BOB'S KABOBS
Most people think of chunks of meat on a skewer when they think of kabobs, but here I'm showing the other style of kabob, also known as kofta. Now that grilling season is upon us, this is definitely something you're going to work into the rotation. Serve with grilled pita bread and a blend of diced tomatoes, cucumbers, and red onions sprinkled with salt and olive oil, all topped with freshly chopped parsley and dried sumac.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Ground
Time 2h10m
Yield 4
Number Of Ingredients 15
Steps:
- Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
- Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
- While meat is chilling, place bamboo skewers in water to soak for 1 hour.
- Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
- Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
- Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
- Preheat an outdoor charcoal grill to medium-high heat.
- Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 4.6 g, Cholesterol 87.2 mg, Fat 20.9 g, Fiber 1.1 g, Protein 23 g, SaturatedFat 8.9 g, Sodium 820.3 mg, Sugar 2.3 g
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Glad Hoya
[email protected]I'm so glad I decided to try this recipe.
Rao Jawad
[email protected]This recipe is a game-changer.
Anton Van bosch
[email protected]I'm so happy I found this recipe.
ASD 17H
[email protected]This recipe is a winner!
Proud American
[email protected]I can't wait to make this recipe again.
Mukesh Razz
[email protected]This recipe is a must-try for any kabob lover.
Biianca Mwanza
[email protected]I highly recommend this recipe to anyone who loves kabobs.
Safiyatou Kijera
[email protected]This is the best kabob recipe I've ever tried.
Aidan Boyce
[email protected]I'm so glad I found this recipe. It's a keeper!
A Ghaffar9 Ghaffar9
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Mdjabed Khan
[email protected]I love that this recipe is so easy to follow.
shylo correa
[email protected]The marinade for this recipe is amazing. It really infuses the chicken with flavor.
Ghazanfar Kahloon
[email protected]I've never been a big fan of kabobs, but this recipe changed my mind.
Samuel Falola
[email protected]I love that this recipe is so versatile. You can use any type of meat or vegetables that you like.
Rorisang Modibedi
[email protected]This is the perfect recipe for a summer cookout.
Carlos Loots
[email protected]I made this recipe for a potluck, and it was a huge success. Everyone loved it!
Maisie Hill
[email protected]I love that this recipe uses simple, everyday ingredients. It's so affordable to make.
Nkukuleko Gumede
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends.
Afzaal Gujjar
[email protected]This is my new favorite kabob recipe! It's so easy to make, and the results are always amazing.
Sasith Sasith
[email protected]Absolutely delicious! The chicken was so tender and juicy, and the marinade gave it a wonderful flavor. The vegetables were perfectly cooked, and the whole dish was just bursting with flavor.