Kofta are meat kebabs traditionally eaten in countries across the Middle East region as well as the Mediterranean. They are often made by shaping ground meat — such as beef or lamb — into small logs and they are undeniably tender and full of flavor.


Summers in Toronto, meant BBQ at least once a week and if it weren’t us firing up the grill, it was the neighbors. My mother loved BBQ season because it meant spending less time indoors and more time outside. BBQ at my mom’s is never complete without her kofta kebabs and although there are many variations to making kofta, I absolutely love her recipe.

Preperation Time

  • 30 minutes

Cooking Time

  • 30 — 45 minutes

Serves

  •  6 — 8 pax

Ingredients

  • 800g coarsely ground minced lamb
  • 1 onion quartered
  • 2 cloves garlic
  • 1 green chili (optional)
  • 2 tbsp chopped cilantro
  • 2 tbsp chopped parsley
  • 1 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp all-spice

Method

  • Soak 10 wooden skewers in water for about 1 hour; remove from the water when you are ready to begin.
  • Lightly oil the grates of a gas grill and preheat it to medium high for about 20 minutes.
  • In a food processor place onion, parsley, coriander garlic, spices and olive oil and combine until.
  • Add the lamb, and the spices. Run the processor until all is well combined forming a pasty meat mixture.
  • Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer.
  • Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.
  • Lay the skewered kofta kebabs on a tray lined with parchment paper.
  • Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.
  • Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared.

 

Tanya
Tanya

Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.

She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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