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Kofta Kebabs (lots of pics)
NecessaryIndulg
Posts: 1,298
in Lamb
These Lamb Kofta Kebabs were really good -- I hope you give them a try!
If you don't like lamb, you can use ground beef, pork, or a combination of them.
The ingredients for the spice mixture is pretty simple: garlic, ginger, shallot, parsley, mint, cumin, coriander, salt and pepper.
Peel the ginger, garlic, and shallot and toss them into your food processor with the other ingredients.
Pulse until the garlic, ginger and shallot are minced. Scrape the sides of your food processor and pulse a little more just to make sure everything is well combined.
Mix:
Form the meat mixture around the skewers like this:
One pound of meat should make about 10 kebabs.
Cook direct at 500F.
Sear 2 minutes one side, flip, and cook for another 2-3 minutes or until the internal temperature is 160F.
If you use wood skewers, be sure to soak them in water for at least 30 minutes -- as you can see, I didn't.
Clearly, 15 minutes of soaking wasn't enough.
I served these with Tzatziki -- it was a great combination.
More information and pictures can be found HERE.
If you don't like lamb, you can use ground beef, pork, or a combination of them.
The ingredients for the spice mixture is pretty simple: garlic, ginger, shallot, parsley, mint, cumin, coriander, salt and pepper.
Peel the ginger, garlic, and shallot and toss them into your food processor with the other ingredients.
Pulse until the garlic, ginger and shallot are minced. Scrape the sides of your food processor and pulse a little more just to make sure everything is well combined.
Mix:
Form the meat mixture around the skewers like this:
One pound of meat should make about 10 kebabs.
Cook direct at 500F.
Sear 2 minutes one side, flip, and cook for another 2-3 minutes or until the internal temperature is 160F.
If you use wood skewers, be sure to soak them in water for at least 30 minutes -- as you can see, I didn't.
Clearly, 15 minutes of soaking wasn't enough.
I served these with Tzatziki -- it was a great combination.
More information and pictures can be found HERE.
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.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter.
Comments
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Damn those look good. I could scarf down about a dozen of those right now.
Like the grate. Got a picture of that/details?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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That's the grate from my 2 Tier Adjustable Swing Rack from Ceramic Grillworks. I love it!Griffin said:Like the grate. Got a picture of that/details?
Here are a couple of better photos of it.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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They look fantastic, I'd take about half a dozen to snack on right now. I'll have to try this next time I have some ground lamb.
@griffin - it looks like the bottom of the CGW swing rack: http://ceramicgrillworks.com/product/large-2-tier-adjustable-swing-rack-system/
LBGE
Pikesville, MD
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Very nice cook! Congrats and thank you for sharing, especially the beautiful photos.
Do you know what the lean:fat ratio was for that ground lamb? Yours looks great, but I really dislike dried out lamb...
Cheers -
B_B
Finally back in the Badger State!
Middleton, WI -
Thanks Kristi. Haven't been seeing you post a lot lately. Where you been? Off on vacation in some distant but beautiful place?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Great cook and different from the usual fare. May try this weekend!It's a 302 thing . . .
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Sigh. Too bad I'm the only one that eats lamb in my household.
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I've actually been home for about a month (& not leaving again for another 2 weeks) -- it's been great!Griffin said:Thanks Kristi. Haven't been seeing you post a lot lately. Where you been? Off on vacation in some distant but beautiful place? I've been lurking on here but I haven't really had anything new to add.
Thank you for your update earlier... I'm happy to hear all is well with Mrs. G. What an amazing Christmas gift! :-bdI'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. -
Those look great. On the menu for the weekend.LBGE, Marietta, GA
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My friend is going to make them tonight using a mix of ground beef and pork. I'll let you know what she says! I bet it will be good.Eggcelsior said:Sigh. Too bad I'm the only one that eats lamb in my household.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. -
Looks like someone need FireWires.....Great looking cook. Thanks for sharing. We've missed your posts.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Looks great NecessaryIndulg, thanks for sharing!
Reminds me of the popular Kubideh (sp?) kababos that are at all the persian places around me. Although I think those are made with beef. I'll have to try this some time!
LBGE/Maryland -
Looks Fantastic!
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As always a very classy cook. Very nice.Pogo's without the deep fryer and the corn meal batter over a frankfurter taken to a whole different level.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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@Black_Badger: I'm not sure, but this particular brand wasn't dry.
@KiterTodd: Yes, you're right! These are pretty much the same thing as kubideh. There are many regional variations… all delicious in my opinion!
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. -
I've done "Gyro-burgers" with a lamb/beef mixture inside a pita "bun" with cucumber, tomatoes, and tzatziki. Really good! I can only make them when my dad and one of my sisters comes over as no one else likes even a hint of lamb flavor.NecessaryIndulg said:
My friend is going to make them tonight using a mix of ground beef and pork. I'll let you know what she says! I bet it will be good.Eggcelsior said:Sigh. Too bad I'm the only one that eats lamb in my household. -
@NecessaryIndulg
Sister Necessary, as always the food looks outstanding. I wish that you posted more often. I have tried a few of your recipes before and they were excellent. Again excellent job =D>Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Miss seeing you here....you should sell t-shirts
. Seriously, miss your recipes.Green egg, dead animal and alcohol. The "Boro".. TN -
@henapple
No doubt brother. Before I actually joined the forum, I tried some recipes that she posted and they were outstanding. Her chicken wings are to die for.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
These look great and I'll have to try them myself...
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Wow those look great!! I like how you cooked them down low on the CI. I did souvlaki up higher on my AR and never got the nice sear and Char like you did here. Could these be done as burgers? Gonna try for sureHows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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@CANMAN1976: I think they'll be great as burgers. @Eggcelsior said he does "Gyro-burgers" inside a pita with tzatziki... I'm gonna try it!CANMAN1976 said:Could these be done as burgers? Gonna try for sure
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. -
Looks great Kristi! I'm gonna have to make some of those.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
The lamb I can get is pretty lean so I added 85/15 beef to help with moisture(60/40 lamb). I added greek seasoning and red onion to the meat.NecessaryIndulg said:
@CANMAN1976: I think they'll be great as burgers. @Eggcelsior said he does "Gyro-burgers" inside a pita with tzatziki... I'm gonna try it!CANMAN1976 said:Could these be done as burgers? Gonna try for sure -
Looks Amazing . . . this will be our next cook - thanks for posting!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” -
Looks awesome....looks like another new cook headed my way !!!!Thanks for posting,DD
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Thanks for posting. After seeing this I had to do it...tonight. I love Gyros and this is real close. I did them as mini meat loaves or sliders. They were awesome. Sauce was the bomb diggity. Thanks again.Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
This is going to be my Sunday cook -- a real departure from the typical all day event.Any thoughts on smoke? Can't hurt to add some wood to the lump, right?It's a 302 thing . . .
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