These beef kofta are perfect summer fare. Along with my grain-free tabouli, it makes a complete meal.
What do I want?
I want meat on a stick.
It sounds so primal to talk about food this way, doesn't it?
However, there is no escaping its deliciousness.
I could bore you with another souvlaki recipe, but I don't want to push the friendship.
On the blog, you can find souvlaki made with a myriad of meats and seafood (see them down below).
What was that about food served on a stick? Moving on...
What is kofta?
This little invention, known as kofta is not new. Technically, kofta is a meatball made using some kind of ground meat.
The word is Classical Persian in origin, and many countries have some sort of version on offer.
For my version, you have to mould the beef kofta into a sort of elongated shaped meatball. Add a little seasoning, a few herbs and wrap the meat around the top half of the skewer.
For today's recipe, I've used beef, however, feel free to swap it for either lamb or pork. As much as I adore lamb, I find lamb mince a little "gamey" for my liking.
In the end, I think you'll be happy using any kind of meats (I'd probably stay away from chicken mince though).
How to make grain-free tabouli
I served these beef kofta with a very "non-traditional" grain-free tabouli made with parsley and grated cauliflower. It's as simple as using a cheese grater or if you prefer - your food processor.
I've also taken a little "Greek liberty" and drizzled over some ladolemono (primarily a lemon, olive oil and oregano vinaigrette). See. I'd be lost without my Greek roots!
This dish is perfect during the summertime. Add some pita bread and some tzatziki if you so wish and enjoy it outside.
Beef Kofta With Grain Free Tabouli
- 500 g beef, minced
- 1 onion, grated
- 1 cup parsley leaves, finely chopped
- 1 tablespoon mint, finely chopped
- 1 teaspoon ground cumin
- 1 egg
- ½ cup breadcrumbs
- pinch sea salt
- pinch white pepper
- 4 cups parsley, finely chopped
- ½ cup mint, finely chopped
- ¼ cauliflower, grated
- 1 spring onion, thinly sliced
- ½ cup cherry tomatoes, cut in half
- 1 Lebanese cucumber, seeds removed and thinly sliced
- 1 lemon, juiced
- 2 tablespoon olive oil, extra virgin
- 1 pinch sea salt
- 1 pinch white pepper
- Combine all the ingredients together in a large bowl. Take approx. 50g of the beef mixture and shape it into an oblong shape over a skewer. It should cover approx. ⅓ of the skewer. Repeat until you have 10 skewers made.
- Preheat your grill or pan or bbq. Cook the kofta 5 mins. each side until browned and cooked through.
- Combine 3 parts oil to 1 part lemon juice and a tablespoon of Greek oregano. Mix well and drizzle over just cooked kofta.
- Combine the parsley, mint, grated cauliflower, spring onion, tomatoes and cucumber in a large bowl. Add the lemon juice, olive oil and season to taste.
- Serve immediately with the beef kofta.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul