Caesar Kofta with Piquillo Corn Salsa
Difficulty: Easy | Makes: 8 Servings
These flavorful and simple-to-make kofta skewers are topped with Caesar dressing and a bright piquillo corn salsa.
Kofta Ingredients
- 5 Roland® Anchovies
- 1 pound ground lamb or beef
- 1 egg yolk
- ½ teaspoon ground black pepper
- ½ teaspoon Worcestershire sauce
- 2 cloves of garlic, minced
- ¼ cup yellow onion, finely diced
- 1/3 cup parmesan cheese, finely grated
- 6-inch Roland® Bamboo skewers (presoaked in water to prevent burning)
- Caesar dressing, for drizzling
Piquillo Corn Salsa Ingredients
- 1/2 cup corn kernels
- 6 each Roland® Piquillo Peppers, roughly chopped
- 2 tablespoons scallion, chopped
- 2 tablespoons cilantro, chopped
- 1/2 lime, juiced
- 1/2 lemon, juiced
- 1 teaspoon Roland® Chipotle Pepper Paste, or to taste
- 1 teaspoon Roland® Fine Sea Salt
Directions
For the Kofta
- Preheat grill to medium high heat, at least 350 degrees F.
- In a medium mixing bowl, combine anchovies, egg yolk, black pepper, Worcestershire sauce and garlic. Using a fork combine the ingredients, incorporate the anchovies by smashing them (result should be a loose paste).
- Add the remaining ingredients and kneed the mixture together until evenly combined.
- Use ¼ cup of the kofta mixture to make cylindrical/rectangular patties around each skewer.
- Grill the skewers for 3-4 minutes on each side. Fully cooked internal temperature should be at least 160 degrees F.
- Remove from heat, serve on lettuce, and top with piquillo corn salsa and a drizzle of Caesar dressing.
For the Piquillo Corn Salsa
- Mix all ingredients in a small bowl and season to taste. Serve chilled or at room temperature.
