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Grilled Beef Kofta

Grilled Beef Kofta with Tomato-Mint Bulgur and Romaine Lettuce Wraps

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Recipe Details


Kofta is a type of spiced meatball that can vary in method and ingredients depending on region (Middle Eastern, Mediterranean, Indian), but there’s one thing that always remains the same—these spheres of ground meat are tender and full of flavor. Tonight, kofta kebabs are seasoned with Turkish chile and charred over the grill. Serve them family-style with a refreshing tomato-mint grain salad, spiced yogurt sauce, and crisp romaine lettuce wraps for a DIY dinner.


  • For The Grill

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 660
  • Protein 46g
  • Total Carb 48g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lemon
  • mint
    1/8 ounce
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • red onion
    red onion
  • bulgur wheat
    1/2 cup
    bulgur wheat
  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt
  • Urfa chile
    1 packet
    Urfa chile
  • romaine heart
    romaine heart
  • panko breadcrumbs
    1/4 cup
    panko breadcrumbs
  • ground cumin
    1/2 teaspoon
    ground cumin
  • ground beef
    12 ounces
    ground beef
  • wood skewers
    wood skewers

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan (optional)
  • 8" medium pot with lid
  • 11 x 7" medium baking dish (optional)
  • fine-mesh sieve (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat grill to medium heat. Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve lemon; set aside 1 half for bulgur in Step 5 and cut remainder into wedges for serving. Roughly chop mint leaves, discarding stems. Quarter tomatoes. Peel onion and cut into small dice. Fill a baking dish or shallow bowl with up to 1 inch water and submerge skewers (so they don't burn on the grill).

  2. Cook bulgur

    Cook bulgur

    Season boiling water generously with salt. Stir in bulgur and cook until tender, about 10 minutes. Using a fine-mesh sieve, drain bulgur and return to pot, off heat. Cover to keep warm until Step 5.

  3. Make yogurt sauce

    Make yogurt sauce

    While bulgur cooks, reserve 1 tablespoon yogurt in a medium bowl and set aside for Step 4. In a small bowl, stir together remaining yogurt, half of Urfa chile (it's a bit spicy so feel free to use less), ⅛ teaspoon salt, and pepper as desired until combined. Set aside for serving. Separate romaine leaves and rinse thoroughly. Trim and discard tough stem, then halve crosswise.

  4. Make kofta skewers

    Make kofta skewers

    To bowl with 1 tablespoon yogurt, add breadcrumbs, cumin, remaining Urfa chile, half of onion, ½ teaspoon salt, and pepper as desired. Pat beef dry with paper towel, then add to bowl with aromatics. Using your hands, mix well, then form into 6 equal balls, about 1½ inches thick. Thread 3 kofta onto 2 parallel skewers, with skewers set about 1 inch apart and leaving space between each, then repeat for the remaining kofta and skewers.

  5. Grill kofta and finish bulgur

    Grill kofta and finish bulgur

    If using a grill pan, place over medium-high heat now. When grill is just smoking, add kofta skewers and cook, flipping occasionally, until charred and cooked through, 6-8 minutes total. Meanwhile, to pot with bulgur, still off heat, stir in tomatoes, ¼ cup onion, juice of ½ lemon, half of mint, and 1 tablespoon olive oil to combine. Taste and add salt and pepper as desired.

  6. Plate beef kofta

    Plate beef kofta

    Divide romaine lettuce wraps between serving plates (you'll want 3 per person, but if you have extra, double up your wraps); top with grilled beef kofta, tomato-mint bulgur, and Urfa chile yogurt. Garnish with remaining mint and serve with lemon wedges. Alternatively, serve family-style and dig in!

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