- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 250 g
- 3 cloves
- 50 g
- 1 tbsp
- 2 tsp
- 1 tsp
- 1 tsp
- 1 ½ tsp
- ½ tsp
- 2 tbsp
Process
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In a large bowl, combine the ground beef and ground lamb. Add the grated onion, minced garlic, breadcrumbs, beaten egg, tomato paste, ground cumin, ground coriander, paprika, salt, and black pepper. Mix with your hands until all ingredients are evenly distributed, but do not overwork the mixture.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
Preheat a grill or grill pan over medium-high heat. If using a charcoal grill, ensure the coals are hot and lightly oil the grate with olive oil.
With wet hands, take a portion of the meat mixture (about 60 g) and shape it into a long, thin sausage shape, about 10 cm long and 2 cm thick. Repeat with the remaining mixture to make about 12 köfte.
Brush the köfte lightly with olive oil on all sides to prevent sticking.
Place the köfte on the grill and cook for 4 to 5 minutes per side, turning once, until nicely charred and cooked through (internal temperature reaches 71°C). Do not press down on them while cooking.
Remove the köfte from the grill and let them rest for 5 minutes before serving.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing the meat, which makes the köfte dense and tough. Mix just until the ingredients come together, then stop.
- To test if the mixture is seasoned correctly, cook a small spoonful in a pan and taste before shaping the rest.
- Keep your hands wet when shaping the köfte to prevent the meat from sticking and to get a smooth surface.
- Do not press down on the köfte while grilling; pressing squeezes out the juices and makes them dry.
Substitutions
- ground lamb→ground beef (for a total of 750 g beef)
- breadcrumbs→finely crushed stale bread or panko
- tomato paste→red pepper paste (biber salçası) for a spicier flavor
- ground coriander→ground allspice or a pinch of cinnamon
Storage & reheating
Store leftover köfte in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each köfte individually in plastic wrap and place in a freezer bag; freeze for up to 2 months. Reheat in a preheated oven at 180°C for 10-12 minutes, or until heated through. Alternatively, reheat in a covered skillet over medium heat for 5-7 minutes, turning once. Do not microwave, as it makes them tough.
FAQ
The questions we get asked most
Why did my köfte fall apart on the grill?
The mixture was likely too wet or not chilled enough. Make sure to refrigerate for at least 30 minutes before shaping, and if the mixture feels too wet, add a few more breadcrumbs. Also, handle the köfte gently and avoid pressing them while grilling.
Can I use only beef instead of a beef and lamb mix?
Yes, you can use all beef, but the flavor will be slightly different. Lamb adds a distinct richness, so if using only beef, consider adding a bit more olive oil or a tablespoon of butter to the mixture for moisture.
How do I know when the köfte are fully cooked?
The safest way is to check the internal temperature with a meat thermometer; it should reach 71°C. Alternatively, cut one open: the inside should be uniformly gray with no pink, and the juices should run clear.
Can I prepare the köfte ahead of time?
Yes, you can shape the köfte and keep them covered in the refrigerator for up to 24 hours before grilling. You can also freeze them raw on a tray, then transfer to a freezer bag for up to 2 months; grill from frozen, adding a few extra minutes per side.
Why are my köfte dry and tough?
Overmixing the meat or overcooking them are the main causes. Mix the ingredients just until combined, and grill only until the internal temperature reaches 71°C. Also, avoid pressing down on the köfte while they cook, as this squeezes out juices.
Can I use dried herbs instead of fresh in this recipe?
The recipe uses ground spices, not fresh herbs, so there is no direct substitution needed. If you want to add dried herbs like oregano or mint, use about 1 teaspoon and adjust to taste.
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