Shish Kofte (Şiş Köfte)

What is Shish Kofte?

Shish kofte (şiş köfte) is a type of Turkish kebab made by shaping seasoned ground meat onto skewers and grilling it. In Turkish “şiş” means skewer, which is where the dish gets its name.

It is usually made with a mixture of ground lamb and beef, combined with onion and simple spices. This combination is the most common in Turkey and gives the kofte its rich flavor and soft texture.

Once shaped onto skewers, it is grilled until nicely browned on the outside and juicy inside. It is often served with lavash bread or Turkish rice pilaf, along witha salad or grilled vegetables and a glass of ayran.

Difference Between Kofte and Shish Kofte

The main difference between kofte and shish kofte (şiş köfte) is how they are shaped and cooked.

Kofte is usually formed into small patties or balls and can be cooked in different ways, like pan-frying, baking, or simmering in sauces. It is also used in a variety of dishes, such as stews or oven meals.

Shish kofte, on the other hand, is shaped onto skewers and grilled.

About the Ingredients

You only need a few simple ingredients to make shish kofte at home.

We like to use a mix of ground lamb and beef for a richer flavor. Onion and garlic are finely grated so they mix evenly into the meat.

Then come the spices and herbs: parsley, mint, cumin, paprika, salt, and black pepper.

How To Make Shish Kofte

If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers work just as well, and if you don’t have any, you can shape the mixture into patties or meatballs instead.

Put all the ingredients in a food processor and blend until well combined. The mixture should be smooth enough so the spices and herbs are evenly distributed.

Transfer the mixture into a large bowl. Take a handful and press it firmly onto a skewer, shaping it into a long, even layer around it. Lightly wet your hands if the meat starts sticking.

Once all the skewers are ready, cook them under the oven grill for about 15–20 minutes, turning halfway through so they cook evenly.

Alternatively, place a wire rack over a lined baking sheet and arrange the skewers on top so the heat can circulate evenly.

Our Tips for the Best Result

Keep the meat mixture cold. This makes it easier to shape and helps it stay firm on the skewers.

If the mixture starts sticking, lightly wet your hands with cold water while shaping.

Before shaping, press the mixture well to remove any air pockets. This helps the kofte hold onto the skewers without breaking.

Add the salt while mixing so the meat binds properly.

When shaping, press the meat firmly around the skewer and seal the ends well so it doesn’t slip off during cooking.

Serving Suggestions

Shish kofte is usually served with lavash bread or rice pilaf, along with simple sides. Here are our favorites:

• Turkish shepherd salad
• Ezme
• Sumac onion salad
• Piyaz (White bean salad)

If you’re not sure what to serve with it, take a look at our Turkish side dish for more ideas.

Want More Kebab Recipes?

We've shared several kebab recipes on this blog before. Here are the ones we make often:

• Doner kebab
• Adana kebab
• Patlican Kebabi
• Iskender Kebap
• Shish Lamb Kebab
• Chicken Doner Kebab
• Chicken kebabs
• Liver Kebabs

If you want to explore more, see our list of best Turkish kebabs.

Want More Kofte Recipes?

If you enjoy kofte in different forms, there are so many ways to cook it in Turkish cuisine. Here are a few of our favorite recipes:

• Turkish meatballs (kofte)
• Kadinbudu kofte
• Izmir kofte
• Turkish meatball stew