Mediterranean Kofta

Mise en Place

1. Set up meat workstation (bowl for mixing the meats and veggies/herbs).

2. Defrost meats if required. Set oven to 350F.

3. Setup veggie station (discard bowl, chefs knife, damp rag, bench scraper) and add measuring spoon and pestle and mortar.

   
   
   

Meat

1. Combine the two meats into a bowl. Add salt and pepper and mix the meats by hand so they are incorporated.

Add flavor

1. Add grated red onions (or diced onions if you prefer)

2. Finely chop and add parsley, oregano and mint

3. Add wine. Then mix again with your hands so every handfull will have a full mixture of what you have made.

Type of Cooking

1. SKEWERS: Using your hands, grab a handful of meat mixture and roll into logs ~3-4″ long and ~1″ wide, make 4-6 logs depending upon the number of servings you want. Insert a skewer and cook. (If you have time make a marinade of: wine, chooped oregano, mint, onion and garlic. While grilling dip the skewers every so often into the marinade to prevent drying out.)

   
   
   

2. MEATBALLS: Grab a handfull and round out, then place on a parchment lined baking sheet. Once full into the 350F oven for 45 minutes.

   
   
   

3. MEATLOAF: I add breadcrumbs to the meat mixture and 2T lemon juice. I want the breadcrumbs to soak up moisture to help keep the loaf from drying out. Then spray oil a loaf pan, put the meat mixture into the pan and bake for ~50 minutes. Test doneness with a thermometer (internal temp 160f). When I serve this I also include Tzatziki sauce.