Low Fat Middle Eastern Beef Koftas Recipes

BEEF KAFTA

Steps:

• Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside.
• In the same food processor bowl used to chop the parsley, place the quartered onion and pulse until finely chopped. Drain the onions slightly to release excess moisture.
• Return the parsley back to the bowl of the food processor with the onions. Add the ground beef to the food processor in addition to all the spices. Run the food processor on pulse once or twice until ingredients are well combined and form a pasty meat mixture.
• Transfer the mixture from the food processor to a large bowl and form the Kafta into an oblong shape about 1 inch in thickness. You can form them on a wooden skewer or without.
• Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the kafta to the grill. Grill for 4-5 minutes per side, depending on your preferred level of doneness.
• Serve hot off the grill with your choice of side.

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.

LOW FAT MIDDLE EASTERN BEEF KOFTAS

Steps:

• COMBINE beef, GRATED red onion, parsley, mint, allspice, GRATED lemon rind and juice of lemon in bowl.
• Make in 7 or 8 rolled sausages.
• SPRAY pan with oil and cook beef until cooked.
• NOTE: To make it easier to cook, make sure sausages or rolled evenly.
• NOTE: I put a plate and a can from the pantry on top to help to brown evenly.
• In separate bowl, COMBINE vanilla low-fat yogurt and mint sauce (I used from the bottle; thick or thin will do).
• Will serve with grape tomatoes and Bill Granger's Spiced Pumpkin recipe listed at ZAAR!
• ENJOY!
• **UPDATED NOTE: If the combination FEELS dry, you can add up to 2 Tablespoon of Greek Yogurt too as if the mixture is ultra dry before you grill, it will taste like that too!