Recipes

Turkish Kofte Kebab with Green Tahini and Tomato Cucumber Relish

A cornerstone of Turkish culinary tradition, these kebabs feature seasoned ground meat traditionally lamb, beef, or a like this recipes a blend perfectly molded around a flat metal skewer. The mixture is infused with a fragrant paste of onions, garlic, and fresh herbs like parsley then balanced with warm, earthy spices before hitting the open flame to achieve a juicy interior and a beautifully charred finish.

Turkish Kofte Kebab with Green Tahini and Tomato Cucumber Relish
By Stephanie Banyas
Serves 6-4
Ingredients
Directions

For the Turkish Kofte Kebab:

  • 1 small yellow onion peeled and quartered
  • 5 garlic cloves, chopped
  • 2 cups packed parsley leaves
  • 1 tablespoons Diamond Crystal kosher salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin 
  • 1 teaspoon coriander
  • 1 teaspoon sweet Spanish paprika
  • 1 teaspoon sumac
  • 1 teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground nutmeg
  • 1 pound ground beef
  • 1/2 pound ground lamb
  • 1/3  cup panko breadcrumbs, soaked in warm water for a few minutes
  • Salt and pepper
  • ¼ cup chopped fresh parsley and cilantro for garnish
  • Lavaash bread, for serving

For the Green Tahini Sauce:

  • Finely grated zest of 1 lime
  • Juice of 2 limes
  • 1/4 cup tahini, stirred, I prefer Soom Premium Tahini
  • 1 teaspoon honey
  • 1 clove garlic, roughly chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cold water
  • 1 teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¾  cup packed fresh parsley leaves, chopped
  • ½ cup packed fresh cilantro leaves and tender stems, chopped


For the Tomato Cucumber Spicy Salad:

  • 6 kirby cucumbers, diced
  • 1 pint grape tomatoes, halved
  • 2 teaspoons Diamond Crystal Salt, plus more for seasoning, if needed
  • 1 small red onion, halved and thinly sliced
  • Juice of ½ large lemon
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped flat leaf parsley leaves
  • ¼ cup chopped fresh mint leaves

Turkish Kofte Kebab:

  1. Combine the onion, garlic and parsley in the bowl of a food processor and process until a coarse paste. Add the salt and spices and process a few times to combine.  Crucial step. Scoop out the mixture and squeeze it firmly with your hands to drain excess moisture. (Too much water will cause the kofta to fall apart while cooking.) 
  2. Return the onion paste mixture to the food processor, add the meat, soaked bread and process until the mixture is thick and paste-like.  Scrape into a bowl, cover and refrigerate for at least 30 minutes and up to 24 hours. (I like letting it marinate in the refrigerator for at least 8 hours to allow the flavors to meld)
  3. Prepare the Gaucho grill for direct cooking over a medium-hot fire, about 500 degrees. This will take about 30 minutes. If using wooden skewers, soak them in cold water for at least 30 minutes and up to 8 hours. 
  4. Take about ⅓ cup  portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.
  5. Line a sheet pan with parchment paper and spray lightly with nonstick spray. Lay the skewered kofta kebabs on the lined baking sheet and spray the top with nonstick spray.  Season both sides with salt and pepper. 
  6. Arrange the kofte in a single layer on the grill grates, positioning the skewers outward for easy handling. Grill until a golden-brown crust develops on the underside; avoid turning the meat prematurely, as it may fall apart before the crust has formed. If the meat appears to be browning or charring too rapidly, utilize the Gaucho wheel to raise the grates. Once the first side is ready, flip the skewers and continue grilling for an additional 3 to 4 minutes or until the meat reaches an internal temperature of 160 degrees F on an instant read thermometer. 
  7. Carefully remove the skewers using a heavy duty grill glove to a sheet pan.  Loosely tent with foil and let rest for 5 minutes. 
  8. Grill the lavash bread for about 10 seconds per side just to heat through and immediately wrap in aluminum foil or a clean dish towel to keep it warm and soft for serving. 
  9. Serve the kofta kebabs immediately with lavaash tahini and the fixings you prepared. 

Green Tahini Sauce

This vibrant, creamy sauce  blends the nutty, earthy richness of traditional sesame paste with the bright, fresh pop of herbs and citrus and pairs perfectly with any grilled meat or vegetable! Also, switch out or add any combination of herbs such as basil, mint and chives! 

Yields: About 1 cup

  1. Combine the zest, lime juice, tahini, honey, garlic, oil, water, salt and pepper in a blender and blend until smooth.  Stir in the parsley and cilantro and blend until smooth.  If the mixture seems too thick, begin adding cold water a tablespoon at a time and continue blending. 
  2. The sauce can be made 24 hours in advance and stored covered in the refrigerator.  Bring to room temperature before serving and loosen with a bit of cold water if needed before serving. 

Tomato Cucumber Spicy Salad

This tomato and cucumber salad is a quintessential Middle Eastern staple. It is generally eaten year-round but especially popular during the summer months when local produce is at its peak.  Perfect for any outdoor barbecue.

Yields: About 1 quart

  1. Place the cucumbers and tomatoes in a colander and toss them with 2 teaspoons of kosher salt. Place the colander over a bowl and let them sit for 30 minutes, stirring once or twice during that time.
  2. Once they are done draining, gently shake the colander and pat the vegetables dry with a clean paper towel. Transfer to a large bowl, add the onion, lemon juice, olive oil and pepper and mix to combine.  Fold in the parsley and mint, taste for seasoning.  Cover and chill for at least 30 minutes before serving.  

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