Kofta Kebabs Recipes

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KOFTA KEBABS WITH TZATZIKI

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



Kofta Kebabs with Tzatziki image

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.

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

KOFTA KEBABS

Provided by Food Network

Categories     main-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 35



Kofta Kebabs image

Steps:

  • For the tzatziki sauce: Strain Greek yogurt through a paper-towel lined colander and let sit for 3 hours to thicken, refrigerated.
  • Fold the yogurt with cucumbers, fresh lemon juice, mint, crushed garlic cloves, salt and pepper. Refrigerate until ready to use.
  • For the harissa sauce: Char red bell peppers over an open flame, then remove seeds and clean the skin.
  • Boil Fresno chiles in salted water in a pot on medium heat until the vegetables start to soften. Drain, then deseed and remove the membranes of the chiles.
  • Toast cumin seeds, coriander and caraway seeds in a skillet until fragrant. Crush the toasted spices in a spice grinder with mint and salt until finely ground.
  • Blend the spice mixture with the roasted red bell peppers, Fresno chiles, vegetable oil, garlic and lemon juice until smooth. Drizzle in olive oil while blending.
  • For the tahini sauce: Blend tahini, water, lemon juice, salt and garlic.
  • For the kebabs: Mix ground beef, allspice, nutmeg, salt, cinnamon, pepper, ginger, garlic, onion and parsley in a bowl by hand, then refrigerate overnight.
  • Form the mixture into 4 to 6 balls, then put each on a metal skewer. Lengthen the meat into elongated kebab shapes and grill over medium heat, 2 to 3 minutes per side.
  • Warm the pita with a little butter and swipe with the tzatziki sauce. Top with the kebab, then squirt with tahini sauce and harissa sauce.

1 1/2 cups Greek yogurt
1/2 English cucumber, seeded and finely diced
1 tablespoon fresh lemon juice
2 tablespoons fresh mint, chopped
2 cloves garlic, mashed into paste
Kosher salt and pepper
2 red bell peppers, halved and seeded
6 Fresno chile peppers
1 1/2 teaspoons kosher salt, plus more for salting water
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/4 teaspoon caraway seeds
1/2 teaspoon dried mint
1/4 cup vegetable oil
3 garlic cloves
3 lemons, juiced
1/4 tablespoon extra-virgin olive oil
1 cup sesame tahini
3/4 cup cold water
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
2 cloves garlic, crushed
1 1/2 pounds 80/20 finely ground beef, lamb or a mixture of the two
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon fine black pepper
1/2 teaspoon ground ginger
2 cloves garlic, minced
1 finely chopped small yellow onion
1/2 bunch finely chopped fresh parsley
Pita bread
Butter, for pita
Serving suggestion: pickled turnips, fattoush salad

CHEF JOHN'S KOFTA KEBABS

I'm excited to share what is one of my all-time favorite things to grill. This is perfect for those times when you want to take a break from grilling burgers, but you also kinda want a grilled burger, since this is basically a Mediterranean-style meatball on a stick. I know "shish" gets more love, but "kofta" might be the best kebab. Serve over a tomato, onion, and cucumber salad with flatbread or pita and a lemony tahini dressing.

Provided by Chef John

Categories     BBQ & Grilled Beef Skewers and Kabobs

Time 1h30m

Yield 4

Number Of Ingredients 15



Chef John's Kofta Kebabs image

Steps:

  • Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.
  • Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh.
  • Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined.
  • Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight.
  • Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide.
  • Meanwhile, preheat a charcoal grill until coals are very hot.
  • Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C). Serve.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 6.2 g, Cholesterol 68.9 mg, Fat 22.1 g, Fiber 1.2 g, Protein 15.6 g, SaturatedFat 9.1 g, Sodium 693.3 mg

1 slice whole grain bread, toasted
½ medium yellow onion, diced
⅓ cup chopped Italian parsley
4 cloves garlic, minced
8 ounces ground beef
4 ounces ground lamb
1 ¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground allspice
½ teaspoon paprika
¼ teaspoon ground cardamom
⅛ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
2 tablespoons water
4 bamboo skewers, soaked for at least 1 hour

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



Grilled Kofta Kebabs image

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.

1 medium onion
1 slice bread (white or whole wheat)
2 tablespoons milk
1 pound ground beef
1 pound ground lamb
1 cup fresh parsley, chopped
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon sumac
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
Neutral oil, for the grill grates
1 cup whole-milk yogurt
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1 clove garlic, grated
Warm pita, sliced tomatoes, fresh parsley leaves and thinly sliced onion, for serving

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