KOFTA KEBABS

(Feeds 3-4 people)

 1 tsp – Coriander, ground

¼ tsp – Cinnamon, ground

¼ tsp – Allspice, ground

1 ½ tsp – Salt, kosher

¼ tsp – Black pepper, ground

3 Tbsps – Parsley, chopped fine

¼ Cup – Red onion, minced

1 tsp – Garlic, minced

1 ea – Egg, whole

1/3 Cup – Panko breadcrumbs

1 lb. – Ground beef, lean

 

Toppings (optional):

Lettuce, tomatoes, peppers, onions, pickles, tahini, hummus, tzatziki, zhoug, garlic sauce, cilantro, mint, parsley, dill

 

Method:

1. In a small bowl, whisk together all dried spices until well combined.
2. In the bowl of a stand mixer fitted with paddle attachment, mix together the spice blend, chopped parsley, onion, garlic, egg and panko on medium speed until well combined, about 1 minute. Scrape sides as needed.
3. Add ground beef and continue to mix for another 1-2 minutes until well combined and starting to stick to sides of bowl.
4. Portion mixture into 10-12 balls, and shape into football shapes, tapered at the edges.
5. Cover and refrigerate for at least 30 minutes then skewer through the middle with metal or wooden skewers (skewers are optional).
6. Cook for about 8-10 minutes on a hot BBQ, in a hot cast iron pan, or oven set to 425F until internal temperature reads 165F.
7. Serve with your favourite naan bread or pita, with middle eastern spreads such as tzatziki, tahini or hummus and fresh chopped herbs and vegetables.

– Curated by Chef Anna Hymers for the August 2026 edition of Cattle Country.