Kofta Kabob

Traditional kofta kabob, typically made with ground meat mixed with fragrant spices, herbs and sometimes onions, has roots in Middle Eastern and Mediterranean cooking. It’s often cooked on skewers on the grill. But this Italian-inspired twist takes the tender, flavorful meatball and turns it on its head by adding in Parmesan, mozzarella and Romano cheeses.

The result is a juicy, savory bite with the familiar richness of Italian comfort food, balanced by a creamy, herb-infused tomato sauce. Whether you’re a fan of classic kofta or just love a good meatball, these air-fried beauties will have you reaching for seconds. Plus, they’re quick enough for a weeknight dinner but impressive enough for guests.

Kofta Kabob Ingredients

• Parmesan cheese: Parmesan adds a sharp, salty flavor and helps bind the meat mixture together.
• Fresh mozzarella cheese: The mozzarella brings a mild creaminess that balances the saltier cheeses and adds moisture.
• Romano cheese: Romano contributes a tangy, bold flavor that enhances the overall richness of the koftas.
• Egg: The egg acts as a binder, helping to hold the meat mixture together as it cooks.
• Heavy whipping cream: Cream adds richness and moisture to the koftas, ensuring they stay tender.
• Garlic: Minced garlic infuses the meat mixture with a pungent, savory flavor.
• Lean ground beef: The beef forms the base of this kofta kebab recipe, providing structure and a savory, meaty flavor.
• Tomato sauce with basil, garlic and oregano: This pre-seasoned sauce serves as the flavorful base for the dish, adding both acidity and herby notes. Or use your favorite homemade tomato sauce.
• Heavy whipping cream: When added to the sauce, the cream mellows the acidity and creates a velvety, smooth texture.
• Prepared pesto: Prepared or homemade pesto adds a fresh, herbaceous flavor and a nutty richness to the sauce, complementing the koftas.

Directions

Step 1: Make the kofta mixture

Preheat the air fryer to 350°F. In a large bowl, combine the grated Parmesan, diced mozzarella, shredded Romano, lightly beaten egg, heavy whipping cream and minced garlic. Stir until the ingredients are evenly mixed. Add the ground beef to the bowl and mix everything lightly but thoroughly, making sure not to overwork the meat to keep the koftas tender. Shape the mixture into 1-1/2-inch balls, making sure they are uniform in size for even cooking.

Step 2: Cook the koftas

Lightly grease the air fryer tray or basket. Place the koftas in a single layer, leaving space between each to ensure they cook evenly. Air fry the koftas for eight to ten minutes, or until they are browned on the outside and cooked through in the center. Use an instant-read thermometer to ensure they reach an internal temperature of 160°F.

Step 3: Make the sauce

While the koftas cook, prepare the sauce. In a small saucepan, combine the tomato sauce with basil, garlic, oregano, heavy whipping cream and prepared pesto. Stir the sauce over medium heat and cook until heated through, about five to seven minutes. Serve the warm sauce with the koftas and enjoy!

Recipe Variations

• Swap the beef for lamb: Use ground lamb instead of beef for a more traditional kofta flavor with a richer, slightly gamey taste.
• Add spices: Incorporate spices like cumin, coriander or cinnamon into the meatballs for added warmth and depth of flavor.
• Use a different cheese blend: Try a combination of feta and ricotta instead of Parmesan, mozzarella and Romano for a creamier texture and tangy flavor.
• Serve with a yogurt sauce: Instead of tomato sauce, serve the meatballs with tzatziki for a refreshing, Mediterranean twist.
• Add herbs to the meatballs: Mix in fresh parsley, mint or cilantro to the meat mixture to brighten the flavors and add freshness.
• Grill the meatballs: Instead of air frying, cook the kofta on a grill like traditional kabobs for a smoky, charred flavor.

How to Store Kofta Kabob

To store these kofta meatballs, let them cool completely before placing them in an airtight container. You can refrigerate them for up to three days.

Can you make kofta kabob ahead of time?

Yes, you can make kofta kabob ahead of time! Prepare the meat mixture and shape the meatballs as directed, then cover and refrigerate them for up to 24 hours before cooking. This makes it easy to prep in advance for a busy day or special occasion.

How to freeze kofta kabob

To freeze kofta kabob, shape the meatballs and place them on a parchment-lined baking sheet. Freeze them in a single layer until solid, about two hours, then transfer them to a freezer-safe container or bag. Label and store them for up to three months. When you’re ready to cook, thaw them in the refrigerator overnight or cook them directly from frozen, adjusting the cook time as needed.

Kofta Kabob Tips

Can I bake kofta kabob in the oven instead of using an air fryer?

Yes, you can bake kofta kabob in the oven. Preheat the oven to 400°F and place the meatballs on a parchment-lined baking sheet. Bake for 15 to 20 minutes, or until browned and fully cooked through, turning halfway for even browning. Make sure the internal temperature reaches 160°F.

What side dishes go well with kofta kabob?

This Italian-inspired kofta pairs beautifully with a side of creamy polenta or garlic mashed potatoes for a comforting meal. You can also serve it with a fresh Caprese salad with tomatoes, mozzarella and basil to complement the cheese flavors in the meatballs.

Can I use ground turkey or chicken for kofta kabob?

Yes, ground turkey or chicken can be used as a leaner alternative to beef. Just be sure to watch the cooking time closely, as poultry tends to dry out faster. You can also add a little extra cream or a tablespoon of olive oil to keep the meatballs moist.