Beef Kofta Kebabs

Kofta

• 1 medium Yellow onion
• 3 cloves Garlic
• 20 g Fresh parsley
• 600 g Minced beef
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground cinnamon
• 1 ½ tsp Fine sea salt
• ¾ tsp Black pepper
• 1 tbsp Extra virgin olive oil

Yoghurt sauce and serving

• 200 g Greek yogurt
• 1 medium Lemon

1. Soak the skewers in water for 20 minutes if using wooden ones. Meanwhile, grate the onion on the coarse side of a grater, then squeeze out as much liquid as you can. Crush the garlic and finely chop the parsley.
2. In a mixing bowl, combine the minced beef with the onion, garlic, parsley, ground cumin, ground coriander, ground cinnamon, fine sea salt and black pepper. Mix firmly with your hands for 1 to 2 minutes until the mixture turns tacky and holds together. Cover and chill for 10 minutes to help it bind.
3. Divide the mixture into 8 portions and shape each one around a skewer into a long, even sausage, pressing it on firmly. Lightly brush the koftas with extra virgin olive oil. Preheat a grill to medium-high.
4. Grill the koftas for 8 to 10 minutes, turning every couple of minutes, until browned all over and cooked through but still juicy. If flare-ups occur, move them to a cooler spot and keep turning. Rest for 3 minutes before serving.
5. Stir the greek yogurt with a squeeze of lemon juice and a pinch of fine sea salt, then cut the remaining lemon into wedges. Serve the koftas hot with the yoghurt sauce and lemon wedges for squeezing over.

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