Weekend Recipe: Grilled Beef Kofte | KCET
Weekend Recipe: Grilled Beef Kofte
There's a lot of grilling out to be done this weekend. May we suggest something a little more interesting than steaks and burgers? This requires a fair amount of mixing, initially, but the payoff is quite delicious. Many thanks to America's Test Kitchen for the recipe.
Serve with rice pilaf or make sandwiches with warm pita bread, sliced red onion, and chopped fresh mint.
Grilled Beef Kofte
1 cup plain whole-milk yogurt
2 tablespoons lemon juice
2 tablespoons tahini
1 garlic clove, minced
1/2 teaspoon salt
1/2 cup pine nuts
5 garlic cloves, peeled
2 teaspoons hot smoked paprika
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 1/2 pounds 80 percent lean ground beef
1/2 cup grated onion, drained
1/3 cup minced fresh parsley
1/3 cup minced fresh mint
1 1/2 teaspoons unflavored gelatin
1 large disposable aluminum roasting pan (if using charcoal)
1. FOR THE YOGURT-GARLIC SAUCE: Whisk all ingredients together in bowl. Set aside.
2. FOR THE KOFTE: Process pine nuts, garlic, paprika, cumin, salt, pepper, coriander, cloves, nutmeg, and cinnamon in food processor until course paste forms, 30 to 45 seconds. Transfer mixture to large bowl. Add beef, onion, parsley, mint, and gelatin; knead with your hands until thoroughly combined and mixture feels slightly sticky, about 2 minutes. Divide mixture into 8 equal portions. Shape each portion into 5-inch-long cylinder about 1 inch in diameter. Using 8 (12-inch) metal skewers, thread mixture onto skewers, pressing gently to adhere. Transfer skewers to lightly greased baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
3A. FOR A CHARCOAL GRILL: Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter filled two-thirds with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into disposable pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
4. Clean and oil cooking grate. Place skewers on grill (directly over coals if using charcoal) at 45-degree angle to grate. Cook (covered if using gas), without moving them, until browned and meat easily releases from grill, 4 to 7 minutes. Flip skewers and continue to cook until browned on second side and meat register 160 degrees, about 6 minutes longer. Transfer skewers to large platter and serve, passing yogurt-garlic sauce separately.
Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!
During a discussion today on the police protests occurring across the nation, Mayor Eric Garcetti said law enforcement departments must examine and improve the ways they recruit officers, how they train them and the oversight of officers.
Los Angeles County District Attorney Jackie Lacey said today she was "angry" and "pissed off" when she saw the video capturing the asphyxiation death of a black man in Minneapolis at the hands of a white police officer.
Another two cases of a rare inflammatory syndrome have been identified in patients at Children's Hospital Los Angeles, bringing the total to six, all of whom tested positive for COVID-19 antibodies, it was announced today.
Los Angeles County restaurants were cleared today to reopen for limited dine-in service, as were barbershops and hair salons, as the state approved the county's request to move deeper into California's roadmap for restarting the economy.
- 1 of 293
- next ›