Lamb Kofta Kebabs

Oooh, these are so tasty.  So apparently koftas are part of Albanian, Afghan, Azerbaijani, Arab, Armenian, Balkan, Bangladeshi, Greek, Indian, Israeli, Irania, Kurdish, Pakistani AND Turkish cuisine in some form or another.  They can be lamb, beef, pork or chicken or some mix of meats, seasoned with lots of spices and shaped into small meatballs.  In some places like Iran, Iraq and Azerbaijan, they are served with a spicy gravy and a dry version (like the one here) are just called kebabs.  So I'm not exactly sure what type of Kofta this is, but regardless, it is delicious.

Lamb Kofta Kebabs

4 cloves garlic, minced
1 tablespoon kosher salt, plus a pinch
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons fresh parsley, chopped
1 tablespoon ground coriander
1 teaspoon cumin
3/4 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
Bamboo skewers, soaked in water for 30 minutes
Grilled flatbread (naan, pita, or other flatbread)
Tomatoes
Lettuce
Tzatziki sauce (recipe below - although for the record, I always just buy premade tzatziki sauce from Sprouts or Whole Foods)

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices until well blended.

Form the mixture into 28 balls. Mold each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet lined with aluminum foil, cover, and refrigerate at least 30 minutes, or up to 12 hours.

Preheat an outdoor grill for medium heat, and lightly oil grate. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

Transfer to a serving platter and serve with tzatziki, flat bread, lettuce and tomatoes.


Tzatziki Sauce

2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt
1 medium cucumber, peeled, halved, and seeded
2 teaspoons kosher salt, plus a pinch
1/2 clove garlic
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon dried mint, crumbled
If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.

Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.

Recipes adapted from Food Network.

Grilled Shrimp Tacos with Avocado-Corn Salsa

 

There is something about shrimp tacos that is just so right and good about the world.  When I am eating this, it is not hard at all to imagine myself on a beach in Mexico and feeling completely transported. The flavors of the filling and salsa are so fresh and bright and pair perfectly with a lightly toasted corn tortilla from the grill.  And it would certainly change up a "taco Tuesday" rut with a seafood approach.  I see us eating this all summer long.

 

Grilled Shrimp Tacos with Avocado-Corn Salsa

Salsa

4 ears white or yellow corn, shucked (or about 1 cup frozen corn)

4 medium scallions, thinly sliced (white and light green parts only)

3 medium tomatoes, cored, seeded, and cut into small dice (or just one can of diced tomatoes, drained)

3 tablespoons freshly squeezed lime juice (from about 2 medium limes), plus more as needed

2 tablespoons finely chopped fresh cilantro

1 serrano chile, stemmed and finely chopped

1 1/2 teaspoons kosher salt, plus more as needed

2 medium avocados

 

Tacos

 

2 tablespoons freshly squeezed lime juice (from about 2 medium limes)

2 tablespoons olive oil

4 teaspoons chipotle powder

1/2 teaspoon kosher salt

1/4 teaspoon ground cumin

2 pounds peeled and deveined large shrimp (about 45 shrimp)

10 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)

16 grilled or warmed corn tortillas

 

Remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand 1 ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn. Discard the paper towel.  Or just skip this whole process and just use about 1 cup of frozen corn.

 

Add the scallions, tomatoes, measured lime juice, cilantro, serrano, and measured salt and stir to combine.  Halve and pit the avocados. Using a paring knife, score the flesh of the avocado halves in a 1/4-inch-wide crosshatch pattern (be careful not to cut through the skin).  Using a spoon, scoop the avocado pieces into the corn mixture and gently fold to combine.  Taste and add more lime juice or salt as needed; set aside.

 

Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.  Whisk the lime juice, oil, chipotle powder, salt, and cumin together in a large bowl. Add the shrimp and toss to combine.  Skewer each shrimp through the tail and head ends, leaving about 1/4 inch of space between each shrimp. Transfer the skewers to a baking sheet.

 

Place the skewers in a single layer on the grill without touching. Close the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, close the grill, and cook until the shrimp are just firm, about 1 minute more. Transfer the skewers to a clean baking sheet.

 

Remove and discard the skewers, transfer the shrimp to a cutting board, and coarsely chop. Place in a serving bowl.  Serve the shrimp with the tortillas and salsa as well as sour cream and guacamole, if you want (which I do).