Beef Kofta Kebabs

This beef kofta kebab recipe (ground beef kebabs) is an authentic family recipe handed down to my husband from his dad and uncles.

A few weeks ago, I was going through our freezer and asked Mr. Hungry what he wanted to make with the ground beef I found at the bottom.  He immediately said he wanted to make his dad's beef kofta recipe, and I knew I had to plan to film it because it's too good not to share!

If you didn't know from our last name (Shallal), Mr. Hungry's dad is Chaldean, and Mr. Hungry is half Chaldean.    No idea what a Chaldean is? AI overview says: Chaldeans are an Aramaic-speaking, Eastern Right Catholic ethnic group with roots in ancient Mesopotamia, primarily in what is now Iraq, and are known for their cultural and religious heritage.  And they make some of the most amazing food I've ever had in my life, and they love to share their love of food and family recipes.  And unlike many of their recipes I've been lucky enough to get to try, like stuffed grape leaves, which take literally all day and many hands to complete, this one can be ready in less than 30 minutes!  

This recipe also goes great with my tabouli, greek yogurt hummus, Mediterranean salad, and homemade tzatziki sauce recipes!

How to Make Beef Kofta Kebabs

This recipe is kind of the easiest thing ever to make.  I could have made it easier using the food processor to finely mince my herbs, but I did it by hand.  Once you get them, super finely chop them and add your spices.  Then, you divide your meat into however many skewers you want.  You can do a bunch of tiny little logs (this is a very traditional way to do it) or five big ones like we did.  

Swaps and Substitutions 

This recipe is gluten-free, dairy-free, low-carb, and grain-free.  I've included some swaps and substitutions below.  

• 2 lb ground beef (preferably 80/20 for juiciness) -  this is a beef recipe, but you can sub up to half the meat lamb.  Technically, you could do all lamb, chicken, or any other ground meat, but the spices would likely be kind of off.  You want specific spices for different meats.  
• Parsley, finely chopped - do not omit
• green onions, finely chopped - do not omit.  Mr. Hungry's family always does green onions, but I saw a lot of people doing regular yellow onions in theirs.  
• Baharat - Baharat is a Middle Eastern spice blend.  I really thought this would be hard to find, but I went to Sprouts, and they had two different kinds.  We don't love cumin, so I chose the variety that had less cumin in it.  Mr. Hungry's family always uses a baharat blend.  And any time you can use a pre-made blend and get out fewer bottles of spices, I think it is a win!
• Salt - You can do up to 1 teaspoon of salt per pound of meat. We went a little less than that, but it's our preference.  Obviously, you can't taste raw meat, so go by how salty you generally like your food!  
• Garlic - optional. Another option would be minced garlic cloves.  Mr. Hungry's dad always does garlic powder. 
• Black pepper - optional or modifiable.  
• Sumac for topping - Chaldeans and Middle Easterns often use sumac like we use table salt or pepper.  They keep it on their dinner tables and top their food with it.  It gives a lemony or tangy flavor without the strong acidic part of the lemon.  
• Skewers - we used wooden skewers, but if you make this a lot you may want to invest in some metal skewers. We definitely need to get our own; I'm looking at ordering these ones because they have a nice little carrying case. The most traditional way to make it would be to put it on the metal skewer swords.  We were at home when I shot this recipe, but as I publish this post we are at his parents and were able to get to a photo of the traditional sword skewers. 

How to Store Beef Kofta Kebabs

Store in an airtight container for up to five days and reheat in the microwave.  

How to Freeze Beef Kofta Kebabs

Let cool completely, and then store in a freezer in an airtight container for up to 3 months.  Defrost under refrigeration or in the microwave on defrost mode.  Alternatively, you could also freeze your pre-skewered kebabs (on wooden skewers) on wax paper on a sheet pan, then transfer them to a freezer container (like a bag - you might have to cut skewers, which is why I said wooden.) Then you can throw them on the grill frozen or let defrost in the fridge before grilling.  

And if you are looking for a Middle Eastern Cookbook, I highly recommend Ma Beesema.  One of Mr. Hungry's aunts was involved in the production of the book; it has beautiful photography and authentic delicious recipes.