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Beef Koftas

Perfect for a cold winters day or to cook on the bbq on a hot summer’s day, these Beef Koftas are sensational. They are very simple if a little time consuming but can be prepared in advance and cooked when needed.

The Salad is made with rocket leaves, toasted pine nuts, sunflower seeds, roasted red pepper, tomatoes, red onion, spring onion and coriander leaves. I dressed it with some chilli infused olive oils.

Use Thai Sweet Chili Sauce instead of the yogurt dip to make this dish lactose free.

Why not try my Spicy Lamb Koftas as well


Allergens : Gluten & Lactose Free Methods Included
Beef Mince (10% fat) - 650g
Red Pepper - 1
Spring Onion - 2
Garlic Cloves - 2-3
Fresh Red and Green Chilli - 1/2 each or less for milder
Fresh Coriander - Nice handful
Ground Cumin - 1 tbsp
Lemon Juice - 1 tsp
Salt - 1 tsp
Coarse Black Pepper - 1 tsp
Paprika - 1 tbsp
Low Far Natural or Greek Yogurt - 100g
Fresh mint leaves - 10-15
Lemon juice - 2 tsp
Fresh red Chilli - 1/4 inch chopped


Getting Ready... You will need - 8 - 12 wooden or metal skewers soaked in water, 1 sharp knife, 1 baking or grill tray, 1 chopping board, disposable rubber gloves (optional).
Either chop all the ingredients, apart from the mince then mix together in the bowl with the mince, set to one side for 1 hour though this is optional.
Take a skewer in one hand and a lump of mince in the other then form it into a sausage shape on the skewer. Do this until you use all the mince. You can make them as big or small as you like. I got 9 out of mine
Pre-heat your grill and grill for about 10 minutes per side ensuring they are cooked through before serving.
If cooking on the bbq, ensure the skewers are wet before cooking and drizzle a little oil on each kofta before cooking.
To make the dip, chop the mint and chilli then add to the yogurt with the lemon juice and mix well.
    • gormal
    • 13th February 2017

    These were a great hit in our house, I used chilli flakes as I didn’t have real chilli, but all the flavours and kick was still there.

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