Over a decade ago, I worked as a line cook in a really fantastic Indian restaurant for a summer. My job included manning the fryers and salad station, but more importantly I was in charge of everything that was cooked in the giant tandoor oven. Slapping naan bread onto the scorching hot walls while maneuvering around giant, sizzling skewers of meat was a dance that left my arms with plenty of burn scars.
Those scars have faded, but the flavors of that kitchen have remained ingrained in me. This is my way of bringing the flavors of the tandoor home—with a charcoal grill and fragrant spices.
I recommend serving with the yogurt sauce below, which comes together in less than a minute and offers a nice, bright contrast to the savory kebabs.
If you want to make your own naan or flatbread to serve the kofta on, this is a great recipe. Heat a low-sided cast iron on the grill to cook once the dough is ready, keeping the temperature of the grill hot. If you don’t want to make your own flatbreads, buy some ready-made, brush with oil, and toast directly over the grates.
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