Most people think of chunks of meat on a skewer when they think of kabobs, but here Im showing the other style of kabob, also known as kofta. Now that grilling season is upon us, this is definitely something youre 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.
Bob's Kabobs Ingredients
2 teaspoons ground cumin
teaspoon ground coriander
2 teaspoons Aleppo chile flakes
1? 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
cup water, or as needed
How to Make Bob's Kabobs
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.
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.
While meat is chilling, place bamboo skewers in water to soak for 1 hour.
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.
Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
Preheat an outdoor charcoal grill to medium-high heat.
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.
Bob's Kabobs Nutritions
Calories: 300.6 calories
Carbohydrate: 4.6 g
Cholesterol: 87.2 mg
Fat: 20.9 g
Fiber: 1.1 g
Protein: 23 g
SaturatedFat: 8.9 g
ServingSize:
Sodium: 820.3 mg
Sugar: 2.3 g
TransFat:
UnsaturatedFat:
Bob's Kabobs Reviews
Being married to an Albanian girl, Ive eaten a lot of kofta in my day. But this has got to be one of the top two kofta recipes I have had...and since the other is a secret...the only one I can now personally make at home. Thanks Bob & Chef John for bringing this one to us. I pared the Kofta with Briam (Baked Zucchini and Potatoes - search recipe on this website) and the combo made a perfect Mediterranean meal. BTW...if you cant find the Sumac or Aleppo Pepper in your local store, both are available online. They do make a difference and are worth the effort. Enjoy
I made these the other day and the family LOVED them. I used all ground beef since I am not a fan of lamb. They were delicious. I followed the recipe exactly except I subbed crushed red pepper flakes for the Aleppo chile flakes because I could not find them in my store. I will definitely make again
This is a FABULOUS recipe. I served it with sauted vegetables and pita bread. YUMMY
I substituted ancho chile pepper spice for the apello chile flakes since that is hard to find around here and it turned out awesome.
I made this as close as I could to the recipe; I couldnt find Aleppo chili flakes or sumac at my local store, so Ill have to try it again when I find them. I had a larger group to feed, so I used two pounds of lamb and one of ground pork, which worked out really well. I think the flavoring was just about perfect with a nice crust on the outside and plenty of juicy texture inside. Ill definitely be coming back to these kabobs and Id like to try a few different sauces to accompany them as well. The sauce here was a very simple one, and quite tasty, but Id like to see how this pairs with a tzatziki or aioli. Great recipe as usual, Chef (and Bob) I just wish I had taken some pictures before we devoured it all.
This is a fantastic way to serve lamb A big hit with the tomatoes and onions. I cheated and bought Greek Tzaziki sauce from a local deli.
Excellent Recipe Having lived in Turkey for many years, this fullfills my cravings for Turkish kofte. When grilling outside on BBQ, I substitute 1/4 of yogurt with lamb tallow.
I doubled the recipe for my family and did not have the time to refrigerate as recommended prior to grilling. It still came out great my family loved it
If there is any 0 star Thn I could choose that.Taste is sooo bad and they said basmati rice but thats not. Those are big rice.I didnt get any type of sauce but I ordered for 2 type or sauce.they send me wrong order.Overall their rating is 0.Ill say everyone dont waste your money guys.
I couldnt find sumac at my local shop but it was still SUPER tasty. I made a Greek side salad and the whole meal was so delicious. This recipe is going into rotation for the summer
These are outstanding We served these with pita bread & a Greek salad. Delicious
We are huge Chef John fans and we were not disappointed with this one We had to follow the spice substitutions as our local markets in BFE Georgia are lacking. Very flavorful and delicious We served this with a homemade sourdough naan bread, hummus, assorted olives, feta, and an onion, cucumber, tomato salad with balsamic vinegar and olive oil. We all ate until we thought we would burst especially the kids
I didnt have the sumac or aleppo peppers, so instead I put in 1 tsp smoked paprika and a hearty pinch of red pepper flakes. These were really good Thank you Chef John, this recipe is a life-saver I found 30 lbs of ground lamb hiding in the bottom of my freezer and now I know what to do with it We made them into patties because I dont like making meatballs, and served on pita bread
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