Beef kofta kebabs with cucumber and yoghurt dip

Beef kofta kebabs with cucumber & yoghurt dip

Category: Main meal | Serves: 2

Prep time: 30 minutes | Cooking time: 12-15 minutes


Cucumber and yoghurt dip

100g (3½oz) 0% fat thick Greek-style natural yoghurt

85g (3oz) cucumber, deseeded and finely chopped

1 spring onion, finely chopped

1½–2 tsp finely chopped fresh mint leaves

Freshly ground black pepper, to taste

Kofta kebabs

225g (8oz) extra lean minced beef (5% fat)

1 small red onion, grated or very finely chopped

1 small fresh red chilli, deseeded and very finely chopped

1 tsp dried oregano

1 tsp ground coriander

½ tsp ground cumin

1½ tsp olive oil, for brushing

2 pitta breads and mixed side salad, to serve

  1. Make dip. Combine all dip ingredients in a small bowl; mix well. Cover; refrigerate until required.
  2. Make kofta kebabs. In a separate bowl, combine all kebab ingredients, including some black pepper; mix well with your hands until bound together. Divide mixture into 4; shape each portion into a flattish oval shape (about 1–1.5cm/½ – 5⁄8in thick). Thread each one onto a separate skewer (metal or wooden – see Cook’s Tips). Preheat grill to fairly high, or light barbecue and allow the flames to die down.
  3. Lightly brush kofta kebabs all over with olive oil. Arrange on a grill rack or barbecue; grill for 12–15 minutes (positioning them not too close to heat) or until kebabs are cooked through, nicely browned and sizzling hot, carefully turning once or twice during cooking.
  4. Meanwhile, warm or toast pitta breads. Serve 2 kebabs per person. Serve with dip, pitta bread and a mixed-leaf side salad.

Cook’s Tips

  • If using wooden (bamboo) skewers, soak them in cold water for at least 30 minutes before use (to prevent them from burning), then shake dry and use as directed.
  • Try serving the kebabs with cooked hot couscous instead of pitta breads.
  • Add 1 small crushed clove of garlic to the dip (or to the kofta kebabs mixture), if you like.

Nutritional information

Beef kofta kebabs with cucumber and yoghurt dip