Kofta Kebabs with Tzatziki

Kofta Kebabs with Tzatziki

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Kebabs

  • 4

    cloves garlic

  • 1

    tablespoon kosher salt, plus a pinch

  • 1

    pound ground beef chuck or lamb

  • 3

    tablespoons grated onion

  • 3

    tablespoons chopped fresh flat-leaf parsley

  • 1

    tablespoon ground coriander

  • 1

    teaspoon ground cumin

  • ½

    teaspoon ground cinnamon

  • ½

    teaspoon ground allspice

  • ¼

    teaspoon cayenne pepper

  • ¼

    teaspoon ground ginger

  • Freshly ground black pepper

  • Olive oil, for brushing the grill

  • Grilled flat bread

  • Tzatziki

  • 2

    cups plain whole-milk yogurt or 1 cup Middle Eastern-style plain yogurt

  • 1

    medium cucumber, peeled, halved, and seeded

  • 2

    teaspoons kosher salt, plus a pinch

  • ½

    clove garlic

  • 1

    tablespoon extra-virgin olive oil

  • 1

    teaspoon lemon juice

  • ½

    teaspoon dried mint, crumbled

Directions

To make the kebabs: 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 (soak wooden skewers in water for 15 minutes before adding meat), 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. To make the tzatziki: 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.


Nutrition

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