dry-aged beef kafta skewers
Recipe courtesy of James Allen, CEC, Executive Chef, Blackthorn Club at The Ridges (Jonesborough, Tenn.)
Ingredients
- Ingredients for Beef Kafta:
- dry-aged beef - 2.5 lbs., ground
- vidalia onion - 1 ea., large, finely diced
- garlic - 3 cloves, minced
- parsley - 3/4 cup, fresh, chopped
- Urfa biber pepper - 1 Tbsp., dried
- oregano - 1 Tbsp, dried
- allspice - 1 tsp., ground
- paprika - 1 tsp.
- cumin - 1 tsp., ground
- coriander - 1 tsp., ground
- cinnamon - 1/2 tsp., ground
- salt - 2 tsp.
- black pepper - 1 tsp., freshly ground
- Ingredients for Quinoa Tabbouleh:
- quinoa - 1 cup, cooked
- English cucumber - 1 cup, small dice
- heirloom tomato - 1 cup, small dice
- Italian parsley - 1/2 cup, chopped
- mint - 1/2 cup, fresh, choppe
- scallions - 4 ea., sliced
- extra virgin olive oil - 1/2 cup
- lemon juice - 3 Tbsps.
- garlic - 1 clove, minced
- salt - to taste
- pepper - to taste
- Ingredients for Tandoori Yogurt:
- plain Greek yogurt - 2 cups
- preserved lemons - 1/2 cup, diced
- Spiceology Tandoori Glory (salt-free) - 1/4 cup
- cumin - 1 tsp., ground
- lime juice - 1 Tbsp.
- salt - to taste
- pepper - to taste
Instructions
Procedure for Beef Kafta:
- Mix all the ingredients together.
- Portion into about 2-ounce balls and then form into rounded oblong pieces about 2 inches long.
- Smoke at 225°F for 15 minutes.
- Remove from the smoker and skewer the meat using soaked bamboo skewers.
- Finish cooking the skewers on the grill to create a charred outside.
- Serve over the quinoa tabouleh with sun-dried tomato oil, chopped pistachios and tandoori yogurt sauce.
Procedure for Quinoa Tabbouleh:
- Mix all the ingredients together. Check seasoning. Adjust if needed.
- Label and store.
Procedure for Sun-Dried Tomato Oil:
- Place ½ cup of sun-dried tomatoes and 1 cup olive oil in the Vitamix and blend for 5 minutes.
- Strain through cheesecloth and place into container for service.
Procedure for Tandoori Yogurt:
- Mix all the ingredients together.
- Label and store.
