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Oasis Kebabs—Kofta—Middle East
Nb persons: 0
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Source: Barbecue Bible--Steve Raichlen
| For the Meat: | |
| 1 ½ pounds | ground beef, lamb or a mixture of the two |
| 1 large | onion, very finely chopped |
| 1 cup | Italian parsely, finely chopped |
| ½ cup | mint, fresh, chopped or 1 table spoon dried |
| 1 teaspoon | cinnamon, ground |
| 1 ½ teaspoons | salt, or more to taste |
| 1 teaspoon | black pepper, freshly ground |
| For serving: | |
| Pita bread | |
| 1 | onion finely chopped |
Combine the beef, onion, parsley, mint, cinnamon, 1 ½ teaspoons salt, and 1 teaspoon pepper in a large bowl, then knead an d squeeze the mixute with your hands until thoroughly blended, 3 to 4 minute. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary.
Divide the meat mixture into 8 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold each portions around the skewer to form a flattish sausage about 10 inches long and 1 inch wide. To keep from flattening the meat, place each kofta as it is made on a baking pan so the ends of the skewers rest on the sides of the pan. Cover loosely with plastic wrap and refrigerate ofr 1 hour.
If desired, set up the grill for grateless grilling. Preheat the grill to high.
When ready to cook, if not using the grateless method, generously oil the grate. Arrange the koftas on the grill as described in the grateless method or arrange directly on the hot oiled grate. Grill, turing with tongs, until nicely browned and cooked through, 6 to 8 minute in all.
Use a pita bread to protect your hand as you slide each kofta off its skewer onto a plate. Serve the koftas sprinlkled with chopped onion accompanied by pita breads.
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