Kahwa Kebab-Libre Kebab Focaccia Sandwiches

Original Source
AI
Date Posted
Ingredients

Lamb Kofta

  • 2 lb ground lamb
  • 1 small yellow onion, grated and squeezed of excess liquid
  • 3 garlic cloves, minced
  • 1/3 cup finely chopped parsley
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp paprika (or Aleppo pepper)
  • 1/2 tsp cinnamon
  • 1 1/2 tsp kosher salt + 1/2 tsp black pepper
  • Pinch cayenne (optional)

Kahwa Sauce

  • 3/4 cup mayonnaise
  • 2–3 Tbsp harissa, to taste
  • 1 tsp lemon juice
  • 1 small garlic clove, grated
  • Pinch of salt

Mint Yogurt

  • 1 cup plain yogurt (Greek or regular)
  • 1/4 cup finely chopped mint
  • 1 Tbsp lemon juice
  • 1 small garlic clove, grated
  • 1/4 tsp salt
Body

To echo Kahwa's Oriental Panuzzo, whisk 1 tsp ground turmeric and 1–2 tsp nigella (black cumin) seeds into the focaccia dry mix before adding water.

Mix gently by hand until just combined (over-mixing toughens it). Chill at least 1 hour or overnight. Shape into ~12 short logs or onto skewers. Grill on a medium-high BBQ, 3–4 min per side, until charred outside and cooked through (~160°F).

Kahwa Sauce

Whisk together. Keeps several days in the fridge.

Mint Yogurt

Stir and let sit 15 minutes for the flavors to meld.

Fixings & assembly

Shredded lettuce, sliced tomato, thin red onion, pickles (or pickled turnip). Split warm focaccia, smear with Kahwa sauce, add lamb kofta, drizzle mint yogurt, pile on fixings.