Reviewed: May 16, 2012

We tried two versions of Kofta Kebabs (both as meatballs baked in the oven - at 350, then cranked up to crisp a bit; put them on a cookie rack above a baking dish so they didn't just sit in their own grease), and this one was the favorite! The amount of cinnamon is correct (or at least delicious) as written, although some reviewers were put off by the quantity. These meatballs are a good mix of exotic and savory. I used beef and mixed it all together with my hands to really get the spices worked in. Lots of compliments - wish I'd made more!

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Reviewer:

magyar_girl

Reviewed: Apr. 19, 2012

This recipe ROCKS. I've made it twice and the flavors are fantastic and the kebabs are so moist. Remind me of the kebabs I'd eat in India. Instead of skewers, I roll them into 3 inch sausages and cook them in the cast iron skillet. We then eat them in a pita pocket with tzatziki and veggies. Definitely a go-to meal for us now.

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Reviewer:

Sumi

Reviewed: Apr. 13, 2012

Excellent. I am currently on a cleanse and this recipe qualified with the ingredients. Bursting with flavor. Next time, when not on a cleanse, I'll try serving with a greek yogurt/mint sauce on the side.

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Reviewed: Mar. 20, 2012

I saw others' comments about the amount of cinnamon and noticed that the amount was off in terms of larger to smaller amounts of the other ingredients so took it down to 1/2 teaspoon instead of 1/2 Tbs (which is an odd measurement anyway). I skipped the skewers and just shaped into long sausage shapes and grilled inside on a George Foreman. Heated the pitas up on there after wiping the grill down. Served with a tzatziki yogurt/cucumber sauce and some chopped lettuce. Delicious!

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Reviewer:

ellenf

Reviewed: Mar. 7, 2012

Too much work! Funny way to start a 5-star review, but I had to rate it that after tasting them! I used all lamb & made them into little oval patties that I baked on a broiler pan (so grease would drip down). This was unnecessary as there wasn't much grease. And I think they'd be even better fried or on a grill. Next time: no mincing onion nor mashing garlic -- I'll just do that in the food processor. Well worth making & freezing for future pita pocket stuffers.

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Reviewer:

Midge

Reviewed: Mar. 3, 2012

I love this recipe !!

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Reviewer:

cj94147

Reviewed: Feb. 8, 2012

Oh my goodness everyone in the house is now hooked on this kofta.try it in pita bread with lettuce,sliced tomaoes,onions,and tzatziki sauce.its what's for breakfast!! and lunch,and maybe dinner too!!!

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Reviewer:

jrobdu

Cooking Level: Expert

Living In: Warner Robins, Georgia, USA

Reviewed: Jan. 14, 2012

We had Greek night at our house, with my husbands assistance, we turned out quite the meal. We did make these Kofta Kebobs and were very impressed with the outcome...Although, personally, I would cut back on the cinnamon a little, I felt it was very overwhelming. All of the spices really changed the way the meat tasted..By the way, we changed up the lamb for 1/2 lb of ground beef that was 94% lean and 1/2 lb. of ground pork. We were very pleased with kebobs and will make them again using our original method, but lessen the cinnamon.

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Reviewer:

speakvic

Cooking Level: Intermediate

Living In: Crestview, Florida, USA

Reviewed: Jan. 12, 2012

Very good. I used a bit less cinnamon (personal preference) but other than that followed it to a "t". Did not use skewers, simply rolled into oblong shape and threw onto the (indoor) grill. Sprinkled with sumac and served with lettuce, cucumber, yogurt, radishes and tomato.

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Reviewer:

JENNCC

Reviewed: Nov. 10, 2011

I thought this was very good. My children weren't crazy about it, but I suppose I should be more surprised that they were willing to eat it at all. ;) I was worried that the amount of cinnamon would be too much, but it turned out to have the perfect flavor. I did substitute dried minced onion for the grated onion and I broiled them for about 7 minutes in my oven instead of grilling, since it was cold and rainy outside. I let them rest for just over an hour and did not make them into kabobs, just 9 smallish ovals of meat.

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