Delicious Kofta Kebabs taken from More Taste & Less Waste cookbook.
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
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.