KOFTA KEBABS WITH TZATZIKI
Whether it's Indonesian satay, French brochette, or Turkish kebab, food on a stick is just plain fun. "Kofta" refers to kebabs made with ground rather than cubed meat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- 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.
- If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
- Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
- Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.
KOFTA KEBABS
These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.
Provided by SRKELZ
Categories Meat and Poultry Recipes Lamb Ground
Time 1h20m
Yield 28
Number Of Ingredients 13
Steps:
- Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.
Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g
LAMB KOFTAS WITH YOGHURT DRESSING
RECIPE VIDEO ABOVE. The smell of Middle Eastern spices while this is cooking is totally intoxicating!! Try this Lamb Kofta recipe once, and you'll be addicted for life! Traditionally cooked over charcoal, brilliant on the BBQ, but I usually cook these midweek on the stove. **great recipe for gatherings, DIY spread, make ahead**
Provided by Nagi | RecipeTin Eats
Time 30m
Number Of Ingredients 22
Steps:
- Yogurt Sauce: Combine the yogurt sauce ingredients and leave in fridge for at least 20 mninutes for the flavor to develop (overnight even better!).
- Koftas: Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands.
- With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).
Nutrition Facts : Calories 305 kcal, Carbohydrate 23 g, Protein 15 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 50 mg, Sodium 739 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
KAFTA RECIPE
Kafta, kofta, kifta, however you spell it, it amounts to the same thing; a ground meat kebab.
Provided by Chef Tariq
Categories Main Course Mezze
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF (200ºC) or grill.
- Soak wooden skewers for at least twenty minutes so they don't catch fire in the oven.
- Mix all the ingredients in a large bowl.
- Using your hand make fist sized balls.
- Shape the kaftas as you put the meat on skewers.
- Place on a tray if going in the oven otherwise put the skewers directly on your grill.
- It will take roughly 20 minutes turning once. Maybe a bit quicker on the grill.
Nutrition Facts : Calories 196 kcal, Carbohydrate 1 g, Protein 13 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 443 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LAMB KOFTA KEBABS
Rick Stein's lamb kofta kebabs are delicious, healthy and quick to make - one of our favourite barbecue dishes!
Provided by Rick Stein
Categories Main course
Yield Serves 6-8
Number Of Ingredients 16
Steps:
- Preheat your barbecue half an hour before you start cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking. Cover eight bamboo skewers with cold water and leave them to soak.
- Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers.
- For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside.
- For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips. Put these in a bowl with a large pinch of salt and mix together well.
- Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together.
- Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through.
- Spread the minted yoghurt over one large or four individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad.
KOFTA: SPICED GROUND BEEF KEBAB RECIPE
Recipe for kofta, a spiced ground beef kabob. Also known as kufta or kefta.
Provided by Saad Fayed
Categories Entree
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Finely chop the onion and parsley. Time-saving Tip: Use a food processor.
- Add the ground beef to a large bowl and stir in the onions and parsley.
- Season with salt and pepper.
- Form the beef mixture into small balls and place four or five balls onto a metal skewer.
- Shape the meat into a cigar shape on the skewer. Note: if you use wooden skewers, be sure to soak them in water for 30 minutes first to avoid them burning.
- Pre-heat the oven to 350 F.
- Bake the skewers for 45 minutes.
- Or if grilling, grill for 20 to 25 minutes or until done.
- Serve over a bed of white rice. Serving Suggestions: Kofta is often served on flatbread (without skewers) or pita bread . It is also common to see it served on a hot dog bun.
Nutrition Facts : Calories 262 kcal, Carbohydrate 2 g, Cholesterol 101 mg, Fiber 0 g, Protein 33 g, SaturatedFat 5 g, Sodium 127 mg, Fat 13 g, ServingSize 12 kabobs (12 Servings), UnsaturatedFat 6 g
KOFTA SKEWERS
This is wonderful on the outdoor grill, indoor grill, oven.... even stove top grill pan. A nice garlicky cucumber salad goes wonderfully with this. My kids love this dish... after all it is food on a stick. You can always make these ahead of time and freeze raw... and grill from frozen ( you will need to adjust cooking time for this).
Provided by Mayas Mama
Categories Meat
Time 30m
Yield 10-12 skewers, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients together in a bowl and refrigerate till needed.
- mix kofta ingredients together (except for skewers).
- shape kofta into fingers ( 3/4 inch thick, 3 inch long).
- and then place on skewer.
- brush the marinade all over the kofta.
- allow to sit refrigerated for at least 30min.
- grill for 5 min a side on med-low (adjust temp and time according to the strength of ur grill).
LAMB KOFTAS
With only five ingredients, these lean meatballs couldn't be any easier to make.
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
- To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
- Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.
Nutrition Facts : Calories 141 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.15 milligram of sodium
GRILLED BEEF KOFTA KEBABS
Steps:
- Mix the ground beef with the spices, herb and egg.
- Let the mix stand covered to marinade and develop a stronger more robust flavor.(optional)
- Shape little 3 inch long cigar shaped rolls with the meat, and skewer them with a wooden skewer.
- Grill the kebabs over a BBQ or Fire until golden brown and cooked all the way through, about 10 minutes.
- Serve the skewers with tzatziki, fresh parsley and cucmbers
Nutrition Facts : Calories 2644.1 kcal, ServingSize 1 serving
BEEF KOFTAS (GROUND BEEF ON SKEWERS)
A yummy recipe that features finely ground beef cooked on skewers. You can have these on rice or pita bread with cucumber and tomatoes or any other way that sounds good! If you don't have all of the spices, you can do without. Enjoy!
Provided by Nif_H
Categories Meat
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- If using bamboo skewers, soak in water for at least 1 hour.
- If you can, run the beef and onions through a food grinder twice. If you don't have a grinder, pulse the onion in a food processor until chopped finely and then add the beef and pulse until it reaches quite a fine consistency. Place in a bowl.
- Soak bread in milk and add to meat together with the seasonings.
- Mix well and form into football shaped meatballs 2-3 inch in diameter. About 2 or 3 meatballs should fit on each skewer. You can shape them right on the skewers.
- Grill on skewers until cooked through.
KOFTA KEBAB
Kofta kebabs are skewers of spicy, grilled minced meat that are popular in the Middle East as well as in the cuisines of the Levant and Mediterranean.
Provided by Renards Gourmets
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Place all the ingredients into a large bowl, and knead well for 10 minutes.
- Cover the bowl with cling film and place in the refrigerator for 6 hours, kneading the mixture for 3 minutes every hour.
- Divide the meat into 12 equal portions and roll them up.
- Then form into 12 uniform sausage shapes.
- Skewer each, and shape tightly by squeezing the meat along the length of the skewer (leaving roughly 6" / 15 cm for a "handle").
- Cover the skewers with cling film and refrigerate for 2 hours before grilling.
- Grill the koftas on the barbecue, in the oven or on a preheated griddle on all sides for about 5 minutes or until the desired doneness is achieved.
- Sprinkle with parsley and serve immediately, accompanied by pita, arayes bread, tahini sauce, hummus, raw salad, and / or baba ganoush.
Nutrition Facts : Calories 420 kcal, Carbohydrate 4 g, Protein 46 g, Fat 24 g, SaturatedFat 11 g, TransFat 2 g, Cholesterol 149 mg, Sodium 1331 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
LEBANESE LAMB KOFTA RECIPE (KAFTA/KOFTA KEBABS)
How to make Lebanese lamb kofta (aka kafta) with a simple combination of ground lamb (or beef) with parsley, onion, and Middle Eastern spices for simple and flavorful kofta kebabs. Plus, you can enjoy these lamb kofta grilled, using a grill pan, or baked.
Provided by Samira
Time 20m
Number Of Ingredients 6
Steps:
- Finely chop the onion and parsley. The smaller the onion pieces, the better!
- Add all of the ingredients to a large bowl and mix until well incorporated.To save time, you could do this in a small food chopper/processor (as the pieces don't need to be even). First, pulse the onion and parsley separately until finely chopped, then add the remaining ingredients and pulse until combined into a homogenous meat paste. If the processed onions are very "wet," squeeze them lightly to remove excess liquid.
- To prepare the skewers, first transfer the lamb kofta mixture to the fridge to chill for 30 minutes. Then, divide the mixture into portions of around 3-3.5 oz/85-100 g (around a fistful). Then thread each portion onto skewers in a sausage shape, around 1-inch thick, pressing firmly). Be careful to make them even-sized, so they'll cook evenly.If you're using wooden skewers and plan to make the lamb kofta immediately, then first soak the skewers for 30 minutes (that way, they won't burn on the grill). Also, keep water nearby to dip your hands in while shaping the ground lamb kebabs - if they become too sticky.
- To grill the lamb kofta: transfer the kofta kebab to a pre-heated and oiled grill (or charcoal BBQ) and cook for 3-4 minutes on each side until browned and cooked through (usually about 10 minutes total for well-done, 6-8 minutes for medium).Grill Pan: using an indoor grill pan is relatively similar to the above. Add a little oil to the pan and heat over medium-high heat. Then add the lamb kofta kebab and pan-fry for several minutes, then flip and cook on each side until evenly cooked.Baked: to bake the lamb kafta, lay them on a parchment-lined baking sheet brushed/sprayed with a little oil. Bake in the oven at 350ºF/175ºC for between 15-20 minutes, or until cooked through. Feel free to broil at the end for extra browning.You could also broil the lamb kafta, turning to evenly cook.
- Make ahead: you can prepare and form the kofta kebabs patties in advance and store them covered in the fridge for 2-3 days or in the freezer for up to three months. Then, allow them to thaw in the refrigerator overnight before cooking. Storing: store any leftover kafta in an airtight container in the fridge for between 3-4 days OR in the freezer for up to 3 months (freeze on a tray until solid, then transfer to container/Ziplock bag, to avoid sticking). Reheating: you can reheat the kafta on a hot grill for several minutes or in the oven at 350ºF/176ºC until warmed through (7-10 minutes).
Nutrition Facts : Calories 212 kcal, Carbohydrate 2 g, Protein 12 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 52 mg, Sodium 544 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
GRILLED KOFTA KEBABS
Kofta is a classic dish found throughout the Middle East, Mediterranean, Balkans and Southeast Asia. The word kofta comes from the Persian word koofteh, which means pounded meat. Kofta is typically made with ground meat such as lamb, beef or even chicken (although there are vegetarian and fish versions too), which is mixed with herbs and spices and shaped into balls or cylinders. I make my kofta using a combination of lamb and beef with warm spices such as cinnamon and allspice, then skewer and grill them for a nice smoky flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the kofta: Place 16 to 20 wooden skewers in a container of water and press down to make sure they're fully submerged, then soak for at least 1 hour.
- Grate the onion into a large bowl. Tear the bread into pieces and add it to the grated onion. Add the milk and mix to make sure that the bread is fully soaked. Let it sit for 10 minutes.
- Discard any excess liquid in the bowl (if there is any). Add the beef and lamb and mix into the bread mixture with your hands. Add the parsley, allspice, cumin, paprika, salt, sumac, cinnamon, coriander, black pepper and garlic and mix to combine until the ingredients are well incorporated. Cover the bowl and refrigerate for 1 hour.
- For the yogurt sauce: Mix the yogurt with the lemon juice, salt, garlic and 1 tablespoon water in a bowl until smooth and combined. Cover and refrigerate until ready to serve.
- Prepare a grill for medium-high heat.
- Divide the meat mixture into 16 to 20 pieces and roll each piece into a cylinder. Press a skewer into each cylinder and shape the mixture around the skewer, making it about 1 inch thick. Place the skewers on a baking sheet lined with parchment paper.
- Lightly oil the grill grates. Grill the kofta until nicely grill-marked and just cooked through, 3 to 5 minutes on each side. Serve with the yogurt sauce, warm pita, tomatoes, parsley and onions.
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KAFTA - SIMPLY LEBANESE
From simplyleb.com
4.6/5 (23)Servings 4Cuisine LebaneseCategory Appetizer, Main Course
- Put the ground beef in a large bowl for mixing. Add chopped onion, parsley and remaining ingredients. Mix well using hands.
- If grilling, grill on medium heat for 10-15 minutes. Make sure to keep flipping the kafta to get grill marks on all sides.
KOFTA KEBAB RECIPE (WITH VIDEO) - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (43)Calories 234 per servingCategory Entree
- Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.
- Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling.
- Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.
CHICKEN KOFTA SKEWERS WITH TURMERIC TAHINI RECIPE | …
From goodfood.com.au
Servings 4Total Time 30 minsCategory Main-Course
- 1. To make the turmeric tahini, whiz the yoghurt, tahini, turmeric, honey, sea salt and pepper in a blender. Thin out with a little water, and refrigerate.
- 2. To make the kofta, squeeze excess water from the grated onion. Mix the onion with the chicken, garlic, cumin, coriander, dried and fresh mint, parsley or coriander, salt and pepper, squishing it with your hands.
- 3. With wet hands, form the mixture into 12 balls. Flatten them into ovals and refrigerate for an hour or so to firm up.
- 4. Heat the grill to medium high. Thread the kofa onto skewers, brush with oil and grill for six to eight minutes, turning twice, until done.
TURKISH LAMB KOFTA KEBABS - RECIPETIN EATS
From recipetineats.com
5/5 (19)Total Time 30 minsCategory BBQ, Dinner, GrillingCalories 330 per serving
- Mix together Yoghurt Sauce ingredients and place in the refrigerator to allow the flavours to develop.
- Place the Kebab ingredients except the oil in a bowl and use your hands to just combine (don't over mix).
- Heat oil in a large skillet over medium high heat. Add skewers (I could fit all in, placing them in alternating directions) and cook for 8 minutes, turning to brown all sides.
BEST LAMB KOFTA SKEWERS WITH HARISSA | SIMPLE. TASTY. …
From junedarville.com
Cuisine Mediterranean, Middle Eastern, MoroccanTotal Time 1 hr 15 minsCategory Main CourseCalories 799 per serving
- First of all, make couscous. Bring the vegetable stock to a boil. Then pour the dry couscous in a heat resistant bowl and add the hot stock.
- Place the butter on top and cover the couscous. Let it sit for 10 minutes. In the meantime add the lamb mince to a bowl and sprinkle with half of the cumin, half of the coriander and half of the paprika. Then add the harissa and season with some garlic powder and salt.
- Then divide the lamb mince in 4 portions. Shape it into even balls (or any shape you want) and push a skewer through each of them. Place the skewers in the fridge for now. Then stir the warm couscous well. The stock should be fully absorbed by now. Then let the couscous cool down fully. Add the freshly chopped mint and cilantro and the rest of the spices.
MOROCCAN BEEF KOFTAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (50)Total Time 34 minsCategory Entree, Lunch, DinnerCalories 355 per serving
BACK STREET KOFTA KEBABS | KOFTA RECIPES | TURKISH | SBS …
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4.2/5 (4)Category Main CourseServings 4Total Time 40 mins
- If you plan on grilling your kofta, clean the grill first, then lightly oil grates. Preheat to medium-high for about 20 minutes.
- Cover bread of choice with just enough water to submerge and let soak for 10 minutes. Drain excess water from the bowl and squeeze out as much as you can from the bread.
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From foodiecrush.com
5/5 (2)
- In a medium bowl, gently combine the turkey with the grated onion, chopped herbs, garlic, kosher salt, coriander, cinnamon, allspice and cayenne pepper. Wet your hands and scoop about 1/3 cup of the meat into your hands and shape into oval shaped logs. Place on a sheet pan or plate covered with parchment paper and refrigerate for about 30 minutes.
- If using wooden skewers, soak the skewers in cold water for 15 min to 1/2 hour. Heat the grill to medium-high heat and oil the grate. Grill the skewers for about 5-6 minutes, turning occasionally so that grill marks form. Reduce the heat and cook the skewers for another 5-8 minutes or until they begin to caramel in color and the meat is cooked through.
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From foodandwine.com
Servings 4Total Time 1 hrCategory Ground Lamb
- Combine lamb, mint, molasses, paprika, onion, garlic, salt, and pepper in a large bowl; mix well. Using clean hands, shape lamb mixture into 8 (1-inch-thick) oval patties. Refrigerate until chilled, about 30 minutes.
- Whisk together yogurt, tahini, lemon juice, and sumac in a small bowl. Season with salt and pepper, and garnish with sumac.
- Preheat a grill to medium (350°F to 450°F), or heat a grill pan over medium; brush grate with oil. Thread 2 patties onto each skewer; season lightly with salt. Grill, turning occasionally, until lightly charred and slightly pink in center, 10 to 12 minutes. Transfer to platter. Serve with pita, mint, lemon wedges, and yogurt sauce.
KOFTA KEBAB (GROUND LAMB ON A SKEWER) - CHEF TARIQ
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Category Main CourseCalories 246 per servingTotal Time 40 mins
- Take care not to overmix the ingredients in the food processor. Finish by hand mixing if necessary.
VEGAN CHICKPEA KOFTA SKEWERS | FOODLAND
From foodland.ca
2.9/5 (29)Total Time 1 hrServings 4Calories 220 per serving
- In food processor, pulse chickpeas, 1/4 cup (60 mL) cilantro leaves, onion, garlic and ginger until coarsely ground. Add breadcrumbs, flax meal, soy sauce, lemon juice and cumin. Pulse until combined and mixture just comes together. Chill at least 10 min.
- Using 1/3 cup (75 mL) portions, shape into oval patties. Thread a skewer through each patty lengthwise. Chill 20 min. Place on greased grill preheated to medium-high. Cook 4 to 5 min., until marked, flip and cook another 4 to 5 min. Brush all sides with BBQ sauce in last 2 min. of grilling.
- Sprinkle with remaining cilantro leaves (chopped). Serve with grilled pita bread, thinly sliced red onion and vegan sour cream.
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