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Kofta Kebabs (lots of pics)

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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    Looks wonderful, @ksmyrl!  

    Definitely can't hurt, @HendersonTRKing -- let me know! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    Made 2 modifications to your recipe:  added about a TBSP lemon zest and a juice of 1/2 lemon.  Plus pecan wood for smoke.  

    Have to say:  it was amazing.  Everyone loved them.  Next time, will have to go with 2 lbs of ground lamb -- they made what I cooked all gone, so no leftover kofta kebab dinner this week.

    Delicious as they were, my pix don't hold a candle to yours.
    It's a 302 thing . . .
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  • NDG
    NDG Posts: 2,431
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    Turned out great!  The smell of the spice/ginger/mint/etc. mixture in the blender was mouthwatering and finished lamb had great balance. Put a some kebabs in a pita last night and tomorrow night serving the rest of the lamb on top of arugula w/ some veg & the tzatziki sauce. 

    NecessaryIndulg

    image
    imageimage

    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    @NDG and @HendersonTRKing : Those look so good! 
    Love the lemon zest, juice, and pita ideas -- thanks, guys! :)


    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • KiterTodd
    KiterTodd Posts: 2,466
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    I tried to pluck that pita sandwich from my screen, NDG, but no such luck.  I'm going to have to make it this week...
    LBGE/Maryland
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  • Aviator
    Aviator Posts: 1,757
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    Kristi, great job. I make these all the time, quick and easy on the baby egg. Yours have come out with the perfect sear marks.

    Yes, like @eggcesior said, I add minced red onion to mine.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • Ragtop99
    Ragtop99 Posts: 1,570
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    Looks great. Is the tzatziki sauce also easy to make?
    Cooking on an XL and Medium in Bethesda, MD.
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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    Ragtop99 said:
    Looks great. Is the tzatziki sauce also easy to make?
    Ragtop99 -- It's a cinch!  

    I posted the recipe below.  You can also click HERE for a step by step. 

    1½ cups Greek yogurt
    1 cucumber
    1 lemon, juiced
    1 clove of garlic, minced
    2 TBS chopped dill (mint or parsley)
    Salt, to taste

    Peel and grate the cucumber (all but the middle part where the seeds are).
    Squeeze the water out of the cucumber with a cheesecloth, thin towel, or your hands.
    Add the grated cucumber, lemon juice, minced garlic, and chopped dill to the Greek yogurt.
    Stir everything together.
    Add salt, to taste.
    Serve cold with crudités, pita bread or grilled meat.
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited November 2014
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    Great recipe!   Made it tonight.  Everybody liked it.  My 4 year old had 3 of them and my wife who doesn't like any funky tasting meat really enjoyed it.   The herb mix seem to really tone down the strong taste lamb can have and it was very good.

    They're good plain, but as I didn't have pita I used flour tortillas...and man was that good.   Meat, tzatziki, veggies and hot sauce.   Fantastic.  My wife liked it that way also (w/o the hot sauce).

    Some pics of my foray into kofta bebabs...

    After the first turn on the grill-
    image

    Finishing up while I cook the asparagus-
    image

    A kebab wrapped in a tortilla and buried in yummy tzatziki sauce...
    image

    So, 1 lbs. of meat made it through 2 adults and 2 kids...but 2 lbs. of meat would've given me some leftovers for lunch!  :)
    LBGE/Maryland
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  • KiterTodd
    KiterTodd Posts: 2,466
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    By the way I soaked those sticks for 15+ minutes and they still burnt, but it's worth it over metal skewers.  The kids enjoyed eating them like big meat lollipops.  :-bd
    LBGE/Maryland
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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
    edited November 2014
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    KiterTodd --  8-> looks sooooo good! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • Aviator
    Aviator Posts: 1,757
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    Just fyi, if you are in Costco they always carry small buckets of Tzatziki sauce.

    But its so easy to make anyway.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • Little Steven
    Little Steven Posts: 28,817
    edited November 2014
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    Great looking cook Christi and everybody else. Nothing better than lamb kabobs, kofta or kafta. Here is the recipe I did at eggtoberfest a few years back.
    23
    Eggtoberfest 2008 Little Steven Kafta
    Ingredients
    2 1/2 lbs Ground lamb
    1 Large onion
    2 oz Olive oil
    2 cups Fresh curly parsley
    1/2 cup Fresh mint leaves
    1 Tbs Brown sugar
    1 Tbs Whole coriander seed
    1 Tbs Whole cumin seed
    1/4 tsp Ground cinnamon
    1/4 tsp Groun
    d cloves
    1/4 tsp Ground nutmeg
    1 tsp Coarse ground black pepper
    1/2 tsp cayenne
    Procedure
    In a food processor, chop onion extremely fine. Add parsley and mint and until you have
    a fine
    -
    not liquefied
    -
    homogeneous mixture.
    Toast coriander and cumin in C
    I pan til fragrant
    Put the meat in a large mixing bowl, add all ingredients and spices to meat, combine and
    mix thoroughly with your hands.
    Place bowl in fridge covered with plastic wrap. This helps flavors of the mixture blend.
    Soak wooden skewers in wate
    r for a couple of hours or more.
    Shape egg
    -
    sized balls of kafta into logs and work evenly onto skewers.
    Cook on EGG at 400*F with the lid down until they reach 160°F internal
    -
    turning once
    Serve on pita with garlic sauce or tzadziki

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
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    I think I broke something just there

    Steve 

    Caledon, ON

     

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  • KiterTodd
    KiterTodd Posts: 2,466
    edited November 2014
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    LOL, LS....that's an interesting recipe post.   :)

    The Tzatziki recipe included with the OP is great.  We used parsley in ours and one extra garlic clove.  A really well balanced sauce that added to the meal but didn't overpower the meat.   I took care of the overpowering with the generous hot sauce addition.     :D
    LBGE/Maryland
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  • radamo
    radamo Posts: 373
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    Kristi,
    These look excellent.  Can't wait to try them. 
    Rich
    Long Island, NY
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  • tkleager
    tkleager Posts: 539
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    Little Steven, you broke Vanilla!

    Eggtoberfest 2008 Little Steven Kafta
    Ingredients
    2 1/2 lbs Ground lamb
    1 Large onion
    2 oz Olive oil
    2 cups Fresh curly parsley
    1/2 cup Fresh mint leaves
    1 Tbs Brown sugar
    1 Tbs Whole coriander seed
    1 Tbs Whole cumin seed
    1/4 tsp Ground cinnamon
    1/4 tsp Ground cloves
    1/4 tsp Ground nutmeg
    1 tsp Coarse ground black pepper
    1/2 tsp cayenne
    Procedure
    In a food processor, chop onion extremely fine. Add parsley and mint and until you have
    a fine - not liquefied - homogeneous mixture.
    Toast coriander and cumin in CI pan til fragrant
    Put the meat in a large mixing bowl, add all ingredients and spices to meat, combine and
    mix thoroughly with your hands.
    Place bowl in fridge covered with plastic wrap. This helps flavors of the mixture blend.
    Soak wooden skewers in water for a couple of hours or more.
    Shape egg-sized balls of kafta into logs and work evenly onto skewers.
    Cook on EGG at 400*F with the lid down until they reach 160°F internal - turning once
    Serve on pita with garlic sauce or tzadziki
    No Name City, just between Scottsbluff and Mitchell, NE   Crown!  More Crown!
    Egg: 1 Large with 18" BGE CI Grid, Plate Setter, Lg V-Rack
    Maverick ET-73 and Bear Paws
    Eggheads Everywhere Map
    Eggheads Everywhere Stat Sheet
    Barbecue is the answer, but while you’re waiting for the answer, sex raises some pretty good questions. – Woody Allen
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    Cedars tzatziki is pretty awesome, too.  I can eat it by the spoonful like some kind of savory Greek pudding.  Family is horrified, but that's nothing new.  
    It's a 302 thing . . .
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  • bbqlearner
    bbqlearner Posts: 760
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    Great food. Bookmarked for future cooks!

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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  • Little Steven
    Little Steven Posts: 28,817
    edited November 2014
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    tkleager said:
    Little Steven, you broke Vanilla!

    Eggtoberfest 2008 Little Steven Kafta
    Ingredients
    2 1/2 lbs Ground lamb
    1 Large onion
    2 oz Olive oil
    2 cups Fresh curly parsley
    1/2 cup Fresh mint leaves
    1 Tbs Brown sugar
    1 Tbs Whole coriander seed
    1 Tbs Whole cumin seed
    1/4 tsp Ground cinnamon
    1/4 tsp Ground cloves
    1/4 tsp Ground nutmeg
    1 tsp Coarse ground black pepper
    1/2 tsp cayenne
    Procedure
    In a food processor, chop onion extremely fine. Add parsley and mint and until you have
    a fine - not liquefied - homogeneous mixture.
    Toast coriander and cumin in CI pan til fragrant
    Put the meat in a large mixing bowl, add all ingredients and spices to meat, combine and
    mix thoroughly with your hands.
    Place bowl in fridge covered with plastic wrap. This helps flavors of the mixture blend.
    Soak wooden skewers in water for a couple of hours or more.
    Shape egg-sized balls of kafta into logs and work evenly onto skewers.
    Cook on EGG at 400*F with the lid down until they reach 160°F internal - turning once
    Serve on pita with garlic sauce or tzadziki
    Thanks for that man! It was weird.

    Steve 

    Caledon, ON

     

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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Kristi - late to this but when using bamboo skewers, as well as soaking them have you ever put a piece of foil on the grid so the exposed part of the skewer is in the shadow of the foil? The meat cooks as it is exposed to direct IR of the lump, but the skewers stay nice and clean, no char. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    Skiddymarker -- good idea! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • Eggsalent
    Eggsalent Posts: 75
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    going to make in about an hour
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  • Eggsalent
    Eggsalent Posts: 75
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    never mind wife called from the store they have a recall on lamb right now ={}
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  • fishlessman
    fishlessman Posts: 32,761
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    really liked these kabebs kristi
    :D

    ground up a leg and used some mint that came over on a slow boat from lebanon maybe 4 generations back, freezing weather wasnt treating it too good
    :)) went to the syrian bakery down the street and picked up some hummus, tebouleh, labne, and some pita. thanks for inspiring a great cook, will do this often. that sauce was great

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    =P~ Drool.
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • anton
    anton Posts: 1,813
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    Looks delicious, now I want A Gyro!!
    :-bd
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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