Description
SIS KOFTE – Grilled Meatball Skewers are a flavorful Turkish-inspired dish made from seasoned beef mince blended with grated onion, garlic, and fresh parsley. Carefully shaped onto skewers and grilled over medium heat, these meatballs are juicy and tender with a smoky charred crust, perfect for a savory meal or appetizer.
Ingredients
Scale
Meat Mixture
- 500g beef mince
- 1 medium onion, grated and moisture squeezed out
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Prepare Onion: Grate the onion finely and use your hands or a clean towel to squeeze out as much moisture as possible. This step is key to prevent the meatballs from cracking during grilling and to maintain a firm texture.
- Combine Ingredients: In a large bowl, mix together the beef mince, grated onion, minced garlic, chopped parsley, ground cumin, black pepper, and salt. Ensure all ingredients are evenly incorporated.
- Knead Mixture: Knead the mixture thoroughly with your hands for several minutes until it becomes smooth and elastic in texture. This helps bind the meat and flavors together.
- Shape Meatballs: Divide the mixture evenly and mold onto skewers, shaping each around the skewer into elongated meatballs of uniform size for even cooking.
- Grill Skewers: Preheat your grill to medium heat. Place the skewers on the grill and cook slowly, turning occasionally to ensure all sides brown evenly without burning. Grill until cooked through and nicely charred on the outside.
- Rest and Serve: Remove the skewers from the grill and let them rest for 3 minutes to allow juices to redistribute before serving. Enjoy warm.
Notes
- Removing excess moisture from the grated onion is essential to avoid meatballs cracking and to keep a firm texture.
- Use medium heat to grill gradually, preventing the outside from burning before the inside cooks through.
- Resting the meatballs after grilling helps retain juiciness and flavor.