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.
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