Kofta Kebab (Şiş köfte)

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kofta
Kofta with Homemade Hummus, Pita and Vegetables

I realize there’s no way to take this dish and make a post that’s going to make everyone happy. This is because there’s thousands of variations of kofta across dozens of countries and hundreds of cultures. At it’s base however, it is just a meatball. This variation, Şiş köfte, is Turkish (although they alone probably have a few hundred kofta variations) and one of the simplest forms to make. It is long shaped as opposed to a round ball, and is cooked on a griddle or over an open flame on a skewer. As I was making these in my kitchen I used my Chasseur 10-inch Panini Press (basically a grill pan).

Homemade Hummus Recipe

Kofta can be made out of a variety of meats, but for this variation we are going to use lamb. If you can’t find lamb you can substitute for veal, but I actually prefer the taste of lamb in this dish. I spiced it with a bit of parsley and mint, along with garlic powder, salt, and pepper. Hand molded around a wooden skewer these only take a few minutes to cook on a hot grill.

I plated this dish in one of my beautiful plates from Steelite which is one of my favorite brands for ceramic and stoneware. A base of my homemade hummus (I know, not traditional with kofta, but whatever) some not-homemade pita bread, and sliced tomatoes and cucumber pickles. This dish also works well with a Turkish Style Yoghurt Sauce or with rice.

Kofta Ingredients

500 grams Lamb; minced

1/4 cup Parsley; chopped

1/4 cup Mint; chopped

1 tbsp Garlic Powder

1 tbsp Black Pepper

Salt; to taste

If You Don’t Want Pita, Try It With Some Of My Homemade Georgian Bread

Kofta Instructions

1. In a large bowl combine all the ingredients well using your hands. Really get in there to make a homogeneous mixture.

2. Take a palm sized amount and press it around a wooden skewer soaked in water overnight. This is especially important if grilling over an open flame, less so if doing it in a grill pan like I did. Shape it into a log form and continue until all the meat is done.

3. Over an open flame grill, or in a grill plan that’s extremely hot, lay down the kofta kebabs, rotating them every 30-seconds to a minute until a nice char forms on the outside. You can open one up to test the inside since different pans at home may reach different temperatures. Season with more salt if needed and serve with or without the skewer.

Kofta Kebab (Şiş köfte)

Easy classic Kofta kebab recipe.
Course Main Dish
Cuisine Turkish
Keyword Kofta
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 20 skewers

Ingredients

  • 500 grams Lamb ground/minced
  • 1/4 cup Parsley chopped
  • 1/4 cup Mint chopped
  • 1 tbsp Garlic Powder
  • 1 tbsp Black Pepper
  • Salt to taste

Instructions

  • In a large bowl combine all the ingredients well using your hands. Really get in there to make a homogeneous mixture.
  • Take a palm sized amount and press it around a wooden skewer soaked in water overnight. This is especially important if grilling over an open flame, less so if doing it in a grill pan like I did. Shape it into a log form and continue until all the meat is done.
  • Over an open flame grill, or in a grill plan that's extremely hot, lay down the kofta kebabs, rotating them every 30-seconds to a minute until a nice char forms on the outside. You can open one up to test the inside since different pans at home may reach different temperatures. Season with more salt if needed and serve with or without the skewer.
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