Beef Kofta Kebabs with Tzatziki
recipe adapted from The Modern Proper
Ingredients:
Kofta Kebabs –
- 2 lbs. ground beef (or lamb, bison, chicken)
- ½ onion, grated
- 2 garlic cloves, minced
- 1 tsp ground pepper
- 1/2 tsp sea salt
- 1 tsp rosemary
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp sumac (optional)
- 1/2 tsp cinnamon
Accompaniments –
- Flat leaf parsley, torn
- Fresh feta (or goat feta), crumbled
- Hummus
- Tzatziki
- Cucumbers, sliced or chopped
- Tomatoes, wedge cut
- Red onions, sliced
- Olive oil, drizzled
- Pita bread (or rice, any good flat bread)
Directions:
- Heat grill to medium high heat.
- Run the onions through a food processor fit with the grating attachment, or grate them by hand. Lay the grated onion on a paper towel and squeeze it to wring out any excess liquid.
- Combine the ground meat, onion, garlic, pepper, salt, marjoram, rosemary, cumin, oregano, sumac (if using) and cinnamon in a large mixing bowl. Mix the meat and spices together using your hands. Meat can be cooked right away, but it will taste better if it has time to sit.*
- Using one hand to mold the meat and the other to hold the skewer, pack about ½ cup of meat around the end of each skewer.
- Lay the meat on the preheated, oiled grill and cook until cooked through, rotating the skewers with tongs every 2-3 minutes, for a total of 8-10 mins.
- Serve the kofta skewers hot with warm pita, hummus, tzatziki sauce, fresh feta, tomatoes, cucumbers, sliced red onions and whatever else you can dream of. Makes 4 servings.
*Cook’s Note: If you can, make the meat kofta mixture a day ahead of time so that the flavors can meld.
Check Me and Dippy McGee when they’re at the Market (every other week) for their version of Tzatziki to save yourself some time. And when Farm to Product is at the Market, try one of Anna’s fabulous hummus offerings for another time-saver.
