Beef Kofta Kebabs With Cucumber And Yoghurt Dip Recipes

BEEF KOFTA KEBABS | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Place all the ingredients, except the egg, into a non-reactive bowl and mix well.
• Crack in the egg and mix well to combine.
• Take a small handful of the mixture and form into a sausage.
• Thread the skewer through the sausage and place on a tray. Once you've done them all, place in the fridge for 30 minutes.
• Heat your BBQ or oven to 180°C.
• Spray your kebabs with low calorie cooking spray and place in the BBQ or oven for 20-30 minutes until cooked through.

SPICED BEEF KABOBS WITH CUCUMBER-YOGURT SAUCE

Steps:

• For the sauce: Grate the cucumber over a strainer and squeeze out the water. Transfer the grated cucumber to a medium bowl along with the mint, yogurt, lemon zest, lemon juice, olive oil and salt. Mix to combine, using a rubber spatula. Cover and refrigerate until ready to serve.
• For the kebobs: In a medium bowl, whisk together the yogurt, olive oil, lemon zest, salt, cumin, garam masala and cayenne. Add the cubed sirloin and mix to coat evenly. Cover with plastic wrap and marinate at room temperature for about 20 minutes.
• Preheat a grill or grill pan to medium heat.
• Beginning with the meat, thread one cube of sirloin onto a skewer, followed by a tomato, another piece of meat, a piece of onion, another piece of meat and finishing with a tomato and an onion. Continue like this until all the skewers are assembled. Sprinkle the kebobs on all sides with salt, then place on the preheated grill and cook for three minutes per side for medium doneness. Serve warm with the cucumber-yogurt sauce.

BEEF KOFTA KEBABS WITH CUCUMBER AND YOGHURT DIP

Steps:

• Make dip. Combine all dip ingredients in a small bowl; mix well. Cover; refrigerate until required. Make kofta kebabs. In a separate bowl, combine all kebab ingredients, including some black pepper; mix well with your hands until bound together. Divide mixture into 4; shape each portion into a flattish oval shape (about 1-1.5cm/½ - 5⁄8in thick). Thread each one onto a separate skewer (metal or wooden - see Cook's Tips). Preheat grill to fairly high, or light barbecue and allow the flames to die down. Lightly brush kofta kebabs all over with olive oil. Arrange on a grill rack or barbecue; grill for 12-15 minutes (positioning them not too close to heat) or until kebabs are cooked through, nicely browned and sizzling hot, carefully turning once or twice during cooking. Meanwhile, warm or toast pitta breads. Serve 2 kebabs per person. Serve with dip, pitta bread and a mixed-leaf side salad. Cook's Tips If using wooden (bamboo) skewers, soak them in cold water for at least 30 minutes before use (to prevent them from burning), then shake dry and use as directed. Try serving the kebabs with cooked hot couscous instead of pitta breads. Add 1 small crushed clove of garlic to the dip (or to the kofta kebabs mixture), if you like.

KOFTE KEBABS WITH CUCUMBER MINT SAUCE

Steps:

• Mix together yogurt, cucumber, mint, salt, and garlic for the cucumber-mint sauce in a small bowl and keep chilled while preparing kebabs.
• Combine ingredients for kebabs in a bowl and mix together, squeezing with fingers to incorporate until smooth.
• Shape the meat into 8 flat torpedo shapes, about 5-inches long by 2-inches wide.
• Prepare grill or heat skillet.
• Cook kebabs for 6-8 minutes, turning to cook all sides.
• Serve 2 kebabs on each pita or lavash with cucumber-mint sauce.