Kofta is kebabs made with ground rather than cubed meat.

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
  • Tzatziki, recipe follows
  • Grilled flat bread

Directions

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 (if you use wooden ones, soak them in water for 15 minutes before threading them), 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.

Tzatziki: Yogurt Sauce (Greek yogurt and cucumber sauce)