These Middle Eastern-inspired ground pork kebabs are easy to make and so incredibly flavorful! The recipe has instructions for the air fryer, oven, and stove-top. Read the notes below the recipe for tips about the skewers, which cooking method to use, and which spices are optional.
3-4tablespoonswater(depending on the thickness of your tahini)
1teaspoonlemon juice
⅛ - ¼teaspoonsaltto taste
Instructions
Instructions
If using wooden skewers, soak them in water for 20-30 minutes. If you need to trim them, use sharp kitchen shears after soaking. Skewers are optional.
If baking kebabs in the oven, preheat the oven to 400F and line a large baking sheet with parchment paper.
In a small food processor, pulse together the quartered onion and garlic to break them up. Add the parsley to the food processor and process until the mixture is a coarse paste. You might need to stop and scrape down a few times.Don't want to use a food processor? Finely dice the onion, garlic, and parsley leaves, as tiny as you can dice.
In a large bowl, mix together all the ingredients for the kebabs. You can start with a fork, but you'll need to get in there with your hands. TIP: before getting your hands dirty, prepare everything you will need so you don't have to wash your hands too many times: skewers, large plate for the prepared kebabs, sheet pan, skillet, etc.
Divide the pork mixture into 8 equal parts (split in half, then split each half into quarters). Use your hands to form elongated shapes about 1.5 inches wide. Insert a skewer into each kebab, if using skewers.
Cook the kebabs using one of the cooking options below. Cook time will vary depending on the thickness of the kebabs.
Prepare the tahini sauce by carefully mixing all the ingredients together until the sauce is smooth. Adjust the flavor and thinness with salt, lemon juice, and water, if needed.
Stove-top and grill pan instructions
Preheat a large grill pan or skillet over medium heat. Carefully spray or brush the pan with vegetable oil. Place the kebabs on the grill pan and lower the heat to medium-low. Cover with a lid and cook for 2 minutes per side, for about 8-10 minutes total, or until they are heated through to 160F on the inside. Serve warm with tahini sauce.
Oven instructions
Preheat oven to 400F. Line a baking sheet with parchment paper. Arrange the pork kebabs with at least 1 inch of space between each one. Bake at 400F for 15-20 minutes, or until cooked through to 160F. Excess grease will drip off the kebabs, so just lift them off the baking sheet and serve with tahini.
Air fryer
If your air fryer requires preheating, preheat it to 375F. Place the kebabs on the air fryer basket or tray. Air fry at 375F for 8-10 minutes, or until the center is cooked through to 160F. Excess grease will drip off the kebabs as they cook. Serve with tahini sauce.
Notes
Cooking methods: Oven and air-fryer are the least messy. Stove-top on a grill pan makes beautiful grill marks but is a bit messier to clean up.Skewers: If you don't have skewers, simply form the ground pork mixture into elongated kebab-shaped logs or patties.Don't like tahini? Make the garlicky yogurt sauce from my chicken kofta recipe.Spices you can omit, if you're feeling lazy: Cinnamon, nutmeg, oregano, cayenne pepper. I find that they add a nice complex savory flavor, but the kebabs turn out great without them too. What to serve with kofta kebabs: Traditional side dishes for kofta kebabs are rice, fresh veggies like diced tomatoes, cucumbers and onions, pickled veggies, and side salads. Nutritional facts are estimated per 1 kebab and do not include tahini sauce since I can't control how much you will use. Nutrition will vary based on how lean your ground pork is and how much excess grease drips out.