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Kofta Kebabs with Tzatziki (Food Network Kitchens) Recipe

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Kofta Kebabs with Tzatziki (Food Network Kitchens)
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Ingredients
15
Count
Nutrition
161
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
  2. Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
  3. Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.
  4. Tzatziki: Yogurt Sauce (Greek yogurt and cucumber sauce)
  5. 2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt
  6. 1 medium cucumber, peeled, halved, and seeded
  7. 2 teaspoons kosher salt, plus a pinch
  8. 1/2 clove garlic
  9. 1 tablespoon extra-virgin olive oil
  10. 1 teaspoon lemon juice
  11. 1/2 teaspoon dried mint, crumbled
  12. If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
  13. Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
  14. Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.
  15. Yield: 1 1/4 cups
  16. Prep Time: 5 minutes
  17. Cook Time: 25 minutes
  18. Inactive Prep Time: 1 hour
  19. Ease of preparation: easy
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 161.03 Kcal (674 kJ)
Calories from fat 53.2 Kcal
% Daily Value*
Total Fat 5.91g 9%
Cholesterol 71.44mg 24%
Sodium 491.86mg 20%
Potassium 497.9mg 11%
Total Carbs 2.82g 1%
Sugars 0.42g 2%
Dietary Fiber 0.66g 3%
Protein 25.53g 51%
Vitamin C 8mg 13%
Iron 3.1mg 17%
Calcium 41.3mg 4%
Amount Per 100 g
Calories 124.39 Kcal (521 kJ)
Calories from fat 41.1 Kcal
% Daily Value*
Total Fat 4.57g 9%
Cholesterol 55.19mg 24%
Sodium 379.97mg 20%
Potassium 384.63mg 11%
Total Carbs 2.18g 1%
Sugars 0.33g 2%
Dietary Fiber 0.51g 3%
Protein 19.72g 51%
Vitamin C 6.2mg 13%
Iron 2.4mg 17%
Calcium 31.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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