Beef and Veal Kofta

Beef and Veal Kofta

Cozy Up to Fall with Flavorful Comfort Foods

It’s easy to see why so many top chefs prefer cooking with natural gas. Stoves and grills powered by natural gas allow you to cook with more even, direct and precise heat.

Here’s a delicious recipe for a kofta, a tasty Middle Eastern dish, similar to meatloaf or a meatball, from renowned chef Rob Rainford.

Beef and Veal Kofta


  • 3/4 lb 375 g ground beef
  • 1/4 lb 125 g ground veal
  • 1 large onion (finely grated)
  • 1/4 cup 60 mL finely chopped fresh parsley
  • 1 egg
  • 1 tbsp 15 mL extra virgin olive oil
  • 2 cloves garlic (finely grated)
  • 1 tbsp 15 mL ground allspice
  • 1 1/2 tsp 7.5 mL kosher salt
  • 2 tsp 10 mL freshly cracked black pepper
  • Canola oil for greasing


Mix all ingredients together in a large bowl until well combined.

Place mixture in a non-reactive bowl and refrigerate for 24 hours.

Take mixture out of the bag and form into eight even-sized portions shaped like mini footballs. Run a skewer widthwise through each kofta.

Preheat your natural gas grill to medium-high. Oil the grate with canola oil.

Place koftas on the hot grill. Make sure to sear them well before you try to turn them and turn carefully or they will break apart.

Grill until a meat thermometer registers an internal temperature of 150 to 160°F (65 to 71°C).

Remove from skewers and serve in pita bread.

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