# Grilled Pork Kofta > Juicy, spiced pork kofta shaped on skewers and cooked over a hot grill for a lightly charred exterior and tender interior. Bright parsley and onion keep the meat fresh while cumin and coriander give it warm, aromatic flavor—perfect for weeknight grilling or a backyard feast. Canonical URL: https://www.topshelf.recipes/recipes/grilled-pork-kofta ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: September 2, 2026 Last Updated: September 2, 2026 ## About This Recipe This grilled pork kofta is a fast, forgiving entry into the world of skewer cooking—juicy interior, lightly charred edges, and a simple spice mix that reads warm and aromatic rather than hot. The combination of cumin and coriander gives a toasty, almost citrusy backbone that plays beautifully against the bright, grassy bite of parsley and the sweet snap of raw onion. Using 80/20 ground pork keeps the kofta tender and succulent on the grill; a leaner blend will cook drier and require extra fat or oil. What makes this particular version work is attention to moisture and handling: squeezing excess onion prevents a soggy mix, the single egg binds without weighing the meat down, and gentle mixing preserves a tender texture. These skewers are ideal for weeknights when you want something hands-off and quick, but they’re also easy to scale up for backyard gatherings—grill a few extra, let guests assemble their own flatbreads, and the meal becomes a convivial, interactive spread. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 10 minutes - Total Time: 35 minutes - Servings: 8 - Difficulty: Easy - Category: Grilling ## Ingredients ### Prep the aromatics - 1 small Small yellow onion, peeled - 2 cloves Garlic cloves, peeled - 1/4 cup Fresh parsley, finely chopped ### Make the kofta mix - 1 lb Ground pork (80/20) - 1 large Large egg - 1 tsp Ground cumin - 1 tsp Ground coriander - 1 tsp Kosher salt - 1/2 tsp Freshly ground black pepper ### Grill the kofta - 1 tbsp Olive oil (for brushing) ## Instructions ### 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. ### 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. ### 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. 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. 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. ### 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. ## Nutrition Estimated nutrition per serving (1 serving (about 350g)): - Calories: 181 kcal - Protein: 10.6 g - Carbohydrates: 1.5 g - Fat: 14.5 g - Saturated Fat: 4.9 g - Trans Fat: 0 g - Fiber: 0.4 g - Sugar: 0 g - Added Sugars: 0 g - Cholesterol: 67 mg - Sodium: 332 mg - Potassium: 208 mg - Calcium: 20 mg - Iron: 1 mg - Vitamin D: 0.2 mcg ## Tips ### Squeeze excess onion Press the minced onion between towels to remove extra liquid so the meat holds together and doesn’t steam on the grill. ### Chill the meat mixture Refrigerate the combined mix for 15–30 minutes before shaping to firm up the fat and make it easier to mold around skewers. ### Use metal skewers Metal skewers conduct heat and help cook the center evenly; if using wood, soak them thoroughly to prevent burning. ### Don’t overwork the meat Mix just until ingredients are evenly distributed—overmixing makes kofta dense instead of tender and fluffy. ### Grill with a thermometer Insert an instant-read thermometer into the thickest part and pull at 160°F (71°C) to ensure safety without drying the pork. ## Variations and Substitutions ### Lamb Kofta Substitute equal weight ground lamb for a richer, more traditional kofta; reduce added salt slightly if the lamb is already well-seasoned. ### Spicy Harissa Twist Add 1–2 teaspoons harissa paste or a pinch of Aleppo pepper to the mix for smokier heat, and serve with cooling yogurt to balance the spice. ### Lean Poultry Option Use ground turkey or chicken but add 1–2 tablespoons olive oil or grated halloumi to maintain juiciness, and cook a bit more gently to avoid drying. ### Herbed-Feta Stuffed Press a small cube of feta mixed with chopped mint into the center of each portion before shaping for a melty, tangy surprise inside the kofta. ## Notes This pork take on classic kofta is quick to mix and grills beautifully, making it a great choice for casual dinners or summer cookouts. Serve with flatbread, yogurt sauce and a simple salad for an easy, crowd-pleasing meal. ### Storage and Make-Ahead Store leftover cooked kofta in an airtight container in the refrigerator for up to 3–4 days. To freeze, flash-freeze skewers on a tray and transfer to a freezer bag for up to 2 months; thaw overnight in the fridge before reheating. Reheat gently in a 325°F oven covered with foil or on a medium grill until warmed through to 165°F, adding a splash of water or broth if they seem dry. ### Serving Suggestions Serve these kofta hot off the grill with warmed flatbreads, a garlicky tzatziki or plain strained yogurt, and a crisp tomato-cucumber salad dressed with lemon and sumac. Add charred lemon halves for squeezing, pickled red onions for tang, and a simple pilaf or grilled vegetables for heartier plates; pair with a chilled rosé or a crisp lager for contrast. ## Frequently Asked Questions ### Can I make kofta without skewers? Yes—shape the mixture into patties or log-shaped kebabs and grill directly on the grates or in a cast-iron skillet; just be careful when flipping so they don’t fall apart. ### Why do I need to squeeze the onion? Onion releases a lot of moisture that can make the mix loose and cause steaming instead of charring; removing excess liquid helps the kofta hold its shape and develop a good crust. ### How do I prevent the kofta from falling apart? Use meat with enough fat (80/20), chill the mixture briefly before shaping, press firmly onto the skewer, and avoid overhandling during mixing and grilling. ### Is the egg necessary? The egg acts as a binder and gives a silkier texture, but you can omit it and add 1–2 tablespoons breadcrumbs or a spoonful of Greek yogurt as an alternative binder if needed. ### How can I tell when they’re done? The safest method is an instant-read thermometer—160°F (71°C) in the center indicates pork is cooked through; visually, they should be evenly browned with some char on the edges and juices running clear. ## Related Recipes and Guides - [Grilled Shrimp & Charred Corn Warm Salad](https://www.topshelf.recipes/recipes/grilled-shrimp-charred-corn-warm) - [Smoky Grilled Meringue Skewers](https://www.topshelf.recipes/recipes/smoky-grilled-meringue-skewers) - [Charred Caramel Apple Pretzel Bites](https://www.topshelf.recipes/recipes/charred-caramel-apple-pretzel-bites) - [Coffee‑Chile Rubbed Flank Steak Tacos with Charred Pineapple Salsa](https://www.topshelf.recipes/recipes/coffee-chile-rubbed-flank-steak-tacos-charred-pineapple-salsa) - [Grilled Ras el Hanout Chicken Thighs with Charred Apricot-Chickpea Tagine](https://www.topshelf.recipes/recipes/grilled-ras-el-hanout-chicken-thighs-charred-apricot-chickpea-tagine) - [Cedar-Plank Grilled Swordfish Steaks with Warm Olive-Tomato Tapenade and Charred Fennel-Orange Salad](https://www.topshelf.recipes/recipes/cedar-plank-grilled-swordfish-with-olive-tapenade-and-charred-fennel-orange-salad) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu) - [Grilling and Nutrition](https://www.topshelf.recipes/articles/grilling-and-nutrition)