Best Kofta Kebabs With Tzatziki Recipes

KOFTA KEBABS

Kofta Kebabs image

Provided by Food Network

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 35

Ingredients

1 1/2 cups Greek yogurt
1/2 English cucumber, seeded and finely diced
1 tablespoon fresh lemon juice
2 tablespoons fresh mint, chopped
2 cloves garlic, mashed into paste
Kosher salt and pepper
2 red bell peppers, halved and seeded
6 Fresno chile peppers
1 1/2 teaspoons kosher salt, plus more for salting water
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/4 teaspoon caraway seeds
1/2 teaspoon dried mint
1/4 cup vegetable oil
3 garlic cloves
3 lemons, juiced
1/4 tablespoon extra-virgin olive oil
1 cup sesame tahini
3/4 cup cold water
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
2 cloves garlic, crushed
1 1/2 pounds 80/20 finely ground beef, lamb or a mixture of the two
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon fine black pepper
1/2 teaspoon ground ginger
2 cloves garlic, minced
1 finely chopped small yellow onion
1/2 bunch finely chopped fresh parsley
Pita bread
Butter, for pita
Serving suggestion: pickled turnips, fattoush salad

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.

KOFTA KEBABS

Kofta Kebabs image

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

Ingredients

4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
½ tablespoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes

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

GRILLED KOFTA KEBABS

Grilled Kofta Kebabs image

If using wooden skewers, soak them in water for 30 minutes before grilling. To make lamb and turkey koftas at the same time, combine all the ingredients except the meat first, then transfer half the mixture to another bowl and add one pound of each meat to each bowl.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 2h

Yield Makes 18

Number Of Ingredients 9

Ingredients

2 pounds ground lamb or dark-meat turkey
1 medium onion, finely chopped
1 cup finely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil, plus more for brushing
2 teaspoons cumin seeds, toasted and ground
3/4 teaspoon ground cinnamon
1 1/2 teaspoons coarse salt (or 2 1/4 teaspoons, if using ground turkey)
1/2 teaspoon freshly ground pepper
Pita Bread; assorted accompaniments; sliced cucumbers, tomatoes, and red onion; and mint sprigs, for serving

Steps:

In a large bowl, gently stir together meat, onion, parsley, oil, cumin seeds, cinnamon, salt, and pepper just to combine (do not overmix). Form 1/4 cup of meat mixture into a 3-inch-long oval and place on a rimmed baking sheet brushed with oil. Repeat with remaining mixture. Refrigerate, covered, at least 1 hour and up to 1 day.
Heat grill for direct heat (or a grill pan over medium-high). Thread each meat oval onto a skewer. Brush grill grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted in middles (avoiding skewers) registers 140 degrees (for medium-rare) for lamb, 6 to 8 minutes; or 165 degrees for turkey, 10 to 12 minutes. Serve with pitas and accompaniments.