Middle Eastern Kofta Kebabs with Lemon-Tahini Sauc
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
Cooking spray
1/2 cup packaged cooked quinoa
1/3 cup coarsely chopped sweet onion
1/4 cup fresh mint leaves
1/4 cup plain nonfat Greek yogurt, divided
2 teaspoons cumin
1 1/4 teaspoons minced garlic, divided
1 teaspoon kosher salt
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1 pound 90% lean ground sirloin
1 tablespoon water
1 tablespoon tahini (roasted sesame seed pas
2 teaspoons fresh lemon juice
1/2 teaspoon honey
1 English cucumber, thinly sliced (about 1 cup)
Instructions
1 large ripe tomato, sliced
Lemon wedges
1. Preheat broiler to high. Position oven rack 6 inches below heating
element.
2. Line a baking sheet with foil; set a wire rack on top of foil. Coat
rack with cooking spray. Combine quinoa, onion, mint, 2 tablespoons
yogurt, cumin, 1 teaspoon garlic, and next 5 ingredients (through
paprika) in a food processor; pulse until finely chopped. Add beef;
pulse until well blended.
3. Divide mixture into 8 equal portions. Form 1 portion of beef
mixture into a 3 1/2-inch-long patty around an 8-inch metal skewer;
place on prepared wire rack. Repeat with remaining beef mixture. Place
baking sheet in oven; broil 4 minutes. Turn skewers over; broil 3 to 4
minutes or until browned.
4. Combine remaining 2 tablespoons yogurt, 1 tablespoon water, tahini,
juice, honey, and remaining 1/4 teaspoon garlic in a small bowl,
stirring with a whisk.
5. Arrange cucumber and tomato on a platter. Top with kebabs; drizzle
with sauce. Serve with lemon wedges.
Originally Submitted
6/27/2015
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