Beef and lamb koftas with mango salsa

Beef and lamb koftas with mango salsa

By
From
Feasting
Photographer
Elisa Watson

Grilling meats on horizontal skewers has an ancient history in the Eastern Mediterranean and was likely brought to Australia by Lebanese immigrants. It’s believed that this is how the Hebrews cooked in the wilderness during the Exodus from Egypt. These koftas are even better when cooked on the barbecue. Serve them wrapped in warm pittas with salad, hummus and this delicious mango salsa.

Ingredients

Quantity Ingredient
500g minced beef
500g minced lamb
2 teaspoons sweet paprika
2 teaspoons smoked paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground cinnamon
3 teaspoons salt
freshly cracked black pepper, a pinch
60g pine nuts
20g flat-leaf (italian) parsley, chopped
1 tablespoon olive oil
12 bamboo skwewers, soaked in water for at least 2 hours

Mango salsa

Quantity Ingredient
1 whole large mango, pit removed and cut into 1cm cubes
1 1/2 green chillies, seeded and finely diced
1/2 red onion, finely diced
1/2 cucumber, seeds removed and cut into 5mm cubes
2 tablespoons coriander leaves, finely chopped
1 lime, zest
2 tablespoons olive oil
sea salt, to taste
freshly cracked black pepper, to taste

Method

  1. Preheat the oven to 180°C.
  2. To make the kofta mixture, combine the minced beef and lamb, the spices, salt, pepper, pine nuts and parsley in a medium bowl. Mix well. Divide the kofta mixture into 12 portions.
  3. To make the koftas, take a portion of the mixture and pierce it with a skewer. With wet hands, work the meat up the skewer to create a log shape about 12.5–15 cm long, squeezing tightly. Make a few dents in the kofta with your finger. Repeat with the rest of the mixture to make 12 koftas.
  4. Heat the oil in a large chargrill or frying pan over medium–high heat. Working in batches, add the koftas to the pan and cook for 3 minutes, turning regularly to brown all sides. Transfer the koftas to a baking tray lined with baking paper.
  5. Cook the koftas in the oven for 8 minutes, ensuring they are still slightly pink in the middle.
  6. To make the mango salsa, combine all the ingredients in a mixing bowl and season to taste with salt and pepper.
  7. Serve the koftas hot with the mango salsa on the side.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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