Grilled Beef Kofta Kebabs Recipes

GRILLED BEEF KOFTA KABOBS

Steps:

• Slice the cucumber lengthwise and use a spoon to scrape out any seeds. Using a medium grater, grate the cucumber into a bowl. Using several paper towels, press the grated cucumber firmly to remove as much liquid as possible.
• Add all of the remaining ingredients (yogurt, sour cream, garlic, lemon juice, vinegar, dill, salt and pepper) and mix until well combined.
• Soak wooden skewers in water for at least 30 minutes before using.
• Using a small bowl, combine salt, cumin, coriander, black pepper, red pepper flakes, ginger, cinnamon and cloves; stir until well combined.
• Using a large mixing bowl, add beef, garlic, onion, parsley, mint and spice mixture; stir until well combined.
• Divide mixture into 8 equal portions. Shape each portion into a uniform log. Insert skewer through center of each log and squeeze mixture tightly around each skewer. Cover and refrigerate for at least 30 minutes.
• Preheat grill to medium-high heat.
• Grill skewers for 2-3 minutes per side, or until fully cooked.
• Brush the naan with olive oil. Grill naan for 4-5 minutes, or until lightly grilled.
• Spread spoonful of tzatziki sauce on tops of all 4 naan. Sprinkle diced tomatoes, cucumbers and onions on top of tzatziki sauce.
• Place two kabobs on top of each naan.
• Sprinkle tops with chopped parsley before serving.

GRILLED BEEF KAFTA KEBABS

Steps:

• For the Beef Kafta: If you are using wooden skewers you will want to soak them for an hour before you grill. If you are using metal skewers set about 6-8 aside depending on how big you want to make your kebabs. Preheat the grill on medium-high heat for 10- 15 minutes before you start grilling. In a food processor chop the onion and garlic until finely chopped. Add the ground beef, parsley, mint, salt, pepper, cumin, coriander, cinnamon, allspice, cloves, red pepper flakes, cayenne pepper, oregano and give it a few pulses. Add the egg and process until the beef starts to become a thick mixture and everything is pretty well mixed together. Add the breadcrumbs and process until everything is combined. Remove the beef mixture from the food processor and put it into a large mixing bowl. Use your hands to form 1 to 1 1/2 inch thick kebabs around the skewers making them as long as you want. Do this using each of the skewers until your beef is done. Put the kebabs on the grill and grill them over the medium-high heat for about 4-5 minutes on one side, flip and grill another 4 to 5 minutes. Serve the kebabs with your favorite pita, hummus, tabbouleh and a drizzle of the tahini garlic sauce. For the Tahini Garlic Sauce: Put all the ingredients for the Tahini Garlic Sauce in a food processor and process until everything is combined and the sauce is smooth. Add more water to reach the consistency you like.

GRILLED BEEF KOFTA KEBABS

Steps:

• Mix the ground beef with the spices, herb and egg.
• Let the mix stand covered to marinade and develop a stronger more robust flavor.(optional)
• Shape little 3 inch long cigar shaped rolls with the meat, and skewer them with a wooden skewer.
• Grill the kebabs over a BBQ or Fire until golden brown and cooked all the way through, about 10 minutes.
• Serve the skewers with tzatziki, fresh parsley and cucmbers

GRILLED KOFTA KEBABS

Steps:

• 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.

KOFTA KEBABS WITH TZATZIKI

Steps:

• 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.
• 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.

GRILLED KOFTA KEBABS

Steps:

• In a large bowl, gently stir together meat, onion, parsley, oil, cumin seeds, cinnamon, salt, and pepper just to combine (do not overmix). Form 1/4 cup of meat mixture into a 3-inch-long oval and place on a rimmed baking sheet brushed with oil. Repeat with remaining mixture. Refrigerate, covered, at least 1 hour and up to 1 day.
• Heat grill for direct heat (or a grill pan over medium-high). Thread each meat oval onto a skewer. Brush grill grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted in middles (avoiding skewers) registers 140 degrees (for medium-rare) for lamb, 6 to 8 minutes; or 165 degrees for turkey, 10 to 12 minutes. Serve with pitas and accompaniments.