Grilled Rosemary-Garlic Kofta with Potato-Carrot Skewers

Steps

1. If using wooden skewers, soak 8 of them in water for 30 minutes.
2. Put the potato and carrot in a pot of cold water, bring to a boil and simmer 8 minutes until just tender at the edges; drain and let steam dry.
3. Meanwhile, in a bowl, mix the beef, onion, two-thirds of the garlic, the parsley, the rosemary, the thyme, 3 g of the salt and half the black pepper. Divide into 8 portions and press each into a long sausage shape around a skewer; chill while you continue.
4. Make the sauce: stir together the Greek yogurt, the dill, the lemon juice, the remaining one-third of the garlic and 1 g of the salt; refrigerate.
5. Toss the parboiled potato and carrot with the olive oil, the remaining 1 g of salt and the remaining black pepper, then thread onto 4 separate skewers.
6. Preheat the grill to medium-high, about 425°F (220°C), and oil the grates lightly.
7. Grill the vegetable skewers 12 to 15 minutes, turning, until charred and tender.
8. Grill the kofta skewers 10 to 12 minutes, turning carefully, until browned and 160°F (71°C) in the center.
9. Serve 2 kofta and 1 vegetable skewer per person with the yogurt-dill sauce for dipping.