Kofta Kebabs are a popular center eastern delicacy: skewers of spiced-up ground lamb or red meat, served with clean vegetables, pita and garlicky yogurt sauce. here’s how to make authentic grilled Turkish Kofta Kebabs at domestic. 

While i was in Istanbul two years ago, kebabs have been everywhere: shish kebabs – grilled chunks of meat or bird on a skewer; doner kebabs – meat cooked on a rotisserie and sliced off for serving; and kofta kebabs – ground lamb or pork formed onto skewers and grilled. They were served with tomatoes (raw or grilled), fresh parsley, diverse salad ingredients, seared peppers, rice or pita, and tahini or yogurt sauce – ideal complements to the wealthy, flavorful meats.


I’ve been wondering (dreaming actually) of Turkish kofta kebabs ever due to the fact my trip, wanting and proceeding to make them at domestic. I ultimately were given to growing a recipe for kofta kebabs. I chose the kofta because you may percent so much flavor into ground meat, with finely chopped herbs and spices.

In Turkey i was intrigued by way of the uncommon form of the kofta kebabs – long and flat with ridges. I puzzled how it changed into executed. Now I understand! It’s no longer required which you do this, with the aid of the manner. you may definitely form a protracted sausage shape and flatten it a bit, and your kebabs could be simply as delicious.



  • You will need long 6 skewers, preferably flat (12 inches or more) or 12 shorter ones. If you use bamboo skewers, soak them in water first, for at least 30 minutes.

For the Garlicky Yogurt Sauce:

  • 1 1/4 cups plain Greek Yogurt
  • 1 tablespoon lemon juice
  • 1 small garlic clove, pressed or finely minced
  • 1½ tablespoons olive oil
  • 1 tablespoon sumac (plus more for the meat and vegetables)
  • ½ teaspoon salt

For the Lamb:

  • 2 pounds ground lamb or beef
  • 1 small yellow onion, peeled and grated, blotted with towel to soak up excess liquid
  • 1 large bunch flat leaf parsley, just the leaves, divided
  • 3 tablespoons Urfa pepper
  • 1 tablespoon sumac, divided
  • 1 1/2 teaspoons kosher salt

For The Accompaniments:

  • 2 ripe tomatoes, sliced in half through the core, each half sliced thinly
  • 1 english cucumber, washed and thinly sliced, crosswise
  • 1 red onion, peeled, slivered, soaked in cold water for 10 minutes, drained
  • Parsley leaves (about 1 1/2 cups or whatever’s left of the bunch)
  • 12–18 romaine lettuce leaves (depending on size), washed
  • 3–6 pitas, sliced in half, warmed


  1. Make the Garlicky Yogurt Sauce: mix all of the components in a medium bowl. keep in the fridge until you’re ready to use it.
  2. Make the Kebabs: Finely chop 1/four cup of the parsley leaves. Set the rest aside for the salad.
  3. In a big bowl integrate lamb, onion, chopped parsley, urfa pepper, 2 teaspoons sumac, and salt. paintings the elements together together with your palms for a few minutes till they are absolutely included.
  4. Divide the beef aggregate into 6 or 12 identical portions, depending on the scale of your skewers. you could without a doubt skewer them them squeeze them into lengthy sausage shapes or you can attempt the ridge techqnique: keep a bowl of ice water handy to dip your hand in, if the beef starts offevolved to paste to you. Slide a portion of meat onto the skewer and stand the skewer upright – pointy side down – preserving the top with one hand. Use the other hand shape the meat into an extended, ridged, sausage form by way of gently squeezing it from pinnacle to backside, and urgent the side of your thumb in as you cross, to make the ridges. flip the skewer and repeat the system, squeezing and ridging the other aspect. maintain flipping and repeating until you have got a protracted, flat, ridged kebab. store the kebabs within the refrigerator, included with plastic wrap, till ready to grill.
  5. set up Accompaniments: placed tomatoes, cucumbers, onion, parsley and lettuce in piles on a platter. Sprinkle onions and cucumbers with half of teaspoon sumac.
  6. Grill the Kebabs: warmness the grill to high. Charcoal grilling is extra actual but gas works nicely, too. Oil the grates of the grill to save you sticking. Grill the kebabs for one minute on each side to seal them. cook them for about 8 minutes longer, flipping them after 4 minutes. flip off the grill and heat the pita on the new grates for a couple of minutes, at the same time as you unskewer the kebabs.
  7. To Serve: cautiously put off skewers (they’ll be hot!) and set meat on a platter with the warmed pitas. Serve with accompaniments and garlicky yogurt sauce. Divide remaining half teaspoon sumac, sprinkling a few over meat and some over the yogurt sauce.

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