Grilled Meat Kofte Recipes

BEEF KAFTA

Steps:

• Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside.
• In the same food processor bowl used to chop the parsley, place the quartered onion and pulse until finely chopped. Drain the onions slightly to release excess moisture.
• Return the parsley back to the bowl of the food processor with the onions. Add the ground beef to the food processor in addition to all the spices. Run the food processor on pulse once or twice until ingredients are well combined and form a pasty meat mixture.
• Transfer the mixture from the food processor to a large bowl and form the Kafta into an oblong shape about 1 inch in thickness. You can form them on a wooden skewer or without.
• Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the kafta to the grill. Grill for 4-5 minutes per side, depending on your preferred level of doneness.
• Serve hot off the grill with your choice of side.

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 MEAT KOFTE

Steps:

• Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. Cut the lamb into large chunks and put in a food processor with the onion, a pinch of salt, and some pepper; process until smooth, stopping the machine and scraping down the sides if necessary. With wet hands, form into elongated meatballs on metal skewers or shape into 4 elongated "burgers."
• Grill or broil the kofte, undisturbed, until nicely browned on one side, about 5 minutes. Turn and brown the other side; these can be medium to well done and will still be moist (though I think they're best rare). Serve hot, with the lemon wedges.
• Add 1 teaspoon ground cumin (or to taste) to the mix. After the meat is processed, blend in 1/4 cup pine nuts by hand.
• Grill or broil the kofte as directed. Prepare Fast, Fresh Tomato Sauce (page 606). Mix 1 cup yogurt with some salt and a tablespoon of extra virgin olive oil. Top the meatballs with the tomato sauce and yogurt, sprinkle with parsley, and serve.
• Peel and thinly slice 4 large onions. Put them in a large skillet, cover it, and turn the heat to medium-low. Cook, undisturbed, until the onions are dry and almost sticking to the pan, at least 30 minutes. Then uncover and add 4 tablespoons (1/2 stick) butter or extra virgin olive oil, along with some salt and pepper. Turn the heat to medium and cook, stirring occasionally, until browned and almost falling apart. Use this mass as a bed for kofte.

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.

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.