Beef Kofta Kebabs
- Low Carb
Broil a taste of authentic Mediterranean cuisine flavors in your home kitchen with the Beef Kofta Kebabs. The Aleppo chile is a burgundy-colored chile pepper native to Turkey and Syria. Its name was inspired by the ancient Northern Syrian city, Aleppo. The Aleppo chile can also be referred to as the Halaby chile. With a long history and strong popularity in the Middle East, this seasoning is also growing a rapid following around the world.
Our beef kofta kebabs recipe features Curious Spoon’s Crushed Aleppo Chile Flakes, a combination of mildly spicy, bright, and fruity Aleppo chiles, sun-dried tomatoes, cumin, and sea salt undertones that delivers a delicious flavor-enhancing taste. These low-carb kebabs make for the perfect snack or appetizer for family and friend barbecues, or they can be served with pitas or lavish, tzatziki, and pickled peppers for a filling main course lunch or dinner meal.
- 4 cloves Garlic, minced
- 1/2 tbsp. Kosher Salt
- 1 lb. ground Chuck
- 1 medium White Onion, grated
- 1/4 cup Parsley, minced
- 1/2 tbsp. Curious Spoon Crushed Aleppo Chiles
- 1/2 tbsp. ground Coriander
- 1 tsp. Oregano
- 1 tsp. ground Cumin
- 1/2 tsp. Cinnamon
- 1/2 tsp. ground Black Pepper
- 1/4 tsp. Ginger Powder
- 1 tbsp. Tomato Paste
- 12 Wooden Skewers, soaked in water for 30 minutes
- 4 Pitas or Lavash*, 10-Inch rounds, toasted
- Pickled Peppers
From the Kitchen
- Cutting Board
- Large Mixing Bowl
- Sheet pan
- Aluminum Foil
What is it and where to find it?
* Lavash: Also known as Armenian flatbread, is a paper-thin flatbread that is baked in clay ovens called tonirs (but can also be made in your home oven!). It’s made from flour, water, and salt and is typically rolled into a thin layer several feet long. While it sounds like most any other bread, the unique cooking method and the role Lavash plays in Armenian culture is so important it has been added to UNESCO’s Representative List of Intangible Cultural Heritage of Humanity. You can find Lavash in the bread aisle, near the pita bread, or you can check out this article by serious eats for more info on the history of Lavash and a recipe for how to make it at home.
* Tzatziki: is a dip/condiment made from yogurt, cucumber, garlic, olive oil, lemon juice, salt, and herbs (especially dill, mint, parsley, and thyme). It is prevalent in Greek and Turkish cuisines and can be found across the Middle East. Many people know it as the sauce used for gyros sandwiches that adds light, creamy, herbal flavor. Look for it in the deli section of most grocery stores, near the hummus. Or try making it at home. Just a few simple ingredients, customized to match your tastes, and wahla! homemade Tzatziki.
Want to know more about the history of Tzatziki and the different ways to use it? Check out this page in the Taste Atlas and Dishes Origins.
Notes from the Chef:
While the recipe calls for the Kofta to be broiled, these can also be grilled, pan-fried, or baked too.
Place garlic cloves and salt on cutting board. Smash and chop, using flat side of large knife until mixture resembles coarse paste.
Combine garlic mixture, ground meat, onion, parsley, Curious Spoon Crushed Aleppo Chiles, ground coriander, oregano, ground cumin, cinnamon, pepper, ginger powder, and tomato paste in large mixing bowl and mix thoroughly.
Divide meat into 12 equal portions and mold each piece around pointed end of skewer, forming into oval kebabs. Place on tray, cover, and refrigerate for at least 1 hour (refrigerate longer, up to 4 hours, to increase the depth of flavor!)
Preheat broiler on high setting. Spray baking sheets with cooking spray to prevent sticking. Place kebabs on trays, leaving space between each.
Bake approximately 6 minutes until browned all over and cooked through.
Serve with pitas or lavash, tzatziki, and pickled peppers.