Kofta Kebabs with Tzatziki

By á-34480

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
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1/4 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
• 1/2 clove garlic
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon dried mint, crumbled

Details

Adapted from cheatsheet.com

Preparation

Step 1

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.