Koftas are deliciously spiced, fragrant meatballs eaten inside a pita with tahini sauce and fresh vegetables. Our fun-to-eat version is skewered and broiled for a quick and nourishing meal.
Serves: 4
Difficulty: easy
Prep time: 20 min
Non-active time: 4-12 hr
Cook time: 8 min
Special tools: 8, 6-inch wooden skewers (optional)
Ingredients
Lamb Kofta Kebabs
1/2 sm yellow onion
1 lg garlic clove
1/4 c flat leaf parsley, chopped
1/4 t crushed red chili flakes
3/4 t cinnamon
3/4 t allspice
1/4 t fresh-ground nutmeg
3/4 t fresh-ground black pepper
3/4 t salt
1/2 lb ground lamb
1/2 lb ground beef
3 T toasted pine nuts, roughly chopped
Tahini
2/3 c tahini paste
3 T fresh lemon juice
1/2 c cold water
1 clove garlic, minced and crushed with flat side of knife blade
2 T olive oil
pinch of sweet paprika
2 T flat leaf parsley, chopped
1/2 t salt, to taste
Assembly
2 c crisp lettuce, chopped
2 tomatoes, diced
1 cucumber, peeled and sliced
2 T olive oil
1 t lemon juice
pinch of salt and pepper
4-6 pitas, warmed, quartered
Steps
Lamb Kofta Kebabs
In a food processor, mince all ingredients except meat and nuts. By hand, thoroughly combine mixture with remaining ingredients; cover and refrigerate at least 4 hr or overnight. Soak skewers for 30 min in cold water. Divide meat mixture into 8 portions, shape each into a log, and skewer. Set oven broiler to high. Place skewers on a sturdy pan and broil 6″ from broiler, turning every 2 min, approx. 8 min total, to desired doneness. Alternatively, koftas can be cooked without skewers, in a skillet on the stove top or grilled over medium heat.
Tahini
Combine all, taste for seasoning; add more salt and lemon juice if needed. If too thick, add 1 T water. Chill until ready to serve.
Assembly
Toss vegetables with olive oil, lemon juice and a pinch of salt and pepper. Divide among 4 plates, topping each with 2 kebabs. Serve with Tahini and pitas.
