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.
KOFTA KEBABS
These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.
Provided by SRKELZ
Categories Meat and Poultry Recipes Lamb Ground
Time 1h20m
Yield 28
Number Of Ingredients 13
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.
Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g
KOFTA KEBABS
Provided by Food Network
Categories main-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 35
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.
TURKISH KOFTA KEBABS
Make and share this Turkish Kofta Kebabs recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- #.
- Cover eight bamboo skewers with cold water and leave them to soak.
- Put the minced chicken into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together.
- Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers.
- heat the grilled pan and Brush the kofta with oil .and cook on medium heat.
- turning occasionally, until browned all over and cooked through.
- serve with pitta and yogurt.
Nutrition Facts : Calories 299.1, Fat 18.7, SaturatedFat 3.9, Cholesterol 64, Sodium 84, Carbohydrate 10.8, Fiber 1.9, Sugar 3.3, Protein 22.2
TURKISH KOFTA KEBABS WITH MINTED YOGURT AND CARROT, CUMIN SALAD
This is a Rick Stein recipe printed in the April 2006 issue of 'Delicious' magazine. Passive cooking time is for maximum marinading time.
Provided by Ppaperdoll
Categories Lamb/Sheep
Time 8h40m
Yield 8 kebabs, 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak skewers in cold water for half and hour.
- Add lamb, onion, garlic, chilli and parsley to a bowl. Season with salt and pepper. Mix with hands until all is combined.
- Divide into 8 portions and mould into sausage shapes around skewers. Chill for minimum of 30 minutes or overnight.
- For the minted yogurt, mix yogurt with mint. Season to taste with salt and pepper, and set aside.
- For carrot and cumin salad, peel and shred the carrot and turnip in a food processor. Toss into a bowl with oil, cumin and lemon juice.
- Brush koftas well with oil and lightly oil a griddle or frying pan. Fry koftas in batches over medium heat in a preheated pan about 5 minutes until browned all over and cooked through.
- Layer tomato slices, then salad then koftas onto 4 plates. Serve yogurt along side.
Nutrition Facts : Calories 562, Fat 46.7, SaturatedFat 15.1, Cholesterol 91.2, Sodium 117.2, Carbohydrate 13.7, Fiber 3.3, Sugar 6.8, Protein 22.9
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