Kofta Kebabs with yogurt sauce

Even if I have been living in Dubai for almost one year now, this is the very first time I prepare  a Middle Eastern dish at home. What a shame! But I can always make up for lost time, considering in particular how much I love this flavorful and spicy cuisine.
Kofta (or kofte) kebabs are long meatballs, made with ground lamb or beef (or a mix of them or even other kinds of meat, like mutton), flavored with herbs and spices and grilled on skewers. The name kofta comes from the Persian word kufthe which means mashed (when meat grinders were not available, meat was first cut into small pieces then mashed in a sort of mortar). Koftas are very popular in Turkey where it is possible to find many local versions, but they are a traditional food in almost all Middle Eastern countries; variations occur also in North Africa, the Mediterranean area, Balkans and India. Koftas can be grilled (then they are named kofta kebabs) or cooked in several other ways: steamed, fried, or cooked in a gravy. There are also vegetarian versions (especially in India) where meat is substituted for lentils, potatoes or other vegetables. It is also possible to find kofta made with fish.

I had seen a recipe for kofta kebabs last summer, during my holidays in Italy, while leafing through an Italian cooking magazine (funny, isn't it?) and decided I had to try when back in Dubai, where finding ingredients (spices in particular) is much easier (and of course, cheaper). I did not follow exactly the recipe I had found in the magazine, but added some ingredients (garlic and cayenne pepper in particular) and increased the quantity of the spices. I know that there are several versions of kofta kebabs (as for all traditional dishes), and I cannot say if the one I made may be considered somehow "orthodox"; I only know it is delicious and easy to make.
I used a mix of lamb and beef ground meat, but it is possible to use all lamb or all beef or even other combinations: what I recommend is not to use low fat meat, in order to have tender and moist kofta.
Also I baked the kofta kebabs in the oven but - and probably this is the more traditional cooking technique - they can also be grilled or chargrilled. A yogurt sauce flavored with mint and parsley is a perfect, refreshing complement (also tzatziki works well); and don't forget some Arabic bread.

Kofta Kebabs with yogurt sauce

serves 2

For kofta kebabs:

200 g ground lamb

200 g ground beef

1 garlic clove

1 smallonion

1 1/2 tsp ground turmeric

1 tsp ground cumin

2 tsp ground coriander

1 tsp paprika

1/2 tsp cayenne pepper (or more for a hotter flavor)

1 tsp ground black pepper

salt

6 metal or bamboo skewers

For the yogurt sauce:

150 ml yogurt

1 tbsp extra virgin

1 bunch fresh coriander or parsley

1 bunch fresh mint

If using bamboo skewers, soak in water for about 20 minutes before using.

Mash the garlic into a paste using the flat side of a chef's knife on your cutting board  (or a mortar and pestle if you have it). Finely chop the onion. In a big mixing bowl, mix the ground lamb and beef along with the garlic paste, chopped  onion, a pinch of salt and all the other spices until everything is well blended. With humid hands, divide the mixture into 6 equal, oblong patties and insert a wooden skewer lengthwise into the center of each. Place the kebabs onto a dish, cover, and refrigerate at least 1 hour, or up to 12 hours (with the rest meat will absorb the flavor of all spices, thus resulting in a more tasty dish).

Line a baking sheet with parchment paper. Remove the kofta kebabs from the fridge at least 30 minutes before cooking, so that they get to room temperature. Preheat the oven to 200°C. Sprinkle some olive oil over the kebabs and bake for about 20 minutes, turning them a couple of times.

In the meantime prepare the yogurt sauce: chop the herbs and add 2 or 3 tablespoon to the yogurt along with 1 tablespoon olive oil, salt and pepper, stirring to amalgamate.

When kebabs are cooked through, transfer to a serving plate with all juices and garnish with chopped coriander (or parsley).  Serve with the yogurt sauce and pita / flat bread.

I served with roasted cherry tomatoes, but they go very well also with a mixed green salad.