Summer is the time for barbecue! Right? However, even in summer, you can have rainy days too. That means you might not always be able to grill something outside in your backyard. If you got an electric grill that’s actually not a problem – just move your BBQ party into the house. These delicious Kofta Skewers with Tomato Salad can be grilled outside or inside – it does not really matter. They will turn out great no matter what type of grill you are going to use… a frying pan is actually also fine here ;)
Unfortunately, we don’t have an outdoor grill. There is simply no room for it on our small terrace. But as I said, with a good electric grill that’s not a problem at all. You can »fire« it up in the kitchen and get the same results. Ok, if you usually grill with charcoal, you might miss the special flavors you get when grilling with charcoal… but everyone else will probably not even notice any difference.
We have had our indoor grill* for quite some time now. We love to use it as often as possible – all year round ;) With the one we have you can even prepare waffles or burger buns (with the right attachments). If you want just a grill to cook meat and veggies you don’t need all that fancy stuff ;P We’ve had a simple table grill* for many years and that one did the job also really good. So if you want something cheaper you can definitely get one of those… or you simply get a good frying pan. That also does the job tbh ;P
Anyway. This is an article about Kofta skewers and not about grilling equipment.
I am pretty sure everyone knows Kofta. In Turkey, there are hundreds of different Kofta versions. Some would call them »meatballs« but in Turkey, they are much more than that. Kofte are made with many different ingredients and meat is only one of the options. They are also not always fried or grilled – there are also Kofte that are cooked in water or even served raw. If you want another »meaty« recipe for Kofte, you should also try my Lentil Salad with Kofte – if you prefer something without meat you could try my Fellah Kofta. Those are vegetarian and prepared with bulgur… on top of a delicious yogurt cream. They are an absolute treat ;)
Well… these Kofte here are made with meat. Minced beef and pork. Many other recipes would use minced lamb meat, but I don’t really like that tbh. Not a huge fan of lamb or goat meat or any other products from those animals. I know… many people love goat cheese, for example, but that’s not something I like… ;)
With or without lamb (which you can definitely use if you like it) – these Kofte here are incredibly delicious. That’s primarily because of the stuff that is added to the meat. Red bell pepper, onion, garlic, and cumin. The combination is just great. However, you should make sure that the veggies are cut into very small pieces, otherwise the Kofte are in danger of falling apart when grilling or frying ;)
INGREDIENTS / ZUTATEN
(4-5 servings)
For the tomato salad:
25 oz. (700g) cherry tomatoes, quartered
1 red onion, finely diced
1 tbsp. flat leaf parsley, chopped
2 tbsp. olive oil
1 tbsp. white balsamic vinegar
1 tsp. lemon juice
some chili flakes (optional)
salt, pepper
For the kofta skewers:
oil for frying
1 small red bell pepper, very finely diced
1 small red onion, very finely diced
2-3 garlic cloves, very finely diced
28 oz. (800g) minced meat (mixed)
2 tbsp. flat leaf parsley, chopped
2 tbsp. breadcrumbs
1 medium egg
1 tsp. ground cumin
1 tsp. sweet paprika powder
1/2 tsp. ground allspice
1/2 tsp. ground cayenne pepper
some chili flakes (optional)
salt, pepper
16 meat skewers
(4-5 Portionen)
Für den Tomatensalat:
700g Cherrytomaten, geviertelt
1 rote Zwiebel, fein gewürfelt
1 EL glatte Petersilie, gehackt
2 EL Olivenöl
1 EL weißer Balsamico Essig
1 TL Zitronensaft
einige Chiliflocken (optional)
Salz, Pfeffer
Für die Köfte Spieße:
Öl zum Anbraten
1 kleine rote Paprika, sehr fein gewürfelt
1 kleine rote Zwiebel, sehr fein gewürfelt
2 Knoblauchzehen, sehr fein gewürfelt
800g Hackfleisch (gemischt)
2 EL glatte Petersilie, gehackt
2 EL Semmelbrösel
1 Ei (M)
1 TL Kreuzkümmel, gemahlen
1 TL Paprika, edelsüß
1/2 TL Piment, gemahlen
1/2 TL Cayennepfeffer
einige Chiliflocken (optional)
Salz, Pfeffer
16 Fleischspieße
DIRECTIONS / ZUBEREITUNG
1. For the salad, wash, dry and quarter the tomatoes. If you use larger tomatoes you can simply cut them into small dices. Peel and finely dice the onion. Add the tomatoes, onion, and chopped parsley to a bowl and mix to combine. Mix the oil, vinegar, and lemon juice separately in a bowl, season with chili flakes (optional), salt, and pepper. Pour over the tomatoes and mix to combine. Let the salad sit for at least 20-30 minutes before serving. Take the meat out of the fridge, so it can warm up a bit.
2. For the kofta skewers wash and dry the bell pepper. Remove the seeds and cut the flesh into very fine cubes – the smaller, the better. Peel the onion and garlic and also dice very finely. Heat up a non-stick frying pan with a bit of oil. Sauté the peppers, onion and garlic for about 5 minutes over medium heat until soft but not browned (a bit is ok). Remove from heat and let cool down a bit.
3. Add the minced meat to a large bowl, together with the chopped parsley, breadcrumbs, the egg, as well as the seasoning (chili flakes are optional). Add salt and pepper as well (don’t be stingy here), add the sautéed (and slightly cooled) veggies and mix everything until very well combined. Cover the bowl and let sit for about 10 minutes, so the flavors can develop.
4. Divide the meat into 16 portions and shape each into a roll/kofta. Stick a skewer into each meat roll (you might want to oil the skewers a bit beforehand). I prefer reusable metal skewers* but wooden skewers work as well. Grill the kofta on a grill for about 5-8 minutes, or sear them in a frying pan with a little oil until they nicely browned all around and cooked through.
5. Place the warm kofta on a serving platter, sprinkle with some chopped parsley and serve with the tomato salad. We love some homemade aioli and fresh pita bread on the side as well.
1. Die Tomaten für den Salat waschen, trocknen und vierteln. Wenn die Tomaten größer sein sollten, dann einfach würfeln. Die Zwiebel schälen und fein würfeln. Zusammen mit den Tomaten und der gehackten Petersilie in eine Schüssel geben und vermengen. Öl, Essig und Zitronensaft in einer kleinen Schüssel verrühren, mit einigen Chiliflocken (optional) und ordentlich Salz und Pfeffer würzen. Zu den Tomaten dazugeben und alles vermengen. Bis zum Servieren ziehen lassen – mindestens 20-30 Minuten. Das Hackfleisch schon einmal aus dem Kühlschrank nehmen.
2. Für die Köfte Spieße die Paprika waschen und trocknen. Innereien entfernen und in sehr feine Würfel schneiden – je kleiner, desto besser. Die Zwiebel und den Knoblauch schälen und ebenfalls sehr fein würfeln. Eine beschichtete Pfanne mit etwas Öl erhitzen und dann Paprika, Zwiebel und Knoblauch für etwa 5 Minuten bei mittlerer Hitzezufuhr anschwitzen. Das Gemüse sollte schön weich sein, aber nicht unbedingt Farbe bekommen haben. Vom Herd ziehen und etwas abkühlen lassen.
3. Das Hackfleisch zusammen mit der gehackten Petersilie, Semmelbröseln, Ei und den Gewürzen (Chiliflocken sind optional) in eine große Schüssel geben, ordentlich salzen und pfeffern, das angedünstete und leicht abgekühlte Gemüse dazugeben und alles gut vermengen. Schüssel abdecken und etwa 10 Minuten ziehen lassen.
4. Das Fleisch in 16 Portionen aufteilen und zu Rollen/Köfte formen und auf Fleischspießen aufspießen (diese ggf. vorab etwas einölen) – ich verwende gerne Spieße aus Metall*, die man wiederverwenden kann, aber Holzspieße funktionieren ebenfalls. Die Köfte auf einem Grill für etwa 5-8 Minuten grillen oder in einer Pfanne mit ein wenig Öl anbraten, bis sie rundum Farbe bekommen haben und durchgegart sind.
5. Die angebratenen Köfte auf eine Servierplatte legen, mit etwas gehackter Petersilie bestreuen und mit dem Tomatensalat servieren. Dazu passt auch prima eine selbstgemachte Aioli und etwas frisches Fladenbrot.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Kofta Skewers with Tomato Salad
- Prep Time: 00:40
- Cook Time: 00:10
- Total Time: 01:00
- Yield: 4 1x
- Category: Dinner
- Cuisine: Turkey
Description
A family favorite in summer – Grilled Kofta Skewers with Tomato Salad. Delicious! Also great and easy to prepare in a frying pan when BBQ season is over ;P
Ingredients
For the tomato salad:
25 oz. (700g) cherry tomatoes, quartered
1 red onion, finely diced
1 tbsp. flat leaf parsley, chopped
2 tbsp. olive oil
1 tbsp. white balsamic vinegar
1 tsp. lemon juice
some chili flakes (optional)
salt, pepper
For the kofta skewers:
oil for frying
1 small red bell pepper, very finely diced
1 small red onion, very finely diced
2–3 garlic cloves, very finely diced
28 oz. (800g) minced meat (mixed)
2 tbsp. flat leaf parsley, chopped
2 tbsp. breadcrumbs
1 medium egg
1 tsp. ground cumin
1 tsp. sweet paprika powder
1/2 tsp. ground allspice
1/2 tsp. ground cayenne pepper
some chili flakes (optional)
salt, pepper
16 meat skewers
Instructions
1. For the salad, wash, dry and quarter the tomatoes. If you use larger tomatoes you can simply cut them into small dices. Peel and finely dice the onion. Add the tomatoes, onion, and chopped parsley to a bowl and mix to combine. Mix the oil, vinegar, and lemon juice separately in a bowl, season with chili flakes (optional), salt, and pepper. Pour over the tomatoes and mix to combine. Let the salad sit for at least 20-30 minutes before serving. Take the meat out of the fridge, so it can warm up a bit.
2. For the kofta skewers wash and dry the bell pepper. Remove the seeds and cut the flesh into very fine cubes – the smaller, the better. Peel the onion and garlic and also dice very finely. Heat up a non-stick frying pan with a bit of oil. Sauté the peppers, onion and garlic for about 5 minutes over medium heat until soft but not browned (a bit is ok). Remove from heat and let cool down a bit.
3. Add the minced meat to a large bowl, together with the chopped parsley, breadcrumbs, the egg, as well as the seasoning (chili flakes are optional). Add salt and pepper as well (don’t be stingy here), add the sautéed (and slightly cooled) veggies and mix everything until very well combined. Cover the bowl and let sit for about 10 minutes, so the flavors can develop.
4. Divide the meat into 16 portions and shape each into a roll/kofta. Stick a skewer into each meat roll (you might want to oil the skewers a bit beforehand). I prefer reusable metal skewers* but wooden skewers work as well. Grill the kofta on a grill for about 5-8 minutes, or sear them in a frying pan with a little oil until they nicely browned all around and cooked through.
5. Place the warm kofta on a serving platter, sprinkle with some chopped parsley and serve with the tomato salad. We love some homemade aioli and fresh pita bread on the side as well.
Notes
Let your creativity shine in the kitchen!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
