Koftkas are a ground meat kabob that you can grill, panfry or bake. Our version is a great way to enjoy your own backyard bounty and support local farmers. Substitute ground pork, chicken or turkey (local of course) in this easy recipe that is perfect for summer entertaining.
2 tbsp Arabian Baharat
2 tbsp fresh mint, finely chopped
2 tbsp fresh parsley, finely chopped
2 green onions, finely chopped
1 clove garlic, grated
1 tsp kosher salt
1 tbsp olive oil
1 lb ground Salt Spring lamb or beef
16 bamboo skewers, soaked in water for 30 minutes
Combine Arabian Baharat, mint, parsley, onion, garlic, salt and olive oil together. Add to ground meat and mix until well combined. Divide meat into four, then divide each quarter into four again to create 16 balls. Roll each ball of meat into a log about 2.5" long and 1" thick. Insert soaked skewer into centre of the koftka and place on a parchment lined baking sheet. Cover with plastic wrap and refrigerate for 30 minutes, or until ready to cook.
Preheat BBQ, scrape and oil grate. Reduce heat to medium-low and grill koftkas for 2 minutes on each side until desired doneness (about 8 minutes total). You will need to watch closely for flare-ups and move the skewers around to avoid the flames.
Serve with flat bread and a side of Tomato Cucumber Raita.