This is the grilling season! We love burning grills here, especially if it involves a lot of fresh seasonal produce. I’m always excited to add new favorites. I especially like experimenting with creative ethnic dishes, so I thought I’d try making kofa kebabs and they turned out really good!
If you’ve tried and liked my Greek meatballs with Zazaki, you’ll probably like it too.
What are Kufa Kebabs?
As you may know, kebabs literally mean eating on a stick. Very few people know what Kufa is. Kufa is a metallof or meatball.
When it is grilled with a stick, it is Kufa Kebab!
Many Eastern European and West Asian cultures have their own Kufa recipes. Although herbs and spices vary from place to place, what remains is that they use the taste of ground meat. Sometimes it is ground beef or mutton (as in this recipe), but chicken or pork also serves as grease.
Kufa kebabs are sometimes served with sermons such as salads or wrapped in flat bread. I recommend serving them a great Greek salad. This is a delicious combo.
Kufa Kebab making and cooking
Making these kebabs is straightforward. The hard part is planning ahead.
It is important to prepare them in advance and then refrigerate them overnight before cooking to add flavor. I want to put them on the sticks before refrigerating so that they are ready when I am ready to cook the next day. Look, this supporter puts them on sticks – it’s kind of a monument!
When you are making your kebabs, you can make them long and thin like thin or thick as thick hair. Just keep in mind that the thicker it is, the longer it takes them to ripen (and vice versa).
Grilling Tip: Kebabs like to slip around the stick, making it difficult for them to turn. I recommend using two pairs of tongs or a pair of pairs. Once they start cooking, they will be a little better.
Recipe for Kufa Kebabs
Ground lamb dumplings with garlic, parsley, coriander, cumin, and cinnamon.
If bamboo skewers are used, place 8 in water for soaking.
In a medium-sized bowl, combine the ground lamb, onion, parsley, garlic, salt, coriander, cumin, cinnamon, pepper flakes and pepper.
Divide the mixture evenly into 8 balls.
Roll each ball into a log shape and squeeze on the sketch until the meat covers most of the length of the skewer.
Place on a baking sheet and refrigerate overnight to add flavor.
Heat the outdoor grill on high heat and cook the lamb on the side for about 3 minutes until cooked.
Ground beef, chicken or pork can also be made. This recipe makes 8 large kebabs. Use smaller sketchers to make 16 or more small kebabs.
Service: 1Yes | Calories: 331kcal | Carbohydrates: 2Yes | Protein: 19Yes | Fat: 27Yes | Saturated fat: 12Yes | Cholesterol: 83But | Sodium: 364But | Potassium: 313But | Fiber: 1Yes | Sugar: 1Yes | Vitamin A: 374IU | Vitamin C: 8But | Calcium: 39But | Iron: 2But
Have you ever made kofa kebabs? Do you have any tips and tricks to share?