Ingredients with Measurements:
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- Salt and pepper to taste
- 4 pitas
- 1/2 cup hummus
- 1/2 cup diced cucumber
- 1/2 cup diced tomato
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the ground lamb, breadcrumbs, onion, garlic, egg, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix well with your hands until everything is evenly combined.
2. Divide the mixture into 8 equal portions and shape each portion into a long, thin sausage shape.
3. Thread each sausage shape onto a skewer, pressing the meat firmly onto the skewer.
4. Preheat your grill or grill pan to medium-high heat.
5. Grill the kofta skewers for 8-10 minutes, turning occasionally, until they are cooked through and browned on all sides.
6. While the kofta is cooking, warm the pitas in the oven or on the grill.
7. To assemble the pitas, spread a generous spoonful of hummus inside each pita.
8. Remove the kofta from the skewers and stuff 2 skewers worth of meat into each pita.
9. Top the kofta with diced cucumber, tomato, and fresh parsley.
10. Serve the kofta-stuffed pitas with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 530
Fat: 25g
Carbohydrates: 44g
Protein: 30g
Sodium: 680mg
Sugar: 4g
Fiber: 5g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- If you don't have breadcrumbs, you can use crushed crackers or panko.
- If you don't have fresh parsley, you can use cilantro or mint.
Variations:
- Add some chopped red onion to the cucumber and tomato topping for extra flavor.
- Serve the kofta-stuffed pitas with a side of tzatziki sauce.
- Add some crumbled feta cheese on top of the kofta for a tangy kick.
Tips and tricks:
- Make sure to press the meat firmly onto the skewers so that it doesn't fall apart on the grill.
- If you're using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning on the grill.
- You can make the kofta mixture ahead of time and keep it in the fridge until you're ready to grill.
Storage instructions:
Leftover kofta can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the kofta, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the kofta-stuffed pitas on a platter with lemon wedges and fresh herbs for a beautiful presentation.
Garnishes:
Fresh parsley, cilantro, or mint can be used as a garnish.
Pairings:
Serve the kofta-stuffed pitas with a side of Greek salad or roasted vegetables.
Suggested side dishes:
Greek salad, roasted vegetables, or tabbouleh.
Troubleshooting advice:
If the kofta is falling apart on the skewers, try adding more breadcrumbs to the mixture to help bind it together.
Food safety advice:
Make sure to cook the kofta to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Kofta is a Middle Eastern dish that is made from ground meat and spices. It is often served on skewers and grilled over an open flame.
Flavor profiles:
The kofta is savory and spiced, with a hint of sweetness from the cinnamon. The hummus adds creaminess, while the cucumber and tomato topping adds freshness and crunch.
Serving suggestions:
Serve the kofta-stuffed pitas with lemon wedges on the side for a bright burst of flavor.
Related Categories
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Region: Middle Eastern
Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic