Of Middle Eastern origins, our Kofta Kebab recipe combines deeply flavorful Grass Roots pastured ground lamb, grass-fed ground beef or chicken with a lively combination of earthy spices and bright mint and parsley. Skewer them up, grill and serve family style with flat bread, hummus, feta and some freshly sliced tomatoes. Delicious, easy, and healthy meal everyone will love.
By Guest Chef Phillip Schaaf
total time:45 Minutes
- Large mixing bowl
- Skewers (wooden or metal)
- Meat thermometer
If using wooden skewers, soak them in water for at least 30 minutes before grilling. Prepare a gas or charcoal grill for cooking at high heat with clean and well oiled grates. (If using a stovetop proceed to the next step).
Mix together the ground meat, herbs, spices, onion, and garlic in a large bowl. Split the meat mixture evenly for each skewer. Roll the meat into a cylindrical shape and push the sharp point of the skewer into the meat.
Grill the skewers, turning frequently until the meat is about 135°F internally - about 15 minutes. If cooking indoors, roll the meat mixture into large oval shapes and cook in a skillet. Set to medium heat until the kofta reaches an internal temperature of 135°F .
Pull off the grill and let the meat rest for ten minutes before removing from the skewer. Serve on the warmed lavash or flatbread with onion, feta, hummus, and herbs.
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).