Mediterranean Kofta Kebabs | Eitan Bernath

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with more protein.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: flatbread

Whole wheat pita provides more fiber.

Start with a food processor and add 1 onion and 2 cloves garlic, then puree until smooth.

Add fresh parsley and fresh mint to the food processor and mix until combined, pushing down the sides as needed.

Add 1 pound of ground beef to the mixture in the food processor.

Add spices: cinnamon, cumin, coriander, allspice, and cayenne powder, then mix again until fully combined.

Form the meat mixture into logs around skewers, ensuring they are even throughout.

Wash hands after forming the kebabs.

Heat a grill pan over medium-high heat and add a little olive oil to prevent sticking.

Place the kebabs on the grill pan and listen for the sizzle as they cook.

Prepare the Israeli salad by dicing 1 cucumber and adding it to a bowl.

Slice and deseed plum tomatoes, then cut into matchsticks and add to the bowl with cucumbers.

Add lemon juice, extra virgin olive oil, a pinch of salt, pepper, and chopped dill to the salad, then mix well.

Check on the kebabs, flipping them to ensure they are charred on all sides, cooking for about 2-3 minutes per side.

Once the kebabs are charred and cooked through, prepare to serve them with pita bread, Dafina or kumis, and the Israeli salad.

Cooking Techniques

Equipment Needed

Spice Level: