Kofta Kebabs

w4 kofta with hummus-2

Kofta Kebabs

Cooking food on skewers is a brilliant way to make smaller ‘bits and pieces’ feel like something more substantial. Lamb is the traditional meat used for kofta but beef or chicken will be just as delicious.

per person:
takes: 20 minutes

200g (7oz) minced (ground) meat
1 teaspoons ground cumin
3-4 tablespoons hummus
1/2 bunch flat leaf parsley, leaves picked, optional

1. Heat an overhead grill (broiler) on a very high heat.

2. Combine meat and cumin. Season. From the mixture into 2 ‘sausages’ with your hands. Thread onto 2 skewers.

3. Cook for 3-4 minutes on the first side, until browned. Turn then cook for another 3-5 minutes or until just cooked.

4. Serve skewers on a bed of hummus with leaves on the side.

Leftover Potential?

OK. Most kebabs work best when fresh but can be served cold wrapped in fresh flat bread with the sauce. Will keep in the fridge for a week or so.

Variations for Serving Sizes

Easy to increase as needed.

Variations

minced (ground) meat alternatives – use cubes of tender cuts of meat like pork fillet, lamb fillet, pork neck, beef fillet, steak, chicken breasts or thighs. Fish fillets can also be used. Tofu. Seitan. Chorizo, squid, prawns (shrimp).

vegetarian
– replace meat with cubes of veg. We’re looking for veg which will cook in a relatively short amount of time AND hold its shape on the skewer. Zucchini, red capsicum
(bell peppers), mushrooms. Or pre-cooked veg such as sweet potato, pumpkin, potatoes, parsnips, celeriac, fennel.

hummus alternatives – pesto, herb & nut sauce, hoisin sauce or sriracha (chilili sauce). Even ketchup or BBQ sauce.

salad – pretty much any washed salad leaves including baby spinach, rocket (arugula), radicchio or mixed leaves. Also try leafy herbs like parsley, mint, coriander (cilantro) and basil.

paleo (grain, legume & dairy-free) – use sweet potato hummus.

Waste Avoidance Strategy

minced (ground) meat – freeze.

cumin – pantry.

hummus – should keep in the fridge for weeks. Can be frozen.

parsley – use for another meal. Or make parsley pesto (just replace the basil with parsley) or freeze (will wilt though).

Problem Solving Guide

protein dry – it’s important not to overcook the protein as it easily dries out. Best to err on the side of slightly undercooked.

bland – be generous with the seasoning. Next time try a different sauce.

short on time? – skip the threading onto the skewers and just stir fry the cubes of meat until just cooked and serve drizzled with the sauce.

skewers burning – bamboo skewers will burn unless soaked in water first. I tend not to worry about it. You could remove the skewers before serving or invest in a set of metal skewers.

Serving Suggestions

Serve the skewers and sauce with the salad on the side. For a more substantial meal, serve with fresh pita bread.

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{ 5 comments… read them below or add one }

Kelly Tackett September 23, 2016

Used ground beef, and cilantro instead of parsley (I still can’t believe the store was out of parsley!) Really good, even my husband adored it. And you’re right, the stick does add something 🙂 As a note, you might want to add random items like “skewers” to the shopping list.

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jules September 29, 2016

Great idea to add skewers to the shopping list Kelly! Thank you 🙂

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Ginger Jenkins November 18, 2012

Great thank you! Will try salt and coriander next time!

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Ginger Jenkins November 12, 2012

I used Lamb for this and would have preferred more flavor. Would rosemary or thyme been a good addition to the cumin? Maybe I was expecting the flavor beef? Don’t eat lamb that often?

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jules November 12, 2012

Great question Ginger!

I grew up on a sheep farm so eat a lot of lamb… I find it tends to need much more salt than beef to bring out the flavour so that would be my first starting point. I’d also think about adding some ground coriander because I like it’s lemoniness with lamb.

Rosemary or thyme would also be good

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