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1
Mix and Shape the Patties
15 Mins
Room temperature, about 20°C (68°F)
Combine the ground beef, ground lamb, grated onion, breadcrumbs, beaten egg, parsley, garlic, cumin, paprika, pepper and salt in a large bowl. Knead gently for about 3 minutes until the mixture feels sticky and uniform, then shape 12 flat oval patties, each about 8 cm long. Chill them on a tray for 15 minutes.
Kneading too long makes tough kofte — stop as soon as the mixture holds together when squeezed.
Done when: The patties are smooth, flat ovals that hold their shape when lifted.
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2
Heat the Grill
5 Mins
Medium-high heat, about 200°C (400°F)
Heat a grill pan, barbecue or ridged griddle over medium-high heat. Brush the bars lightly with olive oil. The grill is ready when a drop of water sizzles and vanishes at once.
A well-oiled hot grill gives the dark char lines that make kofte look and taste like a grill house.
Done when: The bars are hot and lightly oiled, and water sizzles on contact.
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3
Grill the Kofte
12 Mins
Medium-high heat, about 200°C (400°F)
Lay the patties on the grill with space between them and cook for about 5 to 6 minutes without moving them, until dark char marks appear and they release easily from the bars. Flip once and grill the second side for 5 to 6 minutes more, until the kofte are browned all over and cooked through.
Flip only once — moving the patties again and again stops the crust from forming.
Done when: The kofte are browned with dark grill marks and reach at least 71°C (160°F) inside, with no pink at the centre.
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4
Grill the Vegetables
8 Mins
Medium-high heat, about 200°C (400°F)
While the kofte rest, grill the tomato halves cut-side down, the pepper halves and the onion rings for about 6 to 8 minutes, turning once, until blistered and softened at the edges.
The vegetables cook fast on a hot grill, so start them only once the kofte are nearly done.
Done when: The tomatoes are soft and blistered, the peppers are charred at the edges, the onions are golden.
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5
Rest and Serve
5 Mins
Off the heat, about 60°C (140°F)
Rest the kofte for 3 minutes so the juices settle. Serve 3 patties per person with a mound of pilav, grilled tomato, peppers and onion rings on the side.
Resting keeps the kofte juicy — cut one open too soon and the juices run out onto the plate.
Done when: The kofte are hot, juicy and springy, with a crisp charred crust.
auto_awesome Finishing Touches & Plating
Plate three kofte per person with pilav, grilled tomato, peppers and onion, and serve at once while the grill marks are still crisp.
Turkey
50m
