If you love Kofta and have made it at home and tried to skewer it for grilling, form it into patties or roll it into meatballs, this Easy Sheet Pan Kofta is going to change your life!
Easy Sheet Pan Kofta
Admittedly, it might not be as glamorous as some preparations! But the taste? It’s all there. And the time and effort? Minimal.
About Easy Sheet Pan Kofta:
Kofta is minced meat, usually lamb, beef, or chicken, highly spiced, and often skewered and grilled. You’ll find it in restaurants all over the US, and as expected, home cooks and chefs all have their own special blend of seasonings, often based on personal taste and availability.
This is my version, an effort to reproduce the Kofta I’ve loved. It took a little tinkering; adjustments here and there. And of course it’s cooked on a sheet pan – all the better to stuff it into some pita, na’an, or flatbread (or a wrap) slathered with Quick Garlic Yogurt Sauce and garnished with Sumac Onion Salad.
History:
Historically, the dish emerged in the Middle East where it is found in early Arabic cookbooks, and from there spread across the world.
You’ll find it in many countries with just as many names, all versions and variations of the original. This recipe isn’t particular to any region but pulls heavily from Lebanese kefta.
Making Easy Sheet Pan Kofta:
The most difficult part of this recipe is preparing the onion. Traditionally, it’s grated, placed in a cloth, and squeezed to rid it of all the juice.
I just use my little mini food chopper, or a food processor, and grind or chop, scraping as needed. Once the mixture turns milky white, it’s fine enough to move on to squeezing.
Easy Sheet Pan Kofta
The Seasonings and Spices:
The next hardest part of the recipe? Getting the spices out and putting them away! If you like my seasoning and want to make these koftas often, next time mix in a larger quantity. There are a total of two tablespoons of spice (with the salt) in the 1 1/2 pounds of ground meat mixture.
Dishes like Easy Sheet Pan Kofta are easy to customize. You might have favorite spices or some you dislike (or don’t have.) Feel free to riff. Some like to use Za’atar, linked below.
Maybe you have another blend you’d like to use? If using one with salt, use two tablespoons. If using one without, 1 1/2 tablespoons, plus a teaspoon of salt per pound of meat.
Easy Sheet Pan Kofta
Make Ahead:
- Easy Sheet Pan Kofta needs to be made a little ahead (up to four hours), but there’s a limit. The longer it sits before cooking, the more prominent the onion flavor.
- I feel it’s easier to form Kofta, even on a sheet pan, if it’s cold from the fridge. That also gives it more time to cook and develop that flavorful crust without overcooking.
Serve With:
While I’m serving my Kofta sandwich style, with the Quick Garlic Yogurt Sauce and Sumac Onions, you can make a meal of it instead. (I know someone out there wants fries!)
There are numerous salad options, maybe fattoush, a Mediterranean version of Panzanella, or this Bell Pepper and Tomato Salad. Roasted or grilled vegetables would be marvelous along with a Turkish Rice Pilaf. That one is an elementary version.
Sauces could be Tzatziki, Toum, or this Lemon Garlic Tahini Sauce, Hummus (linked below), or a Yogurt sauce like mine, linked above.
Lemon Garlic Tahini Sauce
Leftover Easy Sheet Pan Kofta:
Store in the refrigerator, tightly covered, for three to five days, longer in the freezer. If frozen, thaw overnight in the fridge before reheating.
- Reheat in a 350 degree F. oven with a dribble of water, wrapped in foil. Once warm (about 10 minutes), open the foil and let any excess liquid evaporate.
- Add to a skillet with a splash of water. Place lid on and heat over medium heat until warmed through. Remove the lid and allow the liquid to evaporate.
- In the microwave, place on a plate, covered with a damp paper towel. Depending on quantity, microwave one to three minutes, checking now and then, until hot.
Other Recipes You Might Like:
- Best One Can Hummus – one of the easier versions of the creamy hummus found throughout the Middle East.
- Homemade Za’atar Seasoning – often called the magic spice of the Middle East.
- Homestyle Chicken Shawarma – involved but truly worth the time and effort. Sumac onions are fabulous with this, too.
Home Style Chicken Shawarma
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Ground Beef:
- Ground Beef is on sale often and freezes well – there’s no need to pay full price. Stock up at rock bottom and freeze in amounts that make sense for your family. Most recipes using ground beef call for one pound. Some can get by with a little less.
- Grocery store pricing is lowest during the summer months, and some of the lowest prices are before the Summer Holidays.
- Regardless of the time of year, each percentage of ground beef drops to a low about once a quarter; being versatile gives more options for savings. Generally, the higher the % of fat, the lower the cost, but more waste in fat.
- Ground beef is usually cheaper in larger family packs and even cheaper in the “chubs.”
- Discount stores have great sales, and your buyers’ club is worth checking.
Spices:
- Consider spices to be an investment, as they allow you to save money by cooking at home.
- There are basics that everyone should have. For spices used less often, buy them whole. Many will keep for months to years. Use a coffee grinder, spice grinder, blender, mortar and pestle, or two pans to grind.
If you’re a lover of Middle Eastern food, I think you’re going to love this Easy Sheet Pan Kofta. It’s a game changer – and how nice is it to have at home and skip paying the restaurant?
Mollie
Easy Sheet Pan Kofta
Easy Sheet Pan Kofta
- Prep Time: 15 minutes + rest
- Cook Time: 10 to 12 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: Main Dish Beef
- Cuisine: Middle Eastern
Ingredients
- 1 1/2 pounds ground beef, lamb, or a mixture (80/20 recommended)
- 1 small onion or 1/2 large, grated and squeezed dry
- 2 tablespoons finely chopped parsley
- 1 teaspoon finely chopped mint (1/4 teaspoon dried)
- 2 large cloves garlic, minced
- 1 1/2 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon ground sumac
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon cayenne, optional
- several good pinches ground black pepper
- olive oil or cooking spray
Instructions
Preheat oven to 440 degrees F.
Add ground meats to a bowl, add onion, parsley, mint, and garlic. In a small bowl, add the spices: salt, paprika, sumac, cinnamon, cumin, coriander, allspice, optional cayenne (for heat), and black pepper. Mix and add to the meat mixture.
Mix very well, until it’s sticky. It helps the kofta stay together.
Set aside at least 30 minutes and up to an hour to give time for the flavors to blend. (Use the time to prepare sides or garnishes.)
When ready to cook, preheat oven to 440 degrees F.
Place on an oiled sheet tray and form a rectangle 1/2″ deep, compressing the meat as it’s formed. It should be close to 6″ x 9″, but it’s the 1/2″ thickness that counts. Work with the meat, pressing and pinching together if needed, until it’s fairly solid.
Cut through into 1 1/2″ logs and spread apart. Run a finger across the cut edges to smooth any stray bits of meat back into the kofta. Brush tops with oil or spray.
Roast to medium (140 degrees F.) about 8 to 10 minutes, carefully drain off any excess grease, then broil on high 3 to 4 minutes to obtain color.
Notes:
- Ovens vary; if not cooked to taste, adjust next time.
- It’s better to sacrifice the color and the flavor it brings than to overcook and have dry kofta.
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