Smoked Cumin & Paprika Beef Kofta

Ingredients

• 1 lb Ground beef (80/20 lean-to-fat ratio)
• 1 medium Yellow onion
• 2 tbsp Salted Perfection Raleigh Select Blend
• 2 cloves Garlic, grated into a paste
• 1/4 cup Fresh parsley, leaves only, finely minced
• 1 tbsp Olive oil, for brushing
• 4 servings Pita bread (optional, for serving)
• 1 cup Plain Greek yogurt (optional, for serving)

Instructions

1. Prepare the aromatic foundation. Grate the yellow onion using the large holes of a box grater. Here is the critical scientific step: wrap the grated onion in a clean kitchen towel or paper towel and squeeze aggressively to remove as much liquid as possible. Excess water turns to steam during cooking, which will cause the protein matrix to expand and the kofta to fall apart.
2. In a large mixing bowl, combine the ground beef, the dehydrated onion pulp, the garlic paste, the minced parsley, and the Salted Perfection Raleigh Select Blend. The blend provides the necessary salt to denature the proteins and the cumin-paprika profile essential for the region.
3. Mix the meat vigorously by hand for about 2 to 3 minutes. You are looking for a change in texture; the meat should become tacky and leave a fibrous residue on the side of the bowl. This indicates that myosin has been solubilized, ensuring a tight bind without the need for eggs or breadcrumbs.
4. Divide the mixture into 8 equal portions. Form each portion into a log shape, approximately 4 inches long and 1 inch thick. If using skewers, press the meat firmly around them to eliminate air pockets. If pan-searing, simply shape them into logs.
5. Preheat a cast-iron skillet or grill pan over medium-high heat. Brush the kofta lightly with olive oil to facilitate heat transfer and prevent sticking.
6. Sear the kofta for 3 to 4 minutes per side, turning occasionally, until a deep brown crust forms via the Maillard reaction and the internal temperature reaches 160°F (71°C). Do not crowd the pan; overcrowding lowers the surface temperature and causes steaming rather than searing.
7. Remove from heat and let the meat rest for 5 minutes to allow the juices to redistribute through the muscle fibers.
8. Serve immediately with pita and yogurt if desired. DUNZO!