Köfte Kebab | Smoked Garlic-Mint Yoghurt By Come Chef This

2 - 4 persons | Beef | Meat | Main dish

Prep time

This recipe is made in collaboration with Come Chef This

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 200-220 °C. For this recipe you are working with direct heat. Then place the grate in the Kamado.

Cook time

• Cut the top off the garlic bulb, drizzle with olive oil and roast the bulb in foil on the Kamado until the cloves are soft and golden.
   
• Meanwhile mix the mince with the onion, garlic, spices, parsley, salt and pepper. Shape into köfte around the skewers. Wet your hands to form the köfte smoothly.
   
• Squeeze out the roasted garlic cloves and mix with the Greek yoghurt, fresh mint, lemon juice, a drizzle of olive oil and salt until smooth.
   
• Grill the köfte over direct heat on the cast iron grate until nicely charred and cooked through, approx. 8-10 minutes.
   
• Briefly warm the flatbreads over the fire.
   
• Serve the köfte with the smoked garlic-mint yoghurt, cucumber ribbons, pickled red onion and optionally some chilli flakes or crispy chili oil.