Kofta Kebabs With Tzatziki
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 clove
Garlic2 tsps
Kosher Salt (plus a pinch)450 g
Ground Beef Chuck3 tbsps
Onion (grated)1 tbsp
Ground Coriander1 tsp
Ground Cumin1 tsp
Ground Cinnamon1 tsp
Ground Allspice1 tsp
Cayenne Pepper1 tsp
Ground Ginger1 tbsp
Extra-Virgin Olive Oil1 tsp
Lemon Juice1 tsp
Mint (dried, crumbled)Directions:
1
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
2
Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices
3
Line a pan with aluminum foil
4
Divide the meat mixture into 28 rough balls
5
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
6
Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours
7
Heat a grill pan over medium heat or prepare a grill
8
Brush the pan lightly with olive oil
9
Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes
10
Transfer to a serving platter and serve with tzatziki and flat bread
11
If you're using plain whole milk yogurt, line a small sieve with a coffee filter
12
Put the yogurt in it, set it over a bowl, and refrigerate 12 hours
13
Discard the expressed liquid and put yogurt in the bowl
14
Grate the cucumber on the large holes of a box grater into another bowl
15
Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands
16
Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible
17
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
18
Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt
19
Refrigerate for at least 1 hour before serving