Kofta Kabobs

Our tribute to the traditional Middle Eastern dish mixes lamb, beef, and mushrooms.

Kofta Kabobs
Photo: Carson Downing
Hands On Time:
30 mins
Total Time:
90 mins
Servings:
4
Yield:
8 skewers, 1 2/3 cups cacik

Ingredients

  • 6 ounce shiitake mushrooms, stemmed

  • 1 cup packed fresh flat-leaf parsley leaves

  • ½ cup packed fresh cilantro leaves

  • ½ cup onion, cut into chunks

  • 3 large garlic cloves

  • 2 green onions, cut into chunks

  • 2 teaspoon ground cumin

  • 2 teaspoon ground coriander

  • ¼ - ½ teaspoon cayenne pepper

  • ½ pound ground lamb

  • ½ pound ground beef

  • Mint, Carrot, and Cucumber Cacik

Directions

  1. Place mushrooms in a food processor and pulse until chopped. Heat 2 tsp. olive oil in large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until tender, about 3 minutes (you should have about 1/2 cup.) Return to food processor.

  2. Add parsley, cilantro, onion, garlic, green onions, cumin, coriander, salt, pepper, cayenne, 1 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Pulse until mixture is very finely chopped. Add lamb and beef; pulse until evenly mixed. Chill mixture at least 30 minutes or up to overnight.

  3. Preheat an outdoor grill to medium (350°F to 400°F); brush cooking grates clean and lightly oil. (Or set a grill pan over medium-high and brush with oil.)

  4. Divide the meat mixture into eight 3-oz. portions. Shape each portion around a flat metal 8- to 9-inch skewer (this helps meat adhere to skewer), forming oval patties about 1 1/2 inches thick. (If using wood skewers, use two skewers per kofta, spaced 1/2 inch apart. Soak in water at least 30 minutes before shaping meat onto skewers.) Grill the skewers on a covered grill over direct heat about 8 minutes until meat is fully cooked (160°F), turning once halfway through. Serve with Mint, Carrot, and Cucumber Cacik.

Mint, Carrot, and Cucumber Cacik

Peel 1/2 of an English or Persian cucumber. Cut in half lengthwise; scoop out seeds. Shred on the large holes of a grater or finely chop (about 1 cup). In a medium bowl combine cucumber, 1 cup plain Greek yogurt, 1/3 cup shredded carrot, 2 Tbsp. each chopped fresh mint and cilantro, 1/2 tsp. lemon zest, 1 Tbsp. lemon juice, 1 tsp. ground cumin, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Cover; chill at least 1 hour. Makes 1 2/3 cups.

Nutrition Facts (per serving)

378 Calories
25g Fat
12g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 378
% Daily Value *
Total Fat 25g 32%
Saturated Fat 10g 50%
Cholesterol 85mg 28%
Sodium 1276mg 55%
Total Carbohydrate 12g 4%
Total Sugars 5g
Protein 27g
Vitamin C 24.8mg 124%
Calcium 65mg 5%
Iron 4.2mg 23%
Potassium 593mg 13%
Folate, total 43.8mcg
Vitamin B-12 1.9mcg
Vitamin B-6 0.4mg

*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.

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