KOFTA KEBAB RECIPE
Made this for 30+ people and they all loved it! Even the ones who don’t normally like this kind of food and the ones who don’t like lambmeat.
INGREDIENTS
- 1/2 tsp ground sumac
- 1/2 tsp paprika
- Salt and pepper
- 1/2 lb ground lamb
- 2 garlic cloves
- 1 1/2 tsp ground allspice
- 1 lb ground beef
- 1/2 tsp cayenne pepper
- 1 medium yellow onion, quartered
- 1 whole bunch parsley, stems removed (about 2 packed cups parsley leaves)
- 1 slice of bread, toasted until browned and soaked in water until fully tender
- 1/2 tsp ground green cardamom
- 1/2 tsp ground nutmeg
- Pita bread to serve
FOR THE FIXINGS:
- Onion wedges
- More parsley
- Tahini Sauce
- Tomato wedges
INSTRUCTIONS
First Soak 10 wooden skewers in water for about 1 hour; remove from the water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium high for about 20 minutes.
Then Prepare the pita bread and the fixings. If you plan to, make the tahini sauce from this recipe
In a food processor, chop the onion, garlic, and parsley.
Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.
Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.
Lay the skewered kofta kebabs on a tray lined with parchment paper
Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.
Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared. See suggestions for sides and related recipes.
Happy Cooking TimeJ