Izgara Kofte (Turkish Grilled Meatballs)

About This Recipe

Izgara kofte are Turkey's classic grilled meatballs, distinct from Italian or Middle Eastern versions in their shape -- flattened and elongated rather than round -- and their seasoning, built on grated onion, cumin, and a touch of red pepper flake rather than breadcrumbs and egg. The meat mixture is worked by hand until slightly sticky, which is what allows the kofte to hold together on the grill without a binder. The technique that defines good kofte is the meat-to-fat ratio and the hand-mixing: a blend of ground beef and lamb (or beef alone with a little extra fat) gives the right juiciness, and kneading the mixture with wet hands for several minutes develops enough protein structure that the kofte stays intact over direct heat without falling apart or needing egg and breadcrumb fillers like Western meatballs. Served with grilled tomatoes and peppers, a side of rice or bulgur pilaf, and flatbread, izgara kofte is one of the most ordered dishes at Turkish grill restaurants (ocakbasi) and just as commonly made at home on a stovetop grill pan when charcoal isn't an option.

Ingredients

Serves 4

• 400 gground beef(20% fat)
• 200 gground lamb
• 1onion(grated and squeezed of excess liquid)
• 3 clovesgarlic(minced)
• 1 tspground cumin
• 0.5 tspred pepper flakes
• 2 tbspfresh parsley(chopped)
• 1 tspsalt
• 0.5 tspblack pepper
• 2tomatoes(halved, for grilling)
• 2green peppers(for grilling)
• 4 pieceslavash or pita bread

Instructions

1. 1

   Mix the kofte

   Combine beef, lamb, grated onion, garlic, cumin, red pepper flakes, parsley, salt, and pepper in a bowl. Knead by hand for 3-4 minutes until slightly sticky and well combined.

2. 2

   Rest

   Cover and refrigerate the mixture at least 30 minutes to let flavors meld and firm up for shaping.

3. 3

   Shape

   With wet hands, shape into flattened oval patties about 10cm long, pressing skewers through if grilling over charcoal, or leaving free-form for a grill pan.

4. 4

   Grill

   Grill over high heat (charcoal or a hot grill pan) for 4-5 minutes per side, until well charred outside and cooked through.

5. 5

   Grill the vegetables

   Grill tomatoes and peppers alongside the kofte for 5-6 minutes until charred and softened.

6. 6

   Serve

   Serve kofte hot with grilled vegetables, warm flatbread, and a squeeze of lemon.

Variations

• •

  Add a small amount of soaked and squeezed stale bread to the mixture for an even more tender, classic Anatolian texture.

• •

  Use only ground beef if lamb isn't available, adding an extra tablespoon of olive oil for richness.

• •

  Serve with a side of ezme (spicy tomato relish) for an extra kick.

Storage

Refrigerate cooked kofte up to 3 days in an airtight container. Reheat in a hot pan for 2-3 minutes per side rather than microwaving, to keep the char and texture.

Frequently Asked Questions