Grilled Pork Kofta

How to Make Grilled Pork Kofta

1. 1

   Step 1: Prep the aromatics

   Finely mince the onion and garlic and finely chop the parsley. To prevent excess moisture in the meat, squeeze the minced onion lightly in a clean towel or between paper towels to remove excess liquid before mixing.

   For this step

   • 1 smallSmall yellow onion, peeled
   • 2 clovesGarlic cloves, peeled
   • 1/4 cupFresh parsley, finely chopped
   
2. 2

   Step 2: Make the kofta mix

   In a large bowl combine the ground pork, minced onion and garlic, chopped parsley, egg, cumin, coriander, kosher salt and black pepper. Mix gently with your hands or a spoon until evenly combined—avoid overworking so the kofta stays tender.

   For this step

   • 1 lbGround pork (80/20)
   • 1 largeLarge egg
   • 1 tspGround cumin
   • 1 tspGround coriander
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Shape onto skewers

   Divide the mixture into eight even portions and mold each portion around a skewer into an elongated oval, pressing firmly so it adheres. This recipe makes 8 skewers (serving = 2 skewers per person for 4 servings).
   
4. 4

   Step 4: Preheat and prepare the grill

   Heat the grill to medium-high (about 400°F / 200°C) and clean the grates. If using wooden skewers, soak them in water for 20–30 minutes before shaping so they don't burn.
5. 5

   Step 5: Grill the kofta

   Brush the shaped kofta lightly with olive oil and place on the hot grill. Cook 3–5 minutes per side, turning to get even char, until nicely browned and the internal temperature reaches 160°F (71°C), about 8–10 minutes total.

   For this step

   • 1 tbspOlive oil (for brushing)
   
6. 6

   Step 6: Rest and serve

   Transfer the skewers to a plate and let rest 5 minutes to redistribute juices. Serve hot with flatbread, tzatziki or yogurt sauce and a simple salad.

1. Finely mince the onion and garlic and finely chop the parsley. To prevent excess moisture in the meat, squeeze the minced onion lightly in a clean towel or between paper towels to remove excess liquid before mixing.
2. In a large bowl combine the ground pork, minced onion and garlic, chopped parsley, egg, cumin, coriander, kosher salt and black pepper. Mix gently with your hands or a spoon until evenly combined—avoid overworking so the kofta stays tender.
3. Divide the mixture into eight even portions and mold each portion around a skewer into an elongated oval, pressing firmly so it adheres. This recipe makes 8 skewers (serving = 2 skewers per person for 4 servings).
4. Heat the grill to medium-high (about 400°F / 200°C) and clean the grates. If using wooden skewers, soak them in water for 20–30 minutes before shaping so they don't burn.
5. Brush the shaped kofta lightly with olive oil and place on the hot grill. Cook 3–5 minutes per side, turning to get even char, until nicely browned and the internal temperature reaches 160°F (71°C), about 8–10 minutes total.
6. Transfer the skewers to a plate and let rest 5 minutes to redistribute juices. Serve hot with flatbread, tzatziki or yogurt sauce and a simple salad.