Kofta Kebabs
Kofta Kebabs with Frank’s RedHot are a bold and flavour-packed twist on a Middle Eastern favourite. The result is a perfectly balanced kebab with warming depth and a subtle chilli finish.
Serve with warm flatbreads, crisp salad and a cooling yoghurt sauce for a satisfying meal that’s ideal for sharing.
Kofta Kebabs with Frank’s RedHot are a bold and flavour-packed twist on a Middle Eastern favourite. The result is a perfectly balanced kebab with warming depth and a subtle chilli finish.
Serve with warm flatbreads, crisp salad and a cooling yoghurt sauce for a satisfying meal that’s ideal for sharing.
Key products
Instructions
Instructions
- Put the red onion, garlic, chilli, fresh coriander and parsley into a food processor. Pulse a few times to chop the ingredients roughly.
- Add the beef mince, smoked paprika, ground cumin, FRANK'S RedHot® Original Hot Sauce, egg, sea salt, fresh ground black pepper and olive oil to the fresh ingredients and pulse for 30 seconds until everything is mixed thoroughly and the meat has become sticky. Place the mixture in a bowl and leave covered in the fridge for an hour. Divide the mixture into 8 equal portions and roll into sausage shapes. Place back in the fridge until you are ready to cook.
- Mix the salad ingredients together, then mix the Greek yoghurt, lemon zest, chopped mint in a small bowl and season with salt & black pepper.
- To cook kofta on a barbecue heat the barbecue until the charcoal is white hot and cook the kofta for about 3 minutes each side. You can also pop them under a hot grill on a baking sheet for 6 minutes until crisp and cooked through. Or in a hot griddle pan for 3 minutes each side.
- Toast the flatbread on the barbecue or wrap in foil and warm in the oven while the koftas are cooking.
- Serve the kofta with salad, mint yoghurt and a little more FRANK'S RedHot® Original Sauce on the warm flatbread and finish with a sprinkling of pomegranate seeds. Roll up the flatbread to make a delicious sandwich.
