Name: Glazed Beef Kofta Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 lb ground beef; 1/2 lb ground lamb; 1/4 cup grated onion; 2 cloves garlic, minced; 1/4 cup chopped parsley; 1 tsp ground cumin; 1/2 tsp cinnamon; Salt & pepper to taste; 1/2 cup BBQ sauce; Skewers (metal or soaked wooden)

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🔥 When Middle Eastern Spice Collides with BBQ Magic

Picture this: It’s golden hour, the grill’s fired up, and the air smells like cumin, charred meat, and sweet smoke. Friends are laughing on the patio, a cold drink in hand, and you’re about to blow their minds with a dish that’s equal parts comfort and adventure. Enter: BBQ Glazed Beef Kofta Skewers. These aren’t your average burgers or kebabs—they’re juicy, aromatic, and glazed with that sticky-sweet BBQ goodness we all crave.

Kofta (pronounced KOHF-tah) is a Middle Eastern staple—spiced ground meat shaped into sausages or balls, grilled or baked, and often served with yogurt sauces or fluffy rice. But here’s where I’ve twisted tradition: We’re throwing these bad boys on the grill, letting the flames kiss ’em just right, then painting them with BBQ sauce for a caramelized crust that’ll make you wanna high-five the sun.

Why does this combo work? Think of it like your favorite collab album. The earthy warmth of cumin and cinnamon? That’s the bassline. The fresh parsley and garlic? Those are the bright, punchy vocals. And the BBQ glaze? That’s the crowd-pleasing chorus you can’t stop humming. Whether you’re a grill master or a weeknight warrior, this recipe’s your ticket to flavor town—no passport required. 🔥

🌱 The Kofta That Started It All (And Almost Burned Down My Patio)

Let me take you back to my first kofta rodeo. I was 22, living in a tiny apartment with a “grill” that was basically a glorified camp stove. My Lebanese neighbor, Mrs. Habib, caught me burning frozen pizza rolls on it (don’t judge) and decided to intervene. She handed me a Ziploc of spice mix and said, “You need real food, chef boy.”

That spice blend? Life-changing. I mixed it into ground beef, shaped it into wobbly sausages, and… promptly set off the smoke alarm. Turns out, cheap grocery store meat + high heat = flare-up city. But beneath the charred exterior? Pure magic. The cinnamon whispered, the cumin sang, and I was hooked.

Fast-forward 10 years (and a few upgraded grills later), and this recipe’s become my summer anthem. I’ve served these skewers at backyard weddings, midnight snack sessions, and even once to a very confused but delighted vegetarian (long story). Every bite’s a hug from Mrs. Habib—minus the smoke alarm symphony. 🎻

🛒 Grocery List: Spice Rack Raid + Meat Market Magic

1/2 lb ground beef (80/20) – Fat = flavor. Lean beef? Dry sadness. No thanks.
1/2 lb ground lamb – Adds richness. Swap for more beef if lamb’s MIA.
1/4 cup grated onion – Moisture + subtle sweetness. Pro tip: Squeeze out excess juice to keep kofta firm.
2 cloves garlic, minced – Because vampire repellent is key.
1/4 cup chopped parsley – Fresh only! Dried parsley is sad confetti.
1 tsp ground cumin – Earthy, warm, non-negotiable.
1/2 tsp cinnamon – Secret weapon! Adds depth without tasting “dessert-y.”
Salt & pepper – Season like you mean it.
1/2 cup BBQ sauce – Go smoky, not sugary. (My fave: Stub’s Original.)
Skewers – Metal = eco-friendly. Wood? Soak ’em 30 mins to avoid fiery tragedies.

👨‍🍳 Let’s Get Grilling: Kofta 101

Mix It Up (But Don’t Overdo It)
In a big bowl, combine beef, lamb, onion, garlic, parsley, cumin, cinnamon, salt, and pepper. Use your hands—yes, really!—to mix until JUST combined. Overworking = tough kofta. Channel your inner zen chef. 🧘‍♂️
Skewer Like a Pro
Grab a handful of meat (about 1/4 cup) and mold it around a skewer into a sausage shape. Keep it tight—no cracks! Pro hack: Wet your hands to prevent sticking. Repeat until you’ve got a squad of skewers ready to rumble.
Fire Up the Grill
Preheat to medium-high (400°F). Clean grates + oil them WELL. Kofta’s sticky, and we’re not here for a meat-and-grate breakup drama.🔥
Grill, Baby, Grill
Place skewers on the grill. No touching for 3-4 mins! Let that crust form. Flip gently, cook another 3-4 mins. Internal temp: 160°F. No thermometer? Slice one open—no pink, but still juicy.
Glaze Glory
In the last 2-3 mins, brush BBQ sauce on both sides. Let it caramelize, not burn! Sauce too thick? Thin with 1 tsp water or apple cider vinegar.

🍽️ Plate It Like a Picnic Rockstar

Slide those skewers onto a platter with fluffy basmati rice, grilled veggies, and warm pita. Dollop with cooling yogurt sauce (mix Greek yogurt, lemon, garlic, dill). Garnish with extra parsley and a lemon wedge for ✨aesthetics✨. For a low-carb vibe, try a crisp cucumber-tomato salad.

🔄 Mix It Up: Kofta Remix Ideas

Turkey Twist: Swap beef/lamb for ground turkey. Add 1 tbsp olive oil to keep it moist.
Spice Freak: Add 1/2 tsp smoked paprika or a pinch of cayenne for heat.
Glaze Game: Try harissa-honey or mango-chipotle sauce instead of BBQ.
Veggie Vibes: Use plant-based meat or mashed chickpeas (add 1 egg to bind).

🗒️ Chef Confessions & Pro Tips

True story: I once served these at a BBQ… without skewers. The meatballs rolled off the grill, into the flames, and became “dragon snacks.” Lesson learned: Skewers aren’t optional. 😅

Over the years, I’ve tweaked the spices (more cinnamon for cozy vibes), tested binders (breadcrumbs? Nah—grated onion FTW), and learned that metal skewers > wooden ones. Also: Leftover kofta makes KILLER next-day wraps with hummus and pickled onions. Trust.

❓ Kofta Q&A: Grill Guru to the Rescue

Q: Help! My kofta keeps falling off the skewer.
A: Pack that meat TIGHT. Chill shaped skewers for 20 mins pre-grilling to firm up.

Q: Can I bake these instead?
A: Yep! 425°F oven on a rack-lined sheet. Bake 15-18 mins, glaze, broil 2 mins.

Q: BBQ sauce burning too fast?
A: Apply later! Wait until the last 2 mins, and keep the lid open for airflow.

Q: Can I freeze uncooked kofta?
A: Absolutely. Freeze skewers on a tray, then bag ’em. Cook from frozen—add 2-3 mins to grill time.

📊 Nutrition (Per Serving)