Kofta kebabs - Home Brew Forums

Register Now!
Home Brew Forums > Food and Beverage > Cooking & Pairing > Kofta kebabs

Reply
 
Thread Tools
Old 11-30-2012, 07:08 PM   #1
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,420
Liked 7845 Times on 5497 Posts



This is a great time of year for us! We have venison, and organic lamb (from a neighbor) and organic grass-fed beef from a friend. Just this week we've had venison tenderloin, t-bones on the grill, and grilled lamb shanks. We sure eat great.

I love spicy food, but I wanted to break out of the same old same old and found this recipe on allrecipes.com:

INGREDIENTS:
4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
28 bamboo skewers, soaked in water for
30 minutes
DIRECTIONS:
1. 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.
2. Preheat an outdoor grill for medium heat, and lightly oil grate.
3. 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.


We won't serve it traditionally, but instead Bob will make basmati rice.

I just mixed this up, as I'm going to work for a few hours and Bob will grill them just before I get home this evening.

But oh, does it smell heavenly! I'm not a huge cinnamon fan, so I halved it, but I used all the rest exactly as written.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 12-02-2012, 05:27 AM   #3
bierhaus15
Recipes 
 
Aug 2008
, New York
Posts: 1,565
Liked 131 Times on 81 Posts


Looks nearly identical to the recipe I use, although I don't use ginger and almost never do the skewers.

In my area, kofta is a very common food item as there is a large Lebanese community. Most places serve them with fresh made pita, labneh (a strained yoghurt), aleppo pepper, and sumac.

The latter two spices are well worth picking up if you can find them. They really make the dish.

 
Reply With Quote
Old 12-03-2012, 02:03 PM   #4
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
 
Homercidal's Avatar
Recipes 
 
Feb 2008
Reed City, MI
Posts: 30,922
Liked 4858 Times on 3274 Posts


Never had lamb. I've wanted to try it, but it's so darned expensive!

 
Reply With Quote
Old 12-07-2012, 02:49 AM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,420
Liked 7845 Times on 5497 Posts


Quote:
Originally Posted by Homercidal View Post
Never had lamb. I've wanted to try it, but it's so darned expensive!
When you come up next summer, I'll cook you some- if there is any left! Remind me!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 12-07-2012, 03:04 AM   #6
boscobeans
Recipes 
 
Apr 2012
Schenectady, New York
Posts: 916
Liked 115 Times on 93 Posts


Quote:
Originally Posted by Homercidal View Post
Never had lamb. I've wanted to try it, but it's so darned expensive!
Look around and see if you can find a whole bone in leg. Frozen or cryovac. This will cut a couple of bucks off the per pound price.

Take a little time with a good boning knife and deconstruct the entire leg.

The chunks are for stews, kabobs (marinated in vinegar and bay leaves then wrapped in laurel leaves FRESH BAY LEAVES then grilled till the leaves burn off). The trimmings go in broths and soups. My favorite soup is Scotch broth with lamb and barley. The bones make a fantastic stock for the soups or anything else.

bosco

 
Reply With Quote
Old 12-08-2012, 04:13 AM   #7
Otterella
Recipes 
 
Nov 2012
Tuscaloosa, Alabama
Posts: 32
Liked 3 Times on 3 Posts


This looks like the same kofta recipe I've made, but I've only used beef. My six year old will eat himself sick when I make it. I have to double the recipe. It's really fantastic with either a classic tzatziki sauce or a tomato basil sauce.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Kebabs on the BGE Yuri_Rage Cooking & Pairing 3 06-03-2009 01:45 PM


Forum Jump