Imagine sinking your teeth into a perfectly grilled, spice-laden kofta that transports you straight to the vibrant streets of the Middle East. This isn't just another recipe—it's a culinary journey that combines succulent meat, smoky grilled vegetables, and aromatic spices that will revolutionize your dinner routine. Get ready to impress your family and friends with a dish that looks gourmet but is surprisingly simple to prepare!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 pound ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- 1 eggplant, sliced
- 2 tomatoes, sliced
- Olive oil for grilling
Instructions
- Begin by preparing the kofta mixture. In a large mixing bowl, combine 1 pound of ground beef or lamb with 1 finely chopped onion and 2 cloves of minced garlic. Mix well to ensure the ingredients are evenly distributed.
- Add 1 teaspoon of cumin and 1 teaspoon of coriander to the meat mixture. Season generously with salt and pepper to taste. Use your hands to thoroughly combine all the ingredients until they form a cohesive mixture.
- Once the kofta mixture is ready, shape it into elongated patties or skewers. If using skewers, you can soak wooden skewers in water for about 30 minutes to prevent burning on the grill.
- Preheat your grill to medium-high heat. While the grill is heating, prepare the vegetables. Slice 1 eggplant and 2 tomatoes into thick slices. Brush both sides of the vegetable slices with olive oil and season with salt and pepper.
- When the grill is hot, place the kofta patties or skewers on the grill. Cook for about 4-5 minutes on each side, or until they are well browned and cooked through. Use a meat thermometer to ensure the internal temperature reaches at least 160°F (71°C) for ground beef or lamb.
- While the kofta is grilling, add the eggplant and tomato slices to the grill. Grill the eggplant for about 3-4 minutes on each side until tender and slightly charred. Grill the tomato slices for about 2-3 minutes on each side, just until they are softened and have grill marks.
- Once everything is cooked, remove the kofta, eggplant, and tomatoes from the grill. Allow the kofta to rest for a few minutes before serving.
- To serve, arrange the grilled kofta on a platter alongside the grilled eggplant and tomatoes. You can garnish with fresh herbs such as parsley or mint, if desired. Enjoy your grilled kofta with eggplant and tomatoes with pita bread or over a bed of rice.
Tips
- Meat Selection: Choose ground beef or lamb with a slightly higher fat content (80/20 ratio) to ensure juicy, flavorful kofta.
- Mixing Technique: When combining meat and spices, mix gently with your hands to avoid overworking the meat, which can make the kofta tough.
- Grill Temperature: Maintain a medium-high heat to get a nice char on the outside while keeping the inside juicy.
- Vegetable Grilling: Brush vegetables with olive oil and season before grilling to enhance their natural flavors and prevent sticking.
- Doneness Check: Use a meat thermometer to ensure the kofta reaches an internal temperature of 160°F for food safety.
- Resting Time: Let the kofta rest for 3-5 minutes after grilling to allow the juices to redistribute, ensuring maximum tenderness.
- Serving Suggestion: Pair with warm pita bread, tzatziki sauce, or a fresh herb salad to complete the Middle Eastern experience.
Nutrition Facts
Calories: 293kcal
Carbohydrates: g
Protein: 20g
Fat: 22g
Saturated Fat: g
Cholesterol: mg
