Prep Time :20 minutes
Cook time : 20 minutes
Serve : 4 - 6
Level Of Cooking : Easy
Taste : Mild
Author: Americas Test Kitchen
Yogurt-Garlic Sauce:
o 1 cup plain whole-milk yogurt
o 2 tablespoons lemon juice
o 2 tablespoons tahini
o 1 garlic clove, minced
o ½ teaspoon salt
Kofte:
o ½ cup pine nuts
o 4 garlic cloves, peeled
o 1 ½ teaspoons hot smoked paprika
o 1 teaspoon salt
o 1 teaspoon ground cumin
o ½ teaspoon pepper
o ¼ teaspoon ground coriander
o ¼ teaspoon ground cloves
o ⅛ teaspoon ground nutmeg
o ⅛ teaspoon ground cinnamon
o ⅓ cup minced fresh parsley
o ½ cup grated onion, drained
o ⅓ cup minced fresh mint
o 1 ½ teaspoons unflavored gelatin ( Halal )
Step 1
FOR THE YOGURT-GARLIC SAUCE
Whisk all ingredients together in bowl. Set aside.
FOR THE KOFTE
Step 1
Process pine nuts, garlic, paprika, salt, cumin, pepper, coriander, cloves, nutmeg and cinnamon in food processor until coarse paste forms, 30 to 45 seconds. Transfer mixture to large bowl.
Step 2
Add beef mince, 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 1 cylinder onto each skewer, 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.
Step 3
Turn all burners to high, cover and heat grill until hot, about 15 minutes. Leave all burners on high.
Step 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) 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 registers 160 degrees, about 6 minutes longer. Transfer skewers to platter and serve, with pita bread with the yogurt-garlic sauce.