- May 19, 2023
- 30 Minute Meals
Armenian Kofta Kebab Recipe
These Armenian Kofta Kebabs are made with seasoned ground beef, fresh herbs, onion, and warm spices before being molded onto skewers and grilled over high heat until perfectly charred and juicy. This traditional Armenian recipe is simple to make, packed with bold flavor, and delicious served with lavash, grilled vegetables, rice, or a fresh cucumber yogurt sauce.
What Are Kofta Kebabs?
You might be wondering, what does kofta mean? Kofta kebabs are kebabs that are made out of ground ingredients and usually grilled. This can be ground meat, seafood, or even vegetable mixtures for vegetarian kofta kebabs! In my Armenian kofta kebab recipe, I use just ground beef. You can use a mixture of ground beef and ground lamb, or switch the beef out completely for ground lamb if you prefer.
Why This Recipe Works:
Bold & Delicious: The bold flavors in my Armenian kofta kebabs recipe always have me coming back for more. All of these flavors make a savory, fresh meal that pairs well with just about anything! The fresh parsley, along with rich tomato paste and aromatic spices that add a hint of spice, goes perfectly with a fresh vegetable salad!
Grilling Season Perfection: When it comes to grilling season, you know that I have a whole bunch of stuff that I want to cook on the grill. This is definitely one of those meals that I look forward to every time grilling season comes around! These are a unique, easy meal you can grill on a weeknight or whenever you need to feed a crowd!
Supplies Needed:
- Skewers (a longer flat skewer works the best)
- Food Processor or Blender
- Mixing Bowls
- Grill
Ingredients:
- Ground Beef: I like to use the ground beef that is 93% lean. If it has too much fat, it won’t stay on the skewer as well.
- Yellow Onion: Yellow onion adds a nice flavor! No need to chop it up perfectly, since it will be going into the food processor.
- Parsley: Fresh, flat-leaf parsley is my preference. It has a more robust flavor than the curly parsley!
- Tomato Paste: Some tomato paste adds a depth of flavor and helps everything stick together.
- Fine Bulgar Wheat: A little helps with binding the meat and keeps it juicy and tender
- Seasonings: Sea Salt, Black Pepper, Aleppo Pepper, Cumin, and Allspice are combined to season these kofta kebabs to perfection!
How To Make Armenian Beef Kofta Kebabs:
Prepare the Kofta Mixture
Preheat your grill to medium heat (about 400°F). If using wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.
In a food processor, combine the onion and parsley and blend until a smooth paste forms.
Transfer the mixture to a large bowl with the ground beef, tomato paste, red wine, garlic, salt, black pepper, paprika, allspice, cumin, coriander, cinnamon, and cayenne pepper. Using clean hands, gently mix until everything is evenly incorporated. Avoid overmixing, which can make the kofta dense.
Assemble the Skewers
Divide the meat mixture into 6 equal portions. Hold the flat skewer in one hand and gently press the meat around it, using your fingers to evenly distribute and shape the kofta. Pinch the meat firmly around the skewer so it adheres well and won’t loosen during cooking. Repeat with the remaining portions and place the assembled skewers on a tray until ready to grill.
Use your fingers to create ridges and flatten it down to the skewer to give it that signature look to the kebab.
Grill the Kofta Kebabs
Lightly oil the grill grates and place the kofta skewers over direct heat. Close the lid and cook for 4-5 minutes without moving them. Once the meat naturally releases from the grates, flip the skewers and cook for another 4-5 minutes, or until the internal temperature reaches 165°F.
Alternatively, you can let it rest over the edges of the grill so it sits over the coals and doesn’t touch a grate. If using this method, you can rotate and turn the skewers every few minutes until cooked through!
Transfer the cooked kofta to a serving platter and serve immediately with warm pita, tzatziki, Armenian rice pilaf, grilled vegetables, or a fresh salad.
Alternate Cooking Methods
Oven Method
Preheat the oven to 425°F. Place the assembled kofta skewers on a wire rack set over a baking sheet (or directly on a parchment-lined baking sheet). Bake for 18-22 minutes, flipping halfway through, until the internal temperature reaches 165°F. For additional browning, broil for 1-2 minutes at the end of cooking.
Stovetop Method
Heat 1-2 tablespoons of olive oil in a large skillet or grill pan over medium-high heat. Cook the kofta (with or without skewers, depending on your pan) for 4-5 minutes per side, turning until browned on all sides and cooked through to 165°F.
What Do You Eat With Beef Kofta Kebabs?
Armenian beef kofta kebabs are usually served with some sort of pilaf and an herb-forward, fresh salad. I highly recommend pairing it with some of my favorites:
Frequently Asked Questions:
If you notice that the meat is not wanting to stay on the skewer, you can refrigerate the meat for 20-30 minutes to chill it!
If you don’t have a food processor, don’t worry! You can definitely use a blender instead. You want the parsley and onion mixture to be a paste-like texture, so it is easiest to do with a food processor or blender. If you don’t have either, you can finely chop the mixture as small as possible!
Yes! While I absolutely love making these on a grill, if it isn’t grilling season or you simply don’t have a grill, you can make these on the stove on a griddle pan or you can bake them! I would broil them at the end for a little bit of char on the edges.
Store any leftover kofta kebabs in an airtight container in the fridge for up to 3 days. Reheat in the microwave until heated through!
More Recipes To Try:
- Tandoori Salmon Recipe
- Grilled Chicken Kebabs & Tzatziki Sauce
- Grilled Succotash
- Whole Roasted Chicken Shawarma
Armenian Kofta Kebab Recipe
Ingredients
- 1 lb Ground Beef lean (93%) is best
- 1/2 Yellow Onion grated
- 1/2 cup Flat Leaf Parsley finely minced
- 1 tbsp. Tomato Paste
- 2 tsp Fine Bulgar Wheat or bread crumbs
- 2 tsp Sea Salt
- 1 tsp Black Pepper
- 1 tsp. Aleppo Pepper
- 2 tsp. Cumin
- 1/2 tsp. All Spice
Instructions
Preparation:
- In a food processor, combine the onion and parsley and blend until its a paste.
- To a large mixing bowl add the onion and parsley mixture, the ground beef, tomato paste, bulgar wheat, and the spices. Mix by hand until everything is fully combined.
- Divide the beef into six to eight equal sized oblong meatballs that are roughly 3 inches long each.
- Grab a skewer and pat the meatball around the skewer so it holds together around it, press it flat, and crimp the meat to add ridges, then set them aside on a plate or pan. Repeat this step with each meatball until every skewer is prepared.
Traditional Grilling Method:
- Preheat the grill to medium heat, about 400 F. Oil the grates if needed to prevent sticking.
- Place each skewer over direct heat across oiled grill grates and close the lid. Allow the kofta kebabs to sear for about 4-5 minutes before flipping. They should easily release from the grill grates when they are ready to be turned.
- Flip and continue to cook an additional 4-5 minutes or until the internal temperature is 165 F.
Oven Method:
- Preheat the oven to 425°F. Place the assembled kofta skewers on a wire rack set over a baking sheet (or directly on a parchment-lined baking sheet). Bake for 18-22 minutes, flipping halfway through, until the internal temperature reaches 165°F. For additional browning, broil for 1-2 minutes at the end of cooking.
Stovetop Method:
- Heat 1-2 tablespoons of olive oil in a large skillet or grill pan over medium-high heat. Cook the kofta (with or without skewers, depending on your pan) for 4-5 minutes per side, turning until browned on all sides and cooked through to 165°F.
Serving Suggestions:
- Remove the kofta kebabs from the grill and plate them with pita, tzatziki, salad, or pilaf and enjoy.
Great recipe. Turned out perfectly and very tasty. Definitely will make again.
This recipe is the closest (looking) to the lulu kebab that we had at the Armenian picnics in the summer!!
So excited!!
Thank you!!
I am so glad to hear that!