Kofta Kabob

Kabob is something that can be prepared with very few ingredients, but can elevate into a whole meal. I always like to serve it with a dipping sauce, such as tahini, or chimuchurri. Hummus and other Mediterranean dips pair well too. Serve alongside Israeli salad, couscous or rice, or arrange pitas and salads for a yummy sandwich bar.

In this recipe, I mix lamb and beef, but you can also do all beef if you prefer. These also freeze really well, so if you like to portion freeze – this is your jam!



  • 1 lb ground beef
  • 1 lb ground lamb
  • 1 small onion, diced
  • 4 tsp paprika
  • 1 12 tsp cumin
  • 1 12 tsp cinnamon
  • 12 tsp cayenne pepper
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 34 cup mix of fresh mint, parsley, and cilantro, finely chopped


Combine all ingredients in a mixing bowl. Mix gently until incorporated but do not over mix. Form into logs, about 4 inches long and 1 inch thick.

Heat a barbecue or grill pan. Grill until cooked through, rotating, about 5 minutes per side.

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