Juicy, aromatic, and bursting with vibrant, fresh flavors, Middle Eastern Kofta Kebabs with Salad and Flatbread bring together everything I love about Mediterranean food: smoky, spice-laden meat, crisp salad tossed in lemon, and pillowy flatbread perfect for scooping up every last bite. It’s the kind of dish you’ll make once and immediately crave again—impossibly doable for a busy weeknight but impressive enough to serve at a lively dinner with friends. The balance of textures and tastes is unbeatable, and each bite is a one-way ticket to a Middle Eastern street food stall, no plane ticket required.
Ingredients You’ll Need
Ingredients You’ll Need
Part of what makes Middle Eastern Kofta Kebabs with Salad and Flatbread so special is how every ingredient is thoughtfully chosen. These simple things come together to create magic: bold meat, crisp salad, fresh herbs, and warm bread, each playing an essential part in the final harmony of the dish.
- Ground Beef or Lamb: Go for a rich blend of beef and lamb for the juiciest koftas, but either works beautifully on its own.
- Onion: Grated onion keeps the kebabs extra moist and provides subtle sweetness.
- Garlic: Fresh, finely minced garlic is a must for that classic kofta aroma.
- Fresh Parsley: Chopped parsley infuses the kebabs and salad with bright color and freshness.
- Fresh Cilantro: Cilantro adds a punch of herbal flavor that sets these kebabs apart.
- Ground Cumin: Earthy and aromatic, cumin is a defining spice in Middle Eastern cuisine.
- Ground Coriander: Adds citrusy warmth to the meat.
- Smoked Paprika: For a subtle smokiness and a gorgeous red hue.
- Ground Cinnamon: Just a touch deepens the flavor and gives that unmistakable warmth.
- Salt and Black Pepper: Essential seasoning—don’t skimp!
- Olive Oil: Used for brushing the grill and tossing the salad, it adds richness and helps everything cook beautifully.
- Mixed Salad Greens: These form a leafy, refreshing base for the vibrant salad.
- Cucumber: Diced cucumber brings coolness and crunch.
- Cherry Tomatoes: Halved tomatoes add juicy pops of color and sweetness.
- Red Onion: Thinly sliced for that sharp, tangy kick and a splash of purple.
- Lemon Juice: The acidity livens up the salad and ties it all together.
- Flatbread: Warmed pita or naan are perfect for wrapping or scooping everything up.
- Greek Yogurt or Tzatziki: Creamy, cooling, and a perfect contrast to the spiced kebabs.
How to Make Middle Eastern Kofta Kebabs with Salad and Flatbread
Step 1: Mix the Kofta Ingredients
Start by grabbing a large mixing bowl and combine your ground beef or lamb (or a blend of both), grated onion, garlic, fresh herbs, and all those intoxicating spices. Mixing by hand works best here—combine just until everything looks evenly distributed, but be careful not to overwork the meat so the kebabs stay nice and tender.
Step 2: Shape and Chill the Kofta Kebabs
Divide your kofta mixture into 8 even portions. Take each one and shape it around a skewer, molding it into a long, oval sausage shape. Refrigerate them for about 20 minutes; it might be tempting to skip this, but chilling helps the koftas hold their shape perfectly when grilling.
Step 3: Grill to Perfection
Preheat your grill or grill pan to medium-high heat and give it a quick brush with olive oil to prevent sticking. Place your chilled kofta skewers on the grill, cooking them for three to four minutes per side. They should develop a gorgeous brown crust while staying juicy inside—if you don’t have skewers, you can shape them into patties and cook the same way.
Step 4: Toss the Salad
In a separate bowl, toss together your mixed salad greens, diced cucumber, halved cherry tomatoes, and thin slices of red onion. Drizzle with lemon juice, olive oil, and a sprinkle of salt, then toss gently until everything is glistening and vibrant. It’s a simple salad, but the freshness balances the rich kebabs beautifully.
Step 5: Warm the Flatbread
While the kebabs finish up, warm your flatbreads in a dry skillet or a low oven just until they’re soft and steamy. This little bit of warmth makes all the difference—flatbread is the trusty vessel that turns this meal from “just kebabs” into something truly hands-on and shareable.
Step 6: Assemble and Serve
Set out a big platter with your sizzling Middle Eastern Kofta Kebabs with Salad and Flatbread, nestle the gorgeous salad alongside, and offer a bowl of creamy Greek yogurt or tzatziki. Encourage everyone to pile their own flatbread with meat, salad, and a swirl of yogurt—it’s casual, colorful, and meant for sharing.
How to Serve Middle Eastern Kofta Kebabs with Salad and Flatbread
Garnishes
When it comes to finishing touches, fresh is best. Sprinkle extra chopped parsley or cilantro over the kebabs for a pop of color, add a dusting of sumac or a squeeze of lemon for a marvelous zing, and offer extra yogurt or tzatziki on the side for dipping. Pomegranate seeds make a beautiful, crunchy garnish if you want something special.
Side Dishes
Middle Eastern Kofta Kebabs with Salad and Flatbread work brilliantly on their own, but they also pair well with sides like roasted vegetables, a classic tabbouleh salad, or even a simple bowl of hummus or baba ganoush for extra dipping and scooping—perfect for a meze-style spread!
Creative Ways to Present
For a fun twist, try serving the koftas as part of a build-your-own wrap bar with plenty of toppings: extra fresh herbs, thinly sliced radishes, quick-pickled onions, or chili sauce are all hits. Or, arrange everything on a single platter for a family-style feast where passing, sharing, and laughter are required.
Make Ahead and Storage
Storing Leftovers
If you have leftover Middle Eastern Kofta Kebabs with Salad and Flatbread, store the cooked kebabs in an airtight container in the fridge for up to three days. It’s best to keep the salad separate to prevent it from wilting, and store the flatbreads in a sealed bag to keep them soft.
Freezing
For easy meal prep, the uncooked kofta skewers can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to two months. Cooked kebabs can also be wrapped and frozen, though fresh is always best for texture. Just thaw fully in the refrigerator before reheating or cooking.
Reheating
To reheat kebabs, simply pop them in a moderate oven (around 350°F) wrapped in foil for 10–12 minutes, or warm gently in a skillet over medium heat. Microwave works in a pinch, but you risk drying them out so cover the kebabs in a damp paper towel for the best result.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these kebabs without a grill?
Absolutely! If you don’t have a grill or grill pan, you can bake the koftas in a 400°F oven for 15–18 minutes, turning once halfway through. You’ll still get lovely browning and all the flavor, just without the smoky char.
What’s the best type Main Course
You can use ground beef, lamb, or a combination of both for Middle Eastern Kofta Kebabs with Salad and Flatbread. Lamb gives a slightly richer, gamier flavor, while beef keeps it classic and mild—pick whichever you love most!
Can I prepare the kofta mixture in advance?
Yes, prepping the mixture ahead actually lets the flavors meld even more. You can refrigerate it for up to 24 hours before shaping and grilling, making this a fantastic option for dinner parties or busy weeknights.
How do I keep the kebabs from falling apart on the grill?
The trick is to chill the shaped koftas for at least 20 minutes before grilling, and to avoid over-mixing the meat. If your mixture feels too soft, add a tablespoon of breadcrumbs until it holds its shape.
What else can I serve with these kebabs?
Besides the classic salad and flatbread, try serving Middle Eastern Kofta Kebabs with Salad and Flatbread alongside dips like hummus or baba ganoush, or add roasted vegetables and a zesty tabbouleh for a truly festive spread.
Final Thoughts
I hope these Middle Eastern Kofta Kebabs with Salad and Flatbread find a place in your kitchen as quickly as they did in mine. It’s a dish that feels special but truly couldn’t be simpler. Gather your favorite people, serve this platter with a bright salad, warm bread, and plenty of yogurt, and savor the kind of meal that feeds both body and soul.
Print
Middle Eastern Kofta Kebabs with Salad and Flatbread Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Non-Vegetarian
Description
These Middle Eastern Kofta Kebabs with Salad and Flatbread are a delicious and satisfying meal that combines flavorful spiced kebabs with a refreshing salad and warm flatbreads. Perfect for a casual dinner or weekend barbecue.
Ingredients
Kofta Kebabs:
- 1 pound ground beef or lamb (or a mix)
- 1 small onion finely grated
- 3 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh cilantro chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for brushing
Salad:
- 2 cups mixed salad greens
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- juice of 1 lemon
- 2 tablespoons olive oil
- 1/4 teaspoon salt
Flatbreads and Serving:
- 4 flatbreads such as pita or naan
- 1/2 cup plain Greek yogurt or tzatziki for serving
Instructions
- Kofta Kebabs: In a large bowl, combine ground meat, grated onion, garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, salt, and black pepper. Shape onto skewers and refrigerate. Grill for 3–4 minutes per side.
- Salad: Toss salad greens, cucumber, cherry tomatoes, and red onion with lemon juice, olive oil, and salt.
- Flatbreads: Warm in a skillet or oven.
- Serve: Place kofta kebabs on a platter with salad, warm flatbreads, and Greek yogurt or tzatziki.
Notes
- For extra flavor, marinate the kofta mixture before cooking.
- You can also bake the koftas in the oven at 400°F (200°C) for 15–18 minutes.
- Serve family-style for a fun, interactive meal.
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