Juicy Beef Mince Kofta Skewers
Introduction
Kofta turns humble beef mince into something special. Mixed with garlic, onion, and warm spices, then pressed onto skewers and grilled hard over high heat, it cooks into tender, juicy logs with a lightly charred, smoky crust. It is quick, generous, and made for the barbecue.
The secret is a good, fatty grass fed beef mince, firm shaping, and a hot grill. Around 15 to 20 percent fat keeps the kofta moist, while pressing the mixture tightly stops it cracking or sliding off the skewer.
Ingredients
For 4 servings
- 800gbeef mince15-20% fat
- 1onionsmall, finely grated
- 2 clovesgarlicminced
- 1 tspground cumin
- 1 tspground coriander
- 1 tspsmoked paprika
- 1 tbspparsleychopped, fresh
- 1 tspsalt
- 1 tspblack pepperfreshly cracked
- 1 tbspolive oil
- skewersmetal or soaked wooden
Utensils
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- Large mixing bowl
- Grater
- Skewers (metal or soaked wooden)
- BBQ or grill pan
- Meat thermometer
- Tongs
Cooking Steps
Mix the ingredients
Place the beef mince in a large bowl with the grated onion, garlic, cumin, coriander, paprika, parsley, salt, and pepper. Mix thoroughly with your hands until evenly combined.
Shape the kofta
Divide the mixture into equal portions and press each firmly around a skewer into a long sausage shape. Compress tightly so they do not crack or slide while cooking.
Chill briefly
If time allows, chill the shaped skewers for 20 minutes to firm them up and help them hold their shape on the grill.
Heat the grill
Heat a barbecue or grill pan to medium high and brush lightly with olive oil to stop the kofta sticking.
Grill evenly
Grill the skewers for 8 to 12 minutes, turning every 2 to 3 minutes to colour all sides. Cook to an internal 70°C for safe doneness.
Rest and serve
Rest for 3 to 5 minutes to keep them juicy, then serve hot straight from the skewers.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What mince is best for kofta? +
Use beef mince with 15 to 20 percent fat for kofta. The fat keeps the skewers juicy and helps them hold together and brown over high heat. Very lean mince dries out and is more likely to crack or fall off the skewer, so a fattier grass fed mince is ideal.
How do you keep kofta from falling off the skewer? +
Press the mince firmly and tightly around the skewer, and chill the shaped skewers for 20 minutes before grilling. Firm shaping and a brief chill help the kofta set so they hold together. A fattier mince and not turning them too early also keep them intact.
How long do you grill beef kofta? +
Grill beef kofta for 8 to 12 minutes over medium high heat, turning every 2 to 3 minutes to colour all sides. They are cooked through at an internal 70°C. Because kofta is made from mince, cook it all the way through rather than leaving it pink.
Do you need to soak wooden skewers? +
Yes, soak wooden skewers in water for about 30 minutes before grilling so they do not scorch or catch fire over the coals. Metal skewers do not need soaking and conduct heat to help cook the centre. Either works well for kofta.
What spices go in kofta? +
Classic kofta spices include cumin, ground coriander, and smoked paprika, with garlic, onion, and fresh parsley. The combination gives a warm, savoury, lightly smoky flavour. You can add chilli for heat or mint for freshness, but keep the beef as the star.
