Beef kofta with tzatziki
- 2 cloves garlic, peeled
- 2 cups mint leaves
- 1 cup low-fat Greek yoghurt or natural yoghurt
- 1 Lebanese cucumber, grated and squeezed of extra moisture
- 400g lean beef mince
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 medium brown onion, peeled and quartered
- 1/2 cup flat-leaf parsley
- freshly ground black or cracked pepper, to taste
- olive or canola oil spray
- 2 Lebanese cucumbers, extra, cut into 1cm dice
- 2 medium tomatoes, cut into 1cm dice
- 1 medium red capsicum, cut into 1cm dice
- 2 spring onions (including green tops), sliced
- 4 wholemeal or wholegrain wrap bread or Lebanese bread (20 cm)
- Chop garlic and mint, place them into a food processor and process until finely chopped.
- Transfer 1/3 of garlic and mint mixture to a small bowl and mix with grated cucumber and yoghurt to make tzatziki. Set aside.
- Add onion and parsley to the remaining garlic and mint mixture and process until finely chopped. Combine with the mince and spices and season with pepper.
- Use clean hands to divide into 8 portions, shape each into a 12cm long sausage and feed onto metal or pre-soaked wooden skewers.
- Spray a barbeque, chargrill or griddle with oil and heat on high. Cook kofta for 8 minutes or until cooked through, turning every few minutes.
- In a medium sized bowl combine cucumber, tomatoes, capsicum and spring onion.
- To serve, place Lebanese bread or wholegrain wraps on plates and divide salad and tzatziki evenly. Add 2 koftas to each and remove skewers .
If time permits, cover and refrigerate koftas for 20 minutes or overnight before cooking.
- Replace beef mince with lean chicken mince.
- Add extra mint and parsley to the salad for a more intense flavour.
- Eat immediately.
- Food processor
- Small bowl
- Medium bowl
- Serving plates
Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.