Grilled Kofta Kebabs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 745
- Total Fat
- 57
- Saturated Fat
- 22
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 43
- Cholesterol
- 172
- Sodium
- 854
- Total: 1 hr (includes chilling and soaking times)
- Active: 40 min
Ingredients
Kofta:
1 medium onion
1 slice bread (white or whole wheat)
2 tablespoons milk
1 pound ground beef
1 pound ground lamb
1 cup fresh parsley, chopped
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon sumac
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
Neutral oil, for the grill grates
Yogurt Sauce:
1 cup whole-milk yogurt
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1 clove garlic, grated
Warm pita, sliced tomatoes, fresh parsley leaves and thinly sliced onion, for serving
Directions
Special equipment:
16 to 20 wooden skewers- For the kofta: Place 16 to 20 wooden skewers in a container of water and press down to make sure they’re fully submerged, then soak for at least 1 hour.
- Grate the onion into a large bowl. Tear the bread into pieces and add it to the grated onion. Add the milk and mix to make sure that the bread is fully soaked. Let it sit for 10 minutes.
- Discard any excess liquid in the bowl (if there is any). Add the beef and lamb and mix into the bread mixture with your hands. Add the parsley, allspice, cumin, paprika, salt, sumac, cinnamon, coriander, black pepper and garlic and mix to combine until the ingredients are well incorporated. Cover the bowl and refrigerate for 1 hour.
- For the yogurt sauce: Mix the yogurt with the lemon juice, salt, garlic and 1 tablespoon water in a bowl until smooth and combined. Cover and refrigerate until ready to serve.
- Prepare a grill for medium-high heat.
- Divide the meat mixture into 16 to 20 pieces and roll each piece into a cylinder. Press a skewer into each cylinder and shape the mixture around the skewer, making it about 1 inch thick. Place the skewers on a baking sheet lined with parchment paper.
- Lightly oil the grill grates. Grill the kofta until nicely grill-marked and just cooked through, 3 to 5 minutes on each side. Serve with the yogurt sauce, warm pita, tomatoes, parsley and onions.
Cook’s Note
You can make the mixture a day in advance and shape them on skewers right before grilling.