Kofta Kebab

Kofta kebab is the ground-meat kebab of the Levant, a mixture of minced lamb, onion, parsley, and spices pressed onto flat skewers and grilled over fire. In Jordan it is the centerpiece of summer evenings, ordered by the kilo at grill houses and made at home for every family barbecue. The key is a coarse, well-seasoned mix handled gently so the kebabs stay tender.

Smoky, charred, and impossibly juicy

Grilled over high heat, the kofta develops a crusty, smoky exterior while the inside stays moist and almost fluffy, perfumed with parsley and allspice. It is served on a bed of flatbread with grilled tomatoes and onions, a scatter of sumac, and a swipe of tahini or garlic sauce. Do not squeeze the skewers too tight or flip them too early, since patience is what keeps them from crumbling. With warm bread, fresh onions, and a squeeze of lemon, it is the taste of a Jordanian summer.

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