Şiş Köfte (Turkish Meatball Skewers)

Şiş Köfte, a Turkish Kebab Classic

When we were living in Türkiye, we had şiş köfte in Antalya a few times, and we loved it every time! It's also popular in places like Burdur and Isparta, and probably several other cities too.

As the name suggests, şiş köfte is basically meatballs cooked on skewers. But like many Turkish dishes, it's made a little differently depending on where you are. Some places use ground beef, while others prefer lamb or goat meat.

One thing we learned from a local şiş köfte restaurant in Antalya is that rib meat is preferred because it has a good amount of fat and lots of flavor. This helps keep the köfte juicy and tender when cooked.

And that's why traditional şiş köfte is usually made with just meat and salt. No onions, bread or extra spices. When the meat is that flavorful, you really don't need anything else!

About the Ingredients

Here we're making a homemade version of şiş köfte, using ingredients we can easily find at supermarkets.

Instead of using rib meat like many traditional şiş köfte restaurants in Türkiye do, we use a mixture of ground beef and lamb, along with a few extra ingredients for flavor and tenderness.

We actually adapted this recipe from our Turkish meatballs (köfte), one of the most loved recipes on our blog.

Here are a few notes about the ingredients we use:

• Ground beef: We use 85% lean, 15% fat ground beef. The fat helps keep the köfte juicy.
• Ground lamb: We use 80% lean, 20% fat ground lamb. It adds a richer flavor, closer to the traditional şiş köfte we've enjoyed in Türkiye.
• Seasonings: We use salt, black pepper, cumin, paprika and pul biber (Turkish red pepper flakes).
• Onion: We puree the onion so it mixes easily into the meat, adding moisture and flavor.
• Bread: Helps bind the mixture together and keeps the köfte soft by holding in moisture. You can use white or brown bread.
• Baking soda and vinegar (or lemon juice): We use a little of each in our köfte mixture. These help with tenderness.

You can find the full list of ingredients with their exact measurements in the recipe card below.

How to Make Şiş Köfte at Home

We're making this homemade version of şiş köfte in the oven, using the grill (broiler) setting. We also use flat metal skewers, which help keep the meat in place.

First, mash the bread with the pureed onion, spices and other ingredients until you have a mushy mixture. Add the ground beef and lamb, and mix everything together. If you have time, let the mixture rest in the fridge for 30 minutes. This makes it easier to shape.

Next, divide the mixture into portions and shape each one around a flat metal skewer, pressing the meat gently so it holds together. Arrange the skewers on a grill tray (broiler pan) and cook on the top oven rack until the köfte is nicely browned and cooked through. The cooking itself takes about 9 minutes!

You can find the step-by-step instructions in the recipe card below.

Tips for Shaping Köfte onto Skewers

Shaping the meat mixture onto skewers can be a little tricky at first, but here are a few tips to make it easier:

• Shape it gently: Place one portion of the meat mixture around the skewer. Take your time and use your fingertips to gently press and spread the meat in both directions along the skewer, making sure it stays together.
• Keep a bowl of water nearby: If the meat starts sticking to your hands, lightly wet your fingertips. You only need a little water, so don't soak your hands.
• Make them even: Spread the meat along the skewer, keeping it roughly the same thickness throughout. This helps the köfte cook evenly.
• Leave some space at both ends: Don't spread the meat all the way to the ends of the skewer. This makes the skewers easier to handle and turn while cooking.

Why We Recommend Flat Metal Skewers

We recommend flat metal skewers for this şiş köfte recipe for two reasons. They hold the meat mixture much better, preventing the köfte from slipping or falling off, and they can handle the high heat of the oven grill (broiler).

If you only have wooden skewers, use wide, flat ones if possible. If you have regular round wooden skewers, we recommend making smaller portions of köfte so they hold together better.

We wouldn't recommend using wooden skewers under the oven grill (broiler), as they can burn at such high heat. Instead, soak them in water for at least 30 minutes and cook the köfte using the regular oven setting at 220°C (425°F), away from the top heating bars. Bake for about 15–18 minutes, turning halfway through, until nicely browned and cooked through. Keep an eye on the skewers, as the wood can still burn. 

No Grill Tray? No Problem!

You don't need a special grill tray to make these şiş köfte skewers, although we recommend getting one if you love making kebabs at home.

A regular baking sheet and an oven-safe wire rack will work too! Simply place the wire rack over the baking sheet and arrange the skewers on top, keeping the köfte raised above the tray. This allows the heat to reach the meat and lets any excess fat drip down.

Then cook on the top oven rack, just as described in the recipe.

Can I cook these in a grill pan on the stove?

Yes! Use a large grill pan and heat it over medium-high heat with a little oil. Make sure the skewers fit in the pan and the meat touches the cooking surface. Cook, turning occasionally, until browned on all sides and cooked through.

How We Serve Şiş Köfte

We love serving şiş köfte with warm pide and Antalya piyaz, a white bean salad with a creamy tahini dressing. That's how we've enjoyed it in Antalya, and the combination is absolutely delicious!

If you prefer a bean salad without tahini, try our Turkish white bean salad recipe.

You can serve it with either tırnak pide or our homemade Turkish pide bread (Ramazan pidesi). Both are great, but tırnak pide is especially popular with kebabs, including in Antalya.

Our homemade lavash bread is another great option, especially if you like wrapping your şiş köfte in bread!

We also love serving these juicy meatball skewers with Turkish shepherd salad, sumac onions or acılı ezme.

And of course, a cold glass of ayran is always a lovely addition!

How to Store and Reheat

Refrigerate: Remove the cooked köfte from the skewers and let them cool. Transfer to an airtight container and refrigerate promptly for up to 4 days.

Freeze: You can freeze the cooked köfte too! Once cooled, place them in a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat: We prefer reheating leftover köfte in a non-stick pan over medium heat rather than in the oven. Turn them occasionally until heated all the way through (165°F/74°C). Be careful not to overcook them, as they can dry out.

More Turkish Kebab Recipes

If you love Turkish kebabs as much as we do, here are a few more recipes to try at home!

• Adana Kebab
• Turkish Chicken Kebabs (Tavuk Şiş)
• Eggplant Kebab (Patlıcan Kebabı)
• Homemade Doner Kebab
• Iskender Kebab
• Ali Nazik Kebab

Looking for more? Have a look at our Best Turkish Kebabs collection. You might find a few you'd love to try!