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Middle Eastern koftas are like meatballs grilled on a skewer. Instead of the typical rice or bulgur, plantain is added to the meat mixture. Serve with a creamy cinnamon-spiced tomato sauce.
1 can (14 1/2 ounces) petite diced tomatoes, undrained
4 McCormick® Cinnamon Sticks
1 cup plain whole milk Greek-style yogurt
1/2 teaspoon McCormick® Cinnamon, Ground
1/2 teaspoon McCormick® Cumin, Ground
1/2 teaspoon salt
1/4 teaspoon McCormick® Black Pepper, Ground
1 tablespoon vegetable oil
1/2 cup finely chopped ripe plantain
1/2 pound ground lamb
1/4 cup finely chopped red onion
2 tablespoons plain dry bread crumbs
4 teaspoons McCormick® Parsley Flakes
1 1/2 teaspoons McCormick® Garlic Powder
1 1/2 teaspoons McCormick® Onion Powder
1 teaspoon McCormick® Cumin, Ground
1/2 teaspoon McCormick® Black Pepper, Ground
12 wooden skewers, (6-inch)
For the Tomato-Yogurt Sauce, place tomatoes and cinnamon sticks in small saucepan. Bring to boil, stirring occasionally. Reduce heat to medium. Cook 15 minutes or until mixture is reduced to about 3/4 cup. Cool completely. Remove cinnamon sticks. Reserve 1/4 cup tomato mixture for the koftas. Place remaining tomato mixture, yogurt and seasonings in small food processor. Cover. Process until desired texture. Spoon sauce in serving bowl. Cover. Refrigerate until ready to serve.
For the Lamb and Plantain Koftas, heat oil in small skillet on medium-high heat. Add plantain; cook and stir 3 minutes or until crisp. Drain on paper towels. Cool. Mix lamb, plantains, reserved 1/4 cup tomato mixture, red onion, bread crumbs and seasonings in large bowl until well blended. Divide lamb mixture into 12 portions. Form each portion into a 3-inch long roll. Carefully slide a wooden skewer through the center of each roll.
Grill over medium-high heat 3 to 4 minutes per side or until koftas are cooked through and browned. Serve with Tomato-Yogurt Sauce.
Test Kitchen Tip: Soak wooden skewers in water for at least 30 minutes to prevent burning.
(Amount per serving)