Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
grill summertime kofta recipe
Photo credit Samantha Ferraro

Grilled Kofta with Eggplant and Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Summer doesn’t get any better than grilling with friends.

  • Total Time: 1 hour
  • Yield: Serves 4

Ingredients

Units

For the kofta and veggies:

  • ¾ lb ground beef
  • ¼ lb ground lamb
  • 2–3 Tbsp grated onion (about ½ of an onion), excess liquid removed
  • small bunch of fresh mint and parsley, chopped finely
  • ¼ tsp Turkish red pepper (or any ground chilli flakes for spice)
  • 1 tsp turmeric
  • ½ tsp cumin
  • 1 tsp sumac
  • 1 Tbsp tomato paste
  • salt, to taste (right before grilling)
  • 2 small eggplants, cut in half
  • whole tomatoes

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

To serve: 

  • pita bread
  • lemon wedges

Instructions

  1. 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.
  2. 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.
  3. Using metal skewers (or wooden 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.
  4. 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.
  5. As meat cooks, lightly oil vegetables and place on grill until they are charred and softened.
  6. When done, place koftas on pita bread so meat juices can soak into the bread.
  7. 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.
  8. To serve, drizzle tahini sauce over kofta and vegetable sand serve with pita bread and lemon wedges.

Notes

Store any leftover tahini sauce in an airtight container in the fridge for several weeks.

  • Author: Samantha Ferraro
  • Prep Time: 10 minutes + 30 minutes chill time
  • Cook Time: 20 minutes
  • Category: Entree
  • Method: Grilling
  • Cuisine: Israeli

Find it online: https://www.myjewishlearning.com/the-nosher/grilled-kofta-with-eggplant-and-tomatoes/