Zucchini Kebabs
SERVINGS: 6 TIME: 1 HOUR SOURCE: GOURMET, 1980
Kefta, more often spelled kofta, is a family of spiced, seasoned ground beef, chicken, pork, or lamb, sometimes popular throughout the Middle East as well as the Indian subcontinent, the Balkans, and Central Asia. Most often, they’re grilled in cigar-like shapes on skewers. This version, with tiny meatballs, is a twist on the classic from a 1980 (!) Gourmet Magazine.
I suspect if you’re thinking this through, you’re imagining that it would be difficult bordering on impossible to threat raw meatballs on skewers and then somehow move them to a grill without them falling off–I know I was. Nevertheless, as tricky as that part is, and you should do so with the greatest of care and minimal movements (i.e., where it lands on the grill, let it stay), within two minutes the meatballs will be nicely firmed up and you’ll have no trouble rotating them.
SAUCE AND ASSEMBLY
1 cup plain yogurt (preferably full-fat)
2 tablespoons chopped fresh mint
1 medium clove garlic, minced
1/8 teaspoon kosher salt, plus more to taste
12 (10-inch) wooden skewers, soaked in cold water for 30 minutes
