Juicy Turkish Kofte Over Charcoal with Flatbread

Turkish kofte are fragrant meat patties that turn especially juicy and beautifully browned over charcoal. With just a few simple ingredients and a little proper kneading, you get a hot, generous serving on flatbread with blistered peppers and tomatoes.

Ingredients

• Ground meat — 1.3–1.5 lb | 600–700 g (beef, lamb, or a mix)
• Yellow onion — 1–2 pcs.
• Garlic — 2–3 cloves
• Fresh parsley — 1 bunch
• Salt, black pepper, and favorite spices — to taste
• Flatbreads or lavash — for serving
• Hot peppers and tomatoes — for grilling, to taste

Step-by-Step Recipe

1. Finely chop the onion, garlic, and parsley. The finer the chop, the juicier the mixture will be and the easier the kofte will hold their shape.
2. Combine the ground meat with the onion, garlic, and parsley. Season with salt, black pepper, and your favorite spices (ground cumin, paprika, and chili work well).
3. Knead the mixture thoroughly for 5–7 minutes until smooth and elastic. For a better texture, slap the mixture against the bowl a few times.
4. Shape into small flat patties about 0.6 in | 1.5 cm thick. Keep them chilled while the coals heat up.
5. Heat the grill to medium heat. Lightly oil the grate. Arrange the kofte and grill over the coals for 3–4 minutes per side, until browned and cooked through.
6. Grill the hot peppers and tomatoes alongside until lightly smoky and tender.
7. Serve the kofte on fresh flatbread with the hot vegetables. Add onion tossed with sumac and herbs if you like.

Tips and Variations

• Meat: beef is classic, or use a beef-lamb blend. The more lamb you add, the deeper the aroma.
• Spices: cumin, smoked paprika, chili flakes, and garlic pepper bring out the flavor beautifully.
• Juiciness: do not overprocess the meat in a blender and do not overcook over high heat; use medium heat and aim for a good crust.
• No grill: cook on a grill pan or in the oven at 428°F | 220°C for 10–12 minutes, then finish under the broiler for color.
• Serving: flatbread, onion with sumac, yogurt sauce, fresh herbs, and lemon make for a vivid street-style presentation.

Nutritional Value (per serving)

Calories	≈ 520 kcal
Protein	≈ 35 g
Fat	≈ 32 g
Carbohydrates	≈ 28 g
Fiber	≈ 3 g
Sugars	≈ 4 g
Sodium	≈ 900 mg

FAQ

What ground meat is best for kofte?

Medium-fat beef or a blend of beef and lamb is ideal. A little fat keeps the kofte juicy and gives them a fuller flavor.

Can I make kofte without a charcoal grill?

Yes. Use a grill pan or an oven with broiler mode: 428°F | 220°C for 10–12 minutes, then quickly brown under top heat.

Why do kofte fall apart on the grate?

The mixture is not kneaded enough, or the patties are too thin. Knead for 5–7 minutes until sticky, beat the meat mixture, and keep the kofte chilled before grilling.