Kofta Kebabs
- Level: Intermediate
- Yield: 4 to 6 servings
- Total: 4 hr 15 min (includes marinating time)
- Active: 1 hr 15 min
Ingredients
Tzatziki Sauce:
1 1/2 cups Greek yogurt
1/2 English cucumber, seeded and finely diced
1 tablespoon fresh lemon juice
2 tablespoons fresh mint, chopped
2 cloves garlic, mashed into paste
Kosher salt and pepper
Harissa Sauce:
2 red bell peppers, halved and seeded
6 Fresno chile peppers
1 1/2 teaspoons kosher salt, plus more for salting water
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/4 teaspoon caraway seeds
1/2 teaspoon dried mint
1/4 cup vegetable oil
3 garlic cloves
3 lemons, juiced
1/4 tablespoon extra-virgin olive oil
Tahini Sauce:
1 cup sesame tahini
3/4 cup cold water
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
2 cloves garlic, crushed
Kebabs:
1 1/2 pounds 80/20 finely ground beef, lamb or a mixture of the two
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon fine black pepper
1/2 teaspoon ground ginger
2 cloves garlic, minced
1 finely chopped small yellow onion
1/2 bunch finely chopped fresh parsley
Pita bread
Butter, for pita
Serving suggestion: pickled turnips, fattoush salad
Directions
Special equipment:
4 to 6 metal skewers- For the tzatziki sauce: Strain Greek yogurt through a paper-towel lined colander and let sit for 3 hours to thicken, refrigerated.
- Fold the yogurt with cucumbers, fresh lemon juice, mint, crushed garlic cloves, salt and pepper. Refrigerate until ready to use.
- For the harissa sauce: Char red bell peppers over an open flame, then remove seeds and clean the skin.
- Boil Fresno chiles in salted water in a pot on medium heat until the vegetables start to soften. Drain, then deseed and remove the membranes of the chiles.
- Toast cumin seeds, coriander and caraway seeds in a skillet until fragrant. Crush the toasted spices in a spice grinder with mint and salt until finely ground.
- Blend the spice mixture with the roasted red bell peppers, Fresno chiles, vegetable oil, garlic and lemon juice until smooth. Drizzle in olive oil while blending.
- For the tahini sauce: Blend tahini, water, lemon juice, salt and garlic.
- For the kebabs: Mix ground beef, allspice, nutmeg, salt, cinnamon, pepper, ginger, garlic, onion and parsley in a bowl by hand, then refrigerate overnight.
- Form the mixture into 4 to 6 balls, then put each on a metal skewer. Lengthen the meat into elongated kebab shapes and grill over medium heat, 2 to 3 minutes per side.
- Warm the pita with a little butter and swipe with the tzatziki sauce. Top with the kebab, then squirt with tahini sauce and harissa sauce.