Thursday, May 2, 2013

#88 Kofta Kebab

If you have a bunch of parsley and ground beef or lamb, and is looking for a good dish to make, aside from the same ol'  hamburger, this is one of the most delicious ways to enjoy it. This dish requires 6 different fragrant spices. I was a little skeptical because I am so accustomed to putting very few spices in our food, but I went ahead and spooned and then mixed it in by hand with all the rest of the ingredients. The result? Absolutely divine! Very easy, very tasty with a wonderful flavor that I can now proudly say, "no longer unknown to me!". Since the grilling season has officially started, glad to have discovered how to make this, and surely Kofta Kebabs will be made again many times. Kofta or Kafta, derived from  Persian kūfta is a Middle Eastern, South Asian and Balkan meatball of meatloaf. Usually made with ground lamb, beef, chicken or pork. Kebab, also called kebap, kabab, kebob, kabob, kibob, kebhav, or kephav is a variety of skewered meals (lamb, beef, fish, chicken or goat) that originated from the Middle Eastern countries. Now it is very popular in several European, Southern and Central Asian countries. I made tzatziki to eat with the fragrant kebabs, and the mix of flavors is just amazing. We ate it with rice since we did not have pita bread..(I'm excited to try to make it this week, good luck to me! Ha!).. Traditionally, this is best enjoyed with pita, yogurt sauce, some fresh sliced tomatoes and cucumber. I can see clearly how my next experience with this dish will be. Yum! :) 

Yield: Serves 6



4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb or beef
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
10 or more bamboo skewers, soaked in water for 30 minutes

  1. 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 balls, depending on how big you like your kebabs . 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.
  2. Preheat an outdoor grill for medium heat, and lightly oil grate.
  3. Cook the skewers on the preheated grill, turning occasionally, until the lamb or beef has cooked to your desired degree of doneness, about 6 minutes for medium.
Recipe adapted from SRKELZ, contributor at


Portion control is phrase that was suddenly deleted from my vocabulary while having Kofta Kebabs. :)

 It smells so good, appetizing and delicious! :)

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