Kofta Kebabs

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.

Ingredients:

• 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

Preparations:

1. Add 2 tablespoons olive oil to a bowl and crumble in Ground Chuck and remaining ingredients.
2. Mix together until well incorporated.
3. Divide between 16 skewers and form meat around skewer.
4. Place in the freezer for 1 hour or refrigerate for two plus hours.
5. In a large skillet over medium high heat, add the remaining tablespoon of olive oil.
6. Add kebob skewers and brown on each side for 1minute or until meat is browned. Turn and repeat on other side.
7. Turn kabobs on their edges, leaning first up to edge of pan and lightly brown for 30 seconds. Repeat and do other edge.
8. 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

Preparations:

1. Process cucumber, dill, cilantro and garlic in food processor.
2. Pour cucumber mixture through cheesecloth lined strainer to remove water.
3. Transfer solid cucumber mixture to a bowl and add yogurt and lemon juice.
4. Stir to incorporate.
5. Season to taste. Chill to set.

Photo Credit: Jill O'Brien

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