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Greek-Style Beef Kofta Skewers

Greek-Style Beef Kofta Skewers reads umami 8.1, richness 5.3 and allium 4.8 on Palate's 0–10 flavor X-ray — a Greek main, about 1 hr 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.5 / 10
• Sweet & Fruity — 2.4 / 10
• Sour & Bright — 0.9 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 5.5 / 10

The measured notes (of 18)

Umami 8.1 · Richness 5.3 · Allium 4.8 · Herbaceous 3.9 · Salinity 3.8 · Warm Spice 2.5 · Earthy 2.5 · Sweetness 2.3 · Bitterness 1.8 · Floral 1.5 · Nutty 1.4 · Smoke 1.0 · Sourness 0.7 · Citrus 0.6 · Heat 0.5 · Fruity 0.5

What's in it (14)

• beef — 680 g
• yellow onion — 110 g
• garlic — 12 g
• flat-leaf parsley — 20 g
• mint — 7 g
• dried leaf oregano — 4 g
• cumin — 10 g
• coriander — 1 g
• cinnamon — 3 g
• salt — 6 g
• freshly ground black pepper — 3 g
• italian-seasoned dry bread crumbs — 59 g
• egg — 100 g
• olive oil — 27 g

Time & effort: about 1 hr 18 min (48 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 127 kcal, 16.3 g protein, 4 g fat, 6.8 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Grate the onion on the large holes of a box grater directly into a fine-mesh strainer set over a bowl; press firmly with the back of a spoon to force out the liquid, about 1 minute, then discard the liquid and tip the grated onion pulp into a large mixing bowl.
2. Add the ground beef, garlic, parsley, mint, oregano, cumin, coriander, cinnamon, salt, and pepper to the bowl with the onion pulp. Mix with your hands just until evenly combined, about 30 seconds — overworking will make the kofta dense and tough.
3. Add the breadcrumbs and beaten egg; mix again just until the crumbs disappear, another 30 seconds. Cover and refrigerate the mixture at least 30 minutes (and up to 4 hours) — chilling firms the fat so the kofta hold their shape and won't slump on the grill.
4. While the mixture chills, soak 8 wooden skewers in water for at least 20 minutes so they don't scorch on the grill (skip this if using metal skewers). Once the meat has chilled, divide it into 8 equal portions, about 1/3 cup each.
5. With damp hands, mold each portion around a skewer into a log about 5 inches long and 1 1/2 inches thick, pressing firmly so the meat grips the skewer and won't crack or slide during grilling.
6. Heat a grill or grill pan to medium-high (about 450°F) and brush the grates with 1 tablespoon of the olive oil. Lay the skewers on the grill and cook undisturbed until deeply charred on the first side and the meat releases easily from the grates, 4-5 minutes.
7. Flip and grill the second side, turning as needed for even color, until charred all over and an instant-read thermometer inserted into the center reads 160°F, another 4-5 minutes.
8. Transfer the skewers to a platter, drizzle with the remaining 1 tablespoon olive oil, and let rest 5 minutes before serving.

Dishes with a similar flavor shape

• Kofta (Grilled Spiced Meat Skewers) — Egyptian
• Dirty Rice — Cajun/Creole
• Leberknödelsuppe (Liver Dumpling Soup) — German
• Kofte (Turkish Meatballs) — Turkish
• Hawawshi — Egyptian

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.