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Kofta Kabobs

Struggle Meals - "Spice Is Nice"

20
Prep Time
(minutes)
30
Cook Time
(minutes)
4
Servings

Ingredients

  • For the spice blend:
  • 2 1/2 tablespoons cumin
  • 2 tablespoons coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • For the kabobs:
  • 1/2 onion
  • 2 cloves garlic, grated
  • 1/4 cup parsley, minced
  • 1 tablespoon spice blend
  • 1/2 pound ground beef
  • 1/2 pound ground lamb
  • Kosher salt
  • 1 tablespoon vegetable oil
  • For the salad:
  • 1/2 red onion, sliced
  • 2 tablespoons red wine vinegar
  • 1 large tomato, cut into wedges
  • 1 cucumber, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons chives, minced
  • 4 slices pita bread, cut into triangles

Steps

  1. Preheat oven to 375 degrees.
  2. Using a box grater grate the onion, and then squeeze it to remove excess liquid. In a medium bowl mix together the onion, spice blend, garlic, lamb, beef, parsley and salt.
  3. Divide the mixture into 4 balls and form in a sausage shape around each skewer; the meat should cover all but about 1/2 inch on either end of the skewer. Place in the refrigerator to chill for 1 hour.
  4. Heat a 12-inch cast-iron skillet over medium-high heat and cook the meat skewers for 5 to 6 minutes per side.
  5. In a medium bowl, add the sliced onion and drizzle with red wine vinegar. Add tomato, cucumber and chives. Drizzle with oil and sprinkle with salt.
  6. Toast the pita. Serve each kofta kabob with a pita and some of the tomato cucumber salad.