Mediterranean Beef Kofta
A meatball by any other name is still the same—and every bit as delicious. This Mediterranean-spiced beef kofta variation goes great with hummus, rice and tzatziki sauce.
Cook Time: 25 Minutes
Servings: 4
Ingredients: 10
Ingredients
Serving Suggestions:
Preparation
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Step 1
Combine ground beef, onion, oil, salt, coriander, cumin, cinnamon, allspice and mint leaves in a large bowl, mixing lightly but thoroughly.
Cooking Tip:
Kofta is a meatball or meatloaf consisting of minced or ground meat mixed with spices and/or onions.
Beef mixture can be prepared in a food processor. Add onion to food processor and pulse until onion is minced. Add beef, oil, salt and spices.; blend until well mixed and mixture forms a ball.
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Step 2
Shape quarter of beef mixture around 8-inch bamboo skewers leaving approximately 1 to 2 inches at bottom of skewer. Make small indentations in beef mixture with fingers approximately 1 inch apart along the kofta. Repeat with remaining beef mixture and 3 skewers.
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Step 3
Refrigerate beef at least 10 minutes.
Cooking Tip: When grilling koftas, do not turn them until you can do so without koftas breaking apart.
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Step 4
Place koftas in center of grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill, uncovered, 12 to 14 minutes or until instant-read thermometer inserted horizontally into thickest part of koftas registers 160°F, turning occasionally.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
Nutrition Information
216 Calories
4g SAT FAT
26g PROTEIN
3 mg IRON
6.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 216 Calories; 108 Calories from fat; 12g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 84 mg Cholesterol; 264 mg Sodium; 2 g Total Carbohydrate; 0.6 g Dietary Fiber; 26 g Protein; 3 mg Iron; 6.2 mg NE Niacin; 0.4 mg Vitamin B6; 2.8 mcg Vitamin B12; 6.4 mg Zinc; 21 mcg Selenium; 71.25 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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