Kofta Kebabs Food

KOFTA KEBABS WITH TZATZIKI

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 KEBABS

Ingredients:

• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 pound ground lamb
• 3 tablespoons grated onion
• 3 tablespoons chopped fresh parsley
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• ½ tablespoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground ginger
• ¼ teaspoon ground black pepper
• 28 bamboo skewers, soaked in water for 30 minutes

Steps:

• Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

LAMB KOFTAS

Ingredients:

• 500g lamb mince
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 fat garlic cloves, crushed
• 1 tbsp chopped mint
• oil for brushing

Steps:

• Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
• To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
• Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.