By Traeger Kitchen
Kofta, savory meat kebabs, are known as comfort food in much of the world. Serve with warmed pita bread and a tomato salad with sweet onions or a garlicky yogurt sauce.
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|1 1/2 Pound||Ground Lamb or Ground Beef, chilled|
|2/3 Cup||onion, minced|
|2 Clove||garlic, minced|
|3 Tablespoon||minced cilantro leaves|
|1 Tablespoon||Fresh Mint, minced|
|1 Tablespoon||ground cumin|
|1/2 Teaspoon||ground coriander|
|1/4 Teaspoon||ground cinnamon|
|As Needed||Pita Bread|
In a large mixing bowl, combine all the ingredients except the pita bread. Form into meatballs, each about 2 inches in diameter. Skewer each meatball on a bamboo skewer, then wet your hands with cold water and mold the meat into a cigar shape about as large as a man's thumb. Cover and refrigerate for at least 30 minutes, or even overnight.
1 1/2 Pound Ground Lamb or Ground Beef, chilled
2/3 Cup onion, minced
2 Clove garlic, minced
3 Tablespoon minced cilantro leaves
1 Tablespoon Fresh Mint, minced
1 Tablespoon ground cumin
1 Teaspoon paprika
1 Teaspoon salt
1/2 Teaspoon ground coriander
1/4 Teaspoon ground cinnamon
When ready to cook, set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.
Grill the kebabs, turning once, for 25 to 30 minutes, or until the internal temperature when read on an instant-read meat thermometer is 160.
Warm the pita bread on the grill before serving, if desired.
As Needed Pita Bread