Juicy, spice-laced beef kofta skewers are grilled to perfection and served alongside a refreshing tabbouleh salad and a smoky, nutty roasted red pepper dip. This Middle Eastern-inspired meal is hearty, flavorful, and beautifully balanced—ideal for casual gatherings or an impressive dinner plate.
Why You’ll Love This Recipe
- Bold, authentic flavors: Classic Middle Eastern spices, fresh herbs, and vibrant accompaniments create a truly satisfying meal.
- Balanced plate: Protein-rich kofta, fresh salad, and a creamy dip offer a full spectrum of textures and nutrients.
- Perfect for grilling season: A great option for summer cookouts or indoor grilling alike.
- Versatile and customizable: Easily adaptable with lamb or turkey, or served over rice or salad instead of pita.
- Meal prep friendly: Components can be made in advance and assembled before serving.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Kofta Skewers:
- 1 lb ground beef (80/20)
- 1/2 onion, finely grated
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Wooden or metal skewers
For the Tabbouleh:
- 1/2 cup fine bulgur wheat
- 1 cup boiling water
- 1 cup parsley, finely chopped
- 1/2 cup tomatoes, diced
- 1/4 cup cucumber, diced
- 1/4 cup mint, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt to taste
For the Red Pepper Dip:
- 1 cup roasted red peppers, drained
- 1/2 cup walnuts
- 1 clove garlic
- 1 tablespoon pomegranate molasses
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions
- If using wooden skewers, soak them in water for at least 30 minutes.
- In a large bowl, combine all kofta ingredients. Mix thoroughly until well blended. Shape the meat mixture around skewers into long, flat sausage-like forms.
- Preheat a grill or grill pan over medium-high heat. Grill the skewers for 8–10 minutes, turning occasionally, until evenly browned and cooked through.
- To make the tabbouleh, place bulgur and boiling water in a bowl. Cover and let sit for 10–15 minutes until softened. Fluff with a fork, then mix in parsley, tomatoes, cucumber, mint, lemon juice, olive oil, and salt. Chill until ready to serve.
- For the red pepper dip, place roasted red peppers, walnuts, garlic, pomegranate molasses, olive oil, salt, and pepper in a food processor. Blend until smooth. Adjust seasoning to taste.
- Serve the grilled kofta on warm pita bread with a scoop of tabbouleh and a dollop of red pepper dip. Garnish with grilled lemon slices if desired.
Servings and timing
- Servings: 4
- Preparation time: 25 minutes
- Cooking time: 15 minutes
- Total time: 40 minutes
Variations
- Different meats: Substitute beef with lamb, chicken, or turkey for a lighter or different flavor.
- Vegan version: Use plant-based ground meat and serve with hummus instead of red pepper dip.
- Grain swap: Replace bulgur with quinoa or couscous for a gluten-free or alternative grain option.
- Extra spice: Add chili powder or crushed red pepper to the kofta for more heat.
- Serve differently: Serve over rice bowls or salad greens instead of pita.
Storage/Reheating
- Storage: Store kofta, tabbouleh, and red pepper dip separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat kofta in a skillet over medium heat or in a 300°F (150°C) oven until warmed through. Serve tabbouleh and dip chilled or at room temperature.
FAQs
What is kofta made of?
Kofta typically consists of ground meat (commonly beef or lamb), herbs, spices, and aromatics such as onion and garlic, formed into patties or skewers and grilled or cooked.
Can I make kofta without a grill?
Yes, kofta can be cooked in a grill pan, under a broiler, or on a stovetop skillet.
What can I use instead of bulgur in the tabbouleh?
Quinoa, couscous, or even cauliflower rice can be used as a bulgur substitute.
Is pomegranate molasses essential for the dip?
It adds a sweet-tart depth but can be replaced with a splash of lemon juice and a drizzle of honey if unavailable.
How long should I soak wooden skewers?
Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
Can I freeze the kofta?
Yes, shape the kofta and freeze them uncooked. Thaw completely before grilling.
What bread works best with kofta?
Pita, flatbread, or naan are ideal. Use gluten-free flatbread if needed.
Can I make the red pepper dip ahead of time?
Yes, it can be prepared up to 3 days in advance and stored in the refrigerator.
Is this dish spicy?
The kofta is moderately spiced. Adjust spices to your taste if you prefer a milder or spicier version.
Can I use fresh red peppers instead of jarred?
Yes, roast and peel them yourself for a fresher flavor before blending.
Conclusion
Grilled Beef Kofta Skewers with Tabbouleh and Red Pepper Dip offer an impressive yet approachable way to explore the flavors of the Middle East. With smoky, tender beef, vibrant herbs, and rich, bold sauces, this dish delivers a satisfying, complete meal that’s perfect for entertaining or elevating a weeknight dinner.
Print
Grilled Beef Kofta Skewers with Tabbouleh and Red Pepper Dip
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilled
- Cuisine: Middle Eastern
- Diet: Halal
Description
Brochettes de kofta de bœuf juteuses et épicées, grillées à la perfection fumée, servies sur du pain pita chaud avec une salade de taboulé frais, des tranches de citron grillées et une trempette crémeuse et audacieuse au poivron rouge rôti – les saveurs du Moyen-Orient à leur meilleur.
Ingredients
- Pour les brochettes de Kofta :
- 1 lb de bœuf haché (80/20)
- 1/2 oignon, finement râpé
- 2 gousses d’ail hachées
- 1/4 tasse de persil frais, haché
- 1/4 tasse de coriandre fraîche, hachée
- 1 cuillère à café de cumin moulu
- 1 cuillère à café de coriandre moulue
- 1/2 cuillère à café de cannelle moulue
- 1/2 cuillère à café de paprika
- Sel et poivre noir au goût
- Brochettes en bois ou en métal
- Pour le taboulé :
- 1/2 tasse de boulgour fin
- 1 tasse d’eau bouillante
- 1 tasse de persil, finement haché
- 1/2 tasse de tomates, coupées en dés
- 1/4 tasse de concombre, coupé en dés
- 1/4 tasse de menthe hachée
- 2 cuillères à soupe de jus de citron
- 2 cuillères à soupe d’huile d’olive
- Sel au goût
- Pour la trempette au poivron rouge :
- 1 tasse de poivrons rouges rôtis, égouttés
- 1/2 tasse de noix
- 1 gousse d’ail
- 1 cuillère à soupe de mélasse de grenade
- 1 cuillère à soupe d’huile d’olive
- Sel et poivre au goût
Instructions
- Si vous utilisez des brochettes en bois, faites-les tremper dans l’eau pendant au moins 30 minutes pour éviter qu’elles ne brûlent.
- Dans un saladier, mélanger le bœuf haché, l’oignon râpé, l’ail, le persil, la coriandre, le cumin, la cannelle, le paprika, le sel et le poivre noir. Bien mélanger.
- Façonnez la viande assaisonnée autour de brochettes en forme de saucisses longues et plates.
- Préchauffer un gril ou une poêle à griller à feu moyen-vif. Griller les brochettes de kofta pendant 8 à 10 minutes, en les retournant de temps en temps, jusqu’à ce qu’elles soient dorées et bien cuites.
- Pour le taboulé, mettre le boulgour dans un bol et verser l’eau bouillante. Couvrir et laisser reposer 10 à 15 minutes. Égrainer à la fourchette.
- Ajoutez le persil, les tomates, le concombre, la menthe, le jus de citron, l’huile d’olive et le sel au boulgour. Mélangez bien et réservez au réfrigérateur jusqu’au moment de servir.
- Pour préparer la sauce aux poivrons rouges, mélangez les poivrons rouges rôtis, les noix, l’ail, la mélasse de grenade, l’huile d’olive, le sel et le poivre dans un robot culinaire. Mixez jusqu’à obtenir une consistance lisse et crémeuse.
- Servez le kofta sur du pain pita chaud, accompagné d’une boule de taboulé et d’une cuillerée de sauce au poivron rouge. Garnissez de tranches de citron grillées si vous le souhaitez.
Notes
- Pour une version plus légère, remplacez le bœuf haché par de la dinde ou du poulet haché.
- Vous pouvez préparer la trempette au poivron rouge à l’avance ; elle se conserve bien au réfrigérateur jusqu’à 5 jours.
- Servir avec du houmous ou du tzatziki pour plus de variété.
- Si vous évitez le gluten, remplacez le boulgour par du quinoa pour un taboulé sans gluten.
Nutrition
- Serving Size: 1 plate (kofta, tabbouleh, dip)
- Calories: 520
- Sugar: 4g
- Sodium: 430mg
- Fat: 35g
- Saturated Fat: 9g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
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