Words and Photos Theodora Hurustiati

SIMPLE SKEWERS FOR THE EID

I know it’s unlikely that you’ll be bored with all the Indonesian delicacies served during Idul Fitri. I wish I were in Indonesia to taste them! But, after a few days in a row of enjoying ketupat rice cakes with fragrant and delicious curries; it’s better to give your system a break from all that rich coconut milk and try something lighter for a change.

Şiş köfte kabobs, or shish kofta kebabs, are a popular treat in Turkey, Greece and throughout the Middle East–where the dish assumes different names. These grilled minced meat skewers are usually made of lamb or a mix of veal and mutton, although they’re delicious even when prepared simply with ground beef. Kofta–meatballs–are commonly eaten during Idul Fitri, although they’re a popular staple, widely prepared at home or sold by street vendors all through the year. I think throwing a casual barbecue party for an Eid gathering with family and friends for a change isn’t a bad idea. There’s no reason why shish kofta can’t go alongside Indonesian satay on the table. I also think it will be fun to let the guests assemble their own kebab wraps–they’ll love the thought as much as you’ll appreciate not having to wash too many dirty dishes!

Serves 6

Shish Kofta

500 g minced beef or lamb

¼ red onion

1 clove garlic

15 fresh mint leaves

1 tsp powdered cumin

2 tsp powdered coriander

1 tsp powdered cinnamon

1 tsp paprika or chili powder

3 tsp of breadcrumbs

1 egg

Salt

Pepper

Accompaniments

6 pieces flatbread

Iceberg lettuce

Cucumbers

Tomatoes

Red onion

Spicy yogurt sauce

250 ml of plain yogurt

10-15 mint leaves

3-4 teaspoons Harissa chili paste

2 tablespoons extra virgin olive oil

¼ lemon, juice and grated zest

Salt

• Peel and finely dice onion. Finely chop garlic and mint leaves. Transfer to large bowl.

• Add minced beef, cumin, coriander, cinnamon, paprika or chili, pepper, salt, breadcrumbs and egg. Combine and knead until spices are distributed evenly and kofta dough is compact. Add more breadcrumbs if still too sticky.

• Rest for about 30 minutes in refrigerator to allow spices to infuse and flavor to develop.

• Meanwhile, prepare vegetable accompaniments by thinly slicing lettuce, cucumber, tomatoes and onion. Keep refrigerated until ready to serve.

• Prepare yogurt sauce. Finely chop mint leaves and transfer to bowl. Simply add and combine the rest of sauce ingredients.

• Once kofta dough has rested, divide into six equal parts. Shape into cylinders and wrap each around steel skewer to form “sausages” like kabobs.

• Set griddle pan or, even better, barbecue over medium heat and grill kofta kabobs for 3 minutes per side. Flip only when one side is already golden and crisp up a little bit or they will fall apart.

• Lightly warm flatbreads to make more malleable–about 30 seconds per side over hot griddle pan.

• Divide vegetables in center of flatbreads and slide a kabob off steel skewer onto each one. Add a couple of dollops of spicy yogurt sauce, roll and serve immediately while still warm.

Jakarta-born chef Theodora Hurustiati, a 13-year resident of Udine, Italy, was the runner-up in the TV cooking program La Scuola – Cucina di Classe (The School: Classy Cooking).

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