You just can't go wrong with meat on a stick, in my honest opinion. Kofte or kebab is a Middle Eastern dish where beef, lamb or a mixture of meats are mashed together and made into a meatball. The meat is then skewered, grilled and served with rice or salad or served with bread. The word kofte is Persian and translated means smashed. Before people had meat grinders, they had to 'smash' bits of meat in mortars to make meatballs. Lucky for me, I was able to pick up a pound of ground turkey at the local market. No mashing of meat was needed for this recipe.
We did use 93% lean ground turkey, but I am sure that lean beef would work just as well. Our salt free Turkish Kofte Seasoning is hand blended from cinnamon, black pepper, Aleppo pepper, allspice, nutmeg, sumac, cardamom, cumin and coriander. We made a refreshing yogurt dipping sauce with Saffron and Coriander to go with the kebabs. The nutritional information below includes the yogurt sauce.
Helpful hint: If you are using wooden skewers over a flame, soak the skewers in water for several hours or overnight to help prevent them from burning.
- In a food processor or blender, combine the onion, Kofte Seasoning, Dried Parsley and 1 Tablespoon of the olive oil. Process until mixture is smooth and paste-like.
- In a bowl combine the meat and the seasoned paste and mix thoroughly with your hands until all of the seasoning is combine with the meat.
- Preheat the grill to medium high heat and mold the meat into long, football shaped meatballs and insert a skewer down the long center of each meatball.
- Brush each kofte with the remaining olive oil and cook on the grill, turning once for about 5-8 minutes or until browned and cooked through
- While the meat is cooking on the grill, whisk together the yogurt, Saffron and Coriander.
- Remove the meat from the grill and serve hot with the yogurt sauce and rice, a salad or bread.
Serves: Serves 4
Nutritional Information (per serving):
Protein 26 g
Carbs 5 g
Fat 12 g
Sat Fat 3 g
Trans Fat 0.0 g
Fiber 1 g
Sodium 102 mg