Heavily spiced, garlicky and unquestionably satisfying, kofta kebabs feature the gentle heat of our Aleppo-Style Chile Flakes. Tucked into lavash and topped with tzatziki and pickled peppers, they're perfect for a weekend lunch or midnight snack.
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients
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4 Cloves Garlic, minced
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1/2 Tablespoon Kosher Sea Salt Flakes
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1 Pound Ground Chuck
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1 Medium White Onion, grated
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1/4 Cup Flat-Leaf Parsley, minced
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1/2 Tablespoon Aleppo Style Red Chile Flakes
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1/2 Tablespoon Ground Coriander
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1 Teaspoon Mediterranean Oregano
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1 Teaspoon Ground Cumin
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1/2 Teaspoon Ground Korintje Cinnamon
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1/2 Teaspoon Fine Ground Black Pepper
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1/4 Teaspoon Ginger Powder
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1 Tablespoon Tomato Paste
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4 10-Inch Pieces Lavash Or Pita, lightly toasted
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12 Wooden Skewers, soaked in water for 30 minutes
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Tzatziki
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Pickled, Long, Turkish-Style Peppers
Directions
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Place garlic cloves and salt on cutting board. Smash and chop, using flat side of large knife until mixture resembles coarse paste.
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Place garlic mixture, meat, onion, parsley, spices and tomato paste in large mixing bowl and thoroughly combine using your hands.
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Divide meat into 12 equal portions and mold each piece around pointed end of skewer, forming into oval kebabs. Place on tray, cover and refrigerate for 4 hours.
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Preheat broiler on high setting. Line baking trays with aluminum foil and spray with cooking spray.
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Place kebabs on prepared trays and transfer to oven to cook until browned all over and just cooked through, about 6 minutes. Transfer to platter and serve with lavash, tzatziki and pickled peppers.