Barbecue Beef Kofta WITH HERBY TZATZIKI
F RO M O U R FA M I LY FA R M S
Barbecue Beef Kofta with Herby Tzatziki INGREDIENT S 1 kg Pure South Beef Mince 1 onion, quartered 2 cloves garlic, crushed 2 large handfuls of parsley, stems removed (about 2 packed cups) 1 slice of toast bread, well toasted and soaked in water, then squeezed out water Salt & pepper
METHOD 1. Preheat the barbecue on high. 2. In a food processor, process the onion, garlic, and parsley. Add the beef, bread and the spices. Process until all is well combined and forms a pasty meat mixture. 3. Remove the meat mixture from the food processor and place in a large bowl. Take a handful of the meat mixture and mould it on a skewer, making 3 cm thick kebab. Repeat the process until you have run out of meat. 4. Grill the kofta kebabs on the lightly oiled barbecue. Cook on
1 ½ tsp ground allspice
medium-high heat for 4 minutes on one side, turnover and grill for
½ tsp cayenne pepper
another 3-4 minutes.
½ tsp ground sumac
5. To make the herby tzatziki: Lightly squeeze the grated cucumber
½ tsp ground nutmeg
between your palms to remove excess water and place in a large
½ tsp paprika
bowl, one handful at a time until all the cucumber is in the bowl.
For Herby Tzatziki with
through. Let it rest for 5 minutes before stirring in the herbs. Add
pomegranate:
more lemon juice and salt to taste if necessary. Top with
Add the yoghurt, garlic, olive oil, lemon juice and salt and mix
1 large cucumber, grated (2 cups grated) 1 ½ cup Greek yoghurt 2 tbsp extra virgin olive oil
pomegranate seeds. 6. Serve Beef Kofta with Herby Tzatziki accompanied by flatbread, hummus and salad greens. 7. Tip. Leftover tzatziki keeps well in the fridge for 4-5 days
2 tbsp dill, chopped 2 tbsp mint, chopped 1 clove garlic, minced 1 tbsp freshly squeezed lemon juice ½ tsp fine sea salt ¼ cup pomegranate seeds Avocado cooking oil for grilling Flatbread, hummus & salad greens to serve
Serves: 4-6
Metal skewers
Prep Time: 20 minutes Cook Time: 20 minutes
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