Note: This post is sponsored by Moyer Beef. All opinions are mine alone.
This past weekend, we had my parents over for dinner. I had a hankering for Lamb Kofta, which is a dish of ground lamb with spices formed into meatballs and grilled.
My dad isn’t exactly the most adventurous eater, and doesn’t like lamb, so I instead decided to adapt the spices added to kofta into a marinade for beef kebabs. Kofta can be made with any ground meat, but I had some beautiful Moyer Beef’s Rib Kebab meat on hand, so kebabs it is!
Kofta can be made with quite a range of spices, so this recipe is very adaptable. This version uses fresh parsley as well as dried spices to add a different dimension of flavor. I also served it with some tzatziki for dipping.
Ingredients:
Tzatziki (omit to make dairy free):
- 1 cup plain low-fat Greek yogurt
- 1/2 cucumber, seeded, finely diced
- 1 garlic clove, minced
- the zest of one lemon
- the juice of one lemon
- 1 tablespoon olive oil
- 2 tablespoons fresh dill, chopped
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Kebab:
- 4 cloves of garlic, roughly chopped
- 1/4 cup chopped yellow onion
- 1/4 cup chopped fresh parsley
- 1 tablespoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
- 2 lbs kebab meat (I used Moyer Beef’s Rib Kebab meat)