These Moroccan kofta kabobs are a bold and flavorful twist on traditional grilled skewers.
Made with seasoned ground beef blended with onion, garlic, fresh herbs, and signature Moroccan spices like cumin, paprika, and ras el hanout, each kofta is shaped by hand and grilled until smoky, juicy, and perfectly golden.
Ideal for quick weeknight meals, backyard BBQs, or casual dinner parties, these kabobs are packed with lean protein and warming spice. Naturally keto-friendly and gluten-free, they’re a perfect choice for anyone looking to explore North African grilling traditions or add a globally inspired twist to their summer menu.
Serve them with flatbread, grilled vegetables, or a cooling yogurt sauce for a complete and satisfying meal.
⦁ 2 lbs ground beef
⦁ ½ medium onion, grated
⦁ 2 garlic cloves, minced
⦁ 1 tbsp parsley, finely chopped
⦁ 1 tbsp cilantro, finely chopped
⦁ 1 tsp paprika
⦁ 1 tsp cumin
⦁ ½ tsp salt
⦁ ½ tsp black pepper
⦁ ½–1 tsp cayenne pepper
⦁ ½ tsp ras el hanout
1. Mix the Kofta
In a large bowl, combine all ingredients. Mix well, cover, and refrigerate for 2 hours to marinate.
2. Shape & Skewer
Preheat the grill to medium-high heat: 200–230°C (400–450°F) and grease the grates. Shape the meat mixture into logs and press onto skewers.
3. Grill the Kofta
Grill for 5–7 minutes per side or until fully cooked with char marks.
4. Serve
Serve hot with flatbread, tahini, or cucumber yogurt sauce.
🛒 Choosing Ingredients
✔ Ground Beef – Use 80–85% lean for a juicy texture that holds together on the grill
✔ Onion – Grate finely to mix smoothly into the meat without chunks
✔ Garlic – Freshly minced garlic boosts flavor; avoid pre-minced
✔ Fresh Herbs – Parsley and cilantro add brightness and balance the richness of the meat
✔ Spices – Cumin, paprika, ras el hanout, and cayenne provide classic Moroccan depth and warmth
✔ Salt & Pepper – Essential for seasoning; don’t under-season since kofta is dense
✔ Optional Add-ins – A pinch of cinnamon or coriander for extra Moroccan flair
👩🍳 Preparation
✔ Mix Gently – Overmixing makes kofta tough; mix just until combined
✔ Chill Before Grilling – Refrigerate shaped kofta for 30 minutes to firm them up
✔ Shape Tightly – Press the meat firmly onto skewers to prevent falling apart on the grill
✔ Oil Hands & Skewers – Lightly oil your hands and skewers to shape kofta easily and avoid sticking
🔥 Cooking Techniques
✔ Grill Temp – Preheat to 200–230°C (400–450°F) for a hot sear
✔ Turn Once or Twice – Rotate halfway through cooking for even char without overhandling
✔ Cook Time – Grill for 5–7 minutes per side, depending on thickness
✔ Check Doneness – Internal temp should reach 70–75°C (160–165°F)
🍳 Balancing Flavors
✔ Spice Level – Adjust cayenne to taste; start with ½ tsp for mild heat
✔ Bright Finish – Serve with lemon wedges or a tangy yogurt sauce for balance
✔ Fresh Contrast – Pair with cucumber salad, mint yogurt, or pickled onions for pop
✔ Smoky Depth – Charcoal grilling enhances the smoky, spiced profile
📦 Storage
✔ Fridge – Cooked kofta keeps for up to 4 days in an airtight container
✔ Freezer-Friendly – Freeze raw or cooked kofta for up to 3 months; thaw before grilling
✔ Meal Prep Tip – Cook and portion for protein-rich lunches or bowls
✔ Reheat Tip – Warm gently in a skillet or oven to avoid drying out
🍽 Serving
✔ Serve With – Flatbread, couscous, grilled veggies, or a light tahini sauce
✔ Garnish Ideas – Chopped herbs, sumac, or sesame seeds
✔ Presentation Tip – Arrange skewers on a platter with dips and lemon wedges for sharing
✔ Perfect For – Weeknight dinners, BBQ parties, or Middle Eastern/Mediterranean spreads