Middle Eastern-Inspired Koftas with Tomato Salad and Feta Yogurt Sauce

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Middle Eastern-Inspired Koftas with Tomato Salad and Feta Yogurt Sauce

A cross between a burger and a meatball, these Middle Eastern spiced kabobs are packed with flavour. Served with a bright salad accented with fresh mint, a creamy Feta sauce and tender pita, this recipe offers up a casual cultural experience.

Ingredients

Koftas 1 lb (500 g) lean ground beef2 tbsp EACH finely chopped red onion, and fresh parsley2 cloves garlic, minced1 tsp EACH ground coriander, cumin and paprika3/4 tsp salt1/2 tsp EACH ground cinnamon and freshly ground black pepper1/4 tsp ground allspiceFeta Yogurt Sauce3/4 cup 2% plain Greek yogurt1/2 cup crumbled feta cheese2 tbsp finely chopped fresh parsley1 small clove garlic, minced2 tbsp milk1 tbsp olive oil1 tsp lemon juice1/2 tsp liquid honey1/4 tsp EACH salt and freshly ground black pepperSalad2 tbsp extra virgin olive oil1 tbsp lemon juice1 tsp liquid honey1/4 tsp EACH salt and freshly ground black pepper1 pkg (142 g) mixed greens (about 6 cups)2 ripe tomatoes, seeded and cut into chunks1/2 English cucumber, cut into chunks1/2 cup fresh mint leaves, torn (or coarsely chopped fresh parsley or cilantro)1/4 cup chopped red onion3 whole-wheat pitas, warmed and halved

Directions

Koftas: In a large bowl, gently mix beef with onion, parsley, garlic, coriander, cumin, paprika, salt, cinnamon, pepper and allspice. Divide mixture into 6 equal portions; form into 6-inch (15 cm) long cylinders. Thread cylinders onto metal or soaked wooden skewers.

Preheat grill to medium-high heat; grease grates well. Grill for 5 to 7 minutes per side, testing doneness with a digital rapid-read thermometer inserted sideways into centre of each kofta to ensure patties are cooked to 160°F (71°C).Keep warm.

Feta Yogurt Sauce: Meanwhile, in a medium bowl stir yogurt with feta, parsley, garlic, milk, oil, lemon juice, honey, salt and pepper. Refrigerate, covered, until ready to serve.

Salad: In a large bowl, whisk oil with lemon juice, honey, salt and pepper. Add mixed greens, tomatoes, cucumber, mint and red onion; toss to combine. Divide salad evenly over 6 serving plates; top each with a kofta. Serve with pita and Feta Yogurt Sauce.

Notes

• Uncooked koftas can be made ahead and stored, tightly covered, in the refrigerator for up to 1 day. Skewer and grill according to recipe before serving.

• Warm pitas on the grill or in the oven for 2 to 3 minutes per side or until lightly toasted.

• To Cook Indoors: Bake koftas on skewers in a 400°F (200°C) preheated oven on a foil-lined, rimmed baking sheet fitted with a wire rack, for 20 to 22 minutes or until cooked to 160°F (71°C).

• Prevent wooden skewers from scorching by soaking in cold water for 30 minutes prior to inserting into raw koftas.

• Prepared Feta Sauce can be stored in the refrigerator, in an airtight container, for up to 3 days.

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