Wasfetna

Kofta kebab

Minced meat fingers with onion and parsley, grilled on skewers and served on bread with sumac onions.

Grilled meatball kebab
Cooking time
1 hr
Hands-on time
28 min
Free time
32 min
Difficulty
Medium
Cuisine
Levantine
Calories
600
Contains
Gluten

Kofta that doesn't fall off the skewer is kneaded until sticky, with the onion squeezed so its water doesn't loosen the mix. Then half an hour in the fridge, and shaping with wet hands.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Preheat the grillHeat the grill thoroughly, clean the grill grates, and grease them lightly before placing the food on it.

Ingredients

5people

Amounts follow the number of people

For the marinade

For the kofta

For serving

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Skewers — The kofta is molded around them; without skewers you get patties, not kebab.
  • Charcoal grill or griddle — Hot before the skewers go on so the meat grips immediately.

Method

  1. Knead the meat with the squeezed onion, parsley and spices until it holds together.

    10 min
    You’ll know it’s ready when

    The mixture is sticky and does not separate.

  2. Cool it for half an hour, then shape it into fingers around the skewers with a wet hand.

    32 minYou can walk away
    You’ll know it’s ready when

    The fingers are even and stay on the skewer.

  3. Grill it over hot coals or a grill, turning it over until it is cooked.

    12 min
    You’ll know it’s ready when

    The surface is brown and the inside is no longer pink.

  4. Serve it on bread with onions and sumac.

    3 min
    You’ll know it’s ready when

    Serve immediately while hot.

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