These kofta kebabs are a big crowd pleaser, and you can easily turn them into a big Mediterranean picnic by adding a few sides and salads. The possibilities of what to serve alongside kofta kebabs (or kabobs) are endless! Here are just a few thoughts..

Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling. Usually at the tender age of 18 when we hit the legal drinking limit (*cough, cough, no mum, I never drank a drop before then*). Late night outs with uni friends, being booted out of pubs at closing, drawn like moths to the brightly lit kebab stores.Let's chat kofta kebabs. The word kofta (or kefta) has its origins in Persian, and it means grounded or pounded. You can have meat kofta, seafood kofta or even a vegetarian kofta.

Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. The Middle East boasts a few signature foods: vegan-friendly falafel; shawarma; and of course, kabobs of all sorts, including kofta! What is Kofta or Kefta? Note: If you're using wooden skewers, be sure to soak them for 30 minutes to 1 hour before using so they don't catch on fire.1. Chop onions garlic and parsley in food processor. So. This teeny homemade doner kebab scores big points in this field – you know this is made with all real ingredients!

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Shawarma and Doner Kebabs are prepared and used in similar ways (ie cooked on a vertical spit, shaved and served wrapped in flatbread) but they have different spice flavourings. Shawarma originates from the Middle East whereas Doner Kebabs originate from Turkey. What to useDoner Kebab meat for There are more than a dozen ways to prepare kofta kebab. This kofta kabab recipe is easy and fairly authentic. It is my best rendition of Abdu Kofta's; and a tribute to Port Said, my Mediterranean hometown. The place was iconic and known for it's delicious kofta kebabs, heavy on the spice and cooked over open fire till perfectly charred. As the meat cooks, the outer part gets crispy and brown. Then, they shave off these cooked parts into thin slices called yaprak döner. These slices are often put into a sandwich or a wrap made with a soft bread called lavash. Also, don’t miss Lamb and Beef Doner Kebab Meat– looks and tastes just like the real deal! (Albeit on a much smaller scale…)