Kofta Kebabs
Katy Hackforth
2 servings
15 minutes
336
Middle East
Mains
Delicious Kofta Kebabs taken from More Taste & Less Waste Cookbook.
Ingredients
- Lean minced beef 250g (9oz)
- Garlic 1 clove, peeled and crushed
- Fresh parsley 6 sprigs, chopped, plus extra to serve
- Ground cumin 1 tsp
- Ground coriander 1 tsp
- Dried chilli flakes pinch
- Sesame oil 1 tsp (optional)
Salt ½ tsp
- Olive oil 1 tbsp
- Tahini paste 1 tbsp
- Salad, red onion and freshly cooked rice or tabbouleh to serve
Find this recipe in the More Taste Less Waste Cookbook
Directions
Put the beef in a bowl and add the garlic, parsley, spices, chilli and sesame oil, if using. Season with salt and mix well with your hands until thoroughly combined.
Divide the mixture into six and form each piece into a 5cm (2in) sausage, tapering at the ends. Put on a plate lined with baking paper and chill for 30 minutes or until ready to cook.
Preheat the grill to medium-hot. Thread three koftas, lengthways, onto two kebab skewers. Arrange on the grill rack and brush with a little olive oil. Cook for 6-7 minutes on each side, brushing with oil, until cooked to your liking.
To serve, mix the tahini paste with 1 tablespoon water. Sprinkle the koftas with fresh parsley and serve with the tahini sauce to drizzle over. Eat with salad, red onion and freshly cooked rice or tabbouleh.