Name: Kofta Kebabs with Tzatziki
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 4 cloves garlic; 1 teaspoon kosher salt, plus a pinch; 1 pound ground beef chuck or lamb; 3 tablespoons grated onion; 3 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground ginger; Freshly ground black pepper; Olive oil, for brushing the grill; Tzatziki, recipe follows; Grilled flat bread; 2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt; 1 medium cucumber, peeled, halved, and seeded; 2 teaspoons kosher salt, plus a pinch; 1/2 clove garlic; 1 tablespoon extra-virgin olive oil; 1 teaspoon lemon juice; 1/2 teaspoon dried mint, crumbled

Directions

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.

Tzatziki: Yogurt Sauce (Greek yogurt and cucumber sauce)

Yield: 1 1/4 cups

If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.

Recipe courtesy Food Network Kitchens Cookbook, Meredith Books, October 2003

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Kofta Kebabs with Tzatziki

Kebabs:

Tzatziki: Yogurt Sauce (Greek yogurt and cucumber sauce)

Tzatziki: Yogurt Sauce (Greek yogurt and cucumber sauce)

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