Kofte Kebab with Tzatziki and Israeli Salad
Category
Burgers & Grind
Servings
4 to 6
Prep Time
24 hours
Cook Time
1 hour
Kofte,
a Turkish ground meat mixture loaded with flavor from a variety of spices is
often made into meatballs. We like to make kebabs, shaping this flavorful meat
around a wooden skewer and grilling it, either over hardwood lump charcoal or a
gas grill. Each skewer is served on a piece of naan (or in a lettuce cup) with
Tzatziki and Israeli Salad.
Susie Heller & Jorge Velazquez
Ingredients
-
1/4 cup panko breadcrumbs
-
1/4 cup milk
-
1 lb. American Wagyu ground beef
-
1 teaspoon kosher salt
-
1 teaspoon ground cumin
-
1/2 teaspoon allspice
-
1/2 teaspoon ground coriander
-
1/2 teaspoon onion powder
-
1/2 teaspoon paprika
-
1/4 teaspoon ground sumac
-
1/8 teaspoon cayenne
-
1/4 cup minced flat leaf parsley
-
1/4 cup minced fresh mint leaves
-
8 pieces of mini naan
-
1 small English cucumber
-
Kosher salt
-
16 ounces container whole milk Greek yogurt
-
1/4 cup finely minced flat-leaf parsley
-
1/2 teaspoon minced garlic, grated on a micro plane grater
-
1/4 teaspoon fresh ground black pepper
-
Lemon juice
-
1 pound red, ripe tomatoes
-
1 small red onion, peeled
-
Red wine vinegar
-
Kosher salt
-
Freshly ground black pepper
-
Small handful of torn mint leaves
Kofte Kebab
Tzatziki
Israeli Salad
Directions
Kofte Kebab
Soak eight 10-inch wooden skewers in water for at least 1 hour.
Place the panko crumbs in a small bowl and add the milk. Soak the panko for 15 minutes. Squeeze the crumbs to remove any excess milk.
Dry the ground meat with paper towels. Place the ground meat in the bowl of a stand mixer fitted with the paddle. If you don’t have a mixer this can be done by hand. Combine the meat with the panko and remaining kofte ingredients (except the naan). Be sure that all ingredients are evenly distributed. Cover with plastic wrap and refrigerate for at least 4 hour or up to 1 day.
To shape the kebabs: Divide the meat into 8 pieces, about 2 ounces each. Wet your hands with cold water and mold the meat around the skewers into long sausage shapes, about 1-inch in diameter. Refrigerate the skewers for at least 30 minutes or up to 2 hours.
Make a fire with hardwood lump charcoal for indirect cooking. When ready, most coals will be covered in gray ash with some glowing red embers. If using a gas grill heat one side on high heat and the other on the lowest setting.
Just before cooking, spray the hot grill grate with non-stick spray. Arrange the meat over the high heat and the skewers over the cooler area or lip of the grill to prevent burning them.
Once the kebabs mark and are not sticking to the grate, turn them to cook all sides evenly, until the meat is fully cooked.
Place the naan on the grill and warm it, marking each side with grill marks. Serve the skewers with the naan, Tzatziki and Israeli Salad.
Tzatziki
Peel the cucumber, cut in half lengthwise, scrape out the seeds and thinly slice crosswise. Toss with about 1 tablespoon salt and place in a large strainer over a bowl to sit for 20 minutes. Squeeze the cucumbers to remove excess moisture and drain on paper towels.
Put the yogurt in a bowl. Stir in the parsley, garlic, pepper and cucumbers. Add salt and lemon juice to taste. Refrigerate.
Israeli Salad
Depending on the size of your tomatoes, cut them into small wedges, or chunks and place in a bowl. Cut the onion in half through the root end, cut out and discard the root, then cut lengthwise into thin slivers and add to the bowl.
Season to taste with the vinegar, salt and pepper and finally toss in the mint.