Kosta Kebabs With Chilli Yogurt Food

KOSTA KEBABS WITH CHILLI YOGURT

Steps:

• Preheat the grill to high. Mix together the lamb, white onion, herbs and spices and season with salt and pepper. Divide the mixture into 4 and, using your fingers, squeeze it around skewers to form long sausage shapes.
• Grill the kofta kebabs for 10-12 minutes, turning occasionsally, until well browned but still a little pink in the centre.
• Make the chilli yogurt: combine the yogurt, chillies, coriander, garlic, lime juice and sugar, and season to taste.
• briefly warm the tortillas for a few seconds on each side in a dry, non stick frying pan, to make them soft and pliable. Place a kebab in the centre of each tortilla and squeeze around the kebab, Pulling it off the skewer. Scatter over a few onion rinds, and drizzle over the yogurt. Serve with tomato wedges, crisp lettuce leaves and a wedge of lime to sqeeze over.

KOFTA KEBABS WITH TZATZIKI

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 WITH CHILLI YOGHURT

Steps:

• Mix together the lamb, onion herbs and spices and season well.Divide the mixture into four, and using your fingers squeeze it around the skewers to form long sausage shapes.
• Grill the kofta kebabs for about 10-12 minutes, turning occasionally, until well browned.
• Combine the yoghurt, chillies, coriander, garlic, lime juice and sugar and season to taste.
• Briefly warm the tortillas to make them pliable. Place a kebab in the centre of each tortilla, squeeze around the kebab, pulling it off the skewer. Drizzle with the chilli yoghurt, and add onion rings, tomato wedges and lettuce if desired.
• Roll up and eat!

KOFTE KEBAB WITH TOMATO SAUCE AND YOGHURT (YOğURTLU KöFTE KEBABI)

Steps:

• Make the tomato sauce first. Fry the onion in the oil until soft. Add the garlic and chilli pepper, and stir for a moment or two. Put in the tomatoes, season with salt, pepper and sugar, and cook over a medium heat for 10 minutes until they soften. Open out the pitta and toast them until they are crisp, then break them into small pieces in your hands. For the kofte kebabs, season the minced beef or lamb with salt and pepper, and work it into a soft dough with your hands. Add the onion (if using) and the parsley, and work into the meat. Shape into sausages about 2cm thick and 7cm long. Arrange them on an oiled sheet of foil on a baking sheet and cook them under a pre-heated grill for about 8 minutes, turning them over once, until well browned outside but still pink and moist inside. Spread the pieces of toasted pitta at the bottom of the serving dish and sprinkle over a pinch of sumac. Pour the hot tomato sauce all over and top with a layer of the yoghurt beaten with a fork. Heat the butter or oil with the pine nuts and stir in the remaining teaspoon of sumac. When the butter or oil sizzles, sprinkle it all over the yoghurt. Arrange the meat on top and serve at once. Variation: For a rural yoghurtlu kebab, sauté small pieces of lamb in butter or oil with chopped onion, and salt and pepper. Serve on a bed of toasted and broken pitta bread and pour warmed yoghurt over the top. Mix a little paprika in sizzling butter and dribble over the yoghurt.

TURKISH KOFTA KEBABS

Steps:

• #.
• Cover eight bamboo skewers with cold water and leave them to soak.
• Put the minced chicken 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.
• heat the grilled pan and Brush the kofta with oil .and cook on medium heat.
• turning occasionally, until browned all over and cooked through.
• serve with pitta and yogurt.

YOGURTLU KEBAB - KOFTA WITH TOMATO SAUCE AND YOGURT

Steps:

• Put the tomatoes in a pan with the olive oil, paprika, salt and pepper and sugar and cook over a medium heat for about 15 minutes.
• Add the meatballs from recipe #451292, bring the sauce to a simmer, and cook the sauce and meatballs for another 15 minutes, or until they are cooked through.
• If you are using the toasted pita, then toast it under the broiler until brown and crisp. Break it into small pieces.
• In each individual bowl, put a quarter of the toasted pita pieces, tomato sauce and meatballs over it and top with a layer of the yogurt.
• Garnish with the pine nuts, and finely chopped parsley.

TURKISH KOFTA KEBABS WITH MINTED YOGURT AND CARROT, CUMIN SALAD

Steps:

• Soak skewers in cold water for half and hour.
• Add lamb, onion, garlic, chilli and parsley to a bowl. Season with salt and pepper. Mix with hands until all is combined.
• Divide into 8 portions and mould into sausage shapes around skewers. Chill for minimum of 30 minutes or overnight.
• For the minted yogurt, mix yogurt with mint. Season to taste with salt and pepper, and set aside.
• For carrot and cumin salad, peel and shred the carrot and turnip in a food processor. Toss into a bowl with oil, cumin and lemon juice.
• Brush koftas well with oil and lightly oil a griddle or frying pan. Fry koftas in batches over medium heat in a preheated pan about 5 minutes until browned all over and cooked through.
• Layer tomato slices, then salad then koftas onto 4 plates. Serve yogurt along side.