Kofta Kebabs With Chopped Salad
24
- Prep Time25 min
- Total Time40 min
- Makes4 servings
Photography by Erik Putz; Recipe by Irene Ngo.
These fresh kofta kebabs add flavour to an otherwise plain romaine lettuce salad.
Ingredients
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
Salad
2 tbsp olive oil
1 tbsp lemon juice
6 cups chopped romaine lettuce
¼ cup chopped dill
¼ red onion, very thinly sliced
Instructions
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.
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