Kofta – Lebanese Meatloaf

We have had a lot of relatives in town lately and it seems to have gone non-stop in terms of get togethers, typically  surround by food and wine. Don’t get me wrong, I love these times as they include great stories, laughter, and result in exhaustion. You know you had a great day when those feelings occur. As my wife’s uncle paid us a recent visit from the Philipines, I had asked him what I could cook for him, what his favorite dish was, and he came back with ‘meatloaf’. Unfortunately, based on everyone’s schedule, I was unable to have him over for a meatloaf dinner, however, the thought of meatloaf did not escape me.

Lebanese Kofta - Meatloaf on a stick

Sure, I have made some really flavorful meatloaf in the past, however upon my most recent quest to fulfill flavors of the middle east, I quickly thought of making meatloaf, but on a stick, and packed, I mean, packed with some great flavors.

If you never had kofta, now is the time. Really easy to put together, and a dish that has simple ingredients, it will be a sure hit at your dinner table. Plus, with kofta, you can shape it into patties, balls, a loaf, or heck, put it on a stick like I did and serve it with fresh pita bread, and tzatziki sauce.


  • 2 lbs of ground lamb (You could use 1lb of beef and 1 lb of lamb as well)
  • 1 large onion, rough chop
  • 1 bunch of parsley, approximately 3/4 cup, chopped
  • 1 1/2 tbsp of allspice (or use 1/2 tsp each of ground cinnamon, clove, and nutmeg)
  • 1/2 tsp paprika
  • 1/2 tbsp garlic powder
  • pinch of salt
  • pinch of black pepper
  • 1/4 cup of plain breadcrumbs
  • 1 egg, beaten
  • wooden skewers, soaked in water for 45 minutes
  • sheet of aluminum foil

To a food processor, pulse down the parsley, onion, and garlic. Add this mixture to a large bowl, and add in the ground lamb. I like to mix my dry spices before adding them to a mixture like this. Doing this make sure that you don’t get a clump of paprika, lets say, in your meat mixture. Toss everything into the bowl, and mix really well to incorporate everything. I like to place this in the refrigerator at this point, and let the skewers soad. This assures me a nice marination time, and allows it to setup before I place them on the skewers.

Preheat your grill to medium-high heat. During this time, wet your hands with a bit of water, or oil, and get a nice handufl of the mixture, and wrap it around the skewer, into a loaf shape, about halfway down the skewer. Repeat this process.

When you are ready, line the front of the grill with aluminum foil as this will protect the other half of the skewer, preventing them from burning. Carefully place these on the grill and cook four about five minutes or so on each side. You will notice when you turn, using a spatula to preven any tearing and reducing the risk of having the skewer come out, that you get some really great color on the meat. When you are ready, present them on a serving dish, and serve with a nice tzatziki sauce, and place on some fresh homemade pita bread.

One word on this guys. Yum.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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