Spiced Harissa Beef and Lamb Koftas
Ingreadient
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1 pound 85% lean ground beef chuck
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8 ounces ground lamb
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1 large egg, lightly beaten
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1/3 cup finely chopped fresh cilantro
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1/4 cup grated onion
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2 tablespoons harissa paste (see Note)
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2 cloves garlic, minced
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2 teaspoons ground coriander
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1 teaspoon salt
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1 teaspoon cumin
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1 teaspoon ground turmeric
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cinnamon
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1/2 cup plain yogurt
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1 1/2 tablespoons tahini (sesame seed paste)
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1 tablespoon lemon juice
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1 1/2 teaspoons finely chopped fresh parsley
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1/8 teaspoon salt
Direction
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Preheat an outdoor grill for medium heat (350 to 375 degrees F (175 to 190 degrees C)).
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Combine beef, lamb, egg, cilantro, onion, harissa, garlic, coriander, 1 teaspoon salt, the cumin, turmeric, ginger, and cinnamon in a large bowl. Be careful not to overmix, or meat will be tough. Shape mixture around 6 (10-inch) skewers, making the meat mixture 1-inch thick around the skewers.
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Oil grill grates. Grill koftas, covered, turning occasionally, until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C), about 15 minutes.
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Meanwhile, stir yogurt, tahini, lemon juice, parsley, and 1/8 teaspoon salt together in a small bowl. Serve yogurt sauce with koftas.
