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Succulent Kofta Kebabs, seasoned with a blend of traditional Middle Eastern spices, grilled to perfection, and paired with delectable sides. This recipe captures the essence of the Middle East on a plate
Type of Cuisine:
Middle Eastern
Prep Time: 15 minutes (plus 2 hours of chilling).
Cook Time: 15 minutes
How Many Servings?
6-8 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 lb ground lamb | |
| 1 lb ground beef | |
| 1 medium-size onion (cut into big chunks) | |
| 1 bunch parsley (either curly or Italian, works) | |
| 3 cloves garlic | |
| 1 or 2 jalapeno pepper are cut into big pieces (it depend on your taste) | |
| 1 teaspoon cumin | |
| 1 teaspoon coriander | |
| ½ teaspoon black pepper | |
| 1 teaspoon Aleppo pepper | |
| 1 teaspoon sumac | |
| 2 teaspoons salt | |
| 2 tablespoons pomegranate molasses (optional) |
Preparation
1
Blend the Aromatics
In a food processor, combine the onion, garlic, parsley, and jalapeño. Pulse until the mixture is coarsely chopped and well blended, forming a fragrant, slightly chunky base.
In a food processor, combine the onion, garlic, parsley, and jalapeño. Pulse until the mixture is coarsely chopped and well blended, forming a fragrant, slightly chunky base.
2
Prepare the Meat
Either grind your meat using a meat grinder (as shown in the photo) or use freshly ground lamb or beef from your local butcher. Having the meat ready ahead of time ensures a smoother prep process.
Either grind your meat using a meat grinder (as shown in the photo) or use freshly ground lamb or beef from your local butcher. Having the meat ready ahead of time ensures a smoother prep process.
3
Mix the Meat and Spices
In a large mixing bowl, combine the ground lamb and beef and mix well. Add the processed onion mixture to the meat and blend until evenly incorporated. Sprinkle in all the spices and salt, then mix thoroughly to ensure the flavors are evenly distributed.
In a large mixing bowl, combine the ground lamb and beef and mix well. Add the processed onion mixture to the meat and blend until evenly incorporated. Sprinkle in all the spices and salt, then mix thoroughly to ensure the flavors are evenly distributed.
4
Knead the Mixture
Using your hands, knead the meat mixture thoroughly for about 3 minutes. This helps the spices blend evenly and creates a cohesive texture that will hold well on the skewers.
Using your hands, knead the meat mixture thoroughly for about 3 minutes. This helps the spices blend evenly and creates a cohesive texture that will hold well on the skewers.
5
Shape and Chill
Divide the meat mixture into equal-sized portions and roll them into meatballs. Arrange them on a tray lined with wax paper or parchment. Refrigerate for about 2 hours—this helps them firm up and hold their shape when skewered and cooked.
Divide the meat mixture into equal-sized portions and roll them into meatballs. Arrange them on a tray lined with wax paper or parchment. Refrigerate for about 2 hours—this helps them firm up and hold their shape when skewered and cooked.
6
Skewer and Prep for Grilling
Once the meatballs are chilled and firm, mold each one onto a skewer, shaping them into long, even logs about 1 inch thick. Be sure the meat is tightly secured at both ends to prevent slipping during grilling. Lightly brush both sides with olive oil to enhance browning and prevent sticking.
Once the meatballs are chilled and firm, mold each one onto a skewer, shaping them into long, even logs about 1 inch thick. Be sure the meat is tightly secured at both ends to prevent slipping during grilling. Lightly brush both sides with olive oil to enhance browning and prevent sticking.
7
Skewer and Prep for Grilling
Once the meatballs are chilled and firm, mold each one onto a skewer, shaping them into long, even logs about 1 inch thick. Be sure the meat is tightly secured at both ends to prevent slipping during grilling. Lightly brush both sides with olive oil to enhance browning and prevent sticking.
Once the meatballs are chilled and firm, mold each one onto a skewer, shaping them into long, even logs about 1 inch thick. Be sure the meat is tightly secured at both ends to prevent slipping during grilling. Lightly brush both sides with olive oil to enhance browning and prevent sticking.
8
Serve and Enjoy
Transfer your juicy kofta kebabs to a serving platter and garnish with fresh herbs or a sprinkle of sumac, if desired. Serve warm, paired with your favorite dips, grilled veggies, or salad—and enjoy every flavorful bite!
Transfer your juicy kofta kebabs to a serving platter and garnish with fresh herbs or a sprinkle of sumac, if desired. Serve warm, paired with your favorite dips, grilled veggies, or salad—and enjoy every flavorful bite!
Recipe Tips & Suggestions
Storing Kofta Kebabs:
Cooling Before Storing: Ensure the Kofta Kebabs are completely cooled to room temperature before storing.
Refrigeration: Place the Kofta Kebabs in an airtight container or wrap them in aluminum foil and store them in the refrigerator. They should be consumed within 3-4 days for the best flavor and texture.
Freezing: For longer storage, Kofta Kebabs can be frozen. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen kebabs into freezer bags or airtight containers. They can be stored frozen for up to 3 months.
Reheating Kofta Kebabs:
From the Refrigerator:
Oven: Preheat the oven to 350°F (175°C). Place the kebabs on a baking sheet and reheat for about 10-15 minutes or until heated through.
Microwave: Place the kebabs on a microwave-safe plate and cover with a microwave-safe lid or wrap. Heat on medium power for 2-3 minutes, turning halfway, until heated through.
Grill: Reheat on a grill over medium heat for 2-3 minutes per side.
From the Freezer:
It's best to first thaw the kebabs in the refrigerator overnight.
Then, follow the above reheating instructions.