If you’re looking for a change up to your grilling game, then check out these delicious Easy Beef & Lamb Kofta Kebobs. These beef and lamb sausages are a simple yet sensational dish that has its roots in the rich tradition of skewered and grilled meats. Join us as we discover the secrets behind making these savory kofta kebobs and delve into the fascinating history and global reach of kabobs.
Jump to RecipeThe Origin and Global Presence of Kabobs:
Kabobs, also spelled kebabs, are a culinary tradition that spans centuries and continents. The practice of skewering and grilling meat can be traced back to ancient times when humans discovered fire and began cooking food. Here’s a glimpse into the global presence of kabobs:
1. Middle East:
- The Middle East is often considered the birthplace of kabobs. The word “kebab” itself is derived from the Arabic word “kabāb,” meaning “to roast.”
- Traditional Middle Eastern kabobs feature skewered and grilled meats like lamb, chicken, or beef, often seasoned with fragrant spices and served with flatbreads, rice, and yogurt-based sauces.
2. India:
- In India, kabobs are known as “kebabs” or “kebobs.” They have been influenced by various culinary traditions, including Persian and Mughlai cuisine.
- Seekh Kebabs, made from minced meat, are a popular Indian variation, typically flavored with spices like cumin, coriander, and garam masala.
3. Turkey:
- Turkish cuisine boasts an extensive array of kabobs, from Adana Kebabs to Shish Kebabs.
- Adana Kebabs are a spicy delight, made from minced lamb mixed with red pepper flakes, sumac, and other seasonings.
4. Greece:
- Greece offers Souvlaki, which is a popular street food featuring small pieces of marinated and grilled meat, often served with pita bread and tzatziki sauce.
5. Persia (Iran):
- Persian kabobs, known as “kebabs,” are celebrated for their use of saffron, sumac, and other aromatic spices.
- Chelow Kebab, served with saffron-infused rice, is a beloved Iranian dish.
6. Pakistan and Afghanistan:
- The region shares a love for kabobs, with specialties like Chapli Kebabs and Shami Kebabs.
- Chapli Kebabs, made from ground meat and spices, are popular street food in Pakistan.
7. Southeast Asia:
- In Southeast Asia, countries like Indonesia and Malaysia have their own versions of satay, featuring skewered and grilled meats served with peanut sauce.
Studying the process:
As you see kabobs come from many regions of the world. This was my first time making this dish and was inspired to order the skewers on amazon. The video I watched to see how the meat was put on the skewers from Henry’s How Tos is below.
I went deep into my pantry to find the spices used to spice my beef. I used some chili ufra – been waiting to find a use for this one. I also used minced onions, salt, pepper and some sumac. The flavor comes from the grill, or in my case the GREEN EGG. The kabobs are cooked over pretty high heat so they get a nice wood charcoal flavor.
Creating and grilling of the kabobs.
The Easy Beef & Lamb Kofta Kabobs plated.
The Recipe
Easy Beef & Lamb Kofta Kabobs
Ingredients
- 2 lbs ground beef
- 2 lbs ground lamb
- 1 whole yellow onion, minced
- 1 Tbsp salt
- 1 tsp black pepper
- 1 Tbsp chili ufra (Urfa) pepper
- 2 tsp turmeric
- 1 Tbsp sumac
- 2 pinches saffron, soaked in a little warm water
Instructions
- Squeeze as much liquid as you can out of the minced onion.
- Mix the beef, lamb, onion, salt, pepper, Urfa pepper, turmeric, sumac and saffron (with its water) until well combined.
- Chill the mixture 30 minutes so it holds on the skewers.
- Divide into equal portions and press each one around a flat skewer into a long, even kofta.
- Heat the grill to high (I use my Big Green Egg at about 450–500°F).
- Grill 10–12 minutes, turning every few minutes, until charred and cooked to 160°F.
- Rest a few minutes. Serve with pita, rice or a yogurt sauce. Enjoy!
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