Ingredients
For the Kofta:
500g minced beef
1 yellow onion, grated
2 cloves garlic, grated
2 tsp onion powder
3 tsp ground coriander
3 tsp ground cumin
1 tsp smoked paprika
½ tsp ground allspice
2 tsp salt
½ tsp black pepper
1 tbsp extra virgin olive oil
50g fresh herb mix (parsley, mint, basil), chopped
1 jalapeño, minced
For the Tahini Yogurt Sauce:
150g plain Greek yogurt
2 tbsp tahini
1 tbsp lemon juice
Zest of 1 lemon
1 clove garlic, crushed
Salt, to taste
For Serving:
Mr Pitta Greek Style Pitta Bread, cut into sections
Neutral oil, for brushing
Lemon wedges
Fresh parsley, a handful
Fresh tomato
Cooking Method
Make the sauce: Mix all the sauce ingredients together in a bowl. Cover and set aside to let the flavours develop.
Prepare the kofta: In a large bowl, combine all kofta ingredients and mix well. Knead by hand or use a food processor for a finer texture.
Shape the kebabs: Divide the mixture into 8 portions (about 90g each). Form each into an oval ball, then press a skewer into the centre and shape the meat around it. Chill for 30 minutes.
Toast the pitta: While the kebabs are chilling, brush both sides of the pitta with oil. Grill in a hot pan for 3–4 minutes per side until golden and crisp.
Cook the koftas: Preheat your oven to grill/broiler setting at 230°C. Brush kebabs with a little oil and grill for 10 minutes.
Assemble: Lay toasted pitta on a serving platter, sprinkle over fresh parsley, then top with grilled koftas. Add tomato slices, dollops of tahini yogurt sauce, and serve with lemon wedges.
