Beef Koftas with Pitas and Minted Yogurt
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 393 |
| pro | 31 g |
| total fat | 14 g |
| sat. fat | 5 g |
| carb | 37 g |
| fibre | 5 g |
| chol | 109 mg |
| sodium | 712 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 41% |
| vit A | 14% |
| vit C | 42% |
| folate | 36% |
-
1 cup (250 mL) lightly packed fresh parsley leaves
3 green onions, coarsely chopped
2 tsp (10 mL) dried mint
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) mild paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 egg
1 lb (500 g) lean ground beef
4 whole wheat pita breads
1/2 cup (125 mL) plain yogurt
2 tbsp (25 mL) minced fresh parsley
Preparation:
In food processor, pur?together parsley leaves, green onions, half of the mint, the cumin, paprika, salt and pepper. Transfer to large bowl; beat in egg. Add beef and 2 tbsp (25 mL) water; mix well.
Shape beef mixture by heaping 2 tbsp (25 mL) into small sausage shapes; thread each lengthwise onto metal or soaked wooden skewer.
Place skewers on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital rapid-read thermometer inserted into several koftas reads 160°F (70°C), about 12 minutes. (Or broil, turning once, for 7 minutes.)
Meanwhile, grill or broil pita bread, turning once, until crisp, about 4 minutes; cut each into quarters. Combine yogurt with remaining mint and minced parsley. Serve koftas with pita quarters and yogurt.
Source
Canadian Living Magazine: May 2005
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