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
Nutrition Facts : Calories 2644.1 kcal, ServingSize 1 serving
GRILLED KOFTA KEBABS
If using wooden skewers, soak them in water for 30 minutes before grilling. To make lamb and turkey koftas at the same time, combine all the ingredients except the meat first, then transfer half the mixture to another bowl and add one pound of each meat to each bowl.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 2h
Yield Makes 18
Number Of Ingredients 9
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.
GRILLED KOFTA KEBABS
Kofta is a classic dish found throughout the Middle East, Mediterranean, Balkans and Southeast Asia. The word kofta comes from the Persian word koofteh, which means pounded meat. Kofta is typically made with ground meat such as lamb, beef or even chicken (although there are vegetarian and fish versions too), which is mixed with herbs and spices and shaped into balls or cylinders. I make my kofta using a combination of lamb and beef with warm spices such as cinnamon and allspice, then skewer and grill them for a nice smoky flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 21
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 MEAT KOFTE
Kofte are at home in a dozen or more countries, under a variety of names. The most basic combine ground lamb and onion in a fairly smooth paste-not chopped, like the best hamburgers are, but quite dense-and are grilled on skewers (you can, if you prefer, shape them into burgers or meatballs and grill that way). Beyond the basic, there are infinite varieties; I get into some of them, but this is a subject on which one could write a book . . . Serve, if you like, with Parsley-Onion Condiment (page 596).
Yield makes 4 servings
Number Of Ingredients 4
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.
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- Place ground beef, onion, parsley sumac, pepper flakes, salt, and cumin into the bowl a standing mixer and mix at low speed for 1 minute. Add water and mix until liquid is incorporated and mixture is uniform and sticky, about 1 minute longer.
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