This is your basic kofta recipe, shaped into kabobs, and broiled. Once you do this, you can either serve with rice, or wrapped in flat bread or pita. Let me tell you, this recipe takes ground beef (or lamb) and elevates it way, way up. A little secret – My husband asked for this exact meal two days in a row. Shhhh.
Broiled Kofta Kabob
1 1/2 lb ground beef, lamb, or a mix of the two
½ onion, grated or finely minced
4 cloves garlic, finely minced
½ cup parsley, finely minced
½ teaspoon coriander
½ – 1 teaspoon cumin
1½ teaspoon sumac
½ teaspoon turmeric
¼ teaspoon saffron, crushed slightly
½ Italian seasoning blend (optional)
salt and freshly cracked pepper, to taste
2 Tablespoons extra virgin olive oil, separated
1½ onions, quartered
2 tomatoes, each cut into quarters
mushrooms, cut into halves
½ teaspoon sumac
Soak saffron in 3 tablespoons of warm water.
In bowl, mix ground beef, grated onion, parsley, garlic, spices, 1 teaspoon of the sumac, soaked saffron (with the water), .
and 1 tablespoon of extra virgin olive oil. Knead well to incorporate. You can use immediately, or, if time permits, allow to marinate 2-12 hours for maximum flavor.
Shape into a large rectangular shape on a cutting board or tray, to get it to ¾ inch thick. Cut into strips about 1½ inches width x 4 inches length.
In a separate tray, place quartered onions, tomatoes, and mushrooms. Sprinkle with 1 tablespoon extra virgin olive oil, ½ teaspoon sumac , and salt & pepper to taste. Toss.
Broil 15-20 minutes, turning kabobs and giving the veggie tray a good shake every 5 minutes.
Remove kabobs to a platter. Place veggies on top of kabobs, pouring over any oil and veggie juices that accumulate on the bottom. You can sprinkle an additional ½ teaspoon sumac on top.
Note – you can skewer and grill these instead, if desired.
Optional sauce –
1 Tablespoon tahini
1 Tablespoon Greek yogurt
juice of ½ lemon
¼ cup water
In a bowl, stir tahini, yogurt, and lemon juice, until it forms a paste. Add water, stirring smooth.