Turkish style beef kofte kebab
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5 from 3 votes

Turkish Style Beef Kofte Kebab

This Turkish-style beef köfte kebab recipe is a simple grilled dish to pull together for a hot summer afternoon meal.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Mediterranean, Turkish
Keyword: beef köfte kebab recipe
Servings: 4
Calories: 140kcal
Author: Aliye Aydin - A Good Carrot


  • ½ onion
  • 1 pound grass-fed ground beef
  • 2-3 cloves garlic
  • ¾ teaspoon fine sea salt
  • Freshly ground black pepper, 4 grinds
  • 3 Tablespoons freshly chopped parsley

Spice Mix

  • 1 teaspoon Aleppo pepper*
  • ½ teaspoon sumac**
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin


  • 1 teaspoon Aleppo pepper*
  • ½ teaspoon ground cumin
  • ½ teaspoon ground allspice

To Serve

  • 1 large tomato, cut into quarters
  • 1 large onion, cut into quarters
  • 6-7 shishito peppers, or long-style Italian (non-spicy) peppers for grilling
  • Chopped parsley for garnish


  • Grate onion on a box grater or in a food processor. Press through a strainer and squeeze with your hands to get out as much liquid as possible.
  • Put squeezed onion pulp in a bowl with beef, garlic, salt, pepper, parsley, and your choice of spice mix.
  • Using your hands, mix all ingredients together well, squeezing mixture to help break beef into smaller pieces.
  • Prepare a charcoal grill. Alternatively, and a little later, heat a griddle or large pan over medium high heat. If cooking in a pan or on a griddle, add a small amount of olive oil before cooking kebabs.
  • There are two options for forming the beef. If you have thick metal skewers, squeeze about 1/5th of the mixture onto each skewer, using your hands, and flattening as you go. Sometimes this method doesn’t work, and the meat just won’t stick to the skewer. If this is the case, or you don’t have wide metal skewers, form the meat into oval shapes that are about 3 inches long by 1 ½ inches wide. These will grill up just fine. Grill over medium-high heat, getting nice grill marks, for 3-4 minutes per side.
  • Grill up some tomato, onion, and peppers while cooking the meat. They will add a nice aroma.
  • Serve everything up on a platter and sprinkle with chopped parsley and Aleppo pepper or pepper flakes, if using.


*If you don’t have Aleppo pepper, substitute 3/4 teaspoon sweet paprika and 1/4 teaspoon (or less) cayenne pepper.
**If you don’t have any sumac on hand, try using ½ teaspoon lemon zest in its place.


Calories: 140kcal | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 400mg | Potassium: 106mg | Vitamin A: 415IU | Calcium: 43mg | Iron: 1.4mg