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.
Tahini is a rich paste made from sesame seeds. It is one of the main ingredients in hummus. When mixed with water it makes a creamy, savoury sauce to serve with cooked meat. Once opened, the jar will keep for about a month in the fridge. It adds richness to chocolate brownies and other dense cake mixtures, and is delicious spread over warm toasted bread as you would peanut butter. Use minced lamb in this recipe instead of beef if preferred. To freeze: koftas are best frozen uncooked. Use fresh minced beef not previously frozen. Pack into a container and freeze for up to 3 months. Defrost in the fridge overnight before cooking.
I look after communications and marketing at Dairy Diary. I’m a busy mum and love home baking and cooking for my family. In my spare time I enjoy visiting the theatre, eating out with friends and exploring the great outdoors!
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