An interesting combination of spices are added to a mixture of beef and pork to create a traditional Middle Eastern dish known as Kofta.  This flavorful meatloaf-style delight is usually formed as either a log or in balls and then grilled.  There are many recipes for this food which vary from country to country and family to family using different blends of spices and meats.  Depending on the region, kofta kebabs are served with sauces such as tzatziki or curries which add an additional dimension of flavor. 

Toasting the whole spices in a dry skillet will enhance the flavors.  I found a coffee grinder at a thrift store for only a few bucks that I reserve just for spices, but a mortar and pestle also will do the trick.  Just like making meatloaf I find that nothing works better to combine the meat and spices than my hands.  After the meat is well mixed I like to place it in the the fridge for a few hours to allow the flavors to come together.  To check my spices I fry a small patty of the meat in a skillet to sample which gives me the opportunity to adjust the spices before forming the kebabs and grilling.

To form the kebab I take a handful of the meat and pack it into a ball then roll it between the palms of my hand into a cigar shape.  Then I stick the skewer through the meat and squeeze in tight to the stick making final adjustments to the shape as needed.  Grill the kebabs over direct heat.  I cook each side about 6 or 7 minutes before turning a total of 4 times.  If you mess with them too much especially in the beginning the meat can fall off of the skewer.

In the Mediterranean Kofta is often served with Tzatziki Sauce which brings a nice cool to the spicy flavors of the kebab, while in south Asia curries may accompany the dish.  Regardless of the region a flat bread or Naan is typically eaten with this meal.

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Kofta Kebab

An interesting combination of spices bring a deep flavor to these grilled beef and pork kebab.  Serve with Tzatziki sauce and Naan bread for an authentic Middle Eastern dinner.

Course Main Course

Cuisine Mediterranean, Middle Eastern

Keyword grilling recipes, kofta, kofta kebab, kofta kebab recipe

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 12

Author Christoph

Ingredients

• ½ pound lean ground beef
• ½ pound fresh ground pork
• 3 Tablespoons onion finely minced
• 3 cloves garlic finely minced
• ½ cup parsley finely chopped
• 1 egg
• 3 teaspoons cumin seed roasted & ground
• 2 tablespoons ground coriander
• 1 tablespoon ground cinnamon
• 1 teaspoon allspice
• 1 teaspoon ginger
• 1 teaspoon salt
• 2 teaspoons black pepper
• 1 teaspoon red pepper flakes
• 12 wooded skewers soaked in water

Instructions

• Soak wooden skewers in water for several hours.
• Toast all whole spices in a small dry skillet. Allow to cool and grind.
• Mix meat and all spices together by hand in a large bowl.
• Refrigerate meat mixture for several hours to allow the flavors to develop. This step can be skipped in the interest of time.
• To check your spices form a small patty of the meat and fry in a skillet, adjust spices if needed and mix well to combine.
• Form the Kofta by molding a handful of meat around each skewer into a cigar like shape.
• Grill kebabs over medium high heat until browned and cooked through.

Notes

If you are using a packed sausage like Jimmy Dean reduce the amount of salt in the recipe by at least half.  The packaged sausages contain quite a bit of sodium.

 

I like to chill the meat mixture for several hours before grilling to allow the flavors to develop however this step can be skipped to shorten the overall prep time.

 

Fry a small patty of the meat to taste your spices and adjust if needed before forming the kebab.

 

Roasted eggplant is the star of this delicious Middle Eastern dish spiced with garlic, lemon, and Tahini paste. Found widely across the region, there are as many variations of this dish as there are grandmothers who prepare it.

In Jordan, Lebanon, Palestine, and Syria, Baba Ghanoush is made by adding tomatoes to the eggplant, while in Egypt and Israel tomatoes are replaced with Tahini paste. The dish created with Tahini is also known as Mutabbal in Egypt, and Salat Hatzillim in Israel. One thing for sure, however you make it, and whatever you call it, Baba Ghanoush is simply delicious!

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Baba Ghanoush

Roasted eggplant is the star of this delicious Middle Eastern dish spiced with garlic, lemon, and Tahini paste.

Course Appetizer

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12 people

Ingredients

• 3 medium eggplants roasted
• 4 Tablespoons Tahini paste
• Juice from one lemon
• 3 garlic cloves crushed
• 1 Tablespoon white vinegar
• 1 Tablespoon olive oil
• salt to taste go lightly, there is salt from the roasting process
• ¼ teaspoon chili powder
• Handful of flat-leaf parsley or cilantro leaves optional

Instructions

• Add roasted eggplant and all ingredients in a food processor and let run for 2-¬3 minutes until you get a paste.

Serve

• Place Baba Ghanoush paste on to a serving plate or bowl. Garnish with olive oil, dusting of chili powder, and fresh parsley or cilantro.
• Serve cold as an appetizer, with a side of Pita bread or chips, and salted pickles and olives.

Notes

There are many versions of this dish, feel free to adjust according to your personal taste.

Chicken quarters rubbed with a deep flavored chili sauce called Harissa brings a new flavor to your grill.  For anyone who likes a bit of heat, this grilled chicken is the hot ticket.  The perfect dish to serve your adventurous friends at your next backyard BBQ.

We enjoyed the spicy harissa chicken with some warmed naan bread, cucumber riata (to cool the heat), and a chickpea and couscous salad. What an exciting combination of flavors, and so easy to do. Next time you are looking for something a bit different to serve at a backyard barbecue, I hope you will give this a try. You and your guests will be astonished at the deep, rich, flavor of this tender chicken.

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Harissa Grilled Chicken

Tender grilled chicken covered in a spicy deep flavored chili sauce.

Course Main Course

Cuisine Moroccan, North African

Prep Time 3 hours hours

Cook Time 20 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 4

Ingredients

• 4 chicken quarters
• 1 cup harissa

Instructions

• Rub chicken with harissa paste, covering all surfaces.
• Cover with plastic wrap and place in the refrigerator for 2 – 3 hours.
• Heat grill on high. Turn off one half of the grill.
• On the side with no heat, place the chicken on a wire rack over a pan with about on inch of water in the bottom (indirect method).
• Close the lid, and cook for about 40 minutes or until internal temperature reaches 165° F. (Cooking time will vary drastically depending on your cut of chicken. I used quarters which took about 50 minutes).
• Allow chicken to rest for 5 to 10 minutes before serving.

Notes

Chicken thighs or breast work equally as well for this dish.  I highly recommend wearing gloves when working with Harissa. 

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Harissa

Peppers, garlic, and spices are used to create an amazingly deep flavored chili sauce called harissa.

Course Sauce

Cuisine North African

Prep Time 1 hour hour

Servings 1 cup

Ingredients

• 10-12 dried red chili peppers
• 3 cloves garlic minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon cumin

Instructions

• Soak the dried chilies in hot water for 30 – 45 minutes. Drain. Remove stems and seeds (I kept about half of the seeds to add heat).
• Place all ingredients in a food processor and puree.
• Store harissa in the refrigerator in a tightly closed jar.

Notes

I find it very helpful to wear gloves when handling hot peppers.

There are infinite variations of this dish, and you can take them in almost any direction you like. There are mainly three types of raitas, vegetable, pluses or legumes, and fruits. All are made in the same manner using yogurt as the base, with a variety of different spices added.

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Cucumber Raita

This interesting yogurt concoction from India is a salad, relish, sauce and side dish in one. It is wonderful as a dip for naan bread, or when made extra thick, can be served as an alternative to potato salad or coleslaw.

Course Appetizer, Salad

Cuisine Indian

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Christoph

Ingredients

• 1 cup plain yogurt
• ½ cucumber peeled and seeded
• ½ teaspoon cumin seed
• ½ teaspoon masala powder
• 3 springs fresh cilantro
• pinch of sea salt

Instructions

• Peel, seed, and dice cucumber. Toss cucumber with a teaspoon of salt and place in a strainer over a bowl for about a half an hour to remove water. This will keep the raita from becoming to watery. Rinse to remove excess salt.
• Place all ingredients in a food processor and mix until smooth and creamy.

Serve

• Serve with warm Naan Bread

Notes

I used full-fat yogurt, but you could use low-fat or Greek yogurt.

Raita can be made with a variety of fruits and vegetables.

Here are some examples of other types of Raitas:

Vegetable: Tomato, Onion, Carrot, Pumpkin, Potato, Mint, Spinach.

Pulses: Sprouted green gram, Boondi.

Fruits: Pineapple, Banana, Mango, Guava, Grape.

Inspired by the Indian dish Chana masala, this quick and easy to make chickpea salad is not only light and healthy, but also full of texture and flavor. Served as a cold dish, this colorful salad will bring some heat to your table.

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Spicy Chickpea Salad

Inspired by the Indian dish Chana masala, this quick and easy to make chickpea salad is not only light and healthy, but also full of texture and flavor.

Course Salad, Side Dish

Cuisine Indian

Prep Time 15 minutes minutes

Servings 8

Author Christoph

Ingredients

• 1 can chickpeas drained
• 1 can corn drained
• ½ red onion, chopped
• ¼ cup spinach, chiffonade
• ¼ cup mint. chiffonade
• 2 tablespoons red curry paste
• 1 teaspoon chili garlic paste
• salt and pepper to taste

Instructions

• Combine all ingredients and chill before serving.

In my life I have worn many different hats in my struggle for the legal tender. There was one chapter that I particularly enjoyed which required extensive travel overseas. I was working for a sportswear company that produced garments in every corner of the world. My job was to visit these locations to maintain relations with the vendors and also inspect production facilities.

During one particular clothing release, I found myself traveling to Israel to coordinate a project. Now Israel is not really know for its textile productions, and how we ended up there is a long story, but never the less there I was. I would stay in Tel Aviv at the Olympia Hotel, and travel by train to work with our vendor. The production facility was actually a kibbutz  located in the north near the Golan Heights. After a long day of travel back to my hotel, I found nothing more relaxing than walking across the street and enjoying a bite to eat at a seaside cafe. The beaches in Tel Aviv are spectacular. How marvelous it was for me to sit and watch the sunset over the Mediterranean while sipping an ice cold beer and savoring a plate of delicious Israeli hummus.

Hummus is a Middle Eastern food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt, and garlic. The earliest documented recipe for something similar to modern hummus dates back to 13th Century Egypt. Today, it is popular throughout the Middle East, and in Middle Eastern cuisine around the globe.

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Roasted Garlic Hummus

A Middle Eastern food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt, and garlic. Enjoy with pita chips or flat bread, or as a sandwich spread.

Course Appetizer

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Ingredients

• 1 can chick peas
• 3 Tablespoons tahini
• juice of one lemon
• 2 Tablespoons olive oil
• 6 cloves garlic roasted
• 1/2 teaspoon kosher salt
• 1 cucumber peeled seeded and diced
• ¼ cup tomato seeded and diced
• 2 - 3 green onions finely sliced
• parsley rough chop
• paprika

Instructions

• Heat oven to 400 degrees.
• Make a foil pouch. Place peeled garlic in pouch and drizzle with olive oil.
• Bake for 15 - 20 minutes. Allow to cool.
• Place the first six ingredients in a food processor and blend into a smooth paste. For a creamier dip add more olive oil.
• Smooth on to a flat plate using the back of a spoon.
• Place cucumber, tomato, onion, and parsley in a small bowl and toss with one teaspoon each of olive oil and lemon juice.
• Place vegetable mixture in the center of the dip and sprinkle with olive oil, parsley, and paprika.

Serve

• Serve with warm pita chips or flat bread.

Notes

There are as many different versions of hummus as cooks in kitchens.

Feel free to adjust ingredients to your taste.

Aloo Matar or Aaloo Mutter originated in the Punjabi region of northern India, and is considered a favorite dish in Indian cuisine. This spicy vegetarian delight is easy to prepare. Made with potatoes ‘”aloo”, and peas “matar” cooked in a spicy curry, this tasty comfort food is traditionally served either with rice or naan bread.

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Aloo Matar

Easy to prepare spicy vegetarian delight made with potatoes and peas cooked in a spicy curry.

Course Main Course

Cuisine Indian, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 2 small potatoes peeled, cubed, and boiled
• 2 cups frozen peas
• 1 - 2 green chilies seeded and minced
• 1 medium white onion minced
• 2 teaspoons garlic paste
• 2 teaspoons ginger paste
• 1½ cup tomato sauce
• ¼ cup olive oil
• 2 teaspoons cumin seeds
• 2 bay leaves
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• ½ teaspoon ground red pepper powder
• 1 tablespoon coriander powder

Instructions

• Heat oil over medium heat. Add cumin seed and bay leaves. When seeds begin to splutter, add onion, garlic, and ginger pastes and sautée until the oil separates.
• Add half the tomato sauce, tumeric, garam masala, red pepper, and corriander powder. Stir fry until the oil separates.
• Add the rest of the tomato sauce, peas, potatoes, and green chilies. Heat thoroughly and remove bay leaves.
• Served with rice or naan bread.

Notes

Add a bit of plain yogurt for a creamier consistency.

The  in the Punjab region of northern India is considered one of the most beautiful and sacred spaces in the world. The temple known to the Sikhs as the “Harmindir Sahib” meaning “temple of God” was constructed in the 16th century during the leadership of the 5th guru – Guru Arjan.

Saag is common to the Punjab region of India and Pakistan.  Primarily prepared as a spinach based dish, it can also be made with mustard greens or broccoli. Paneer is a curd cheese formed by heating milk with an acid such as lemon or vinegar, and dates back to 3500 BCE.  Of Indian origin, paneer is referred to in the Vedas, the oldest books in the library of man. Naan is a flat bread which is baked by sticking flat ovals of dough to the inside walls of a clay oven. Naan is found in the same regions where saag is present, as well as across the Arab states of the Persian Gulf.  Saag Paneer or Saagwala, is often served with naan rushed directly to the table from the tandoor.  Today these dishes are widely popular all over the western world. This simple dish is one of my favorite memories of my excursions in South East Asia.

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Saag Paneer

A delicious creamy spinach dish with bits of paneer commonly served with naan bread as a dip.

Course Appetizer, Main Course

Cuisine Indian, Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• 1 large onion
• 6 cloves garlic
• 1 oz fresh ginger
• 1 lb frozen spinach, thawed and drained
• 1 cup plain yogurt
• 4 oz buttermilk
• 2 teaspoon red chili powder
• 2 teaspoon garam masala
• 1 cup half and half
• 6 oz paneer or firm tofu, cubed
• 1 salt to taste

Instructions

• Grind the onion, garlic, and ginger into a fine paste.
• In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala.
• Simmer over medium heat for 20 to 30 minutes. Mash with a potato masher or blend with an immersion blender.
• Add the half and half and simmer until mixture has a creamy consistency, 10 – 15 minutes.
• Dust cubes of paneer or tofu in flour and lightly brown in skillet. Add the cubes to the spinach mixture and cook another 5 minutes.
• Season with salt and serve while hot with fresh Naan Bread or over rice.

Naan Bread Recipe