Aromatic herbs and the slightly sweet, clean goodness of Wild Idea’s grass-fed/finished Ground Chuck makes for a winning combination.
This recipe makes a wonderful appetizer or could also be served as an entrée.
- 3 – tablespoons olive oil
- 1 – pound Wild Idea Buffalo Ground Chuck
- ½ - cup minced shallot
- 1 – cup chopped parsley
- 1 – teaspoon salt
- 1 – teaspoon black pepper
- ½ - teaspoon allspice
- 1 – teaspoon chili flake
- 1 – teaspoon cardamom
- 1 – teaspoon cumin
- pinch – paprika
- zest – of one lemon
- skewers soaked in water
- Add 2 tablespoons olive oil to a bowl and crumble in Ground Chuck and remaining ingredients.
- Mix together until well incorporated.
- Divide between 16 skewers and form meat around skewer.
- Place in the freezer for 1 hour or refrigerate for two plus hours.
- In a large skillet over medium high heat, add the remaining tablespoon of olive oil.
- Add kebob skewers and brown on each side for 1minute or until meat is browned. Turn and repeat on other side.
- Turn kabobs on their edges, leaning first up to edge of pan and lightly brown for 30 seconds. Repeat and do other edge.
- Remove from heat and serve.
Accompany Kofta Kebobs with pita bread, sugar snap peas, cucumbers, baby arugula and Tzatziki Sauce.
Tzatziki Sauce Ingredients:
My version of this Middle Eastern favorite dipping sauce. Adjust ingredients to your preference.
- ½ - cucumber, half peeled, chopped
- 2 – tablespoons fresh dill
- ½ - cup cilantro
- 1 or 2 – cloves garlic
- 1½ - cups whole fat yogurt
- 2 – tablespoons fresh lemon juice
Process cucumber, dill, cilantro and garlic in food processor.
- Pour cucumber mixture through cheesecloth lined strainer to remove water.
- Transfer solid cucumber mixture to a bowl and add yogurt and lemon juice.
- Stir to incorporate.
- Season to taste. Chill to set.
Photo Credit: Jill O'Brien
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