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.
Course: Main Dish, Side Dish
Cuisine: Meat
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 375°F.
  2. 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.
  3. Prepare large baking sheet with parchment paper. Wet your hands and using your palms, create oval meatballs and place on baking sheet.
  4. 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.
  5. 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