I purchased these brass meat skewers in Istanbul 2 summers ago on my cooking adventure. The Kofte, which is beef and lamb “meatballs” are formed on the skewers and grilled or broiled. Serve these with rice and flatbread. They’ll be the tastiest meatballs you’ve ever had.
Prep Time: 40 minutes Cook Time: 15 minutes Serves: 8
- 1/2 pound ground lamb
- 1/2 pound ground beef or veal
- 1 garlic clove, minced
- 1/2 cup red onion, finely chopped
- 2 tbsp. fresh parsley, finely chopped
- 2 tsp. Sumac (optional)
- 1 3/4 tsp. kosher salt
- 1 tsp. fresh mint, finely chopped
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. hot paprika
1. Heat a grill to medium high or heat oven broiler to high. In a bowl, combine all ingredients until evenly incorporated. You can use a standing mixer with paddle attachment to combine ingredients, if you wish. Divide mixture into 8 portions. Starting at least 3 inches from the sharp end of a metal skewer, form the meat around the skewer into a sausage shape about 4 inches long. Flatten the meat against the skewer to secure it. Refrigerate the skewers until grill is ready. Place the skewers on grill and cook about 4 minutes. Turn, and cook another 3-4 minutes, or until kofte is no longer pink in the middle. Serve with yogurt and flatbread.