Fragrant and savoury Mediterranean seasonings flavour the kabobs and the yogurt tahini sauce adds a tangy, garlicky finish. Both can be made ahead for a quick meal for a weeknight or for entertaining. Serve with a couscous and veggie salad with grilled flatbread alongside.
Grilled Veal Kofta Kabobs
- Prep Time: 20 minutes
- Cook Time: 30 minutes refrigeration + 10 minutes cooking
- Total Time: 1 hour
- Yield: Serves 6
Ingredients
Kabobs
2 lb (1 kg) Lean Ground Veal
1 cup (250 mL) finely diced red onion
3 cloves garlic, grated
½ cup (125 mL) finely chopped fresh mint
2 tsp (10 mL) EACH ground cumin and sweet paprika
1 tsp (5 mL) EACH kosher salt, ground turmeric, cinnamon and sumac
½ tsp (2 mL) pepper
Twelve 8- to 10-inch (20 to 25 cm) bamboo skewers
Yogurt Tahini Sauce
1 cup (250 mL) plain yogurt
3 tbsp (45 mL) tahini
Juice of 1 lemon
2 cloves garlic, grated
1 tsp (5 mL) kosher salt
½ tsp (2 mL) ground spice, such as sumac, paprika or cumin
Instructions
- Kabobs: Combine ground veal, onion, garlic and mint in a large bowl. Combine cumin, paprika, salt, turmeric, cinnamon, sumac and pepper in a small bowl, stirring well. Sprinkle spices over meat mixture. Gently combine with a fork or your hands. Divide into 12 equal-size meatballs.
- Place a sheet of parchment on work surface. Working with one meatball at a time, place in the centre of the parchment. Push the tip of a skewer into centre of the meatball. Fold one side of the parchment over the meatball and use a bench scraper on the opposite side of the ball to push toward the fold to create a sausage shape along the skewer, about 5 inches (12.5 cm) long, keeping the skewer in the centre of the kabob. Holding the parchment, push the skewer the length of the kabob so the tip sticks out the end slightly. Transfer kabob to a parchment paper-lined rimmed baking sheet. Repeat to create 12 kebabs, spacing them apart on sheet. Cover and refrigerate for at least 30 minutes or for up to 1 day.
- Yogurt Tahini Sauce: Whisk together yogurt, tahini, lemon juice, garlic, salt and spice in a medium bowl. Transfer to a squeeze bottle or serving bowl. Cover and refrigerate until serving, for up to 1 day.
- Place a strip of foil along grill of the barbecue to prevent the ends of the skewers from burning and preheat to 500°F (260°C). Place kabobs on grill with meat on grates and handle-ends of the skewers on the foil. Grill for about 2 minutes or until grill-marked and meat releases from grill easily without sticking. Turn and cook for about 2 minutes or until, until browned and a digital instant-read thermometer inserted into thickest part of each kabob reads 160°F (71°C).
- Transfer kabobs to a platter and serve with Yogurt Tahini Sauce to drizzle over top.
Notes
Tip: When grilling the kabobs, keep a close eye on them for flare-up and move any kabobs that are on a hot spot to prevent burning. Reduce the heat, if necessary, to ensure the meat cooks through.
