Kofta meat kebabs
Koftas are meatballs with spices and onions that are most popular in Southeast Asian and Middle Eastern cuisines. It is important to buy a fattier meat (whether it is lamb or beef) so they don’t get dried out in the oven. They will create a lot of liquid which is delicious and can be serve on top of rice, or dipped into with bread. I like to serve these with grilled bread and tachina but you can eat them on their own, with pasta, last minute into a tomato based soup, or with tomato sauce.
|Servings: people USA imperial/metric conversion:||
- 2 pounds minced lamb meat or beef
- 2 onions cut in half and peeled
- 11/2 cup fresh mint stems removed
- 11/2 cup fresh cilantro bottoms of stems cut removed
- 1 red chili pepper seeds removed for less heat
- 2 tablespoons garlic powder
- 2 teaspoons garam masala spice blend
- 2 teaspoons curry powder
- 2 teaspoons salt pink Himalayan
- 1/4 cup extra virgin olive oil
- 1/8 cup Balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- 3 plum tomatoes cut in half
- 1 bunch asparagus bottoms removed
- Preheat oven to 375°F.
- Add onions, chili pepper, fresh herbs and 2 tablespoons of olive oil to food processor and pulse until chopped fine. (or chop fine with knife). Add to large bowl with meat and spices. Mix well.
- Prepare large baking sheet with parchment paper. Wet your hands and using your palms, create oval meatballs and place on baking sheet.
- Rinse bowl and add remaining olive oil, balsamic vinegar, honey, and a sprinkle of salt and pepper and whisk together. Add tomatoes into mixture and and then using a slotted spoon or hands, place on sheet pan with koftas. Place in oven for 20 minutes.
- Add asparagus to the bowl with leftover marinade and mix well. Add asparagus and marinade to pan in oven (wherever you find room) and cook for 10 more minutes.
Notes & Tips:
If you don't have garam masala spice blend, use ½ teaspoon of cinnamon powder and ⅛ teaspoon cumin powder instead. You can also substitute the cilantro with parsley or fresh basil