Kofta kebab

By Spencer Watts
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YIELDS
8 KEBABS

Ingredients

  • 1 yellow onion, quartered
  • 2 cloves garlic
  • 2 cups (480 milliliters) parsley leaves
  • 1 tablespoon (15 milliliters) olive oil
  • 454 grams ground beef
  • 4 tablespoons (60 milliliters) breadcrumbs
  • Salt and pepper
  • 1 1/2 teaspoon (7.5 milliliters) ground allspice
  • 1 teaspoon (5 milliliters) cayenne pepper
  • 1 teaspoon (5 milliliters) ground cardamom
  • 1 teaspoon (5 milliliters) ground sumac
  • 1 teaspoon (5 milliliters) ground nutmeg
  • 1 teaspoon (5 milliliters) paprika
  • Oil, for the grill

Garnish:

  • 1 beefsteak tomato, chopped
  • 1 large onion, chopped
  • 1 cup (240 milliliters) parsley, chopped
  • Pita bread, as needed
  • Cold Pickled Radishes (see recipe)
  • Garlic Mayo (see recipe)

Directions

  1. Preheat oven to 350 F (175 C).
  2. Preheat grill to medium high.
  3. In a food processor, pulse onion, garlic, parsley, and oil until finely chopped.
  4. Add beef, breadcrumbs, salt, pepper, allspice, cayenne, cardamom, sumac, nutmeg, and paprika to the food processor. Continue to pulse until consistent paste is achieved. 
  5. Transfer to large bowl. Shape handfuls of meat into one-inch diameter cylinders. Repeat for all of the meat and set aside.
  6. Brush grill with oil, cook kebabs for four minutes on each side. 
  7. Place kebabs on baking sheet with parchment and put in oven for six to eight minutes or until firm.

To serve:

  1. Serve kebabs with tomatoes, onions, parsley, pita bread, Cold Pickled Radishes, and Garlic Mayo.

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