Bob's Kabobs

BBQ and Grilling - Tips

Most people think of chunks of meat on a skewer when they think of kabobs, but here I'm showing the other style of kabob, also known as kofta. Now that grilling season is upon us, this is definitely something you're going to work into the rotation. Serve with grilled pita bread and a blend of diced tomatoes, cucumbers, and red onions sprinkled with salt and olive oil, all topped with freshly chopped parsley and dried sumac.

Brief

Prep 30 mins

Cook: 10 mins

Additional: 1hr30 mins

Total: 2hrs10 mins

Servings: 4

Yield: 4 servings

Bob's Kabobs

Ingredients

2 teaspoons ground cumin

½ teaspoon ground coriander

2 teaspoons Aleppo chile flakes

1 ½ teaspoons kosher salt

1 pinch cayenne pepper

1 pinch ground cinnamon

1 teaspoon ground sumac

1 pound ground lamb

2 tablespoons cold water

8 bamboo skewers

1 cup plain Greek yogurt

2 cloves garlic

crushed

2 tablespoons minced fresh parsley

1 tablespoon fresh lemon juice

¼ cup water

or as needed

Tips

Directions

Step 1

Combine cumin coriander Aleppo chile flakes salt cayenne and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.

Step 2

Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.

Step 3

While meat is chilling place bamboo skewers in water to soak for 1 hour.

Step 4

Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled about 30 minutes or until ready to grill.

Step 5

Whisk Greek yogurt garlic parsley lemon juice and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.

Step 6

Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.

Step 7

Preheat an outdoor charcoal grill to medium-high heat.

Step 8

Grill kabobs over charcoal turning occasionally until browned and firm 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

Nutritional Information

Bob's Kabobs

Servings Per Recipe:4

Calories: 300.6

% Daily Value *

Protein: 23g 46%

Carbohydrates: 4.6g 2%

Dietary Fiber: 1.1g 4%

Sugars: 2.3g

Fat: 20.9g 32%

Saturated Fat: 8.9g 45%

Cholesterol: 87.2mg 29%

Vitamin A Iu: 795.2IU 16%

Niacin Equivalents: 9.3mg 72%

Vitamin B6: 0.2mg 12%

Vitamin C: 5.6mg 9%

Folate: 19.6mcg 5%

Calcium: 45mg 5%

Iron: 2.7mg 15%

Magnesium: 26.7mg 10%

Potassium: 339.9mg 10%

Sodium: 820.3mg 33%

Thiamin: 0.1mg 10%

Calories From Fat: 187.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.