Kofta Kebabs

Widely enjoyed throughout the Middle East and other parts of the world, kofta are made from ground meat mixed with aromatic spices. Enjoy these grilled on wooden skewers with flatbread and a homemade tzatziki sauce.

Greek Middle Eastern Intermediate prep15 mins cook20 mins total time1 hr 5 mins servings4 – 6

• 4 garlic cloves
• 1 teaspoon kosher salt, plus a pinch
• 1 pound ground beef or lamb
• 3 tablespoons grated onion
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground ginger
• Freshly ground black pepper
• Olive oil, for brushing the grill
• Tzatziki, for serving
• Grilled flat bread, for serving

1. Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
2. Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
3. Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.