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.
ZUCCHINI AND ONION KOFTAS
Provided by Food Network
Categories appetizer
Time 25m
Yield 12 to 14 koftas
Number Of Ingredients 10
Steps:
- Heat the oil to 350 degrees in a deep, heavy pot.
- Place the chickpea flour, green onions, 4 tablespoons water, the yogurt, garam masala, cardamom, pomegranate, onions, zucchini and salt into a large bowl and mix well. Form the mixture into golf ball-size balls and fry in the oil until golden brown, 5 to 6 minutes. Drain on paper towels prior to serving.
MALAI KOFTA
Learn how to make malai kofta! This popular Indian recipe consists of delicious potato and cheese balls in a velvety tomato-based curry sauce. The air fryer lightens up the traditionally deep-fried dumplings, while the pressure cooker makes putting together the curry sauce effortless. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 20 kofta (4 cups gravy).
Number Of Ingredients 17
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature., Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8-in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes., Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean., Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.
Nutrition Facts : Calories 442 calories, Fat 26g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 4g fiber), Protein 16g protein.
ZUCCHINI SAUCE OMANI STYLE(FOR KOFTA)
Recipe adapted from Laura Kelley at Silk Road Gourmet, where she journies through the cuisines, histories and cultures of the more than thirty countries that traded goods along that great lifeline of the ancient world. Posted in Global World Adventure. I have posted the recipe for the Kofta for those who want to make it. The sauce can be served with rice(or almost any grain), noodles, meat dishes, dig in and enjoy the great flavors of Oman! You could also crack a few eggs on top of the sauce and cook for Shakshouka.
Provided by Sharon123
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Fry the zucchini and garlic in olive oil until slightly browned. Add on the chili flakes, herbs, diced tomatoes, salt and pepper. A splash of vinegar brightens up the flavor. Simmer uncovered for just ten minutes. This is a quick sauce. It's lit from within.
- In the winter you could cook this at a low, slow bubble while watching the snow fall.
- For the Kofta:.
- Mix the beef or lamb with the parsley, cilantro, red onion, cinnamon, coriander, cumin, salt and pepper. Knead for a few minutes, until the meat clears the sides of the bowl and the ingredients are evenly distributed.
- Roll the meat into 8 finger shaped Kofta. Dipping your clean fingers in a little water will help keep the meat from sticking. Cover and refrigerate until needed (at least 30 minutes for the flavors to mellow).
- Meanwhile, prepare the chunky, bright zucchini sauce - an entire garden in every bite.
- Grill the kofta over medium high heat.
- Fill a large platter with the zucchini sauce and pile on the kofta. Garnish with more parsley and serve with rice and flatbread.
Nutrition Facts : Calories 454.3, Fat 35.7, SaturatedFat 9.3, Cholesterol 77.1, Sodium 91.5, Carbohydrate 10.4, Fiber 2.7, Sugar 5.5, Protein 23.7
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
KEFTA AND ZUCCHINI KEBABS
Categories Yogurt Backyard BBQ Dinner Mint Ground Lamb Pine Nut Zucchini Summer Grill Grill/Barbecue Cilantro Parsley Gourmet Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 26
Steps:
- Make sauce:
- Stir together yogurt, mint, garlic, and salt in a small bowl and chill.
- Prepare zucchini:
- Whisk together lemon juice, sugar, salt, pepper, and oil in a large bowl and stir in zucchini slices. Marinate at room temperature while making meatballs.
- Make meatballs:
- Cover bread with water in a bowl and soak 10 minutes. Squeeze handfuls of bread to remove as much excess water as possible, then transfer to a bowl.
- Pulse onion and herbs in a food processor until finely chopped, then add to bread along with lamb, salt, spices, and pine nuts. Mix with your hands until well blended. Form lamb mixture into 36 balls (1 scant tablespoon each).
- Assemble and grill kebabs:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas; see cooks' note below). Thread 6 meatballs 1/4 inch apart onto each of 6 skewers. Thread zucchini lengthwise onto remaining 6 skewers (5 slices per skewer), so cut sides are on the grill, leaving 1/4 inch between slices. Grill zucchini and lamb on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm, with yogurt sauce.
ZUCCHINI SAUCE FOR KOFTAS OMAN
Make and share this Zucchini Sauce for Koftas Oman recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute the pepper, garlic, and red chili pepper in oil for 3 minutes.
- Add vinegar.
- Add chopped tomatoes and bay leaves.
- When it starts to boil, cover, turn to low.
- Cut zucchini in small pieces; fry in same pan as cooked kofta; saute for 5 minutes.
- Add zucchini, parsley, and mint to tomato sauce.
- Cover and cook until zucchini is soft.
- Pour over the kofta.
Nutrition Facts : Calories 47.9, Fat 2.2, SaturatedFat 0.4, Cholesterol 0.3, Sodium 312.7, Carbohydrate 6.3, Fiber 1.8, Sugar 3.9, Protein 1.9
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