RECIPE: Spice things up with kofta kebabs
Kofta kebabs are a traditional Middle Eastern dish made of skewers of ground lamb or beef combined with fresh herbs, zesty onion, spicy garlic and aromatic spices. The kebabs are most often grilled and served with pita bread, salads and dips such as hummus and tzatziki.
Many cuisines in the region utilize different spice combinations for flavoring. Each blend differs from maker to maker and country to country. Examples of spice blends include ras el hanout, za’atar, shawarma, dukkah and baharat. Many spice blends are now produced by larger spice companies and are available in larger grocery stores, specialty markets and online. You can also make your own blends using the spices you have on hand. This recipe calls for baharat, which simply means “spices” in Arabic and can include cardamom, cinnamon, cloves, coriander, cumin, black pepper and more.
While shish kebabs are assembled using cubes of meat, kofta kebabs are made from minced meat. The word kofta (or kefta) has its origins from Persian, and it means “grounded” or “pounded.”
Swapping out ground turkey or chicken for the beef or lamb makes the dish leaner and lighter for the hot summer months. Made with 85% lean ground turkey, this mixture stays moist and pairs well with the robust spices.
While grilling is traditional, you can also pop kebabs in the oven for an easy weeknight supper.
Kofta Kebabs
For a busy weeknight meal, it’s easier to prepare these kebabs in the oven than firing up the grill. When you cook the skewers on an ovenproof cooling rack, the hot air circulates around the food, allowing for more even cooking. Foil on the bottom of the baking sheet makes for easy clean-up.
If you prefer to grill the kebabs, be certain to soak the wooden skewers in water to hinder them from burning while on the grill. (There’s no need to soak the skewers when cooking in the oven.) Grill the kebabs, flipping once or twice, until firm and the internal temperature registers 165 degrees on an instant-read thermometer, about 10 minutes.
- Nonstick cooking spray
- 1/2 sweet onion, finely chopped
- 1 pound 85% lean ground turkey
- 2 tablespoons freshly chopped parsley
- 1 tablespoon Middle Eastern spice blend, such as Simply Organics Baharat
- Zest of 1 lemon
- 1/2 teaspoon coarse kosher salt
- Heat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil, then set an ovenproof cooling rack on it. Coat the rack with nonstick cooking spray. Set aside.
- Place the onions in a ramekin or microwave-safe bowl and microwave on medium power until soft and translucent, about 45 seconds. Set aside to cool slightly.
- Combine the turkey, cooled onion, parsley, spice blend, lemon zest and salt in a mixing bowl. Stir to combine with a rubber spatula. (To taste and adjust for seasoning, simply cook a teaspoon of the mixture in the microwave on high for about 25 seconds.)
- Divide the meat mixture into four equal portions. Using your hands, shape into logs. Gently slide wooden or metal skewers through the center of the meat.
- Place the skewers on the prepared rack and baking sheet. Spritz the tops of the skewered meat with nonstick cooking spray. Transfer to the oven and cook until firm and the internal temperature registers 165 degrees on an instant-read thermometer, about 20 minutes. Serve immediately.
Nutritional information
Per serving: Per serving: 226 calories (percent of calories from fat, 57), 20 grams protein, 5 grams carbohydrates, 1 gram total sugars, 1 gram fiber, 14 grams total fat (4 grams saturated), 89 milligrams cholesterol, 203 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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