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
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
LAMB KOFTA BURGER
Steps:
- For the tahini-yogurt sauce: In a bowl, whisk together the Greek yogurt, tahini, salt, lemon zest and juice and 1 tablespoon water. Cover and reserve in the refrigerator.
- For the pickled turnips: In a small saucepan over medium-high heat, combine 1 1/2 cups water with the cider vinegar, brown sugar, salt, bay leaves, garlic, beets and turnips. Bring to a quick boil to dissolve the sugar. Set aside to cool, then refrigerate until ready to serve. Serve the turnips only; discard the beets, bay leaves and pickling brine.
- For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic and cook until fragrant, 5 to 6 minutes. Add the parsley and mix well. Set aside in a small bowl.
- For the lamb kofta burger: Prepare a grill or grill pan for medium-high heat.
- In a medium mixing bowl, add the ground lamb, garlic, onion, parsley, allspice, coriander, cumin, cinnamon, salt and pepper. Mix all the ingredients together to evenly distribute the spices, being careful not to overmix. Divide into six equal portions and shape into a round, tight patties, about 4 inches wide.
- Place the patties on the grill, spaced 3 inches apart to prevent flare ups. Grill for 3 minutes on the first side to develop a crust. Flip, and cook on the second side until medium-well, 2 minutes. Set aside.
- Brush the cut sides of the brioche buns lightly with garlic butter and toast on the grill until golden and crisp, 5 to 10 seconds. Flip, and toast the outsides until lightly toasted, another 5 to 10 seconds.
- To assemble: Layer the bottom buns with a burger, some tahini sauce, pickled turnips, lettuce, tomato and onion. Cover with the top buns and serve immediately.
CHEF JOEY'S BAKED KOFTA BURGERS
I love the taste of Kofta balls and thought I'd change them a little so they would fit into a burger bun. I used sprouted wheat buns for mine. I put goat's cheese as opposed to cow cheese as it is much easier to digest. I baked these on a large rimmed cookie sheet covered with parchment paper and a light spray of oil. These would be delicious with a side of home made beans or some sort of spicy tomato sauce to give them a little kick.
Provided by Chef Joey Z.
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 400'F.
- Cut the parchment to fit the baking pan and spray it lightly with oil. Set aside.
- Using your food processor with the grater blade grate the cauliflower, cabbage and apple. Put in a large bowl.
- Add the rest of the ingredients to the bowl and combine to form a slightly sticky mixture.
- Shape into burgers. I got 8 good sized ones out of this recipe.
- Place the burgers on the oiled parchment and spray the tops of each burger lightly with the oil. This will give it some crispness.
- When done let cool on the baking sheet.
- Place in your toasted burger bun and add desired toppings.
- Bon Appetit!
Nutrition Facts : Calories 109.2, Fat 0.4, SaturatedFat 0.1, Sodium 304.2, Carbohydrate 23.5, Fiber 2.2, Sugar 3.3, Protein 3.3
SPICY KOFTA BURGERS
A delicious, simple spicy mix which is great served either in flat bread wraps or warmed pitta breads with a cooling yoghurt, mint and cucumber dressing.
Provided by English_Rose
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a large bowl and mix until well blended.
- Shape the mixture into 4 burgers and chill until ready to barbecue.
- Cook the burgers close to the coals for 3 minutes per side for rare or longer for medium to well done. Serve immediately.
Nutrition Facts : Calories 257, Fat 17.2, SaturatedFat 6.7, Cholesterol 77.1, Sodium 109.9, Carbohydrate 2.7, Fiber 0.3, Sugar 0.8, Protein 21.4
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