Turkish Kofta Kebabs With Minted Yogurt And Carrot Cumin Salad Recipes

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.

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.

Steps:

• In a small bowl, combine aleppo pepper, sumac, cumin, salt and pepper; whisk to blend and set aside.
• In a large bowl, add lamb and onion; mix well. Add spice blend and mint; blended all the ingredients before forming 4 equal sized balls. Roll each ball into a cylinder shape of about 8-inches long. Gently slide a skewer through the middle; tighten meat around the skewer. Place on a baking sheet while doing the others. Transfer to the refrigerator for 2 hours.
• Meanwhile make the sauce by combining all the ingredients. Whisk well, cover and chill until ready to serve.
• About 15 minutes before taking the kebabs out of the fridge, soak onion slices in very cold water for 12 to 15 minutes to remove the bite from the raw onions. Next thread tomatoes on a skewer and take naan bread out ready for the barbecue.
• Brush grates with oil and fire up the grill. When it reaches 450-500ºF, place kebabs, rotating every couple minutes, until evenly browned and slightly charred; cook for about 7-8 minutes. Remove from the BBQ and let them rest while grilling the other food.
• Place flatbread and tomatoes on the barbecue, grill for 1 ½ to 2 minutes before flipping the bread and rotating the tomato skewer; cook for another 1 ½ to 2 minutes. Remove the naan bread but leave the tomatoes for a couple more minutes. Serve with sliced red onion, parsley and yogurt sauce. Makes 4 kebabs.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
• Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
• Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
• Whizz until finely crumbed.
• Add the ground lamb and the egg, and process until blended.
• Add the spices, garlic and parsley.
• Process the meat well to achieve a fine texture.
• Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
• You may cook them at once, or refrigerate the mixture for several hours.
• (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
• The meatballs should be stirred several times, the patties turned once.
• Remove them with a slotted spoon to drain.
• Serve the meatballs hot or at room temperature as an appetizer.
• Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.