Eggless Beef Kofta
These spiced ground beef skewers are the kind of weeknight dinner that feels way more impressive than the effort involved. A warm blend of cumin, coriander, smoked paprika, cinnamon, and a hit of cayenne gives each skewer deep, layered flavor that builds with every bite. Grated onion and fresh parsley keep the meat tender and fragrant from the inside out, while a quick chill in the fridge before grilling helps everything hold together beautifully on the skewer — no egg needed as a binder. The breadcrumbs do the heavy lifting here, giving the mixture just enough structure without changing the texture or flavor. Whether you fire them up on the grill or slide them under the broiler, you're looking at 10 to 12 minutes to a deeply charred, juicy result that serves four. Pull them off the heat, let them rest for a few minutes, and pile them onto warm flatbread with a squeeze of lemon and a cool dollop of yogurt for a meal that feels like it came from your favorite Mediterranean spot.
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Learn more →Ingredients
4 servings
- 1 ½ lb ground beef (80/20)
- 1 small yellow onion, grated on the large holes of a box grater, excess liquid squeezed out
- 3 cloves garlic, minced
- 3 tbsp plain breadcrumbs
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil, for brushing
For serving
- warm flatbread, for serving (optional)
- plain yogurt or tzatziki, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, grated onion, garlic, breadcrumbs, parsley, cumin, coriander, smoked paprika, cinnamon, cayenne, salt, and black pepper. Mix with your hands until everything is evenly distributed and the mixture holds together when pressed — about 1 minute of mixing. Do not overwork.
- 2
Cover the bowl and refrigerate for 30 minutes to allow the mixture to firm up and the flavors to develop.
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