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Grilled Beef Kofta Kebabs

These grilled beef kofta kebabs are loaded with flavors of the Middle East, but mainly feature ingredients that are very common in Western kitchens. Served with grilled peppers and onions and fresh tomato wedges, they're fantastic rolled in flat breads or stuffed into pita. Top it off with a sour cream and pomegranate molasses sauce to tie it all together and viola! It's the perfect grill out snack.

They're also great for making in advance and allowing the flavors to get friendly before grilling. The recipe also scales up and down really well, which we love for hosting any size group!

You Will Need:

For the Kebabs

1.5lb (675g) Ground Beef (Use a mix with around 20% fat content)

6 Cloves Garlic

1 Small Onion (4oz 110g)

2oz (55g) Breadcrumbs

0.5oz (12g) Fresh Parsley (sub for 1 tsp dried parsley)

0.5oz (12g) Fresh Oregano (sub for 1 tsp dried oregano)

1 Tsp Sumac

For the Sides

6oz (170g) Sour Cream

3 Tbsp. Pomegranate Molasses

Salt to Taste

Sumac to Sprinkle

2 Large Tomatoes

Snipped Chives

Preparation:

Peel the onion and garlic and roughly chop.

Place in a mini blender with the parsley and oregano and blitz to a paste.

Add this paste to the ground beef along with the rest of the ingredients for the kebabs and then mix together.

Using wet hands, form the beef into cylinders approximately  1” or 25mm in diameter around some metal skewers. (Don’t make too thick because they won't be able to support their own weight when removed)

Rub your peppers with oil, season and then place on over your pit. As the peppers start broiling, flip them occasionally.

Transfer to a bowl when nicely colored and cover with cling film, this will allow you to peel the charred skin from the peppers.

Allow this to sit for 10 minutes before peeling off the charred skin and shredding.

Chop your large onion and tomatoes into wedges and your spring onions in half.

Mix together the sour cream, pomegranate molasses for the sides, and add salt to taste before placing in a bowl.

Make sure your grill is around 3” - 4” or 7.5 - 10cm above the flames of your Breeo® fire pit before you put the meat on the Outpost™ adjustable grill.

Brush your kebabs with oil and then place over the fire pit and allow to cook for 10 minutes, rotating to prevent burning.

Two minutes before you are finished, add the onion wedges and spring onions to char.

Serve on a board with tomato wedges and sprinkle with sumac.

Use a fork to break up the kebabs and allow your guests to make their own stuffed flatbreads or pita.