Beef Kofta Recipe (with Video)

Beef Kofta Recipe: If you’re craving something juicy, full of flavor, and easy to whip up for a weeknight dinner or a family gathering, Beef Kofta is your best bet.

This dish is a classic in Middle Eastern, South Asian, and Mediterranean cuisines, offering endless variety with spices and cooking techniques.

Whether you’re frying, grilling, or baking, this recipe ensures mouthwatering results every time. Let’s dive into everything you need to know to make perfect Beef Kofta from scratch.

What is Beef Kofta?

Beef Kofta is a type of meatball or meat skewer traditionally made from ground beef mixed with spices, herbs, onions, and garlic. Originating in the Middle East, the dish has since traveled across many regions, with each culture adding its own twist. You’ll find it in Indian curries, Mediterranean wraps, and Turkish kebabs.

The term “kofta” comes from the Persian word kuftan, meaning “to pound” or “to grind.” It reflects the dish’s preparation method—mixing ground meat with spices until well-blended. It can be cooked in a variety of ways: grilled over charcoal for a smoky flavor, pan-fried for crisp edges, or simmered in a rich tomato or yogurt-based gravy.

Why You’ll Love This Recipe

• Super Flavorful: The mix of garlic, herbs, and spices packs a powerful punch.
• Versatile: Serve it with rice, wrap it in pita, or toss it over a salad.
• Customizable: You can adjust spice levels, cooking methods, and even the meat.
• Easy to Make: Simple steps, no fancy techniques required.
• Great for Meal Prep: Make in batches and freeze for later meals.

Ingredients You’ll Need

For the Kofta Mixture:

• 1 lb (500g) ground beef (80/20 fat ratio is best for juiciness)
• 1 small onion, grated or finely chopped
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint leaves, chopped (optional but highly recommended)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cinnamon
• ½ tsp paprika
• ½ tsp chili powder or cayenne pepper (adjust to heat preference)
• 1 tsp salt
• ½ tsp black pepper
• 2–3 tbsp breadcrumbs (for binding)
• 1 egg (helps with binding and juiciness)

For the Gravy (Optional):

• 2 tbsp oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup crushed tomatoes
• ½ tsp turmeric
• 1 tsp garam masala
• Salt & pepper, to taste
• ½ cup water or beef broth
• Fresh coriander, for garnish

Tools and Equipment Required

• Large mixing bowl
• Grater or food processor (for onions)
• Garlic press or knife
• Frying pan / Grill / Oven
• Skewers (if grilling kebab-style)
• Saucepan (if making gravy)
• Meat thermometer (optional, for precision)

Step-by-Step Guide to Making Beef Kofta

Step 1: Prepping Your Ingredients

Start by getting everything ready. Grate the onion instead of chopping—this helps blend it smoothly into the meat and release more moisture and flavor. Mince the garlic finely. Chop your herbs fresh; dried herbs won’t deliver the same flavor pop.

Also, measure out your spices beforehand. This not only saves time but ensures you don’t forget any. Crack your egg into a small bowl to check for freshness, and set it aside.

Having a clean, organized workstation helps prevent cross-contamination and makes cooking much more enjoyable.

Step 2: Mixing the Kofta Ingredients

In a large bowl, combine ground beef, grated onion, garlic, parsley, mint, spices, breadcrumbs, and egg. Now here’s the trick: mix by hand, not with a spoon. Why? Because your hands help you feel the texture, and gently mixing prevents overworking the meat, which can lead to dense koftas.

Mix until everything is just combined—don’t knead it like dough. The meat should feel moist but not sticky, and it should hold together when you shape it. If it’s too wet, add a bit more breadcrumbs. Too dry? A splash of olive oil or milk helps.

Once done, cover and refrigerate the mixture for 20–30 minutes. This step helps the flavors meld and firms up the mix, making shaping easier.

Step 3: Shaping the Koftas

Now it’s time to shape your koftas. You can roll them into meatballs, flatten them into patties, or mold them onto skewers for kebab-style presentation. Dip your hands in cold water or oil before shaping to prevent sticking.

For meatballs: roll into golf-ball-sized portions.
For kebabs: shape the mixture around skewers into long cylinders.
For patties: press into ½-inch thick rounds.

Make sure all your koftas are the same size to ensure even cooking. Set them aside on a tray lined with parchment paper.

Step 4: Cooking Methods (Frying, Baking, or Grilling)

There are multiple ways to cook Beef Kofta, depending on your preference and equipment:

• Frying: Heat oil in a skillet over medium heat. Cook koftas for 6–8 minutes, turning occasionally until browned on all sides and cooked through.
• Grilling: Preheat your grill. Cook koftas for about 8–10 minutes, turning to get that beautiful char. Best option for kebab-style.
• Baking: Preheat oven to 375°F (190°C). Place koftas on a baking tray and cook for 20–25 minutes or until fully done.

You can also combine methods—sear in a pan, then finish in the oven for the best of both worlds.

Step 5: Making the Gravy (Optional but Delicious!)

If you want to take things up a notch, make a simple yet rich tomato-based gravy:

1. Heat oil in a pan, sauté onions till golden.
2. Add garlic and tomato paste, cook for 2 minutes.
3. Pour in crushed tomatoes and spices.
4. Add water or broth and let simmer for 10–15 minutes until thickened.

Taste and adjust salt. The gravy should be rich and slightly spicy—perfect to complement the koftas.

Step 6: Combining Kofta and Gravy

Once both koftas and gravy are ready, gently place the koftas into the gravy and simmer on low for 5–7 minutes. This allows the meat to soak up all that bold, tangy flavor while remaining juicy.

Garnish with fresh coriander before serving.

Tips for the Juiciest Beef Kofta

Want that melt-in-your-mouth texture? Here’s how to make sure your koftas come out juicy every time:

• Don’t overmix the meat: Overworking the mixture can lead to tough koftas. Mix just until everything is combined.
• Use a bit of fat: Choose ground beef with at least 15–20% fat. This makes a huge difference in flavor and tenderness.
• Grate the onion: Instead of chopping, grating the onion releases more juices and blends better into the meat.
• Let it rest: Once shaped, chill the koftas for at least 20–30 minutes before cooking. This helps firm them up and prevents breaking while cooking.
• Don’t overcook: Use a meat thermometer to ensure the internal temp reaches 160°F (71°C). Any longer, and they may dry out.
• Try a test kofta: Cook a small portion first to test seasoning. That way, you can adjust the salt and spice before cooking the whole batch.

These small tips make a big difference, especially if you’re new to cooking with ground meat.

Common Mistakes to Avoid

Even though Beef Kofta is simple, a few common errors can mess up the flavor or texture. Here’s what to watch out for:

1. Using too lean beef: Koftas need some fat to stay moist. Don’t go for extra-lean cuts unless you’re pairing them with a juicy gravy.
2. Skipping the egg or breadcrumbs: These ingredients act as binders. Without them, your koftas may fall apart during cooking.
3. Adding raw koftas directly to boiling sauce: This can make them soggy and cause them to break apart. Cook or sear them first.
4. Not draining grated onion: If your onions are too watery, the mixture can get mushy. Lightly squeeze out excess moisture.
5. Crowding the pan: Always cook in batches. Overcrowding drops the pan temperature and leads to steaming instead of searing.
6. Overcooking: Once they go dry, there’s no turning back. Keep an eye on the time and temp!

Cooking is a skill, and like anything else, it takes trial and error. Learn from these common mistakes and your koftas will be crowd favorites in no time.

Flavor Variations to Try

Beef Kofta is incredibly flexible. Here are some tasty variations to keep things interesting:

• Mediterranean Style: Add oregano, rosemary, and feta cheese to the mix. Serve with tzatziki sauce.
• Indian-Style Kofta Curry: Spice it up with garam masala, ginger, and green chilies. Simmer in a rich, spiced tomato or yogurt curry.
• Turkish-Inspired: Use sumac, allspice, and fresh mint. Grill over charcoal and serve with flatbread and grilled veggies.
• Cheese-Stuffed Koftas: Place a small cube of mozzarella or cheddar in the center before shaping.
• Herbed Kofta: Use a blend of fresh cilantro, dill, and parsley for a fragrant twist.

Try one of these next time and take your koftas on a world tour of flavor.

Serving Suggestions

Wondering how to serve your Beef Kofta? Here are some ideas that go way beyond rice:

With Sides:

• Fluffy basmati rice or saffron rice
• Warm naan or pita bread
• Grilled or roasted vegetables
• Fresh cucumber-tomato salad
• Creamy hummus or baba ganoush

As a Wrap or Sandwich:

• Tuck them into a warm pita or wrap with lettuce, onion, cucumber, and garlic sauce or tahini. Great for lunch!

Party Platter:

• Serve mini koftas on skewers with multiple dipping sauces (garlic yogurt, spicy tomato, mint chutney).

Over a Salad:

• Toss over a bed of greens, add olives, feta, and drizzle with lemon dressing for a healthy low-carb meal.

The possibilities are endless—just match the vibe of your meal with how you serve them.

Storage and Reheating Tips

Got leftovers? Perfect—Koftas store well and reheat beautifully.

Storage:

• Fridge: Store cooked koftas in an airtight container for up to 4 days.
• Freezer: Freeze uncooked or cooked koftas for up to 2 months. Freeze individually on a tray first, then transfer to bags.

Reheating:

• Microwave: Reheat in short bursts (30 seconds) to avoid drying them out.
• Oven: Warm at 300°F (150°C) for 10–12 minutes. Cover with foil to retain moisture.
• Pan: Add a splash of water or broth and reheat gently over medium-low heat.

Tip: Don’t microwave with gravy—reheat it separately to avoid sogginess.

Is Beef Kofta Healthy? Nutritional Overview

Beef Kofta can be a healthy, protein-rich meal when made with balanced ingredients:

Nutrient	Per Serving (4 oz Kofta)
Calories	250–300
Protein	20–25g
Fat	15–20g
Carbohydrates	3–5g (depending on breadcrumbs)
Fiber	0.5–1g
Iron	15–20% RDI

To make it healthier:

• Use leaner beef (but not too lean!).
• Bake instead of frying.
• Pair with vegetables or salad instead of starchy sides.
• Skip the heavy cream or oil-based sauces.

Balance is key. It’s a great option for high-protein meals and can fit into many diets, from low-carb to Mediterranean.

FAQs about Beef Kofta Recipe

Q1: Can I use lamb or chicken instead of beef?

Absolutely! Lamb is a traditional favorite, while chicken offers a lighter version. Just adjust the cooking time slightly.

Q2: What can I use instead of breadcrumbs?

You can use crushed oats, almond flour, or mashed potato for a gluten-free or low-carb option.

Q3: Can I make beef kofta in an air fryer?

Yes! Set your air fryer to 375°F (190°C) and cook for 10–12 minutes, turning halfway through.

Q4: Why do my koftas fall apart?

Usually due to lack of binding agents (egg, breadcrumbs) or too much moisture. Try refrigerating before cooking.

Q5: Can I make the mixture ahead of time?

Yes. You can prep the mix a day in advance and store it in the fridge until ready to cook.

Conclusion

Beef Kofta is one of those magical dishes that’s both comforting and exotic. It’s packed with bold spices, easy to make, and endlessly adaptable. Whether you’re serving it in a cozy curry or sizzling off the grill, this dish will quickly become a regular in your kitchen.

From prepping the perfect meat mix to pairing it with fresh, vibrant sides, now you’ve got everything you need to master the art of Beef Kofta. Trust us—once you taste that first bite, you’ll be hooked.