef knife do you use?
Bloody hell Henry! Johnny is fighting a losing battle weight wise. Gonna have to unsubscribe. Made this on Lebo bread with cucumber, mate a taste treat supreme.
@GordonRamsay… try to get the dry chickpeas (1 Kg) and let them sit in water over night then add one tablespoon of sodium bicarbonate and cook them till they are ready to be smashed with a spoon and use the water of boiled chickpeas in your hummus and on top once it is finished to be plated and top it with EVOO and you can use lemon juice and half of orange juice it makes a lot of difference in taste ❤️❤️❤️ LOVE FROM PALESTINE
tnx for the video!
happy new year to you and your loved ones!!!
@ 3.08 ‘Traditionally you see koftas on bbq, skewers and depending on where you are you might see yourself on the skewers
Looks delicious,!��
It’s on my to make list!��
Stay safe brother!
Are those chickpeas straight from the can and are beetroots steamed?
That garlic looks pre chopped. Don’t buy that. It comes from China and political prisoners are forced to peel it all day by hand. Their fingernails fall off from it. It’s horrible. Christoper ranch is one us brand that is all china
I am so glad and proud that Gordon is cooking our food Arabian food ������
looks great and I like that you wear gloves with the cooked meat.
Good job you offended every other Arab �� where my habibis at
wghah doing. THIS IS NOT KOFTA. im egyptian and we made kofta, its not even supposed to look like this
Remember that greek restaurant on kitchen nightmares who had pumpkin hummus on the menu and gordon roasted the fuck outta that guy for it???
So many countries make the same dish in their own way and every one is as delicious as the other
at 0.27 seconds when he cracks the pepper it sounds like a minecraft character eating
One of my favorite dishes. Thank you for the recipe. God bless.♥️
Jesus!!!!! There’s more spices in there than mince! Hot diggidy!
We make koftas by digging them in 1 litre of oil �� Heart attack
These look lovely.Here in the UK,all kofta is lamb which is a meat i hate so i’ll give these a go,albeit cooked under a grill as i don’t have a kebab type char-grill!
Looks good! However, I would cook any ground meat all the way through. It is safer that way.
Can you pls tell me how does bulghur make a difference in kebabs?
This is one of my top favs. I mix besan (gram flour) and a little all purpose flour as a binder.
He should not act as authority when he has no clue how to make koftas. They were undercooked n very raw. Ewwugh!!
This is why our hummus tastes a lot better, a pink hummus?!?!
Wow did you see what a touch of salt was come on gordon that was not a fukin touch my mate
https://www.blogdog.in/post/prevention-is-better-than-cure-for-corona-virus
How can you make this if you don’t have that kind of grill?����
Gordon I have seen that you are quite strong in middle eastern, Indian coastal cuisine but there are few cuisine which are missing from your expertise like persian gulf coastal cuisine from Iranian and Pakistani part of Baluchistan and frontier cuisine from Afghanistan or from Pakistans North Western Frontier Province cuisine the food over there is really simple with simple spices quite meaty served with rice or different breads cooked in tandoor or on hot stone, I think you should try them also
This is so cool! I never thought it’ll be this easy! Thank you so much