Kofta Kebab Recipe with Pastured Lamb or Beef

Kofta Kebab Recipe with Pastured Lamb or Beef

Of Middle Eastern origins, our Kofta Kebab recipe combines deeply flavorful Grass Roots pastured ground lamb, beef or chicken with a lively combination of earthy spices and bright mint and parsley. Skewer them up, grill and serve family style with flat bread, hummus, feta and some freshly sliced tomatoes. Delicious, easy, and healthy meal everyone will love. 

By Guest Chef Phillip Schaaf  

INGREDIENTS:
2 lbs Grass Roots pastured ground meat (lamb, beef, chicken)
1/2 yellow onion, grated
4 garlic cloves, minced
1/2 cup fresh parsley or cilantro, chopped
1/2 cup fresh mint, chopped
3 tbsp paprika
2 tsp kosher salt
1 tsp cayenne pepper
1.5 tsp fresh cracked pepper
8-10 lavash or flat bread, warmed (lavash is typically thinner)

Plate with:
1 cup hummus
1 cup feta cheese, crumbled
tomatoes, sliced
red onions, thinly sliced
fresh herbs

INSTRUCTIONS:
1. Mix together the ground meat, herbs, spices, onion, and garlic in a large bowl.
2. If using wooden skewers, soak them in water for at least 30 minutes before grilling.
3. Prepare a gas or charcoal grill for cooking at high heat with clean and well oiled grates.
4. Split the meat mixture evenly for each skewer, at least 4 and up to 8 skewers. Roll the meat into a cylindrical shape and push the sharp point of the skewer into the meat.
5. Grill the skewers, turning frequently until the meat is about 135 degrees internally - about 15 minutes.
6. Pull off the grill and let it rest for ten minutes before removing from the skewer and serve on the warmed lavash or flatbread with onion, feta, hummus, and herbs.

Tip: The stove top is a fine alternative to the grill. If cooking indoors, roll the meat mixture into large oval shapes and cook in a skillet. Set to medium heat until the kofte reaches an internal temperature of 135 degrees.