Kofta Kabobs

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I used beef. This is a great recipe. I love it.

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The first try came out rather bland, but my husband and I have made scrumptious kabobs by modifying this recipe. We use half lamb and half beef, as beef alone is bland and lamb alone can be gamey. Fresh or ground garlic instead of roasted to save time. About twice as much of the recommended spices (even better if you first toast whole and then grind yourself, 2-3 tablespoons finely chopped parsley, and at least a quarter cup finely choppped fresh mint. We found the original recipe dry, so we added an egg, 1 tablespoon milk and one tablespoon breadcrumbs, making sure not to over-mix. These really turn out zesty.

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Perfect perfect perfect recipe. The kabobs were so delicious. the seasoning amounts were perfect. I used garlic powder instead of fresh, and i stuck it under the broiler for 10 min on one side, 5 min on the other, and it was VERY VERY GOOD. This is a KEEPER!!

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This is going to taste better than you think. I was in a hurry and used raw garlic instead of roasted garlic and made hamburger shaped patties. It was still very authentic like my Indian mother makes at home and served them in pita bread. It sure kicked up a plain beef hamburger.

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Thses were really wonderful- I felt transported to my fave Indian restaurant! Be sure to test your seasonings by pinching off a little bit of meat and panfrying/grilling. I should've added a bit more salt, but will know next time.

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This recipe is great for a quick, authentic kabob made with ground beef.