Grilled Meat On A Stick Kafta Kebabs Recipes

GRILLED KOFTA KEBABS

Grilled Kofta Kebabs image

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

Ingredients

2 pounds ground lamb or dark-meat turkey
1 medium onion, finely chopped
1 cup finely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil, plus more for brushing
2 teaspoons cumin seeds, toasted and ground
3/4 teaspoon ground cinnamon
1 1/2 teaspoons coarse salt (or 2 1/4 teaspoons, if using ground turkey)
1/2 teaspoon freshly ground pepper
Pita Bread; assorted accompaniments; sliced cucumbers, tomatoes, and red onion; and mint sprigs, for serving

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 MEAT-ON-A-STICK (KAFTA KEBABS)

Grilled Meat-On-A-Stick (Kafta Kebabs) image

Seasoned ground meat is packed around skewers and grilled for this classic Middle-Eastern dish. This recipe was published by my grandmother-in-law's Armenian Orthodox church. If you're using beef, don't use leaner than 85/15 fat percentage or the kebabs will tend to fall apart. You can find a recipe for Syrian pepper in my profile, or substitute a 50-50 blend of ground pepper and allspice.

Provided by Abby Falck

Categories Meat

Time 57m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb ground beef or 1 lb lamb
1 large onion, grated
1 teaspoon salt
1 cup fresh parsley, chopped
1/4 teaspoon pepper
1 teaspoon syrian pepper

Steps:

Thoroughly mix all ingredients. Chill for at least 30 minutes.
Pack handfuls of the meat mixture onto skewers to form cylinders about 1" thick.
Grill uncovered over high heat, turning the skewers as the meat browns, until the kebabs are brown on all sides and the meat is cooked through, around 10-12 minutes. Serve with rice pilaf and salad.

Nutrition Facts : Calories 266, Fat 17.2, SaturatedFat 6.7, Cholesterol 77.1, Sodium 666.3, Carbohydrate 4.9, Fiber 1.3, Sugar 1.7, Protein 22

KOFTA KEBABS WITH TZATZIKI

Kofta Kebabs with Tzatziki image

Whether it's Indonesian satay, French brochette, or Turkish kebab, food on a stick is just plain fun. "Kofta" refers to kebabs made with ground rather than cubed meat.

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 22

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

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.

KOFTA SKEWERS

Kofta Skewers image

This is wonderful on the outdoor grill, indoor grill, oven.... even stove top grill pan. A nice garlicky cucumber salad goes wonderfully with this. My kids love this dish... after all it is food on a stick. You can always make these ahead of time and freeze raw... and grill from frozen ( you will need to adjust cooking time for this).

Provided by Mayas Mama

Categories Meat

Time 30m

Yield 10-12 skewers, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground beef
1/4 cup breadcrumbs
1/4 cup Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
1 egg
1 small onion, minced (you can sub with dry onion)
skewer (as needed)
1 cup yogurt
1 teaspoon red pepper flakes (optional)
2 tablespoons tomato paste
2 tablespoons barbecue sauce
1 teaspoon salt

Steps:

Mix the marinade ingredients together in a bowl and refrigerate till needed.
mix kofta ingredients together (except for skewers).
shape kofta into fingers ( 3/4 inch thick, 3 inch long).
and then place on skewer.
brush the marinade all over the kofta.
allow to sit refrigerated for at least 30min.
grill for 5 min a side on med-low (adjust temp and time according to the strength of ur grill).

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