Kofta Kebab with Lemon Tahini Sauce recipe by Smith's Chef Jeff Jackson.
For the Kebab:
1 onion, quartered
2 garlic cloves
1 bunch parsley leaves
1 1/2 lb. ground beef
1 slice bread + 1/4 c. milk
1 tsp. kosher salt + 1/2 tsp. pepper
1 1/2 tsp. allspice
1/2 tsp. cayenne pepper
1/2 tsp. cardamom
1/2 tsp. sumac
1/2 tsp. nutmeg
1/2 tsp. paprika
Pita bread to serve
For the Tahini Sauce:
2 garlic cloves
1/2 tsp. kosher salt
3/4 c. tahini paste
1/2 c. lemon juice
1/4 c. cold water
1 c. parsley leaves
Directions
1. Make the tahini sauce by adding the ingredients except for the water to a blender or food processor. Mix until smooth. As the machine is running drizzle in the water. The sauce should have a saucy texture. If it is too thick add a bit more water. Taste and adjust the seasoning as necessary. Set aside.
2. Toast the slice of bread then add it to a bowl with the milk. Squish them together a bit and let them sit for a minute or two.
3. For the kebab add the onion, garlic, and parsley to a food processor. Pulse until chopped up uniformly. Squeeze the excess milk from the toast like a sponge and add the bread to the processor along with the beef and all the spices. Pulse until it forms a smooth paste.
4. Mold a fistful of the meat mixture onto a skewer in a shape similar to a corndog. Do the same with the remaining meat mixture. Place the skewers on a sheet pan and place in the fridge 30-60 minutes to firm them up a bit.
5. Heat your grill to medium high. Add the skewers and cook 4-5 minutes before trying to flip them. Carefully flip and cook another few minutes to char on all sides. Serve the kebabs with the sauce and warm pita bread. Enjoy!
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