Israeli Kofta Kebabs

Category	Grilled Meats
Classification	Middle Eastern
Added By	davidgrillwatson@gmail.com
Added On	Tue Feb 07 05:08:31 UTC 2017
Prep Time	1 hour
Yield	8 kebabs
Source	http://allrecipes.com/recipe/106030/kofta-kebabs/
Comment	I usually make a double recipe. These taste very similar to the kebabs at Oren's hummus.

Ingredients

1 lb ground lamb (can use beef)
4 cloves minced / smashed garlic
1 tsp kosher salt
3 tbsp grated onion (about half a medium onion)
3 tbsp chopped fresh parsley
1.5 tsp ground coriander
1 tsp ground cumin
1.5 tsp ground cinnamon
.5 tsp ground allspice
.25 tsp cayenne pepper (optional)
.25 tsp ground black pepper
4 bamboo skewers

Directions

Soak skewers in water for a while (half an hour?).

Either mash the garlic + salt in a mortar and pestle, or smash the garlic into a paste with the flat side of a chef's knife.

Mix everything together and form into oblong kebabs, two per skewer. You should get about 8 kebabs per pound of meat; about half the size of a quarter-pound burger. (They should fit nicely in the palm of your hand.)

If you want, refrigerate for half an hour or up to 12 hours; if the meat is still cold from the fridge this probably isn't necessary. (I have never done this.)

Grill the skewers, turning occasionally; I usually shoot for medium rare to medium. Don't overcook as they will dry out. You can also cook in the oven on a baking sheet under the broiler.

Serve with pita, hummus, and israeli hot sauce (s'ch?).

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