Kofta Kebabs

Aromatic herbs and the slightly sweet, clean goodness of Wild Idea’s grass-fed/finished Ground Buffalo or Ground Chuck makes for a winning combination. This recipe makes a wonderful appetizer or could also be served as an entrée.

Author

Jill O'Brien

Ingredients

• 3 – tablespoons olive oil
• 1 – pound Wild Idea Premium Ground Buffalo or 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
• 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

Directions

1. Add 2 tablespoons olive oil to a bowl and crumble in Ground Buffalo and the remaining ingredients.
2. Mix together until well incorporated.
3. Divide the mixture into 16 portions, and form the meat around the skewers.
4. Place the skewers in the freezer for 1 hour, or refrigerate for two or more hours.
5. In a large skillet over medium high heat, add the remaining tablespoon of olive oil.
6. Place the kabob skewers in the pan and brown on each side for 1 minute or until meat is browned. Turn and repeat on the other side.
7. Turn the kabobs on their edges, leaning against the pans edge and lightly brown the edges/sides for 30 seconds. Repeat and do other edge/side.
8. Remove from heat and plate. Accompany Kofta Kebobs with pita bread, sugar snap peas, cucumbers, baby arugula and Tzatziki Sauce.
9. Process cucumber, dill, cilantro and garlic in food processor.
10. Pour cucumber mixture through cheesecloth lined strainer to remove water.
11. Transfer solid cucumber mixture to a bowl and add yogurt and lemon juice.
12. Stir to incorporate.
13. Season to taste. Chill to set.