- 2 lbs Laura's Lean Ground Beef
- 8 Skewers (long size)
- 1 Shallot or small onion (grated, 1/2 cup approx.)
- 1 tbsp Garlic (minced)
- 1/4 tsp Ground cayenne pepper
- 1/2 tsp Black pepper (freshly ground)
- 1 tsp Salt
- 1 tsp Cumin
- Fresh parsley (handful, minced)
- Oregano, mint, basil leaves (3/4 teaspoon of each, minced)
- 1/2 tsp Cinnamon
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Total Time: 40 Minutes
1. Soak skewers, if using wooden, in water while preparing kofta.
2. In large bowl, gently mash beef with potato masher or wooden spoon to break up. Add remaining ingredients and mix gently until well combined. (This can be done up to a day ahead.)
3. Pinch off a little piece and microwave. Adjust seasonings if necessary.
4. Divide mixture into 8 pieces.
5. Form each piece into a ball around the tip of each skewer.
6. Flatten each one onto the skewer, making the kebabs about 4-5” long. Pinch the top and bottom edges to seal onto the skewer.
7. Brush kebabs with olive oil.
8. Brush grill lightly with olive oil.
9. Preheat to medium high, 375 degrees.
10. Grill kebabs until desired doneness, turning several times.
Yield: 8 kebabs
+ Serve with grilled pita, tzatziki sauce, hummus, feta, chopped tomatoes, cucumbers, olives.
ADDITIONAL RECIPES TO COMPLETE THE MEAL!
KAY’S TZATZIKI SAUCE
Buy Greek yogurt already strained. It’s thicker than regular yogurt and contains more protein. Go to taste on the seasonings.
1 English cucumber, peeled if desired and shredded
1-1/2 cups whole milk Greek yogurt, strained
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 cup fresh mint, finely chopped
Salt and pepper to taste
Place cucumber in strainer over a bowl and sprinkle with a little salt.
Let sit for 15 minutes. This will allow the moisture in the cucumber to release. Squeeze cucumber to remove water.
Add yogurt to the cucumber. Stir in remaining ingredients and whisk to blend. Adjust seasonings.
Yield: 2 cups
MY FAMILY’S HUMMUS
Better than anything you can buy and a lot less costly. If too thick, add a little water.
1 can, 15 oz, chick peas, drained
1 teaspoon minced garlic
3 tablespoons each: lemon juice, olive oil and Tahini (ground sesame seed “paste”) or more to taste
Salt to taste
1 teaspoon cumin or more to taste
3 tablespoons whole milk Greek yogurt, or more to taste
Mash chickpeas by hand or in food processor until desired smoothness is reached.
Add remaining ingredients and blend well. Adjust seasonings.
Yield: 2 cups approximately
Good go withs:
+ Tabouleh salad
+ Grilled peaches (fill cavity with a dollop of mascarpone or ricotta cheese, then drizzle with honey)
Herb Tip: Prune basil
+ Once basil flowers, it sends a “signal” to the plant to go to seed and leaf production declines. To keep your basil producing well, prune the flowers from the plant. They are delicious and a bit more mild in flavor than the leaves.
Recipe credit: Chef Rita Heikenfeld