Harissa Garlic Beef Kofta with Charred Pepper Relish

These kofta skewers take lean ground beef and pack it with harissa paste, garlic, cumin, and coriander before searing them hard in a ripping-hot pan for a deeply crusty exterior and juicy, spiced interior. Each skewer delivers a serious hit of protein without relying on breadcrumbs or fillers, making this a lean, muscle-friendly dinner that doesn't skimp on flavor. The real showstopper is the charred pepper relish: bell peppers and garlic are blistered until blackened and sweet, then chopped and tossed with lemon juice, olive oil, and fresh herbs. The smokiness plays beautifully against the fiery harissa crust on the kofta, while a dollop of Greek yogurt on the side adds extra protein, cooling tang, and creaminess to balance the heat. Quick enough for a weeknight but impressive enough for guests, this dish is ideal for anyone following a high-protein diet who wants bold, restaurant-quality flavor. Serve it with a simple salad or cauliflower rice to keep the meal lean, or alongside warm flatbread and extra yogurt for a heartier spread.

Ingredients

• 900 glean ground beef, 90/10 or leaner
• 3 tbspharissa paste, plus extra for serving
• 6 clovegarlic cloves, minced, divided
• 2 tspground cumin
• 1 tspground coriander
• 1 tspsmoked paprika
• 0.5 cupfresh parsley, finely chopped, divided
• 0.25 cupred onion, grated and squeezed dry
• 1.5 tspsalt, divided
• 0.5 tspblack pepper
• 3 wholered bell peppers
• 4 tbspolive oil, divided
• 1 wholelemon, juiced
• 0.25 cupfresh cilantro, chopped
• 1 cupplain Greek yogurt, for serving
• 8 wholeMetal or soaked wooden skewers

Method

1. In a large mixing bowl, combine the ground beef, harissa paste, half the minced garlic, cumin, coriander, smoked paprika, half the parsley, grated red onion, 1 teaspoon salt, and black pepper. Mix gently with your hands just until combined, being careful not to overwork the meat.
2. Divide the beef mixture into 8 equal portions. Mold each portion around a skewer into an elongated oval shape, pressing firmly so it holds together. Place formed kofta on a baking sheet and refrigerate for 10 minutes to firm up. 10:00
3. While the kofta chill, char the bell peppers: place whole peppers on a baking sheet under a hot broiler, turning occasionally with tongs, until skins are blackened and blistered on all sides, about 10-12 minutes. 11:00
4. Transfer charred peppers to a bowl, cover with plastic wrap or a plate, and let steam for 10 minutes to loosen the skins. 10:00
5. Peel off the charred skins, remove stems and seeds, then finely chop the roasted pepper flesh and place in the small mixing bowl.
6. Stir the remaining minced garlic, 2 tablespoons olive oil, lemon juice, cilantro, remaining parsley, and remaining 1/2 teaspoon salt into the chopped peppers to make the relish. Set aside to let flavors meld.
7. Heat the remaining 2 tablespoons olive oil in a cast iron skillet or grill pan over high heat until shimmering and just starting to smoke.
8. Sear the kofta skewers in batches, turning every 2-3 minutes, until deeply crusted and browned on all sides and cooked through to an internal temperature of 160°F (71°C), about 8-10 minutes total per batch. 9:00
9. Rest the kofta for 3 minutes, then arrange on a platter, piled generously with the charred pepper relish and a dollop of Greek yogurt on the side. 3:00