Warm-spiced beef kofta off the grill — baharat's cinnamon-pepper hum, grated onion for juiciness, yogurt and flatbread for the landing.
What you need
Ingredients
Servings
4
600 g
🥩 Ground Beef ›
20% fat
2 tsp
🍛 Baharat ›
1
🧅 Onion ›
grated, squeezed
3 tbsp
🌿 Parsley ›
minced
2 cloves
🧄 Garlic ›
grated
150 g
🥛 Greek Yogurt ›
4
🫓 Pita ›
1 tsp
🔴 Sumac ›
over the yogurt
1
🍋 Lemon ›
Add all to shopping list
Mise en place
Before you start
20m
Prep
12m
Cook
32m
Total
4
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Ground Beef — 20% fat
Onion — grated, squeezed
Parsley — minced
Garlic — grated
Sumac — over the yogurt
3 steps
Method
1
Knead beef, baharat, squeezed onion, parsley, garlic, and salt 1 minute until tacky; form 8 torpedoes around skewers (or free-form). Chill 15.
💡
Grated-and-squeezed onion seasons and juices the meat without making it fall apart — the kofta keystone.
2
Grill or pan-sear over medium-high, turning, 10–12 minutes to charred and just cooked through.
Learn the technique ›
3
Warm pita, sumac-dusted yogurt, lemon over everything.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.