Kofte Kebabs With Spicy Harissa Yogurt Sauce and Grilled Flatbread (Minced Lamb Kebabs) Recipe - 华体会体育推荐

Kofte kebabs have seasoning built right into them, packing more flavor in less time. It's the kind of thing that comes off looking and sounding very impressive, but is really no more difficult to make than a hamburger.

Note:Kofte Kebabs are traditionally made with lamb, however, ground beef or pork can be substituted. Harissa is a Tunisian spice pasted made from piri-piri peppers. It can be found in cans or bottles in most major supermarkets or specialty grocers. It's not in any way Lebanese, but I like the flavor it adds to the dish. If you can't find it, any fresh chili sauce will do, such as sambal oelek. Serve kebabs with yogurt sauce on boiled rice or with a grilled flatbread, such as thisgrilled naan.

Kofte Kebabs with Spicy Harissa Yogurt Sauce (Minced Lamb Kebabs)

Recipe Facts

4

(1)

Active:30 mins

Total:30 mins

Serves:4 servings

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3/4cupstrained yogurt
4tablespoonsharissa(to taste, see note)
4mediumcloves garlic, minced on a microplane grater (about 4 teaspoons)
1cupfresh mintor parsley leaves (or a mix), minced
Kosher saltand freshly ground black pepper
2poundsground lambor beef, at least 20% fat
1tablespoonred chile flakes
2teaspoonsground cumin
1teaspoonground coriander
1/4teaspoonground cinnamon
1(2-inch)knobofginger, grated on the medium holes of a box grater
1smallonion, grated on the medium holes of a box grater (about 1/2 cup)
Thinly sliced red onions, soaked in cold water
1lemon, cut into wedges for serving
Ahandfulof greens, such asarugula(optional)
1recipegrilled naan, or store-bought flatbread warmed on grill

Soak 12 large bamboo skewers in water (unless using metal skewers). Combine yogurt, half of harissa (more or less depending on spice tolerance), half of garlic, and half of herbs. Whisk to combine and season to taste with salt and pepper.
Combine lamb, chili flakes, cumin, coriander, cinnamon, ginger, onion, remaining garlic, remaining harissa, and remaining herbs in a large bowl. Season with salt. Work the meat together with your bare hands until homogenous, then pull off a small piece and place it on a microwave safe plate. Microwave on high power until cooked through, about 15 seconds. Taste meat and add salt as necessary. Repeat the tasting process until seasoned to your liking.
Working with wet hands, divide meat into twelve balls. Roll each ball into a long sausage-like shape, then insert skewer through center of each kebab.
Light one chimney full of charcoal.When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.Cleanandoilthe grilling grate.
的地方kebabs directly over coals. Cover and cook until well-charred, about 2 minutes. Carefully flip kebabs, cover, and cook until second side is well-charred. Remove cover, transfer kebabs to cooler side of grill, cover, and continue cooking until desired doneness is reached, about 2 minutes more (you can tear off a piece of one to check). Transfer to a large plate and let rest for 3 minutes.
Serve kebabs with lemon wedges, sliced onions, greens, and yogurt sauce on boiled rice or with a grilled flatbread, such as thisgrilled naan.

Special equipment

Grill, metal or wooden skewers

This Recipe Appears In

Kofte Kebabs with Spicy Harissa Yogurt Sauce (Minced Lamb Kebabs)

Nutrition Facts(per serving)
752	Calories
50g	Fat
15g	Carbs
61g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	752
% Daily Value*
Total Fat50g	63%
Saturated Fat 19g	96%
Cholesterol222mg	74%
Sodium1234mg	54%
Total Carbohydrate15g	6%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein61g
Vitamin C 21mg	107%
Calcium 182mg	14%
Iron 7mg	37%
Potassium 1203mg	26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.