June 2017 Magazines - Page 30

Kofte Kebabs With Spicy Harissa Yogurt Sauce Serves 4!6 3/4 cup yogurt Combine yogurt, 2 Tbsp. of harissa (more or less depend- 4 Tbsp. harissa, divided ing on spice tolerance), half of garlic, and half of herbs. 4 medium cloves garlic, finely minced on a microplane grater 1 cup fresh mint or parsley leaves (or a mix), minced Kosher salt and freshly ground black pepper per. Set aside. Combine lamb, chili flakes, cumin, corian- der, cinnamon, ginger, onion, remaining garlic, harissa, and herbs in a large bowl. Season with salt. Work the meat 2 pounds ground lamb or beef, at least 20% fat together with your bare hands. Working with wet hands, 1 Tbsp. red chili flakes divide meat into twelve balls. Roll each ball into a long 2 tsp.ground cumin sausage-like shape, then insert skewer through center of 1 tsp. ground coriander each kebab. 1/4 tsp. ground cinnamon 1 (2-inch) knob of ginger, finely grated 1 small onion, finely grated Preheat grill over high heat for 5 minutes. Clean and oil grates and reduce heat to medium-high. Add skewers and cook, covered, on one side until well charred, 2-3 minutes. Thinly sliced red onions, soaked in cold water Turn and char other side. Open grill lid and continue cook- 1 lemon, cut into wedges for serving ing until desired doneness is reached. Let kabobs rest 3-5 A handful of greens, such as arugula minutes while grilling the naan bread. Serve kebabs with Naan bread, (available frozen at Trader Joe’s) lemon wedges, sliced onions, greens, and yogurt sauce on 12 large bamboo skewers, soaked in water 30 Whisk to combine and season to taste with salt and pep- June/July 2017 grilled naan.