Kofta Kebabs with Tomato Sauce and Garlic Yogurt

Koftas:

• 4 slices firm bread; place in food processor and process into medium crumbs

• 2 lbs ground lamb or beef or a combination of both

• ½ cup red onion grated, or place it in a food processor and process into a paste

• 4 cloves garlic minced

• 2 eggs

• 1 tablespoon sweet paprika (and more for garnish)

• 1 tablespoon cumin

• 1/3 cup parsley chopped (and more for garnish)

• 2 teaspoons salt

• 1 teaspoon pepper

• Skewers for cooking

Place all ingredients into a mixing bowl and mix together. Take about 1/3 cup of mixture and form into an elongated oval. Stick the skewer through the long way and flatten the meat onto the skewer. Place the kabobs on a baking sheet in a single layer and continue the process until all of the meat is used. Place parchment paper between layers if needed. Pre-heat grill to medium-high and place kabobs on the grill. Cook turning once until cooked through. Or cook under a pre heated broiler.

Tomato Sauce:

• 2 14.5 oz cans diced tomatoes

• 1/3 cup olive oil

• salt and pepper to taste

Place all ingredients in a saucepan. Bring to a boil and reduce to a simmer. Simmer uncovered for 30 minutes until tomatoes have broken down and thickened. Adjust seasoning.

Garlic Yogurt:

• 1 ½ cups plain yogurt (I like Nancy's brand)

• 2 cloves garlic minced

• ¼ teaspoon salt

Mix together. To serve, top kebabs with garlic yogurt and a drizzle of tomato sauce. Sprinkle with paprika and parsley. Serve Pita bread on the side.

Serves 6 to 8.