Tire Shish Kofte / Kofta or (Shish) Meatballs are a specialty from a town in Izmir called Tire.
It's made using beef mince seasoned only with salt and grilled on long square skewers. What makes it special though is the finishing by sautéing the grilled koftes in sizzling butter. Usually served with a simple tomato sauce and yogurt, this unique version of beef shish kebabs are a must try!
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Ingredients:
Serves 4 portions
• 300 g beef ribs (high fat content), 300 g beef chuck / brisket / top round (low fat)
(Alternatively use ground beef with 15 - 20 % fat content)
• 2 tsp salt, 10 g (2% salt vs meat)
• 2 tomatoes (medium size)
• Salt, black pepper (optional) to season the tomato sauce
• 40 g butter
• Yogurt (optional as a side)
• Chopped parsley to garnish
Instructions:
1. Remove the sinews and hard tissues on the meat and cut into smaller pieces.
2. Add 2 tsp (10 g) salt and mix.
3. Chop the beef ribs and chucks with a kebab knife until it’s minced (or with a meat mincer).
Alternatively use ground beef with 15 - 20 % fat
4. Let it rest in the fridge for 16 - 24 hours.
5. Mince the meat once more with the kebab knife or a meat mincer and gently knead with your hands
6. Take 40 - 50 g pieces from the mince and thread and with your wet hands wrap around a square skewer
7. Seal the ends to avoid letting the meat fall from the ends. It should look like a pen on the skewers
8. Grill the koftas on the charcoals on medium heat keeping a moderate distance between the skewers and the fire
9. Rotate often to grill all sides evenly to a medium rare, 3 - 4 minutes in total depending on the heat
10. Remove from the grill once they are about medium rare and slightly browned, let them cool down
11. Dice the tomatoes and cook in a sauce pan until softened for about 10 minutes
12. Season with salt and optionally with black pepper and set aside
13. Melt the butter in a pan on medium heat
14. Add the koftas into the butter and sautee in the melted butter for 1-2 minutes until nicely browned
15. Serve with yogurt, pide and pour the tomato sauce and place the koftas on top
16. Garnish with leftover sizzling butter from the pan and chopped parsley
Links to some of the ingredients and equipments I use (Affiliate links*):
☕ Glass Measuring Jug 1 litre: amzn.to/3utpgEa
🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : amzn.to/3Ju1RXM
🧤 Food Safe Black Nitrile Gloves, Box of 100: amzn.to/3E1wId0
🍢 Flat Kebab Skewers: amzn.to/3DYZMlq
🍢 Square Kabob Skewers: amzn.to/3rqlzxc
🔪 Turkish Kebab and Meat Knife 50 cm: amzn.to/3JvUY80
🔪 Turkish Kebab and Meat Knife 40 cm: amzn.to/3uJLh1X
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.