Kofte Kebabs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large yellow onion, minced
1½ lbs ground lamb (preferably shoulder meat)
3 garlic cloves, finely minced, grated, or pounded with a pinch of salt
1 Tbsp Turkish Marash pepper (or 1 tsp red pepper flakes)
¼ c finely chopped fresh parsley
8 finely chopped mint leaves
plenty of salt and pepper to taste (at least 3 pinches salt)
Herbed Yogurt (see recipe)
Basmati rice, cooked, for serving (or flatbread, or salad, etc)
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Directions: |
Directions:1. Press as much liquid as possible out of the minced onion, ideally by pushing it through a sieve, and discard the liquid.
2. Place the onion, lamb, garlic, pepper, herbs, and seasoning into a large bowl. Knead the mixture together with your hands. If you want to test the seasoning, cook up a tiny piece of the mixture in a skillet and adjust the seasonings as desired.
3. Moisten your hands and form meat into oblong, torpedo-shaped meatballs by gently curling your fingers around about 2 Tbsp of the mixtures. Lay the kebabs onto a baking sheet.
4. Grill over hot coals until charred on the outside and just barely cooked on the inside, about 6-8 minutes. If you are cooking indoors, you can saute them in a bit of hot neutral oil over high heat until done, about 6-8 minutes. When done, they should be firm to the touch but give a little bit when squeezed. Serve immediately or at room temperature, accompanied by yogurt and your choice of salad, flatbread, and/or rice. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: When I started taking cooking classes in Chicago, Turkish kofte kebabs were one of the first meals I made that I really loved. If you haven't had them before, they are a delicious street food popular throughout West, Central, and South Asia similar to a meatball.
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