Grillin’ Time


Now that the sun is coming out more often in the PNW and the smell of charcoal has replaced the smell of firewood, it’s time to talk barbeque. Just as hamburgers are staples of the Midwestern grilling experience, Kofta Kabob are always on our grill. Kofta is very much like burgers in that it’s ground beef mixed with aromatics, herbs and spices, but the mix is then pressed onto flat skewers and grilled like a kabob. When we lived in Chicago, our butcher, Gus, would cut the beef and mix the chopped onions and parsley into the meat grinder to combine as it grinds. Nowadays we just buy ground meat and mix it at home.

Kofta Kabob

2 lbs. 85% lean ground beef
One medium red or white onion, chopped fine
1 bunch of flat leaf parsley, chopped fine
salt and pepper to taste

Mix all these ingredients together until well combined, then press around flat skewers, and cook on the grill.  The result is a hamburger taste with a sort of sausage shape.  If you don’t have flat skewers, you can always bake these in an oven or layer them in a grill basket.

Serve them with basmati rice or on warmed pita bread with a side of tzaziki and some grilled vegetables.  Fresh lemonade and cold beer make good accompaniments, as they do with all barbeque.

For parties we typically serve these along with grilled lamb and chicken shish kabob to make a mixed grill. In the PNW, we add some grilled fish kabobs to the mix. Any way you do it, it’s a feast.

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About aecsarah

I've been working in marketing for architects, interior designers, engineers and contractors since 1997. Before that I did stints as a university professor and a radio documentary producer. In my spare time I'm a foodie and craft-ie.
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