Beef and Bulgur Kofta Kebobs Recipe
Serves: 8 skewers
  • 1 cup dry bulgur, medium- or fine-grade
  • 1 onion, quartered
  • 6 Tablespoons* chopped cilantro (leaves and tender stems)
  • 6 Tablespoons chopped parsley (leaves and tender stems)
  • 1 pound grass-fed ground beef or ground lamb or a combo
  • 1 Tablespoon ground coriander
  • 1 Tablespoon paprika
  • 2 teaspoons ground cumin
  • ⅛ teaspoon allspice
  • pinch cayenne
  • 2 ΒΌ teaspoons sea salt
  • 8 metal skewers or wooden skewers soaked in water for 30 minutes
  1. Put the bulgur in a bowl, cover with warm water and soak for 10 minutes. Drain using a fine mesh sieve. Squeeze out excess water.
  2. Place the onion and herbs in the bowl of a food processor. Process until finely minced. Add the meat, soaked bulgur, spices, and salt. Pulse a few times until well combined.
  3. Place the mixture in a bowl, cover, and refrigerate for at least an hour.
  4. Divide the meat mixture into 8 equal portions. Form into a log and thread the beef onto the skewers.
  5. Preheat your grill or broiler. Grill kebobs on a grill or under a broiler (use a broiler pan) for 3-5 minutes on each side.
  6. Serve with tzatziki, minty-garlic yogurt sauce (use this recipe and add some minced fresh mint) or wrapped in a pita with pickled veggies or tomato-cucumber salad.
*6 Tbs. is a heaping ⅓ cup.
Recipe by Pamela Salzman at