I spent 6 years working in the Middle East. Two foods I could live on we're Chicken Shawarma and kebab.
I will put the reciepe at the end. As Sparky says it will be a silent movie.
Somewhat silent, make into a paste.
Add the Lamb,
On to the sticks,
1351 to 350F
Still smoking @350F
Make sure you remove the flame zone covers,
Off the smoker,
Not a big a big plate guy but here you go,
Comments from my Wife because you have to get some buy in to get new toys
- You are a flavour kind of guy. Yes I have no issue with that or why would I be doing it?
- To much mint. OK, I can work with that one. Cut back the mint.
Hope you enjoy and thanks for viewing.
Ingredients;
YOGURT - GARLIC SAUCE
Cup plain whole - milk yogurt
2 tablespoons lemon juice
2 tablespoons tahini
1 garlic clove, minced
1/2 teaspoon salt
KOFTE
1/2 cup pine nuts
4 garlic cloves, peeled
1 1/2 teaspoon hot smoked paprika
tsp salt
tsp ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 1/2 pound ground lamb
1/2 cup grated onion, drained
1/3 cup minced fresh parsley
1/3 cup minced fresh mint
1 1/2 teaspoon unflavored gelatin
Large disposable aluminum roasting pan (if using charcoal)
Directions;
WHY THIS RECIPE WORKS:
We skipped the traditional bread panade in favor of a little gelatin to keep our kofte moist after grilling. And we added ground pine nuts for richness and to keep the kofte from being too springy.
1. FOR THE YOGURT-GARLIC SAUCE: Whisk all ingredients together in bowl. Set aside.
2. FOR THE KOFTE: Process pine nuts, garlic, paprika, salt, cumin, pepper, coriander, cloves, nutmeg, and cinnamon in food processor until coarse paste forms, 30 to 45 seconds. Transfer mixture to large bowl. Add lamb, onion, parsley, mint, and gelatin; knead with your hands until thoroughly combined and mixture feels slightly sticky, about 2 minutes. Divide mixture into 8 equal portions. Shape each portion into 5-inch-long cylinder about 1 inch in diameter. Using 8 (12-inch) metal skewers, thread 1 cylinder onto each skewer, pressing gently to adhere. Transfer skewers to lightly greased baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
3A. FOR A CHARCOAL GRILL: Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place pan in center of grill. Light large chimney starter filled two thirds with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
4. Clean and oil cooking grate. Place skewers on grill (directly over coals if using charcoal) at 45-degree angle to grate. Cook (covered if using gas) until browned and meat easily releases from grill, 4 to 7 minutes. Flip skewers and continue to cook until browned on second side and meat registers 160 degrees, about 6 minutes longer. Transfer skewers to platter and serve, passing yogurt-garlic sauce separately.
