Beef Kofta

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Grate onion, squeeze dry and combine with beef, herbs and spices.

3. 3

   Knead briefly until the mixture holds together, then chill. Knead for 8–10 minutes until the surface is smooth and the dough stretches thinly without tearing; rest it for 20 minutes if it keeps springing back.

4. 4

   Shape around flat skewers with damp hands.

5. 5

   Grill over high heat, turning, until browned and safely cooked. Use medium-high heat and work in batches if needed; allow about 4 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

6. 6

   Serve with lemony yogurt and sumac. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.