How To Make Iraqi Kofta Kebab

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is higher in protein, while sour cream is often cheaper.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro offers a fresh flavor, and spinach is a versatile alternative.

Chop 1 brown onion very finely and 2 Roma tomatoes very finely.

Put the chopped onion and tomato mixture into a strainer to remove excess juice by squeezing.

Add the drained onion and tomato mixture to the minced meat.

Add 1 teaspoon of salt, 1 teaspoon of cumin powder, 0.5 teaspoon of ground turmeric, and a handful of chopped fresh parsley to the meat.

Mix the ingredients using hands, squeezing and pushing to combine.

Flatten the mixture into one big piece and cover it, then refrigerate for 1 hour.

Prepare skewers and a bowl of warm water for shaping the kebabs.

Wet hands in warm water, take a handful of the meat mixture, and form it into a large meatball.

Push the meatball onto the skewer, shaping it into a cylinder.

Repeat the process until all the mixture is used, placing formed kebabs on a board.

Refrigerate the skewers for 30 minutes to help the meat stick better.

Heat the grill and place the skewers on it, flipping them every 30 seconds for about 5 minutes until browned.

Once cooked, let the kebabs rest before serving them on Lebanese bread.

Cooking Techniques

Equipment Needed

Spice Level: