Easy Beef Kofta Recipes

BEEF KAFTA KABOBS

Steps:

• Place ground beef in a large bowl.
• Add onion, garlic and parsley to a food processor and process until very finely minced scraping down sides as needed. Mixture should almost start to liquefy (just past the point of a very fine mince).
• Transfer the onion mixture to the bowl with the beef and add all the spices.
• Mix well using clean hands until all the ingredients are fully incorporated. Place the bowl in the refrigerator for 10 minutes while you preheat the grill.
• Preheat an outdoor grill to medium high heat (450-500°F) and lightly grease the grates with a high smoke point oil like avocado oil.
• Remove the beef mixture from the refrigerator and form the beef into an oblong shape on skewers (*see note). Using 6 to 8 skewers, repeat until beef mixture is used up.
• Carefully place each skewer on the preheated and greased grill. Grill for about 6-8 minutes.
• Gently flip skewers when meat pulls away from the grates easily and grill marks have formed on the bottom. Grill on the other side for an additional 3-4 minutes until cooked through.
• Transfer the kabobs to a plate and let rest for a few minutes before serving.
• Pour any accumulated juices over the kabobs when serving and enjoy with your favorite sides.

EASY BEEF KOFTA

Steps:

• Combine all ingredients in a bowl.
• Wet hands and mould mixture (either in flat circles for a pattie, or wrap the mixture around a skewer).
• Fan bake in pre-heated oven for about 20 minutes on 180C or until cooked.

MEDITERRANEAN KOFTA MEATBALLS

Steps:

• Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.

BEEF KOFTA CURRY

Steps:

• Place the minced beef in a mixing bowl along with the ginger, garlic, fennel, cinnamon and chilli powder. Season and, using your hands, mix thoroughly until well combined. From the mixture into small, walnut-sized balls and set aside.
• Place the turmeric, curry powder, passata and sugar in a medium saucepan and bring to the boil. Reduce the heat to a simmer, season well and carefully place the meatballs in the sauce. Cover and cook gently for 15-20 minutes, turning the meatballs occasionally, until they are cooked through.
• Remove from the heat and serve drizzled with very low fat natural yogurt, sprinkled with a pinch of chilli powder and garnished with fresh mint.

KOFTA KEBABS

Steps:

• Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.