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Grilled Kofta Kebabs
Credit:
Lennart Weibull
Recipe Summary
prep: 50 mins
total: 2 hrs
Yield: Makes 18
Ingredients
Ingredient Checklist
2 pounds ground lamb or dark-meat turkey
1 medium onion, finely chopped
1 cup finely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil, plus more for brushing
2 teaspoons cumin seeds, toasted and ground
3/4 teaspoon ground cinnamon
1 1/2 teaspoons coarse salt (or 2 1/4 teaspoons, if using ground turkey)
1/2 teaspoon freshly ground pepper
Pita Bread; assorted accompaniments; sliced cucumbers, tomatoes, and red onion; and mint sprigs, for serving
Gallery
Grilled Kofta Kebabs
Credit:
Lennart Weibull
Recipe Summary
prep: 50 mins
total: 2 hrs
Yield: Makes 18
Gallery
Grilled Kofta Kebabs
Credit:
Lennart Weibull
Grilled Kofta Kebabs
Credit:
Lennart Weibull
Grilled Kofta Kebabs
Recipe Summary
prep: 50 mins
total: 2 hrs
Yield: Makes 18
Recipe Summary
prep: 50 mins
total: 2 hrs
Yield: Makes 18
prep: 50 mins
total: 2 hrs
prep:
50 mins
total:
2 hrs
Yield: Makes 18
Makes 18
Ingredients
Ingredients
- 2 pounds ground lamb or dark-meat turkey
- 1 medium onion, finely chopped
- 1 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 teaspoons cumin seeds, toasted and ground
- 3/4 teaspoon ground cinnamon
- 1 1/2 teaspoons coarse salt (or 2 1/4 teaspoons, if using ground turkey)
- 1/2 teaspoon freshly ground pepper
- Pita Bread; assorted accompaniments; sliced cucumbers, tomatoes, and red onion; and mint sprigs, for serving
Directions
In a large bowl, gently stir together meat, onion, parsley, oil, cumin seeds, cinnamon, salt, and pepper just to combine (do not overmix). Form 1/4 cup of meat mixture into a 3-inch-long oval and place on a rimmed baking sheet brushed with oil. Repeat with remaining mixture. Refrigerate, covered, at least 1 hour and up to 1 day.
Heat grill for direct heat (or a grill pan over medium-high). Thread each meat oval onto a skewer. Brush grill grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted in middles (avoiding skewers) registers 140 degrees (for medium-rare) for lamb, 6 to 8 minutes; or 165 degrees for turkey, 10 to 12 minutes. Serve with pitas and accompaniments.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Grilled Kofta Kebabs
- of Reviews
Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Grilled Kofta Kebabs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
