Whether it's Indonesian satay, French brochette, or Turkish kebab, food on a stick is just plain fun. "Kofta" refers to kebabs made with ground rather than cubed meat.
Recipe courtesy of Food Network Kitchen
Total:
1 hr 5 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Kebabs: 
  • 4 cloves garlic
  • 1 tablespoon kosher salt, plus a pinch
  • 1 pound ground beef chuck or lamb
  • 3 tablespoons grated onion
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • Freshly ground black pepper
  • Olive oil, for brushing the grill
  • Tzatziki, recipe follows
  • Grilled flat bread
Tzatziki: Yogurt Sauce (Greek yogurt and cucumber sauce)
  • 2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt
  • 1 medium cucumber, peeled, halved, and seeded
  • 2 teaspoons kosher salt, plus a pinch
  • 1/2 clove garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried mint, crumbled

Directions

Kebabs: 

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices. 

Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours. 

Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.

Tzatziki: Yogurt Sauce (Greek yogurt and cucumber sauce)

If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl. 

Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible. 

Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving. 

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