Harissa Spiced Beef and Lamb Kofta

This grilled lamb and beef kofta is made with warming spices, grated onion and a good dollop of harissa for some heat. Perfect for grilling in the summer for a crowd!

Kofta is similar to a meatball, but formed on a skewer. Typically made with ground lamb or beef, they’re beautifully seasoned and also one of the most perfect things to cook in the summer. Traditionally they’re grilled over an open flame, but you can make them on your BBQ, a hot cast iron pan or griddle or even in your oven. I love serving them with fresh, warm pita, a simple salad and a lemony garlic Greek yogurt dip. The options are endless though!

Ingredients

Here’s everything you’ll need to make the beef and lamb kofta. The cucumber and red onion salad is optional, but delicious. And I have plenty of other serving suggestions noted below.

• yellow onion
• ground beef
• ground lamb
• harissa
• parsley
• garlic
• coriander seeds
• cumin
• sumac
• skewers

What is Harissa?

Harissa is a blend of hot peppers, oil and various spices. It’s a flavor base for curries and stews, as well as a condiment, in Libya, Tunisia, Algeria and Morocco, according to Middle Eastern food expert Paula Wolfert. The ingredients in harissa vary by neighbourhood, country, and ethnicity. The basic recipe calls for hot peppers, garlic, salt and lots of olive oil. Can you see why it’s so tasty now?!

Is Harissa Spicy?

It depends on the brand. Some will be mild and some will be spicy, each jar will state if it’s mild or spicy. When using harissa, feel free to start with a smaller amount and see how it works. Depending on your taste and spice preference, add more.

How to Make Beef and Lamb Kofta

Grate the onion using the large holes on a box grater. Place the onion in between paper towel or use cheesecloth and wring out as much water as possible. Transfer to a large bowl.

Add the beef through to the sumac to the bowl with the onion and mix using your hands until well combined. Marinate for a few hours, or overnight if possible, otherwise move to the next step.

Take a handful portion of the meat mixture and mold it onto the skewer, shaping with your hands until it’s longer and thinner, keeping it around 1 to 1 1/2-inch in thickness. This helps it cook quickly and evenly. Repeat with the remaining mixture until it’s all done.

How to Cook Beef and Lamb Kofta

Lightly oil the grates of your grill and preheat to medium high for ten to 15 minutes.

Place the skewers on the grill and close the lid. Cook for about three to four minutes per side, until nicely charred on each side and cooked through. Set aside for about five minutes to rest.

How to Cook Beef and Lamb Kofta Indoors?

You can also cook beef and lamb kofta indoors if you need to. Personally, I prefer cooking it over the grill as I think it tastes the best and is way easier for clean up too. But, if you can’t, cook it in your oven, or over a cast iron skillet or griddle.

To cook in the oven, place skewers on a baking sheet and bake at 425℉ for 20 to 22 minutes, until browned and cooked through. You can broil for a minute or two to get more colour if needed. Watch it carefully to ensure it doesn’t burn.

To cook on the stove (skillet or griddle), heat the cast iron skillet over medium-high heat and drizzle in a tiny splash of oil. Then cook the skewers for about four minutes per side, until all sides are browned and cooked through.

Tips

• Grate the onion: Grating the onion adds a little more moisture, plus it also melds into the mixture better and there aren’t large chunks in the patties. Be sure to drain the onion of excess water before adding it in.
• Form the kofta: Use your hands to form the kofta tightly around the skewer by pressing it together until it’s long and skinny. This allows to kofta to cook quickly and evenly. Do your best to keep them around 1 to 1 1/2-inches in thickness.
• Don’t use lean or extra lean ground beef: you need fat in this recipe to ensure it doesn’t get dried out. Opt for ground beef that is no less than 20% fat.
• Kofta not holding together? If the mixture is not holding together on the skewer, you can add a small amount of flour to bind everything. Start with 1 tsp and add more if needed, but you shouldn’t need much more than that. You can also chill the skewers in the fridge for 30 minutes before grilling too.

Substitutions

• Lamb: although I like the mixture to have some ground lamb, you can make these with all beef instead. Again, opt for ground beef that has no less than 20% fat. Alternatively, you can use all ground lamb as well.
• Yellow onion: use white or red onion instead.
• Harissa: omit.

What to Serve with Beef & Lamb Kofta

Topping ideas can include:

• Tahini garlic sauce
• Hummus
• Cabbage slaw

Favourite sides to serve with beef and lamb kofta:

• Greek smashed potatoes
• Whipped feta with roasted tomatoes & za’atar
• Smashed roasted radishes with za’atar
• Roasted cauliflower with tahini and dates
• Roasted harissa carrots with carrot top chimichurri
• Lemon orzo salad with feta (omit the shrimp)

Storage & Prep

Store uncooked skewers in the fridge in a sealed container for up to one day.

Store cooked skewers in the fridge in a sealed container for up to two days.

Prep the meat mixture and leave overnight in the fridge. You can either skewer the meat or leave it in a bowl.

Ingredients and Products I Recommend

Kosher salt: I exclusively use Diamond Crystal Kosher Salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Aleppo pepper: I love using Aleppo pepper in recipes because the flavour isn’t too strong or spicy. It’s one of my most used spices and I highly recommend it.

I hope you love this beef and lamb kofta. If you make it please be sure to leave a comment and a rating below. I love hearing from you! Enjoy 🙂

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