Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Kofta Kebabs (lots of pics)

NecessaryIndulg
NecessaryIndulg Posts: 1,298
in Lamb
These Lamb Kofta Kebabs were really good -- I hope you give them a try!
Kofta Kebabs
If you don't like lamb, you can use ground beef, pork, or a combination of them.
Kofta Kebabs
The ingredients for the spice mixture is pretty simple: garlic, ginger, shallot, parsley, mint, cumin, coriander, salt and pepper.
Kofta Kebabs
Peel the ginger, garlic, and shallot and toss them into your food processor with the other ingredients.
Kofta Kebabs
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.
Kofta Kebabs
Mix:
Kofta Kebabs
Form the meat mixture around the skewers like this:
Kofta Kebabs
One pound of meat should make about 10 kebabs.
Cook direct at 500F.
Kofta Kebabs
Sear 2 minutes one side, flip, and cook for another 2-3 minutes or until the internal temperature is 160F.
Kofta Kebabs
If you use wood skewers, be sure to soak them in water for at least 30 minutes -- as you can see, I didn't.
Kofta Kebabs
Clearly, 15 minutes of soaking wasn't enough. :)
I served these with Tzatziki -- it was a great combination.
Tzatziki
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.
· Share on FacebookShare on Twitter
«1

Comments

Categories