Quick Recipe Version (TL;DR)
Quick Ingredients
- Kofta: 1 lb (454 g) ground lamb (or 80/20 beef), 1 small onion (about 4 oz/115 g) grated, 3 cloves garlic minced, 1/2 cup (15 g) chopped parsley, 1 1/2 tsp kosher salt, 1 tsp ground allspice, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp black pepper, 1/4 tsp ground cinnamon, 1/4 tsp cayenne (optional)
- Toum: 1 cup (about 8–10 cloves/80–90 g) peeled garlic, 2 tsp kosher salt, 1/4 cup (60 ml) fresh lemon juice, 1 1/2 cups (360 ml) neutral oil, 2–4 tbsp (30–60 ml) ice water
- Tabbouleh: 1/4 cup (45 g) fine bulgur, 1/4 cup (60 ml) boiling water, 3 cups (90 g) finely chopped parsley, 1/4 cup (10 g) chopped mint, 2 medium tomatoes (about 10 oz/280 g) diced, 1 small cucumber (about 6 oz/170 g) diced, 4 scallions thinly sliced, 1/4 cup (60 ml) lemon juice, 1/4 cup (60 ml) extra-virgin olive oil, 1 tsp kosher salt, 1/4 tsp black pepper
- To serve: 4 pita breads, 1 1/2 cups mixed pickles (pickled turnips, cucumbers), 1/2 cup olives (optional), lemon wedges
Do This
- 1. Soak wooden skewers in water for 30 minutes (skip if using metal).
- 2. Make toum: blend garlic + salt, then slowly drizzle in oil, alternating with lemon juice and a little ice water, until thick and fluffy.
- 3. Hydrate bulgur with boiling water 10 minutes; mix tabbouleh with herbs, veg, lemon, olive oil, salt, pepper.
- 4. Mix kofta gently; shape onto 8 skewers. Chill 30 minutes for best grip on the grill.
- 5. Preheat grill to high (450–500°F / 232–260°C). Oil grates.
- 6. Grill kofta 10–12 minutes, turning every 2–3 minutes, to 160°F (71°C) internal.
- 7. Warm pita at 350°F (177°C) for 5 minutes (or briefly on the grill). Serve everything platter-style.
Why You’ll Love This Recipe
- Big flavor, simple method: Classic Lebanese spices and herbs, mixed and grilled in under 15 minutes.
- A full platter meal: Kofta, toum, tabbouleh, pickles, and warm bread make it feel like a feast.
- Great for sharing: Everyone can assemble their own wraps exactly how they like them.
- Make-ahead friendly: Tabbouleh and toum can be made ahead, and the kofta mix can be prepped earlier in the day.
Grocery List
- Produce: parsley, mint, tomatoes, cucumber, scallions, onion, garlic, lemons
- Dairy: none
- Pantry: fine bulgur, neutral oil (canola/grapeseed/sunflower), extra-virgin olive oil, kosher salt, black pepper, ground allspice, cumin, coriander, cinnamon, cayenne (optional), pita bread, mixed pickles (especially pickled turnips), olives (optional)
Full Ingredients
Kofta Kebab Skewers
- 1 lb (454 g) ground lamb (or 80/20 ground beef)
- 1 small onion (about 4 oz / 115 g), peeled and grated on the large holes of a box grater
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1/2 cup (15 g) fresh flat-leaf parsley, finely chopped
- 1 1/2 tsp kosher salt
- 1 tsp ground allspice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional, for a gentle heat)
- 1 tbsp neutral oil, for oiling grill grates
- 8 wooden skewers (or 8 metal skewers)
Toum (Lebanese Garlic Sauce)
- 1 cup peeled garlic cloves (about 8–10 cloves / 80–90 g)
- 2 tsp kosher salt
- 1/4 cup (60 ml) fresh lemon juice
- 1 1/2 cups (360 ml) neutral oil (canola, grapeseed, sunflower)
- 2–4 tbsp (30–60 ml) ice water (as needed for texture)
Tabbouleh
- 1/4 cup (45 g) fine bulgur
- 1/4 cup (60 ml) boiling water
- 3 cups (about 90 g) fresh parsley leaves, finely chopped
- 1/4 cup (about 10 g) fresh mint, finely chopped
- 2 medium tomatoes (about 10 oz / 280 g), seeded if very juicy, then diced small
- 1 small cucumber (about 6 oz / 170 g), diced small
- 4 scallions, thinly sliced (about 1/2 cup / 50 g)
- 1/4 cup (60 ml) fresh lemon juice
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
For the Platter (Serving)
- 4 pita breads (about 6–7 inches each)
- 1 1/2 cups mixed pickles (especially pickled turnips and small cucumbers)
- 1/2 cup olives (optional)
- 1 lemon, cut into wedges
Step-by-Step Instructions
Step 1: Soak skewers and set up your workspace
If you’re using wooden skewers, submerge 8 skewers in water for 30 minutes to help prevent scorching. If you’re using metal skewers, skip this step.
Set out a sheet pan or large plate for the shaped kofta, and keep a small bowl of water nearby for dampening your hands while shaping (it helps prevent sticking).
Step 2: Make the toum (garlic sauce)
Add the peeled garlic and kosher salt to a food processor. Process for 30–45 seconds, scrape down the bowl, then process again until very finely minced and starting to look a little creamy.
With the machine running, drizzle in the neutral oil very slowly (think: a thin stream), alternating with a bit of lemon juice. If the mixture gets overly thick or looks like it’s struggling to move, add 1 tablespoon ice water to loosen it, then continue. Total blending time is typically 3–5 minutes.
You’re aiming for a thick, fluffy, mayonnaise-like sauce that holds soft peaks. Taste and adjust with an additional 1–2 teaspoons lemon juice or a pinch of salt if needed. Refrigerate until serving.
Step 3: Mix the tabbouleh and let it chill
In a small bowl, combine the bulgur and boiling water. Cover and let stand for 10 minutes. Fluff with a fork.
In a medium bowl, combine parsley, mint, tomatoes, cucumber, and scallions. Add the hydrated bulgur, then stir in the lemon juice, olive oil, salt, and black pepper. Refrigerate for at least 15 minutes so the flavors meld.
Step 4: Make the kofta mixture (don’t overmix)
In a large bowl, combine the ground lamb (or beef), grated onion (including juices), garlic, parsley, salt, and all the spices (allspice, cumin, coriander, pepper, cinnamon, and optional cayenne).
Using clean hands, mix just until the seasonings are evenly distributed, about 30–45 seconds. Overmixing can make kofta dense and tough.
Step 5: Shape kofta onto skewers and chill
Divide the mixture into 8 equal portions (about 2 oz / 57 g each). With damp hands, press each portion firmly around a skewer into a long sausage shape, about 5–6 inches long and roughly 1 inch thick. Pinch lightly along the length to create shallow ridges (this helps with even cooking and looks traditional).
Arrange on a plate or sheet pan and refrigerate uncovered for 30 minutes. This firms the fat and helps the kofta stay on the skewer on the grill.
Step 6: Preheat the grill and prepare for high-heat cooking
Preheat a gas or charcoal grill to high heat (450–500°F / 232–260°C). Clean the grates, then lightly oil them using 1 tablespoon neutral oil on a folded paper towel held with tongs.
Keep the lid handy. High heat gives you the classic char while keeping the inside juicy.
Step 7: Grill the kofta kebabs
Place the skewers on the hot grill. Cook for 10–12 minutes total, turning every 2–3 minutes, until nicely browned with some charred spots.
For food safety and best texture, cook ground meat to an internal temperature of 160°F (71°C) measured at the thickest part. If flare-ups happen, move the skewers briefly to a cooler zone, then return to finish.
Transfer cooked kofta to a platter and rest for 3 minutes before serving (this helps juices redistribute).
Step 8: Warm the bread and assemble the platter
Warm 4 pita breads in a 350°F (177°C) oven for 5 minutes, or place on the grill for 30–45 seconds per side just until soft and warm.
Arrange the kofta skewers on a large serving platter. Add bowls of toum and taggerbouleh, plus pickles, optional olives, and lemon wedges. Serve family-style for easy wrap assembling.
Pro Tips
- Grate (don’t chop) the onion: The onion juice keeps the kofta moist and helps bind the mixture.
- Chill before grilling: The 30-minute chill makes shaping easier and reduces the risk of kofta sliding off skewers.
- Gentle mixing = tender kebabs: Mix only until combined; overworking ground meat makes it springy and tough.
- Go slow with toum: The key to a stable emulsion is a thin, steady drizzle of oil and occasional ice water to keep it fluffy.
- Small dice for tabbouleh: Finely chopped herbs and small diced vegetables give you the classic, scoopable texture for stuffing into pita.
Variations
- Oven broiler method: Shape kofta into logs (no skewers). Broil on a foil-lined sheet pan 4–6 inches from the element for 10–12 minutes, flipping at 6 minutes, to 160°F (71°C).
- All-beef or mixed meat: Use 1 lb (454 g) ground beef, or do a 1/2 lb lamb + 1/2 lb beef blend for balance.
- Extra-herby kofta: Add 2 tbsp chopped mint to the meat mixture for a brighter, greener flavor that pairs especially well with toum.
Storage & Make-Ahead
Kofta: Cooked kofta keeps in an airtight container in the refrigerator for 3 days. Reheat gently in a 325°F (163°C) oven for 10–12 minutes, or in a covered skillet over low heat with a splash of water. You can also freeze cooked kofta for 2 months; thaw overnight in the fridge before reheating.
Make-ahead kofta mix: Mix and shape the skewers up to 24 hours ahead; keep tightly covered in the refrigerator. Grill straight from cold, adding about 1–2 minutes total if needed.
Toum: Store in a sealed container in the refrigerator for up to 2 weeks. (Its flavor mellows slightly over time.)
Tabbouleh: Best within 24 hours. If making ahead, you can chop herbs/veg and keep separate, then dress and salt 30–60 minutes before serving to keep it perky.
Nutrition (per serving)
Approximate, based on 4 servings including kofta, toum, tabbouleh, pickles, and 1 pita each: 680 calories, 34 g protein, 49 g fat, 30 g carbohydrates, 4 g fiber, 3 g sugar, 1250 mg sodium.
