You know that first bite of a good kofte kebab? Browned edges, juicy meat, warm bread and a little crunch from the onions.
That's the dinner we're making here. Small kofte patties, cooked until golden and tucked into flatbread with grilled peppers, sliced onion and your favourite sauce.
You don't need to buy a cupboard full of spices. Baharat Kofte Seasoning brings the blend together in one jar. You'll find it in our Favourite Collection, alongside Doner, Chicken Shish and Shawarma.
What is kofte?
Kofte are seasoned minced-meat kebabs, shaped into patties, meatballs or longer kebabs. For this recipe, we're making small patties like the ones in the video. They're easy to turn and fit neatly into bread.
Ingredients
Serves 2–3 with bread and sides. Makes around 8–10 small patties.
- 250g beef mince, around 20% fat
- 250g lamb mince, around 15% fat or higher
- 1 tablespoon Baharat Kofte Seasoning
- 30g fresh parsley, finely chopped
To serve: warm flatbreads or pittas, thinly sliced red onion, grilled peppers, salad and chilli or yoghurt sauce.
Prefer one type of meat? Use 500g beef or lamb mince. Avoid very lean mince if your priority is a juicy kebab.
How to make kofte kebabs
- Mix well. Combine both minces, the seasoning and parsley. Knead until the mixture becomes sticky and holds together.
- Shape. With slightly damp hands, divide into 8–10 portions and flatten into small patties of even thickness.
- Chill. Cover and refrigerate for about 30 minutes to help the patties firm up.
- Cook. Heat a lightly oiled frying pan or grill pan over medium-high heat. Cook in batches, turning once the undersides have browned and release easily. A barbecue also works. Check the thickest part with a clean food thermometer: it should reach 75°C for at least 30 seconds.
- Build your kebab. Fill warm bread with the kofte, sliced onions, grilled peppers and sauce. Serve straight away.
How to keep kofte juicy and stop it falling apart
- Choose mince with some fat. Very lean mince is easier to dry out.
- Knead before shaping. The mixture needs to bind, rather than stay loose and crumbly.
- Keep the patties even. Thick centres take longer to cook and can leave the edges overdone.
- Don't turn too early. Let a crust form before lifting. Leave space between patties so they brown rather than steam.
Questions before you start
Do I need skewers or a barbecue?
No. Small patties work in a regular frying pan. A barbecue adds smoky flavour, but you can still make a satisfying kebab dinner indoors.
Do I need eggs or breadcrumbs?
Neither is needed for this version. Thorough mixing and chilling help the meat hold its shape.
Why use a ready-blended seasoning?
You get cumin, coriander, oregano and other spices in one blend, so you don't have to measure them separately. Follow the recipe amount rather than guessing.
What else can I use the jar for?
Change the shape: try meatballs, smaller patties or longer kebabs. Serve with rice and salad one night, then use flatbreads and different toppings next time.
Is the Favourite Collection worth it?
If you want more than one flavour for your next few dinners, it includes Kofte, Doner, Chicken Shish and Shawarma for £34.99. That's £4.97 less than buying the four jars separately at their current individual prices. Meat, bread and sides are extra.
What about ingredients and allergies?
Check the full ingredients and allergen information on your jar and any bread or sauces you use.
Your next kebab night starts here
A hot pan. A few everyday ingredients. A plate of kofte ready to load exactly how you like it.
Start with this recipe, then try the other three blends in the Favourite Collection. Kofte wraps, chicken shish, doner and shawarma: plenty of variety for dinners worth sitting down to.
