Ground pork with garlic, onions and all the spices.

On a recent episode of “The Next Food Network Star” one of the contestants, Aarti Sequeira made a dish called Kofto Kebabs.  Her dish was excellently executed and was popular with the judges and dinner guests.

Every once in awhile I get the urge to recreate a dish from one of the realty TV cooking shows I often find myself watching.  I knew immediately that Aarti’s dish was was one that I needed to adapt to the grill or smoker.

As is often the case, Google was my friend.  I started comparing recipes and soon realized the spices used in making typical Kofto Kebabs was very similar to the spices I might use in making up a BBQ rub.

From my research I learned that Kofto Kebabs are most often made with lamb and/or beef.  Fish can be used, and there are vegetarian versions out there.   I used pork for mine.  I know it’s way out of the box for a middle eastern dish, but because Kofto is also found in South Asia and the Balkans it might not be so bad.

The seasoned ground pork is formed into meatballs and skewered on the smoker.

After a little more than 60 minutes the Kofto Kebabs are almost ready.

Kebabs off the smoker and resting.

Two meatballs, some slaw and pita bread.

Everything all wrapped up with a Cilantro Chipotle Sauce.

This was an amazing bite of food. The pork on the smoker gave this a great flavor.

BBQ Grail’s Pork Kofto Kebabs

Ingredients

• 1 pound ground pork
• 4 garlic gloves, finely minced
• 1 teaspoon kosher salt
• 3 tablespoons fresh parsley, finely chopped
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• Skewers (if bamboo skewers are used soak them in water for at least 30 minutes)

Directions

Combine all the ingredients in a mixing bowl.  Mix with your hands until well blended.  Form the seasoned pork mixture into balls and put them on the skewers.  Place kebabs on a baking dish and cover.  Refrigerate  for at least 30 minutes.

Pre-heat your smoker or grill.  Cook/smoke the kebabs to the desired degree of doneness.

Serve on pita bread with the Cilantro Chipotle Sauce and cole slaw.

BBQ Grail’s Cilantro Chipotle Sauce

• 3/4 cup sour cream
• 3/4 cup mayo
• 1 tablespoon honey
• 1 teaspoon Art of Chipotle Paste with Adobo)
• 2 tablespoons cilantro, finely chopped

Combine all ingredients in a bowl until well mixed.  Refrigerate until ready to use.

Note:  You can adjust the chipotle flavor by using more or less of the paste.  You can also use canned chipotles in adobo instead.