Kofta Kebabs With Chopped Salad


  • Prep Time25 mins
  • Total Time40 mins
  • Makes4 servings
Kofta Kebabs With Chopped Salad

Photography by Erik Putz; Recipe by Irene Ngo.

These fresh kofta kebabs add flavour to an otherwise plain romaine lettuce salad.


  • 8 bamboo skewers

  • 454 g lean ground beef

  • 2 tbsp very finely chopped parsley

  • ¾ tsp garlic salt

  • 1/2 tsp allspice

  • 1 255-g pkg cherry tomatoes

  • 4 Lebanese-style pita bread, cut into quarters

  • Plain Greek yogurt, optional


  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 6 cups chopped romaine lettuce

  • ¼ cup chopped dill

  • ¼ red onion, very thinly sliced


  • Salad: Whisk olive oil with lemon juice in a large bowl. Add romaine, dill and red onion to dressing. Set aside.

  • Preheat barbecue to medium-high. Soak skewers in a dish of warm water for 20 min.

  • Combine beef with parsley, garlic salt and allspice in a medium bowl. Season with pepper. Scoop mixture by heaping tbsps and roll into balls. Thread meat onto 4 skewers. Thread tomatoes onto remaining 4 skewers.

  • Oil grill. Add kebabs. Barbecue, lid closed, until no pink remains, 5 to 6 min per side. Add tomatoes during last 5 min of cooking, turning halfway. Grill pita, 1 min per side.

  • Toss salad to coat. Transfer salad to a platter. Top with grilled tomatoes. Season with pepper. Serve alongside kebabs with pita and yogurt.

Nutrition (per serving)

Calories 500, Protein 28g, Carbohydrates 39g, Fat 25g, Fibre 3g, Sodium 840mg.