The trick is to smoke the meat and not make the meat smoke

BEEF & LAMB KOFTAS WITH CUMIN & MINT

  Date: May 08, 2010
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This was the first recipe I’ve attempted from Stephen Raichlen’s newly released cookbook PLANET BARBECUE. These koftas are kabobs from Morocco and are made with ground meat, in this case a batch with beef & a batch with lamb. In addition to the ground meet we have flat leaf parsely, cilantro & mint, plus onion, hot paprika, cumin, salt & pepper. The kabobs are formed onto flat skewers & refrigerated. When it is time to grill them the skewers were grilled off the grate by elevating them onto bricks. To accompany the koftas I made a Moroccan Tomato-Olive Relish and Simple Moroccan Hot Sauce also from PLANET BARBECUE.. Lastly I made some grilled cherry tomatoes. The koftas were extremely tasty and moist on the inside. The relish was surprisingly flavorful despite the simple ingredients, and the hot-sauce was extremely hot although the presence of rice & pita bread helped tone things down. I like this style of kabob, it is like a home made sausage without the casing.
Recipe Source:
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King Arthur Flour Website

Planet Barbecue:

Kofkas: Ground Lamb Kebabs w/ Cumin & Mint - Page 328

Relish: Moroccan Tomato-Olive Relish - Page 218

Hot Sauce: Simple Moroccan Hot Sauce - Page 414
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 3/8" Metal Skewers