Israeli Kofta Kebabs
Ingredients
- 1 lb ground lamb (can use beef)
- 4 cloves minced / smashed garlic
- 1 tsp kosher salt
- 3 tbsp grated onion (about half a medium onion)
- 3 tbsp chopped fresh parsley
- 1.5 tsp ground coriander
- 1 tsp ground cumin
- 1.5 tsp ground cinnamon
- .5 tsp ground allspice
- .25 tsp cayenne pepper (optional)
- .25 tsp ground black pepper
- 4 bamboo skewers
Directions
Soak skewers in water for a while (half an hour?).
Either mash the garlic + salt in a mortar and pestle, or smash the garlic into a paste with the flat side of a chef's knife.
Mix everything together and form into oblong kebabs, two per skewer. You should get about 8 kebabs per pound of meat; about half the size of a quarter-pound burger. (They should fit nicely in the palm of your hand.)
If you want, refrigerate for half an hour or up to 12 hours; if the meat is still cold from the fridge this probably isn't necessary. (I have never done this.)
Grill the skewers, turning occasionally; I usually shoot for medium rare to medium. Don't overcook as they will dry out. You can also cook in the oven on a baking sheet under the broiler.
Serve with pita, hummus, and israeli hot sauce (s'ch?).
Note
I usually make a double recipe. These taste very similar to the kebabs at Oren's hummus.
Comments (0)
No comments yet.