Kofta the Record Books

Middle Eastern Beef Kofta Skewers with Onion-Cumin Gravy

45 minutes
Serves 4
DinnerMiddle Eastern
Herb's take

This dish brings you right to the Levant with charred, spiced beef kofta skewers and a deeply savory onion gravy. You’ll master blooming spices and the art of juicy skewers, plus, find out why onions are the unsung hero in both meat and sauce.

Ingredients

Yield
4

Instructions

  1. 01
    In a large bowl, mix ground beef, finely chopped onion, parsley, 1 tsp cumin, 1/4 tsp cinnamon, coriander, allspice, cayenne, 1 tsp salt, and 1/4 tsp black pepper by hand until just combined.
  2. 02
    Divide the meat mixture into 8 equal portions. Form each around a metal or soaked wooden skewer into a long, oval shape about 5 inches long and 1 inch thick.
  3. 03
    Place the skewers on a parchment-lined tray. Refrigerate for 15 minutes to help them firm up.
  4. 04
    While the kofta chill, heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring often, until soft and golden, about 7 minutes.
  5. 05
    Stir in the minced garlic and cook for 1 minute, until fragrant.
  6. 06
    Add the remaining 1 tsp cumin and 1/4 tsp cinnamon to the onions. Cook for 30 seconds to bloom the spices.
  7. 07
    Stir in tomato paste. Cook for 1 minute, scraping up any fond from the pan.
  8. 08
    Pour in the broth and bring to a simmer. Reduce heat and cook, stirring occasionally, for 5 minutes until slightly thickened.
  9. 09
    Remove from heat and whisk in lemon juice, Greek yogurt, 1/2 tsp salt, and 1/4 tsp pepper.
  10. 10
    Preheat a grill pan or outdoor grill to medium-high. Brush kofta skewers lightly with remaining 1 tbsp olive oil.
  11. 11
    Grill kofta for 4-5 minutes per side, until well browned and just cooked through. Rest 3 minutes before serving.
  12. 12
    To serve, spoon the onion gravy onto plates and top with kofta skewers. Garnish with extra parsley if you’re feeling fancy.

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