I’m sitting here watching Please Marry My Boy. It’s hilarious! So if I wander off on a tangent, sorry, I love trashy tv! After a long day with Miss E home sick, a visit to the doctor (waiting for aaaages), eating a terrible lunch of corn chips and coffee left me feeling a bit flat and unenergenic (jeez, no wonder!!) I decided I needed a quick, easy crowd pleaser from ingredients that I had on hand. Enter stage left, Beef Kofta, served with tzitzki, rocket salad and pita bread.
Beef mince is great. It’s cheap and versatile. Each week I will try to post a new mince recipe (beef, chicken, pork or lamb). Last week was San Choy Bow, and second in line is this recipe. Having a food processor is handy for this recipe but not essential. If you decide to serve this with rice or sweet potato mash, this could easily be gluten free as the only gluten in this meal is from the pita bread.
Makes 24 skewers
4 medium carrots
1 small-medium sweet potato
good handful of parsley
small handful of mint
4-5 cloves of garlic
Salt and pepper
Carrots, sweet potato, parsley, mint and garlic here, ready to go into the processor.
Grate the carrots and sweet potato in the food processor.
Change blades to chopping blade. Add parsley, mint, garlic, eggs, seasoning and mince in with potato and carrots. Process the mixture until combined evenly.
Form the mixture into sausage shapes around skewers.
I barbequed mine on the flat grill plate, but have also baked these in the past. You could also cook these on a griddle plate on the stove. Once cooked, add a squeeze of lemon and some chopped fresh parsley.
I served mine with pita bread (because I ran out of time to cook anything else!), a rocket salad and tzitziki.
Ok, this may not be the most authentic recipe, but very easy!
2 cloves garlic
1 Lebanese cucumber
300ml Greek yoghurt
Really, you can use whatever quantities you want, just alter the amounts of yoghurt, cucumber and garlic to suit your tastes. Remember that the intensity of the garlic increases over time.
Crush garlic, mix into yoghurt.
Grate the cucumber, squeeze out the excess juice and add to the yoghurt mixture. Stir to combine, If your yoghurt is very creamy, add a little squeeze of lemon juice and a pinch of salt if you like.
For this recipe you could also add some fresh mint to the tzitziki and reduce the garlic amount. I didn’t have enough fresh mint to do this.
Although I served mine with pita bread, you could easily serve it with cous cous or rice too. Enjoy!