Sis kofte is the Turkish grill at its simplest: small, well-seasoned meatballs threaded onto skewers and charred over coals. The name breaks down into two words - sis means skewer and kofte means meatball - so the dish is literally meatballs on a stick, the way they have been cooked across Turkey for generations.
In the southern city of Antalya, sis kofte is a meal, not a snack. Grills serve it with piyaz, a white bean salad dressed with tahini and lemon, plus a glass of cold ayran. The combination is so standard that locals order “sis kofte, piyaz, ayran” without thinking.
This version stays close to that tradition but works on a weeknight. The meatball mixture comes together in one bowl, the skewers cook in about 10 minutes on a grill pan or cast iron skillet, and the piyaz needs no cooking at all. Total time is around 40 minutes, and you get a dinner that tastes like a summer cookout in Antalya.
How to Make Sis Kofte
- If using wooden skewers, soak them in water for 30 minutes. In a large bowl, combine the ground meat, grated onion, squeezed bread, egg, garlic, parsley, cumin, salt, pepper, and pul biber. Knead for 4 to 5 minutes until the mixture is sticky and holds together.
- Cover the bowl and chill for 20 to 30 minutes. This rest firms the mixture and makes the meatballs easier to thread.
- Roll the mixture into marble-sized meatballs, about 1 inch (2.5 cm) across. Thread 6 to 7 meatballs onto each skewer, pressing them gently into short ovals.
- Heat a grill, grill pan, or cast iron skillet over medium-high heat. Grill the skewers for 3 to 4 minutes per side, turning with tongs, 8 to 12 minutes total, until charred on the outside and cooked through.
- Let the skewers rest 2 to 3 minutes. Serve hot with Antalya piyaz, ayran, and grilled vegetables.
Ingredients
For the meatballs:
- 1 1/2 lb (680 g) ground beef (20% fat), ground lamb, or a 50/50 blend
- 1 medium onion, grated
- 1 cup (60 g) stale bread, crusts removed, soaked in water and squeezed dry (or 1/2 cup / 60 g panko)
- 1 large egg
- 3 cloves garlic, minced
- 1/3 cup (15 g) chopped fresh parsley
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp pul biber (Turkish chilli flakes), optional
- 8 flat metal skewers, or wooden skewers soaked in water for 30 minutes
For the Antalya piyaz:
- 2 cans (15 oz / 425 g each) white beans, drained and rinsed
- 1/2 small red onion, thinly sliced
- 2 medium tomatoes, diced
- 1/3 cup (15 g) chopped fresh parsley
- 3 tbsp tahini
- 3 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 clove garlic, crushed
- 1/2 tsp kosher salt
- 1 tsp sumac, plus more for serving
- 2 hard-boiled eggs, quartered
For serving:
- Ayran, grilled tomatoes or peppers, and lavash or pide
What Is Sis Kofte?
Sis kofte (also spelled shish kofte or sis kofte) is a Turkish dish of minced lamb, mutton, veal, or beef - or a blend - mixed with herbs and seasonings, shaped into small meatballs, threaded onto skewers, and grilled. The meat is usually ground twice and mixed with grated onion, bread, and parsley, which keeps the balls tender even when they cook fast over high heat.
Every region has its own take. In Antalya the skewers come with piyaz and ayran. Burdur and Tire in the west are famous for their own versions, and Istanbul grills sell sis kofte on the street with a squeeze of lemon. What stays the same everywhere is the shape: small round meatballs, not a ground-meat sausage pressed onto a wide blade.
Sis Kofte vs Adana Kofte vs Urfa Kofte
All three are Turkish grilled meat skewers, but they are different dishes.
| Dish | Meat | Shape | Heat | Served with |
|---|---|---|---|---|
| Sis kofte | Beef or lamb | Small meatballs threaded on skewers | Mild, cumin forward | Piyaz, ayran |
| Adana kofte | Hand-minced lamb with tail fat | Pressed onto wide flat skewers | Spicy, hot | Lavash, grilled peppers |
| Urfa kofte | Lamb, same method as Adana | Wide flat skewers | Mild, smokey from isot | Lavash, sumac onions |
Adana kofte is the fiery one, built from hand-minced lamb and lamb tail fat, pressed thin onto wide blades. Urfa kofte looks identical but skips the heat and leans on isot pepper for a gentle smokiness. Sis kofte is the simpler everyday version: small balls, more bread in the mix, and a flavor profile built on cumin and onion. If you like this one, the spicy Adana kofte and the mild Urfa kofte are the natural next stops.
Tips for the Best Sis Kofte
- Grate the onion, then squeeze it. Grated onion adds moisture and sweetness, but extra juice makes the mixture loose. Squeeze the shreds dry in your fist before mixing, the same trick covered in how to make meatballs.
- Use soaked bread, not dry crumbs. Stale bread soaked in water and squeezed binds the meatballs and keeps them soft. Dry breadcrumbs work in a pinch but give a denser texture.
- Knead until sticky. The mixture should feel tacky, not crumbly. That stickiness is what keeps the balls on the skewer.
- Chill before threading. Even 20 minutes in the fridge makes the mixture firmer and easier to handle. Cold meatballs also hold their shape on the grill.
- Don’t crowd the skewers. Space the meatballs so they barely touch. If they are packed tight, the centers stay raw while the outside burns.
- Turn with tongs, not your fingers. The meatballs can spin on round skewers, so lift and turn the whole skewer. Flat metal skewers fix this problem entirely.
Variations
- Lamb sis kofte. Use ground lamb and add a pinch of dried mint to the mixture. This is the classic choice in southeastern Turkey.
- Chicken or turkey. Swap the beef for ground chicken or turkey and add a tablespoon of olive oil to the mixture. Cook a minute longer per side since poultry has less fat.
- Cheese-stuffed. Tuck a small cube of kashar or halloumi into the center of each meatball before threading. The cheese melts into a soft pocket.
- Firin sis kofte (oven version). Arrange the skewers on a rack over a baking sheet and roast at 425 F (220 C) for 10 to 14 minutes, flipping once. Finish under the broiler for extra char.
- Spicier. Add a teaspoon of pul biber or a pinch of cayenne to the mixture. Serve with extra chilli flakes on the side.
What to Serve with Sis Kofte
The classic Antalya spread has three parts: the skewers, piyaz, and ayran. The piyaz recipe above covers the salad. For the rest:
- Ayran - the salty, fizzy yogurt drink that cuts through the charred meat. Make it by shaking plain yogurt with cold water and a pinch of salt.
- Grilled tomatoes and peppers - charred alongside the skewers, they soak up the juices and add sweetness.
- Lavash or pide - for wrapping the meatballs and dragging through the piyaz dressing.
- Sumac onions - extra sliced red onion tossed with sumac and a pinch of salt makes a sharp, bright topping.
If you want to keep the Turkish theme going, the kofte ekmek sandwich turns grilled kofte into street food with bread and tomatoes, and the Inegol kofte is the other classic grilled meatball worth mastering. Browse all of them in the Turkish meatball collection.
Storage and Reheating
Cooked sis kofte keeps in the fridge for up to 3 days in an airtight container. Reheat in a 350 F (175 C) oven for 8 to 10 minutes, or in a hot skillet for 2 to 3 minutes per side. The microwave works but softens the char.
The raw meatballs freeze well too. Thread them onto skewers, lay them on a parchment-lined tray, and freeze until firm, then transfer to a freezer bag. They keep for up to 3 months. Grill from frozen, adding 3 to 4 minutes to the cook time.
The piyaz does not freeze, but it keeps in the fridge for 2 days. Add the tomatoes, parsley, and eggs just before serving so they stay fresh.
FAQ
What does sis kofte mean in Turkish? Sis (sihsh) means skewer and kofte (kuf-teh) means meatball, so sis kofte is literally skewered meatballs. The dish is sometimes written shish kofte in English, and it belongs to the same family as shish kebab, where the skewer gives the dish its name.
What is the difference between sis kofte and adana kofte? Adana kofte is a spiced lamb paste, hand-minced and mixed with lamb tail fat, then pressed thin onto wide flat skewers and grilled hot. Sis kofte is a smaller, rounder meatball threaded onto a skewer, usually beef or a beef-lamb blend, with more bread in the mix and a milder cumin and onion seasoning.
Can I make sis kofte without a grill? Yes. A grill pan or cast iron skillet over medium-high heat works well. The key is high heat and not crowding the pan. You can also roast the skewers in the oven at 425 F (220 C) for 10 to 14 minutes, flipping once, and finish under the broiler for char.
Do I need metal skewers? Flat metal skewers are best because they stop the meatballs from spinning when you turn them. Round metal skewers work if you turn the whole skewer with tongs. Wooden skewers work too, but soak them in water for 30 minutes first so they do not burn on the grill.
What is piyaz? Piyaz is a Turkish white bean salad. The Antalya version uses a garlicky tahini and lemon dressing, topped with sumac-sliced red onion, tomatoes, parsley, and hard-boiled eggs. It is served cold alongside grilled kofte, and the creamy tang cuts through the charred meat.
Can I use ground chicken or turkey? Yes, though poultry makes a softer, drier meatball. Add a tablespoon of olive oil to the mixture, handle the balls gently, and grill a minute longer per side. Lamb is the most traditional choice after beef.
