Kofta Kebabs with Herb Salad

kofta kebabs with herb salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 pound ground beef
  • 1 large egg
  • 1 clove garlic, grated
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large red onion, cut into 16 two-inch cubes
  • 3/4 pound eggplant, cut into 16 two-inch cubes
  • 2 tablespoons olive oil
  • 3 cups fresh flat-leaf parsley leaves
  • 1 1/2 cups fresh mint leaves
  • 4 ounces feta, crumbled
  • 1 tablespoon fresh lemon juice


Preheat a grill or grill pan over medium.

In a large bowl, mix the beef, egg, garlic, cinnamon and nutmeg; season with 1 tsp. salt and 1/2 tsp. pepper. Form into 8 meatballs.

In another large bowl, toss the onion and eggplant with 1 tbsp. oil; season. Onto each of 8 skewers (soak wooden skewers in water 30 minutes before cooking), thread 1 piece onion, 1 piece eggplant, 1 meatball, another piece onion and another piece eggplant. Grill, turning, until the vegetables are tender and the beef is cooked through, 12 to 15 minutes.

In a medium bowl, toss the parsley, mint, feta, lemon juice and the remaining 1 tbsp. oil; season. Serve the kebabs on top of the herb salad.