Ingredients

The following ingredients have 4 Servings
  • For the kofta and veggies:
  • 3/4 lb ground beef
  • ¼ lb ground lamb
  • 2-3 Tbsp grated onion (about 1/2 of an onion), excess liquid removed
  • Small bunch of fresh mint and parsley, chopped finely
  • 1/4 tsp Turkish red pepper (or any red pepper for spice)
  • 1tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp sumac
  • 1 Tbsp tomato paste
  • Salt, to taste (right before grilling)
  • 2 small eggplants, cut in half
  • Whole tomatoes
  • Pita bread
  • For the tahini sauce:
  • ½ cup tahini paste
  • ¼ cup water (may not use all of it)
  • 2 garlic cloves, roughly chopped
  • 1 lemon, juiced and zest
  • 1 Tbsp olive oil
  • Pinch of cayenne
  • Salt and pepper, to taste

Instruction

  • In a bowl, combine ground meats and all the spices and herbs except for the salt. Use a light touch to mix everything well so spices are evenly incorporated. Place plastic wrap over the bowl and allow to sit in the refrigerator for at least 30 minutes.
  • When ready, season meat mixture with salt and mix again. I chose to salt the last minute so it doesn’t draw the moisture out as it marinates.
  • Using metal skewers (or wood ones that are soaked), take ¼ of the mixture and form into an oval shape. Place meat on the skewer and use your hands to firmly press the kofta onto the skewer into a long, oval and flat shape. You can also your use fingers to form crimps for texture and looks.
  • Lightly oil the grill (or indoor grill pan, if using) and on medium-high heat, grill the kofta until the first side is lightly charred (about 4-5 minutes), then turn over and continue cooking the other side.
  • As meat cooks, lightly oil vegetables and place on grill until they are charred and softened.
  • When done, place koftas on pita bread so meat juices can soak into the bread.
  • To serve, drizzle tahini sauce over kofta and vegetable sand serve with pita bread and lemon wedges. To make tahini sauce: Add all ingredients to a food processor and blend well. The texture should resemble honey and not be too thick.
  • Add more or less water for desired consistency.
  • Taste for seasoning. Store extra in an airtight container in the fridge for several weeks.