Kofta-esque: ground beef kebabs with yogurt dipping sauce
Servings 10 kebabs
Ingredients
for the kebabs
- 1.5-2 pounds ground beef I used 85/15, a leaner ground might produce different results
- 1 small onion- roughly chopped
- 1 TBSPS about 3 cloves, garlic- roughly chopped
- 1 cup loosely packed, parsley- roughly chopped
- 1 Tbsp fresh rosemary
- 1 tsp oregano
- 1 tsp diamond kosher salt
- 1/2 teaspoon each of cayenne coriander, cumin, and black pepper
- 2 Tablespoons Labneh or greek yogurt
for the yogurt dipping sauce
- 3/4 cup labneh
- 1/4 cup yogurt
- 1-3 cloves garlic minced or pressed through a garlic press
- about 1/4 cup fresh lemon juice the juice from 1/2 a large fresh lemon
- 1-2 tsp apple cider vinegar I subbed some of this for the yuzo hot sauce from trader joes
- a pinch of salt
- pepper flakes to taste
Instructions
- Soak 10 wooden skewers in water for about 1 hour; remove from the water when you are ready to begin.
- Make the tangy dipping sauce by combining all the ingredients together in a bowl and mixing well, set aside
- In a food processor, chop the onion, garlic, and parsley into tiny bits.
- Add the beef, labneh, and the spices. Process until well combined, forming a pasty meat mixture.
- Remove the meat mixture from the food processor and place in a large bowl. Take a handful of of the meat mixture (about 1/3-1/2 cup) and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 3/4 inch in thickness.
- Lay the skewered kofta-esque kebabs on a tray lined with parchment paper
- Place the kebabs on a lightly oiled, pre-heated grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.
- Serve the kofta kebabs immediately.