Grilled Beef Kofte with Yogurt-Garlic Sauce

by Nisha Jeelani

Grilled Beef Kofte with Yogurt-Garlic Sauce

Prep Time :20 minutes

Cook time : 20 minutes

Serve : 4 - 6

Level Of Cooking : Easy

Taste : Mild

Author: Americas Test Kitchen

Yogurt-Garlic Sauce:

o 1 cup plain whole-milk yogurt

o 2 tablespoons lemon juice

o 2 tablespoons tahini

o 1 garlic clove, minced

o ½ teaspoon salt


o ½ cup pine nuts

o 4 garlic cloves, peeled

o 1 ½ teaspoons hot smoked paprika

o 1 teaspoon salt

o 1 teaspoon ground cumin

o ½ teaspoon pepper

o ¼ teaspoon ground coriander

o ¼ teaspoon ground cloves

o ⅛ teaspoon ground nutmeg

o ⅛ teaspoon ground cinnamon

o 1 ½ pounds ground beef

o ⅓ cup minced fresh parsley

o ½ cup grated onion, drained

o ⅓ cup minced fresh mint

o 1 ½ teaspoons unflavored gelatin ( Halal )


Step 1


Whisk all ingredients together in bowl. Set aside.


Step 1

Process pine nuts, garlic, paprika, salt, cumin, pepper, coriander, cloves, nutmeg and cinnamon in food processor until coarse paste forms, 30 to 45 seconds. Transfer mixture to large bowl.

Step 2

Add beef mince, onion, parsley, mint and gelatin; knead with your hands until thoroughly combined and mixture feels slightly sticky, about 2 minutes. Divide mixture into 8 equal portions. Shape each portion into 5-inch-long cylinder about 1 inch in diameter. Using 8 (12-inch) metal skewers, thread 1 cylinder onto each skewer, pressing gently to adhere. Transfer skewers to lightly greased baking sheet, cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Step 3

Turn all burners to high, cover and heat grill until hot, about 15 minutes. Leave all burners on high.

Step 4

Clean and oil cooking grate. Place skewers on grill (directly over coals if using charcoal) at 45-degree angle to grate. Cook (covered if using gas) until browned and meat easily releases from grill, 4 to 7 minutes. Flip skewers and continue to cook until browned on second side and meat registers 160 degrees, about 6 minutes longer. Transfer skewers to platter and serve, with pita bread with the yogurt-garlic sauce.


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