Sunday was the first real warm-through-and-through day we’ve had in weeks, and we celebrated by firing up the grill.
The warm weather also had me craving something light for dinner, so instead of making burgers with the ground goat from Glades Ridge Dairy I decided to make kofta kebab instead. The spices worked perfectly with the flavor of the goat meat and the light touch of smoke from the grill. Quick preparation made this meal even better.
Goat Kofta Kebab
2 lb ground goat meat
1 onion, minced
1 tbl cumin
1 tsp salt
1 tsp coriander
1/2 tsp garam masala
1/2 tsp mild chile flakes
1 small handful of fresh parsley, minced
6 small tomatoes
1/4 c olive oil
Combine all ingredients in a food processor. Pulse only until the spices and herbs are evenly distributed. You want the meat to retain some texture. Form into 15 even balls. Place the meatballs on a sheet pan in three lines of five meatballs. Cut three of the tomatoes in half. Slide one half tomato onto a metal kebab skewer. Carefully slide your metal skewer through the center of the line until the meat is touching the tomato. Then skewer another half tomato on the end. Repeat with two more skewers. If your skewers won’t fit that many meatballs, simply make more skewers with fewer meatballs each. Baste each skewer, tomatoes and meatballs alike, liberally with olive oil.
Grill meatballs over a medium fire until cooked medium in the center. Grill any leftover tomatoes until blacked on the outside and soft. Serve with hot steamed basmati rice and cucumber-yogurt salad with plenty of fresh dill.