I have had Kofta at restaurants before, but I was never quite sure what about it defined it as kofta. After doing some research, I don’t really think there is anything! Kofta seems to just be Middle Eastern spiced meatballs. There are hundreds and hundreds of different recipes for them. Most have grated or blended onions in them, but after that, it’s wide open. We made these with some mint from the garden (a common addition) and grated pepper and onion. These are something different you could take to a BBQ, but it would be really helpful to make them on flat skewers because my kofta were very fragile as I was placing them on the grill.
Mint and marjoram. I almost never use mint besides in the occasional cocktail, but I would like to / am trying to use it more often in savory dishes.
If you only have these round wooden skewers, you have to be sure to make the kofta thin or it will rip.
You can eat these however you want. Over couscous, with yogurt, or right off the stick at a bbq are all acceptable. We decided to eat them in a pita with some tomatoes, onions, feta, and tatziki. Kind of like a gyro.
Placing them CAREFULLY on the grill. Make sure to oil the grill and the kofta.
Yum. Look at the steam.
This was really tasty! The meat had an interesting flavor and the toppings satisfied our recent cravings for tatziki and feta. I make tatziki a lot so I will probably make it a basics post in the next week or so, but for now, use this recipe. As always, you can make the naan from my naan basics post. The other thing is just tomatoes and onions and feta diced and put in a bowl. I just realized that this meat would be pretty tasty shaped into a burger as well.
1 lb ground lamb
1 packed cup of grated onion and pepper (about 1 pepper and a half onion)
2 cloves garlic grated or minced
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh marjoram
½ Tablespoon cumin
½ Tablespoon coriander
Mix all ingredients, place on a skewer in a hot dog type shape. See above if you are confused about the shape.