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
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.
TURKISH CHICKEN KEBABS
I'd like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender as these Turkish chicken kebabs. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. I'm not sure how 'Turkish' this is--it's loosely based on a lamb marinade I've used for a long time.
Provided by Chef John
Categories World Cuisine Recipes Middle Eastern Turkish
Time 2h27m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
- Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
- Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 538.9 calories, Carbohydrate 8.4 g, Cholesterol 186.3 mg, Fat 32.5 g, Fiber 1.2 g, Protein 51.8 g, SaturatedFat 9.1 g, Sodium 1721.6 mg, Sugar 4.2 g
PAKISTANI CHAPLI KEBAB
Chapli kebab is a form of kebabs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the beef is flattened into circles and shallow-fried. The patty must have a charred exterior for an authentic look and flavor! Serve in a bun with pickled red onions or with a side of pita bread. Add my traditional raita (yogurt dip) to your beautiful platter!
Provided by Rookie With A Cookie
Categories World Cuisine Recipes Asian Pakistani
Time 41m
Yield 4
Number Of Ingredients 14
Steps:
- Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.
- Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
- Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 8 g, Cholesterol 116.1 mg, Fat 20.8 g, Fiber 2.4 g, Protein 21.9 g, SaturatedFat 7.5 g, Sodium 758.9 mg, Sugar 4.3 g
KOSTA KEBABS WITH CHILLI YOGURT
Remember to soak your wooden skewers for 20 minutes before you start to prepare your tasty koftas and then enjot them with my chilli yogurt.
Provided by Lene8655
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the grill to high. Mix together the lamb, white onion, herbs and spices and season with salt and pepper. Divide the mixture into 4 and, using your fingers, squeeze it around skewers to form long sausage shapes.
- Grill the kofta kebabs for 10-12 minutes, turning occasionsally, until well browned but still a little pink in the centre.
- Make the chilli yogurt: combine the yogurt, chillies, coriander, garlic, lime juice and sugar, and season to taste.
- briefly warm the tortillas for a few seconds on each side in a dry, non stick frying pan, to make them soft and pliable. Place a kebab in the centre of each tortilla and squeeze around the kebab, Pulling it off the skewer. Scatter over a few onion rinds, and drizzle over the yogurt. Serve with tomato wedges, crisp lettuce leaves and a wedge of lime to sqeeze over.
Nutrition Facts : Calories 482.8, Fat 31.9, SaturatedFat 13.3, Cholesterol 91.2, Sodium 270.1, Carbohydrate 24, Fiber 2.3, Sugar 4.4, Protein 24.3
CHICKEN BOTI KEBABS
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Provided by Shayma O. Saadat
Categories Chicken Garlic Ginger Coriander Cumin Onion Lime Juice Chile Pepper Cilantro Mint Sour Cream Cucumber Pakistan Grill/Barbecue Broil Sandwich Summer Fourth of July Labor Day Memorial Day Father's Day Backyard BBQ
Yield 4 servings
Number Of Ingredients 27
Steps:
- Chicken
- Smash garlic with a mortar and pestle to make a paste (you should have 1 Tbsp.) and transfer to a medium bowl. Repeat process with ginger (you should also have 1 Tbsp. You can also finely chop and then smash the garlic and ginger with the side of a chef's knife on a cutting board if you don't have a mortar and pestle.) Add yogurt, oil, salt, coriander, cayenne, and cumin to bowl and whisk to combine. Add chicken and turn to coat. Cover and let sit at room temperature at least 30 minutes, or chill up to 4 hours.
- Sumac onions
- Toss red onion, sumac, and salt in a small bowl to coat; set aside.
- Hari chutney and assembly
- Purée lime juice, chile, garlic, cilantro, mint, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor or blender until smooth and pourable. If you prefer a thinner chutney, drizzle in 1-3 Tbsp. ice water a tablespoonful at a time, processing until you reach the desired consistency. Taste and season chutney with more salt if needed. Transfer to a small bowl.
- Place sour cream in another small bowl and add 2 Tbsp. chutney; whisk to combine. Season herbed sour cream with salt. Cover both remaining chutney and herbed sour cream separately and chill until ready to serve.
- Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, taking care not to pack it too tightly. Grill, turning once, until chicken is cooked through and charred in spots, 6-8 minutes. Transfer to a platter and slide chicken from skewers. (Alternatively, broil skewers on a foil-lined rimmed baking sheet, turning once, about 5 minutes per side.)
- Spread reserved herbed sour cream on cut sides of buns. Stuff buns with chicken, cucumber slices, and reserved sumac onions and drizzle with chutney. Do ahead: Hari chutney and herbed mayo can be made 1 day ahead. Cover and chill.
KOFTA KEBABS WITH CHILLI YOGHURT
A simple weeknight supper solution that is quick, tasty, and fairly low in fat too!! I often make mine into little patties if I'm short on time, rather than mess about with skewers. I often use wholemeal pitta bread instead of tortillas too. Don't skip the chilli yoghurt...it reallly makes it!
Provided by Noo8820
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix together the lamb, onion herbs and spices and season well.Divide the mixture into four, and using your fingers squeeze it around the skewers to form long sausage shapes.
- Grill the kofta kebabs for about 10-12 minutes, turning occasionally, until well browned.
- Combine the yoghurt, chillies, coriander, garlic, lime juice and sugar and season to taste.
- Briefly warm the tortillas to make them pliable. Place a kebab in the centre of each tortilla, squeeze around the kebab, pulling it off the skewer. Drizzle with the chilli yoghurt, and add onion rings, tomato wedges and lettuce if desired.
- Roll up and eat!
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