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Beef Kebabs (kofta) with Tzatziki sauce




Source of Recipe


The Foodie Physician


Recipe Introduction


This recipe is pasted in without editing. Many of the kofta recipes I reviewed contained 1/2 tsp of a spice called sumac. I have no idea what this is, but if you have it, you might want to add some to make this more authentic.


Recipe Link: https://thefoodiephysician.com/dining-with-doc-beef-kofta-kebabs-with/

List of Ingredients




Kebabs:
1 pound 93% lean ground beef
3 tablespoons grated or minced onion
2 cloves garlic, grated or minced
¼ cup parsley, finely chopped
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon pepper
Olive oil, for brushing the grill
Flat bread, for serving (optional)

Tzatziki sauce:
1 cup plain nonfat or reduced fat Greek yogurt
½ cup grated cucumber, squeezed dry
1 clove garlic, grated or minced
1 teaspoon lemon juice
1 teaspoon fresh mint or dill (or ¼ teaspoon dried)
Pinch of kosher salt

Recipe



1. Mix the beef, onion, garlic, parsley, coriander, cumin, salt and pepper together in a large bowl.

2. Divide the mixture into 12 roughly even balls. Mold each ball around the pointed end of a skewer, making an oval kebab that comes to a point just covering the tip of the skewer. If using wooden skewers, soak them in water for 15 minutes before threading them.

3. Heat a grill pan over medium high heat or prepare a grill. Brush the pan lightly with olive oil. Grill the kebabs, turning occasionally, until brown all over and cooked through, about 10 minutes. Transfer to a serving platter and serve with tzatziki sauce and flat bread.

4. To make the tzatziki sauce, mix all of ingredients together in a bowl. Refrigerate until ready to serve.