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The Kofta
1 lb. ground beef
1/2 lb. ground lamb
1 yellow onion, peeled and cut into fourths
2 cups parsley, loosely packed + more for garnish
3 cloves garlic
1 egg
1/4 tsp cayenne pepper
1/2 tsp. ground turmeric
1/4 tsp cinnamon
1/2 tsp paprika
1/2 tsp cumin
1 tsp. allspice
salt and pepper, to taste
Parchment paper for baking
15 (12inch) wooden skewers
For The Saffron Aioli
1 tsp. hot water
small pinch of saffron threads (10-12 threads)
1/2 cup Homemade Mayo
2 cloves garlic
juice of 1/2 lemon
salt and pepper, to taste
Ingredients
Presoak the wooden skewers for about 30 minutes prior to cooking.
2
Preheat oven to 350 degrees.
3
Place lamb and beef in a bowl with the spices, the egg, and be sure to season with salt and pepper, too.
4
Place the onion, parsley, and garlic in a food processor. Blend until it is all finely chopped. Transfer to a sieve or fine colander and press on it with a spoon to drain all the liquid. Discard the liquid and mix the onion pulp with the ground meats.
5
Mix the meat and onion pulp with the rest of the ingredients and knead with your fingers. After kneading the mixture for a few minutes it will resemble a paste that will stick together and will not fall apart when you pick it up in your hand.
6
Scoop up a ball (about 1/3 cup) of the mixture and wrap it around the middle of the skewer and start spreading the meat on t the skewer by opening and closing your fingers to stick the mixture securely to the skewer. Leave a few inches from the tip and handle section of the skewer clear. The thickness of the meat mixture should be about 1/2 inch all around the skewer.
7
Line up the skewers on 2 separate baking sheets lined in parchment paper.
8
Bake the skewers in the oven for 15-20 minutes, or until cooked through. I cooked mine for exactly 15 minutes and they were perfect!