Kofta Kabobs

We are always looking for new ways to eat chopped meat around here. When we've grown tired of meatballs and hamburgers I always make kofta kabobs, ground meat shaped into logs or ovals and generously seasoned with lots of Middle Eastern flavors. Served with fresh pita, tehina, fried eggplant, and Israeli salad it is a fresh new way to use ground beef. To make sure every ounce of the kabobs are well seasoned I first finely chop the garlic, onions, and herbs in a food processor before adding them in to the meat. I often find it annoying to make my food processor dirty for one task but in this case it's really worth it. Enjoy!


1 kilo (about 2 pounds) finely ground beef
1 small onion
5 cloves garlic
1/2 cup cilantro ( leaves and tender stems)
1/2 cup parsley ( leaves and tender stems)
1 3/4 tsp salt
1/2 tsp ground pepper
1 tsp granulated garlic powder
3  teaspoons cumin
1 tsp ground corinader
1/8 tsp cinnamon
pinch of cayenne


Place the ground beef in a bowl. In a food processor pulse together the onion, garlic, cilantro and parsley. You want it super finely chopped but not pureed. Add the mixture to the ground beef and then add all the seasonings. Mix well to combine but don't over mix. Shape portions of the beef into logs either around metal kabob skewers if you are grilling or roasting or without if you are frying. Personally,  I prefer these either grilled or oven roasted. Preheat your oven to 400 degrees and place the kabobs on a tray. Roast for 15-18 minutes until medium inside and the internal temperature is about 155 degrees.  Alternatively, you could grill them until the internal temperature is 155.