Kofta Kebabs With Chopped Salad

13

PREP TIME

25 min

TOTAL TIME

40 min

Serves

4

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.


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

  1. Salad: Whisk olive oil with lemon juice in a large bowl. Add romaine, dill and red onion to dressing. Set aside.
  2. Preheat barbecue to medium-high. Soak skewers in a dish of warm water for 20 min.
  3. 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.
  4. 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.
  5. 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
  • 28 g,
  • Carbohydrates
  • 39 g,
  • Fat
  • 25 g,
  • Fibre
  • 3 g,
  • Sodium
  • 840 mg.