Afghan Kofta (Meatballs)

These Afghan kofta get their tender texture from a simple trick: letting the seasoned meat rest for 30 minutes so the onions release moisture and the flavors meld before shaping.

Ground coriander adds citrusy warmth, while minced garlic and green pepper contribute aromatic depth.

Shaping the meat into ovals (rather than round balls) gives you more surface area for charring on the grill.

Threading them onto skewers with onion wedges, bell peppers, and cherry tomatoes creates a complete meal on a stick.

Serve these over spiced rice pilaf, tuck them into warm flatbread with yogurt sauce, or pair them with a fresh tomato salad.

Kitchen Tips

• Let the meat mixture rest 30 minutes for better flavor and easier shaping
• Wet your hands when forming kofta to prevent sticking
• Oval shapes cook more evenly than round balls on skewers
• Soak wooden skewers in water for 30 minutes to prevent burning
• Grill over medium-high heat for char without drying out the meat

Variations

• Lamb Kofta: Substitute ground lamb for richer flavor
• Spice It Up: Add ½ teaspoon cumin and a pinch of cayenne
• Indoor Version: Broil 6 inches from heat, turning once, about 8-10 minutes total