Name: Beef kofta with zucchini, chilli and mint
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 1/2 brown onion, peeled; 500g 3 star beef mince; 82.50 ml chopped fresh coriander; 2.50 gm paprika; 1.25 gm ground cumin; A large pinch of ground cinnamon; 75.08 gm olive oil, divided; 2 Roma tomatoes, halved; 2 zucchini (400g total), thinly sliced lengthways (about 4mm thick); 40.00 ml chopped fresh mint, plus extra to serve; 21.00 gm fresh lemon juice; 1 red birdseye chilli, finely chopped; 62.50 ml plain yoghurt, mixed with 1 tbsp water

Beef kofta with zucchini, chilli and mint

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Grilled zucchini complements our delicious beef kofta perfectly.

Ingredients:

1/2 brown onion, peeled
500g 3 star beef mince
82.50 ml chopped fresh coriander
2.50 gm paprika
1.25 gm ground cumin
A large pinch of ground cinnamon
75.08 gm olive oil, divided
2 Roma tomatoes, halved
2 zucchini (400g total), thinly sliced lengthways (about 4mm thick)
40.00 ml chopped fresh mint, plus extra to serve
21.00 gm fresh lemon juice
1 red birdseye chilli, finely chopped
62.50 ml plain yoghurt, mixed with 1 tbsp water

Instructions:

Preheat the barbecue to medium-high heat. Grate the onion using the large holes of a box grater into a large bowl. Combine with mince, coriander, paprika, cumin, cinnamon, 1 tablespoon oil, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Mix by hand until well combined, then shape into 8cm long x 3cm wide oval logs and place on a baking tray. Chill in the refrigerator for at least 10 minutes, or until cold.
Grill the beef kofta, rotating occasionally, for approximately 8 minutes, until medium-rare and charred. Allow to rest.
While preparing the grill, lightly coat the cut side of the tomato halves with oil and sprinkle with salt. Grill the tomatoes cut side down for approximately 3 minutes until they become tender and slightly charred.
Coat zucchini with 1 tablespoon of oil in a bowl. Grill for 1 1/2 minutes per side until charred. Toss with mint, lemon juice, chili, and remaining oil. Enjoy!
Place the zucchini with dressing on a platter or plates. Add the kofta and tomatoes on top, then drizzle with yogurt and garnish with extra mint before serving.

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