This season is full of get-togethers with friends and family that call for delicious home cooking. Sosaties are a staple of our outdoor cooking and are enjoyed either before or after the main course. You should try these grilled beef kofta kebabs, however, since there are so many different kinds of food on a stick to choose from. Like sosaties, kofta comes in a variety of forms in Middle Eastern and Asian cooking, with this beef version being among the most well-known.
GRILLED BEEF KOFTA KEBABS SUGGESTIONS
You may mix the kofta spices—cumin, cinnamon, allspice, coriander, and chilli flakes—in a container and store it in the pantry until you need it. There isn’t much to this recipe, and instead of the usual beef cubes on a stick for sosaties, you’ll be creating something more like meatballs on a stick. Braai them till they reach the doneness you want, then serve with tzatziki, or another yoghurt sauce or chilli sauce.
This weekend, if you’re looking to switch things up at the braai, consider making these delicious beef kofta kebabs.
GRILLED BEEF KOFTA KEBABS RECIPE
Course: Main
Cuisine: Middle Eastern, Asian
Difficulty: Easy
Servings: 12 servings
Prep time: 10 minutes
Cooking time: 20 minutes
INGREDIENTS
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900 g beef mince
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5 cloves minced garlic
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2 small onions finely minced
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½ bunch chives finely chopped
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3 tsp ground cumin
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1 tbsp. cinnamon
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2 tbsp. ground corriander
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1 tsp ground allspice
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1 tsp ground ginger
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1 1⁄2 tsp ground black pepper
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2 1⁄2 tsp salt
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¾ tsp chilli flakes or ground pepper flakes
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1 egg
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24 wood skewers
METHOD
- Mix all your spices, herbs and egg with the ground meat and mix it together with your hands until well combined. Set aside.
- Place them in a bowl of water to absorb some moisture. This will help prevent the skewers from charring and turning to ash if you are cooking the beef kofta skewers over a braai.
- Preheat your grill or start a fire and let it burn down until the coals are nice and hot, with almost no real “flame”
- Shape the ground spiced meat into cigar-shaped rolls, and then insert a skewer into one end until it goes through the length of the “cigar”. Don’t poke it out the other side though!
- Brush these skewered kebabs with a little bit of olive or canola oil to prevent the meat from sticking to the cooking grill. As soon as the grill is nice and hot, you can place the Beef Kofta Kebab right on the grate. You should hear a nice sizzling sound.
- If the meat starts to drip a little, turn down the heat (over a fire, spread out the coals to cool them down) to prevent the fire from flaring up and charring the skewers.
- Turn the skewers until they are a nice golden brown on both sides. You can use a food thermometer to ensure the internal temperature reaches 80°C for a fully cooked skewer. You can also keep a close eye on the meat, and once you see the juices starting to run out clear, the meat is cooked through.
»GRILLED BEEF KOFTA KEBABS RECIPE«