Kofta Kebabs

In honor of Labor Day and the typical end of the summer barbecue bash, let’s enjoy some grilled Middle-Eastern deliciousness on a stick. Yep, that’s right – it is time for Kofta Kebabs. A mix of ground beef and lamb, flavored with warm spices, parsley, onion, and garlic makes for a delicious send-off to summer. Add tahini sauce or tzatziki sauce along with chopped tomatoes, onions, and lettuce inside a pita with the kebab for a full meal. Or make a rice pilaf and grill some vegetables like zucchini, tomatoes, peppers, squash, asparagus, or whatever you like to complete this meal. Just because it is past Labor Day doesn’t mean you can’t still grill – so share this dish with friends and loved ones, they will thank you for it!

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Kofta Kebabs

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Serves: 10

Ingredients

1 lb ground beef
½ lb ground lamb
1 medium onion, roughly chopped
3 garlic cloves, roughly chopped
1 bunch flat leaf parsley, stems removed and roughly chopped
½ to ¾ cup of bread crumbs wet with olive oil until slightly clumped together (approximately 2 tbsp)
2 tsp ground allspice
1 tsp ground nutmeg
1 tsp ground cardamom
1 tsp ground sumac
1 tsp paprika
½ tsp cumin
1 tsp cayenne pepper (optional)
Salt and pepper to taste
Extra virgin olive oil

Instructions

Soak 10 wooden skewers in water from 30 minutes to 1 hour. Remove from water when ready to begin assembly.
Lightly oil the grill grates and preheat to Medium-High heat.
In a food processor, chop the onion, garlic, and parsley.
Add the beef, lamb, bread crumbs, and spices and process until well blended and incorporated into a meat paste.
Remove the meat mixture from the food processor to a large bowl.
Mold a palm-size of meat mixture onto a skewer as a long, flat 1 inch wide by ¾ inch thick blade of meat. Repeat until you have run out of meat mixture.
Lay the skewers on a parchment paper lined tray.
Lightly drizzle the kebabs with olive oil and sprinkle with salt and pepper.
Flip, drizzle, and season the other side.
Grill the kebabs on the lightly oiled, heated grill over Medium-High heat for 4 to 5 minutes per side.
Serve immediately with pita bread, sauces, and toppings or rice pilaf and assorted grilled vegetables and sauces.

Notes

Serve with tomatoes (sliced or diced), onions, sliced or diced), chopped lettuce, tzatziki or tahini sauce - all on pita bread as the most flavorful 'burger' you have ever had!

Soak 10 wooden skewers in water from 30 minutes to 1 hour. Lightly oil the grill grates and preheat to Medium-High heat. In a food processor, chop the onion, garlic, and parsley.

Add the beef, lamb, bread crumbs, and spices and process until well blended and incorporated into a meat paste. Remove the meat mixture from the food processor to a large bowl. Mold a palm-size of meat mixture onto a skewer as a long, flat 1 inch wide by 3/4 inch thick blade of meat. Repeat until you have run out of meat mixture. Lay the skewers on a parchment paper lined tray. Lightly drizzle the kebabs with olive oil and sprinkle with salt and pepper.