If you know me, you know I love middle eastern flavors. I’m obsessed with spices for their ability to transform simple ingredients into extraordinary dishes. This recipe transports ground beef and sausage into spectacularly flavorful kabobs that would be just as good on the grill as in the oven. I used ground beef and pork for this recipe, but lamb, turkey or even ground chicken sausage would be good too! Traditionally kofta is made using bread crumbs as the binder, but to keep this recipe gluten free and Whole 30 Approved I used walnuts and arrowroot powder.
Serve these with my Cauliflower Tabbouleh for a light spring meal. The kofta saves beautifully so you could also make a batch of these on Sunday to enjoy throughout the week on salads or as a snack!
What You Need:
1 lb. Ground Beef (85/15)
1 lb. Pork Sausage
2 t Arrowroot Powder
1 Cup Walnuts
2 T Garam Masala
1 T Salt
½ t Allspice
1 T Paprika
½ t Cayenne (omit for a less spicy result)
1 t Sumac
1 t Cinnamon
1 Bunch Cilantro
Bamboo kabob skewers
Small Bowl of Water
How It’s Done:
Preheat your oven to 425 degrees. Add a few cups of water to a shallow baking dish and soak your skewers for at least 10 minutes.
In the bowl of a food processor add the walnuts, arrowroot powder, and spices. Pulse for 10-15 seconds until the walnuts and spices form a fine meal. Add the cilantro leaves and pulse until incorporated, 5-10 seconds. With the food processor running, add the meat a cup at a time through the chute until meat is well incorporated into the spice mixture.
Line a baking sheet with parchment paper and place a wire rack on top. This will allow the kofka to cook evenly. To shape the kofta mixture onto the skewers, pour water into a shallow bowl and use it to lightly coat your hands to stop the meat sticking to them.
Hold a skewer in your left hand (if you are right-handed; vice versa if you are left-handed). Pick up a portion of kafta mixture slightly larger than a golf ball in your right hand and pierce it through the center with the sharp end of the skewer until the ball is about 1 inch from the point. Using the same hand, shape the kafta into a flattened, sausage-like kabob, ensuring it remains evenly wrapped around the skewer. You should leave another 2-inch gap at the bottom of the skewer. You can leave more if you like, but don’t make your kafta too thick; otherwise, they might not cook through. Repeat with the remaining mixture.
Assemble the skewers on the wire rack. Place in the oven for 15-20 minutes, flipping halfway. Switch to the Broil function and broil for 1 minute per side until the kofka is nicely browned.
Serve with fresh yogurt, lemon and and handful of fresh chopped herbs. These kabobs would go perfectly with my Cauliflower Tabbouleh.