Spicy Kofta Kebabs Food

KOFTA KEBABS

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.

SPICY MINCED LAMB KOFTA KEBAB RECIPE (GIAOURTLOU)

Steps:

• To prepare this minced lamb kofta kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender. In the meantime, add in a large bowl the minced meat, the spices and the tomato puree. Season well with salt and pepper and mix the mixture well, squeezing the ingredients with your hands (or a food processor). Add the chopped parsley and the sautéed onions and garlic. Using your hands mix all the ingredients together until combined.
• Place the mixture for the lamb kofta kebabs in a bowl, cover with plastic wrap and leave in the fridge to rest for 1 hour. (If you have the time it's best to leave the kebabs in the fridge overnight).
• To assemble the kofta kebabs, cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning). Gently squeeze the meat around the skewers to form log-shaped kebabs, each about 10-12cm long. Make sure the meat is spread to an even thickness. Refrigerate the kebabs until you are ready to grill. If you have time, it is best to chill 30 minutes to let flavours mingle and firm up meat. (The ingredients for this lamb kebab recipe are enough for 6 skewers).
• Preheat a grill or griddle pan on a high heat. Brush the kofta kebabs with live oil and cook for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.
• While your lamb kofta kebabs are cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.
• you can serve the kofta kebabs with tomato sauce and Greek yogurt (kebab giaourtlou).
• To prepare the tomato sauce for the lamb kebabs melt the butter in a sauce pan, add the chopped tomatoes, the garlic and seasoning and simmer for 5-10 minutes.
• Layer a pita bread on a plate, top with the lamb kebabs, add two full spoons of the tomato sauce, 1 tbsp yogurt and garnish with sliced red onions.

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.

GRILLED LAMB KOFTA KEBABS WITH PISTACHIOS AND SPICY SALAD WRAP

Steps:

• Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.
• Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.
• In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.
• Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil.
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SPICY MEAT KEBABS

Steps:

• Put all the ingredients except the oil in a large bowl and mix together with fork.
• Cover and refrigerate the mixture for 1 hour.
• Light the barbecue fire or grill.
• Divide the mixture into 12 equal portions, shaped each portion into a sausage about 5cm/2inches long, squeezing each sausage firmly to make it as compact as possible.
• Brush 4 kebab skewer and push through sausage, moulding them firmly on the skewer.
• Brush kebab all over with oil and place on the grill.
• Cook kebab over the hot coal for 7-10 minutes, turning frequently.
• Serve garnished with lemon slices.

OVEN-BAKED KOFTA KEBABS (PAKISTANI-STYLE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet.
• Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan.
• Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil.
• Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.

SPICY INDIAN KOFTA

Steps:

• Put the ground meat in a larger bowl, and add ginger, garlic, cayenne peppers, onion, egg, tumeric, garam masala, cilantro, mint, potato, and salt and pepper to taste.
• Mix well (you'll have to use your hands for this one).
• Form golf ball sized balls with the meat mixture, and set aside.
• Allow to rest 30 minutes.
• Heat oven to 375º.
• Place the kofta on a non-stick cookie sheet and bake 25 minutes or until cooked through, and slightly browned.
• Serve hot, with nan bread, cucumber-yogurt sauce and a fresh tomato and mint salad.