Sumac & Aleppo Pepper Kofta Kabab Skewers

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Sumac & Aleppo Pepper Kofta Kabab Skewers

Read below for notes on how to lock in the kabab’s juiciness!

3 lbs lean ground beef (or can do a half mix with ground lamb
1 large onion, quartered
3 garlic cloves
1 cup parsley, packed
3 tbsp sumac
3 tbsp Aleppo pepper
1 tsp ground cumin
1 tbsp allspice (forgot to mention this in the video!)
1 tbsp salt, or to taste

Saffron Butter
5-6 threads saffron
¼ cup unsalted butter, melted
Note: if saffron is not available, replace it with a teaspoon of paprika or smoked paprika

In a small food processor, mince onion and garlic until very fine
Then, add in parsley, and pulse a few times until chopped
Add this mixture over the meat, along with the rest of the listed spices
Knead well but make sure to not over do it
Shape the kabab on a wooden or metal skewer, dabbing your fingers in a bit of water to help with the shaping
Grill on an outdoor grill, or on a stovetop pan/grill, on medium heat, turning on each side, until charred and cooked through, keep an eye on it and do not over cook
1 minute before taking them off the grill, baste the kababs with the melted saffron butter
To ensure juiciness is locked in, cover the kabab skewers with two pans, or cover the pan where the kabab’s are resting with foil tightly. Let the kababs rest for at least 5 minutes before uncovering.
Serve with rice, pita, hummus, and sumac onions

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