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Mini Kebab Skewers with grilled meatballs and yoghurt sauce
Juicy grilled Turkish kofte skewers served with fresh tomatoes and peppers

Mini Turkish kofte kebabs

Author: Flavelo
Recipes Starters
These bite-sized meat skewers carry the essence of Middle Eastern hospitality: the joy of communal eating. The seasoning of the minced meat (cumin, garlic) is intense, and the shape allows every side to cook perfectly and get a crispy crust. The secret lies in working the meat thoroughly – just like good bread, the mixture must be kneaded so the proteins bind the mass together.
🕒 Prep Time 35 mins
🍳 Cook Time 10 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Turkish

Ingredients

Equipment Needed

  • Large bowl for mixing meat
  • Bamboo skewers (soaked in water)
  • Griddle pan or garden grill
  • Knife

Allergen Information

⚠️ Milk

Instructions

1 ✓

Soak the skewers in water for 20 minutes so they don't burn during cooking.

Tip: Damp wood won't catch fire on the grill/pan.
2 ✓

Grate the onion and garlic. Mix with the meat, spices, and parsley. Knead vigorously with your hands for at least 3-5 minutes until the mass becomes sticky.

Tip: This step is most important! Kneading extracts meat proteins (myosin), which act as glue holding the kebab together.
3 ✓

Shape elongated cylinders of meat around the skewers. Put them in the fridge for 20 minutes.

Tip: Cold fat is harder, so the meat holds its shape better at the start of cooking.
4 ✓

Cut the vegetables into wedges, brush with oil. Heat the griddle pan.

Tip: Cook vegetables separately or next to the meat, but not on the same skewer, as cooking times differ.
5 ✓

Cook the skewers for 2-3 minutes per side until they have a dark brown crust. Serve with roasted vegetables and sauce.

Tip: Don't move the meat in the first minute; let the crust form and release from the grill.

Recipe FAQ

Why did the meat fall off the skewer?
Either you didn't knead the mass enough (protein strands didn't bond), or the onion/meat was too wet. Try resting it in the fridge before shaping.
What makes it juicy?
Correct fat content (min. 20% fat) and not overcooking it.

Ingredients

  • 500 g Minced beef or lamb (fattier)
  • 1 head Onion
  • 3 cloves Garlic
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 bunch Fresh parsley (finely chopped)
  • 2 tbsp Olive oil (for frying)
  • 2 pcs Tomatoes
  • 2 pcs Bell peppers
  • 200 g Yoghurt sauce (store-bought or homemade)
  • 10 pcs Bamboo skewers