Ingredients
1 1/2 pounds ground beef
1 large egg
1/2 cup finely chopped fresh cilantro
2 1/2 teaspoons flaky sea salt
2 teaspoons onion powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground turmeric
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1 tablespoon oil, for grilling
Pita, yogurt, red onion, lemon or lime wedges, additional cilantro or parsley, for serving, optional
Directions
1
Gather the ingredients. Preheat your grill to medium-high heat.
2
Combine all of the ingredients (except the oil) in a mixing bowl. Mix well.
3
Divide the mixture into 6 portions, about 4 ounces each, or 4 (6-ounce) portions. Shape the portions into long, thick sausages. Make them all evenly sized, and keep in mind the length of the skewer. Insert a skewer through each kofta and squeeze the meat onto the skewer. It should be about 1-inch thick.
4
Brush a small amount of oil on the skewered koftas to prevent sticking to the grill.
5
Place the koftas on the hot grill and cook for about 12 to 14 minutes, turning occasionally after 5 to 6 minutes once the meat has firmed up.
6
Once the internal temperature of the koftas reaches 165 F, remove from the grill and serve.
Notes
You can serve the kofta on the skewers or take them off the skewers and arrange sections of the kofta on a plate.
Recipe Variation
The spice blend used here relies on those you are likely to have on your spice rack. Moroccan cooks often use a pinch of this and a pinch of that rather than measuring. If you lack one of the spices, don't stress too much. Wing it with the rest of them, or toss in a bit of ground ginger or allspice.
There is nothing wrong with omitting a spice you don't particularly like. Cilantro is used—which some people love, and others don't—you can substitute parsley instead.