Kofta is a much-loved street food and has shown up in some of the earliest Arab cookbooks in the 13th century. These days a Kofta Kebob is usually cooked on long metal skewers, but you can find them as meatballs or meat patties too. Made from lamb or beef, they are highly seasoned and traditionally served with flatbreads, salads and dips.

Ingredients

• 3T Kofta Kebob Spice Blend
• 1kg ground meat - lamb or beef.

Instructions

• Mix ground meat with Kofta Kebob Spice blend. 
• Form meat into a ball and skewer on metal skewer. (If using wooden skewers, soak in water first)
• Press and form the meat until it is a tube along the skewer
• Chill and let the flavours blend for at least 30 minutes to overnight in the fridge.
• Grill on a preheated grill on high until cooked. 

Serve with pita, salads, rice and dips like mint yogurt dip, baba ganoush, hummus, tahini or tzatziki

Try Something New

• Make Kofta burgers rather than kebobs but forming the meat into patties
• Try Kofta Meat balls in a sub sandwich or in a pasta sauce
• Sprinkle Kofta Kebob Spice on roasting potatoes
• Add 1t of Kofta Kebob Spice Blend to your rice as it is cooking
• Toss baby potatoes in Kofta Kebob Spice and 1T of olive oil and cook on the barbecue