Sumac Köfte Kebab | Sumac spiced skewers

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم

السلام عليكم و رحمة الله و بركاته

It's July! Right smack bad in the middle of summer ... of grilling season. Even with the preparation of Ramadan, the grills are red-hot and flaring here in Algeria. Today, short and sweet a mechoui (grilled) meat recipe for you all!

Sumac Köfte Kebab
serves 4-6

• 1kg - about 2lbs lean beef or lamb, minced
• 3 TBS chopped parsley
• 3 TBS  chopped fresh coriander
• 1 large onion grated
• 2 cloves of garlic, grated
• 2 1/2 tsp ground allspice
• 2 1/2 tsp ground cumin
• 3 1/2 tsp ground paprika
• 3 tsp ground coriander seed
• 1/4 tsp sumac
• 1/4 tsp dried mint
• 1 1/2 teaspoons salt
• 1/4 teaspoons  black pepper
• oil
• 12 large wooden skewers soaked in water for an hour or 12 metal skewers 

Tzatziki (click here) or yoghurt to serve with.

1. Combine all ingredients for Köftes (meat skewers)  in a bowl. 
2. Cover the bowl with plastic wrap and refrigerate for at least one hour. 
3. If you are serving  Tzatziki (click here) or other salads with this, you can prepare them now.
4. Divide the meat mixture into twelve and shape each around a skewer handing oiled hands. 
5. Preheat your grill. 
6. Once the grill is hot, cook them kebabs for about 10 minutes. Turning as needed.  Check that the barbecue is not too hot or they may burn.

Please note, in Algeria you can't find sumac I only have it because it brought in for me. But lemon juice is a good sub.
Pile two - three skewers on each person's plate and drizzle the yoghurt over the top. Or optionally with Tzatziki (click here), and other salads (click) such Pembe Soultan (click)or cole slaw (as pictured)

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