Editorial: Kockums JernverkPublished: 2026-11-06

Campfire köfte with griddled vegetables

Name: Campfire köfte with griddled vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Turkish
Ingredients: 300 g beef mince; 300 g lamb mince; 1 small onion; 2 garlic cloves; A handful of chopped flat-leaf parsley (about 100 ml); 1 tsp ground cumin; 1 tsp paprika; 1 tsp salt; ½ tsp freshly ground black pepper; 8 small carrots; 2 corn cobs; 250 g button mushrooms; 1 courgette; 2 garlic cloves; 4 sprigs fresh thyme; 3 tbsp olive oil; Salt; 300 ml Greek yoghurt; 1 garlic clove; 2 tbsp chopped mint; 2 tbsp chopped dill; 1 tbsp lemon juice; 4 flatbreads or pittas

Serves 4 · 1 hour · Griddle 63x27

Spiced beef and lamb meatballs with carrots, mushrooms, courgette and corn, cooked on the griddle over the fire. Make the mince and the dip at home; the rest happens by the fire.

Köfte are spiced meatballs of beef and lamb mince with onion, parsley, cumin and paprika. Over a campfire they are best cooked on a griddle over embers, where they brown all over while carrots, corn, mushrooms and courgette cook alongside with garlic and thyme.

Browned meatballs, small whole carrots, halved mushrooms, courgette slices and corn pieces on a carbon steel griddle on a fire stand over a campfire

Ingredients

Serves 4

Köfte

300 g beef mince
300 g lamb mince
1 small onion
2 garlic cloves
A handful of chopped flat-leaf parsley (about 100 ml)
1 tsp ground cumin
1 tsp paprika
1 tsp salt
½ tsp freshly ground black pepper

Vegetables

8 small carrots
2 corn cobs
250 g button mushrooms
1 courgette
2 garlic cloves
4 sprigs fresh thyme
3 tbsp olive oil
Salt

Yoghurt dip and bread

300 ml Greek yoghurt
1 garlic clove
2 tbsp chopped mint
2 tbsp chopped dill
1 tbsp lemon juice
4 flatbreads or pittas

Method

At home, grate the onion and garlic and mix with the mince, parsley, cumin, paprika, salt and pepper. Shape into about 20 slightly oval meatballs and keep them cold in a box.
Stir together the yoghurt, grated garlic, mint, dill and lemon juice and season with salt. Parboil the carrots and corn for 5 minutes, cut each cob into four pieces and mix the oil, crushed garlic and thyme in a jar.
At the fire, let it burn down to embers with only small flames. Set the fire stand over the embers, put the griddle on top and let it heat for about 5 minutes.
Brush the griddle with the garlic oil. Put the carrots and corn on the hottest part and cook for about 10 minutes, turning now and then.
Add the meatballs alongside and cook for 10–12 minutes, until browned all over and cooked through. At the same time, cook the mushrooms and the courgette, cut into 1 cm slices, with the rest of the oil on the cooler part for 6–8 minutes, and season with salt.
Warm the flatbreads briefly on the griddle and serve the köfte and vegetables with the yoghurt dip.

Why it works

The griddle keeps the flames away, so the meatballs fry in their own fat instead of it dripping into the fire and scorching them. The long surface fits meat and vegetables at the same time, with different heat in different areas.