Turkish Kofta Kebab Recipe

Ingredients

 

For the Kofta:

• 500g ground lamb (or half lamb, half beef)
• 1 large onion, very finely chopped or grated
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh mint, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp allspice
• 1/2 tsp black pepper
• 1 tsp salt
• 1/4 cup fine bulgur wheat (soaked in water for 15 minutes, drained)
• 1 egg (optional, for binding)

For Serving:

• 4-6 pita breads or Turkish bread
• 2 large tomatoes, sliced
• 1 large cucumber, sliced
• 1 red onion, thinly sliced
• Fresh lettuce leaves
• Fresh parsley sprigs
• Lemon wedges

For Yogurt Sauce (Cacik):

• 1 cup Greek yogurt
• 2 garlic cloves, minced
• 1 cucumber, grated and drained
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt to taste

For Tomato Sauce:

• 2 large tomatoes, grated (discard skin)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp tomato paste
• 1 tsp paprika
• 1/2 tsp sugar
• Salt and pepper to taste
• Fresh basil or parsley

Instructions

Prepare the Kofta:

1. If using bulgur, soak it in warm water for 15 minutes, then drain and squeeze out excess water.
2. In a large bowl, combine ground meat, grated onion, minced garlic, herbs, and all spices.
3. Add the drained bulgur and egg (if using).
4. Knead the mixture with your hands for 5-7 minutes until it becomes smooth and well combined.
5. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow flavors to meld.
6. Wet your hands and form the mixture into oval-shaped koftas about 3 inches long.
7. Thread onto metal skewers, pressing gently to secure.

Prepare the Sauces:

For Yogurt Sauce:

1. Grate cucumber and squeeze out excess water using a clean kitchen towel.
2. Mix yogurt, minced garlic, drained cucumber, olive oil, dill, and lemon juice.
3. Season with salt and refrigerate until serving.

For Tomato Sauce:

1. Heat olive oil in a pan over medium heat.
2. Sauté onion until soft, add garlic and cook 1 minute more.
3. Add grated tomatoes, tomato paste, paprika, sugar, salt, and pepper.
4. Simmer for 10-15 minutes until thickened. Add fresh herbs at the end.

Cook the Kofta:

Grilling Method (Preferred):

1. Preheat grill or barbecue to medium-high heat.
2. Brush grates with oil to prevent sticking.
3. Grill koftas for 12-15 minutes, turning every 3-4 minutes.
4. Cook until nicely browned and cooked through (internal temp 160°F/71°C).

Pan Method:

1. Heat 2 tbsp oil in a large skillet over medium heat.
2. Cook koftas for 12-15 minutes, turning frequently.
3. Ensure even browning on all sides.

Assembly and Serving:

1. Warm the pita bread or Turkish bread.
2. Arrange koftas on a platter with grilled vegetables if desired.
3. Serve with warm bread, fresh vegetables, and both sauces.
4. Garnish with fresh parsley and provide lemon wedges.

Traditional Serving Style:

• Place koftas over warm bread
• Add sliced tomatoes, cucumber, and onion
• Drizzle with yogurt sauce and tomato sauce
• Sprinkle with fresh herbs
• Serve with pickled vegetables and Turkish tea

Tips for Perfect Turkish Kofta:

• Use meat with some fat content (80/20 ratio) for juiciness
• Don't overmix the meat mixture to avoid tough koftas
• Wet hands when shaping to prevent sticking
• Let the mixture rest in refrigerator for better texture
• Cook over medium heat to ensure even cooking
• Serve immediately while hot for best taste

Variations:

• Adana Kofta: Add more red pepper flakes for heat
• İzmir Kofta: Include pine nuts and dried currants
• Chicken Kofta: Substitute ground chicken for a lighter version

Prep Time: 45 minutes (plus 30 minutes chilling)
Cook Time: 15 minutes
Serves: 4-6 people

Afiyet olsun! (Bon appétit in Turkish)