Kofta beef kebabs
Updated Nov 24, 2014
Chatelaine
Ingredients
Instructions
- Oil grill and heat barbecue to medium. If using wooden skewers, soak in water. In a medium-size bowl, whisk egg. Tear bread (including crusts) into small pieces, then add to egg. Using a fork, mash until bread soaks up most of egg. Stir in garlic, mint, cumin, cinnamon and salt. Crumble in beef. Using a fork or your hands, gently mix together. Do not overwork or koftas will be tough.
- Divide meat mixture into 6 portions. Form each into a log about 4 inches (10 cm) long. Gently flatten. Place 2 skewers 1/2 inch (1 cm) apart lengthwise on flattened mixture. Mould meat firmly around skewers. Place on a large plate. Repeat with remaining meat mixture and skewers.
- Place skewers on grill. Barbecue, covered, 4 minutes, then gently turn. Continue to barbecue until meat feels firm to the touch, 4 to 5 more minutes. Good with tabbouleh salad, grilled red onions and pitas.
If you’re looking for the ease of a hamburger but want something a bit more intriguing, try these koftas – they’re popular street food in Turkey.
Terrific Toppers
Raid the fridge and dress up koftas or your favourite burger with any of these quick toppings.
* store-bought creamy or vinaigrette-style coleslaw
* hot or mild salsa stirred with grated old cheddar
* seeded and chopped tomatoes, cucumber and crumbled feta
* a spoonful of mango chutney and sour cream
* thin slices of pickled beets and a sprinkling of blue cheese
Indoor Sizzle
Preheat grilling machine to medium-high. Place koftas on grill. Close lid and grill until meat feels firm to the touch, 3 to 5 minutes. Or position oven rack 3 to 4 inches (7.5 to 10 cm) from broiler. Preheat broiler. Place koftas on a baking sheet lined with foil. Broil until meat feels firm to the touch, 10 minutes. You don’t need to turn koftas.
