Grilled Beef Kofta Kebabs
These grilled beef kofta kebabs are loaded with flavours of the Middle East. But in the main feature ingredients that are very common in Western kitchens. Served with grilled peppers and onions and fresh tomato wedges they are perfect for rolling in flat breads or stuffing into pita breads. Finally a sour cream sauce with pomegranate molasses ties everything together making the perfect grill out snack.
They are great for making in advance and allowing the flavours to really marry together, the recipe also scales up and down really well. Leaving your free to kick back and wait for your guests to arrive.
For the Kebabs:
1.5lb or 675g Ground Beef: Use something with around 20% fat content.
6 Cloves Garlic
1 Small Onion (4oz 110g)
2oz (55g) Breadcrumbs
0.5oz (12g) Fresh Parsley (sub for 1 tsp dried parsley)
0.5oz (12g) Fresh Oregano (sub for 1 tsp dried oregano)
1 Tsp Sumac
For the Sides:
6oz (170g) Sour Cream
3 Tbsp Pomegranate Molasses
Salt to Taste
Sumac to Sprinkle
2 Large Tomatoes
Peel the onion and garlic and roughly chop.
Place in a mini blender with the parsley and oregano and blitz to a paste.
Add this paste to the ground beef along with the rest of the ingredients for the kebabs and then mix together.
Using wet hands form the beef into cylinders approximately 1” or 25mm in diameter around some metal skewers. (Don’t not make too thick as the will not support their own weight when removed)
Rub your peppers with oil and season and then place on over your pit, rolling over as the skin blisters.
Transfer to a bowl when nicely coloured and cover with cling film, this will allow you to peel the charred skin from the peppers.
Allow this to sit for 10 minutes before peeling off the charred skin and shredding.
Chop your large onion and tomatoes into wedges and your spring onions in half.
Mix together the sour cream, pomegranate molasses for the sides and add salt to taste before placing in a bowl.
Make sure your grill is around 3”-4” 7.5-10cm above the flames of your smoke-less Breeo fire pit before you put on the meat.
Brush your kebabs with oil and then place over the pit and allow to cook for 10 minutes, rotating to prevent burning.
Two minutes before you are finished add the onion wedges and spring onions to char.
Serve on a board with tomato wedges and sprinkle with sumac.
Use a fork to break up the kebabs and allow your guests to make their own stuffed flatbreads or pita breads.