Kofta Kebabs With Chopped Salad

Name: Kofta Kebabs With Chopped Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 8 bamboo skewers; 454 g lean ground beef; 2 tbsp very finely chopped parsley; ¾ tsp garlic salt; 1/2 tsp allspice; 1 255-g pkg cherry tomatoes; 4 Lebanese-style pita bread, cut into quarters; Plain Greek yogurt, optional; 2 tbsp olive oil; 1 tbsp lemon juice; 6 cups chopped romaine lettuce; ¼ cup chopped dill; ¼ red onion, very thinly sliced

Prep Time25 mins
Total Time40 mins
Makes4 servings

Photography by Erik Putz; Recipe by Irene Ngo.

These fresh kofta kebabs add flavour to an otherwise plain romaine lettuce salad.

Ingredients

8 bamboo skewers
454 g lean ground beef
2 tbsp very finely chopped parsley
¾ tsp garlic salt
1/2 tsp allspice
1 255-g pkg cherry tomatoes
4 Lebanese-style pita bread, cut into quarters
Plain Greek yogurt, optional

Salad

2 tbsp olive oil
1 tbsp lemon juice
6 cups chopped romaine lettuce
¼ cup chopped dill
¼ red onion, very thinly sliced

Instructions

Salad: Whisk olive oil with lemon juice in a large bowl. Add romaine, dill and red onion to dressing. Set aside.
Preheat barbecue to medium-high. Soak skewers in a dish of warm water for 20 min.
Combine beef with parsley, garlic salt and allspice in a medium bowl. Season with pepper. Scoop mixture by heaping tbsps and roll into balls. Thread meat onto 4 skewers. Thread tomatoes onto remaining 4 skewers.
Oil grill. Add kebabs. Barbecue, lid closed, until no pink remains, 5 to 6 min per side. Add tomatoes during last 5 min of cooking, turning halfway. Grill pita, 1 min per side.
Toss salad to coat. Transfer salad to a platter. Top with grilled tomatoes. Season with pepper. Serve alongside kebabs with pita and yogurt.

Nutrition (per serving)

Calories 500, Protein 28g, Carbohydrates 39g, Fat 25g, Fibre 3g, Sodium 840mg.

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