BOB'S KABOBS
Most people think of chunks of meat on a skewer when they think of kabobs, but here I'm showing the other style of kabob, also known as kofta. Now that grilling season is upon us, this is definitely something you're going to work into the rotation. Serve with grilled pita bread and a blend of diced tomatoes, cucumbers, and red onions sprinkled with salt and olive oil, all topped with freshly chopped parsley and dried sumac.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Ground
Time 2h10m
Yield 4
Number Of Ingredients 15
Steps:
- Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
- Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
- While meat is chilling, place bamboo skewers in water to soak for 1 hour.
- Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
- Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
- Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
- Preheat an outdoor charcoal grill to medium-high heat.
- Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 4.6 g, Cholesterol 87.2 mg, Fat 20.9 g, Fiber 1.1 g, Protein 23 g, SaturatedFat 8.9 g, Sodium 820.3 mg, Sugar 2.3 g
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Thubelehle Mashabane
[email protected]These kabobs are amazing! I've made them for my friends and family several times and they're always a hit. They're so easy to make and they're always delicious.
Malik Alyas
[email protected]I've made these kabobs several times now and they're always a hit. They're so easy to make and they're always delicious.
Ephraim Lucky
[email protected]These kabobs are a great way to get your kids to eat their vegetables. My kids love them!
Ali Mian
[email protected]I love that this recipe is so versatile. You can use any kind of meat or vegetables you like, so it's a great way to clean out your fridge.
Lana Woolsey
[email protected]These kabobs are delicious! The marinade is perfect and the chicken is cooked perfectly. I will definitely be making these again.
Emihle Mandita
[email protected]I've never been a huge fan of kabobs, but these are a game-changer. The marinade is so flavorful and the chicken is so tender. I will definitely be making these again.
Vincent Mantai
[email protected]These kabobs are so easy to make and they're always a hit at parties. I love that you can customize them to your own taste.
Adam Philippe
[email protected]I love the simplicity of this recipe. It's a great way to get a healthy and delicious meal on the table in no time.
Wandega Nicholas
[email protected]These kabobs are amazing! The marinade is so flavorful and the chicken is cooked to perfection. I will definitely be making these again.
Randy Foland
[email protected]Bob's Kabobs are a hit! I've made them twice now and they're always a crowd-pleaser. They're so easy to make and the flavor is out of this world. I love that you can use any kind of meat or vegetables you like, so it's a great way to clean out your f