Name: Gluten-Free Kofta Meat Skewers
Prep time: 25 min
Cook time: 15 min
Total time: 100 min
Ingredients: 1 tsp ground allspice; ½ tsp ground cardamom; ½ tsp sumac powder; 1 tsp nutmeg; 1 tsp smoked paprika/pimentón; 1 tsp salt; 1 tsp black pepper; ½ tsp Aleppo chilli flakes (or regular chilli flakes); 1 tsp cinnamon powder; 750 g minced beef or lamb; 2½ tbsp store-bought or homemade Kofta spice blend; 2 slices of either store-bought or homemade gluten-free white or brown bread; 3 tbsp milk or water; 1 egg white; 1 tbsp pomegranate molasses (or Tamari/soy sauce); 1 onion, chopped finely; 3 garlic cloves, minced; 2 tbsp fresh parsley, chopped roughly; 1 tbsp fresh coriander, chopped roughly; 1 tbsp fresh mint, torn roughly; olive oil, to brush the grill and koftas; 100 ml Greek plain yogurt, full or low fat; 1 tbsp fresh mint, chopped finely; ½ tsp lemon juice; salt and white pepper, to taste

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A table setting of two kofta meat skewers on top of yoghurt sauce and a gluten-free flatbread

To best describe this kofta recipe, you could say these are BBQ ground meatballs, patties or logs on a skewer seasoned with Middle Eastern spices.

Originally, kofta (meaning “to grind”) was a Persian dish, but nowadays many other countries have their own versions like India’s Malai Kofta Curry made with paneer cheese or Turkey’s Köfte Meatballs. Most koftas are made using ground beef but can also be made with lamb, chicken, seafood, vegetables or pulses.

How to eat Kofta Meat Skewers:

Besides being a hit with both adults and children, these skewers are terrific and easy to cook for a crowd as they can be made in advance and take under 15 minutes to cook on a hot grill or outdoor barbecue.

Mezze Platter

Mezze platters are a great way of offering a selection of Middle Eastern warm and cold dishes to share. All the hard work of preparing various dishes pays off when the mezze platter is served in one go and you can relax to eat and enjoy your company without any interruptions.

An adobe photo of a table serving of kofta meat skewers

Serve them with freshly made gluten-free flatbreads and yoghurt sauce together with an assortment of dips, pickles and salads, especially Tabbouleh, a refreshing, vibrant salad (recipe coming next week!)

Several gluten-free flatbreads stacked on a serving tray

Meatball Sandwich

Serve them in a warm gluten-free baguette (like a regular meatball subway roll) and dress them with the yoghurt sauce.

Meatballs with Pilau Rice

Shape them into meatballs and fry or oven bake them. Serve them with pilau rice, feta cheese, dates and hummus.

Some Info on ingredients used:

Bread

Torn up pieces of gluten-free bread are soaked in either water or milk to act as a filler and to prevent the mixture from becoming too dry by absorbing any meat juices released while grilling. They also help bind the meat together on the skewers.

Any bread type can be used, whether it is white, mock rye, flatbread or focaccia. Just remove any hard crusts and use the soft part of the bread. This part will absorb the liquid easier.

Kofta Spice Blend

The recipe uses only dried spices, Aleppo chilli flakes and seasonings, which can be made in bulk and stored in a glass sealed jar for a maximum of 6 months.

If you prefer to buy, store-bought kofta seasoning can be found in most Middle Eastern supermarkets.

A bowl with all the spices measured to make the kofta spice blend

Mince or Ground Meat

For these koftas, I recommend using either mince/ground beef or lamb. Aim for the regular fat content rather than light mince as these will make the koftas dry and fragile.

Pomegranate Molasses

This luscious dark and concentrated syrup is made from the juice of sour (not sweet) pomegranates, adding an intriguing sweet-and-sour flavour to many Middle Eastern and Turkish dishes, including these koftas.

If you are buying it for the first time, you should be able to find a bottle at most international supermarkets or specifically, Middle Eastern or Turkish supermarkets. It is also possible to find it online on Amazon.

When grilling the skewers, may sure your grill is well-greased and hot. Do not force the koftas off the grill. If they appear stuck, allow more time for them to cook. They will lift off easily when they are cooked and ready.