Grilled Beef Kofta Kebabs Recipes

GRILLED BEEF KOFTA KABOBS

Steps:

• Slice the cucumber lengthwise and use a spoon to scrape out any seeds. Using a medium grater, grate the cucumber into a bowl. Using several paper towels, press the grated cucumber firmly to remove as much liquid as possible.
• Add all of the remaining ingredients (yogurt, sour cream, garlic, lemon juice, vinegar, dill, salt and pepper) and mix until well combined.
• Soak wooden skewers in water for at least 30 minutes before using.
• Using a small bowl, combine salt, cumin, coriander, black pepper, red pepper flakes, ginger, cinnamon and cloves; stir until well combined.
• Using a large mixing bowl, add beef, garlic, onion, parsley, mint and spice mixture; stir until well combined.
• Divide mixture into 8 equal portions. Shape each portion into a uniform log. Insert skewer through center of each log and squeeze mixture tightly around each skewer. Cover and refrigerate for at least 30 minutes.
• Preheat grill to medium-high heat.
• Grill skewers for 2-3 minutes per side, or until fully cooked.
• Brush the naan with olive oil. Grill naan for 4-5 minutes, or until lightly grilled.
• Spread spoonful of tzatziki sauce on tops of all 4 naan. Sprinkle diced tomatoes, cucumbers and onions on top of tzatziki sauce.
• Place two kabobs on top of each naan.
• Sprinkle tops with chopped parsley before serving.

GRILLED BEEF KAFTA KEBABS

Steps:

• For the Beef Kafta: If you are using wooden skewers you will want to soak them for an hour before you grill. If you are using metal skewers set about 6-8 aside depending on how big you want to make your kebabs. Preheat the grill on medium-high heat for 10- 15 minutes before you start grilling. In a food processor chop the onion and garlic until finely chopped. Add the ground beef, parsley, mint, salt, pepper, cumin, coriander, cinnamon, allspice, cloves, red pepper flakes, cayenne pepper, oregano and give it a few pulses. Add the egg and process until the beef starts to become a thick mixture and everything is pretty well mixed together. Add the breadcrumbs and process until everything is combined. Remove the beef mixture from the food processor and put it into a large mixing bowl. Use your hands to form 1 to 1 1/2 inch thick kebabs around the skewers making them as long as you want. Do this using each of the skewers until your beef is done. Put the kebabs on the grill and grill them over the medium-high heat for about 4-5 minutes on one side, flip and grill another 4 to 5 minutes. Serve the kebabs with your favorite pita, hummus, tabbouleh and a drizzle of the tahini garlic sauce. For the Tahini Garlic Sauce: Put all the ingredients for the Tahini Garlic Sauce in a food processor and process until everything is combined and the sauce is smooth. Add more water to reach the consistency you like.

GRILLED KOFTA KEBABS

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.

GRILLED KOFTA KEBABS

Steps:

• For the kofta: Place 16 to 20 wooden skewers in a container of water and press down to make sure they're fully submerged, then soak for at least 1 hour.
• Grate the onion into a large bowl. Tear the bread into pieces and add it to the grated onion. Add the milk and mix to make sure that the bread is fully soaked. Let it sit for 10 minutes.
• Discard any excess liquid in the bowl (if there is any). Add the beef and lamb and mix into the bread mixture with your hands. Add the parsley, allspice, cumin, paprika, salt, sumac, cinnamon, coriander, black pepper and garlic and mix to combine until the ingredients are well incorporated. Cover the bowl and refrigerate for 1 hour.
• For the yogurt sauce: Mix the yogurt with the lemon juice, salt, garlic and 1 tablespoon water in a bowl until smooth and combined. Cover and refrigerate until ready to serve.
• Prepare a grill for medium-high heat.
• Divide the meat mixture into 16 to 20 pieces and roll each piece into a cylinder. Press a skewer into each cylinder and shape the mixture around the skewer, making it about 1 inch thick. Place the skewers on a baking sheet lined with parchment paper.
• Lightly oil the grill grates. Grill the kofta until nicely grill-marked and just cooked through, 3 to 5 minutes on each side. Serve with the yogurt sauce, warm pita, tomatoes, parsley and onions.

CHEF JOHN'S KOFTA KEBABS

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.