Pork Kofta Pitas with Tomato Salsa
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 433 |
| pro | 29 g |
| total fat | 17 g |
| sat. fat | 5 g |
| carb | 40 g |
| fibre | 3 g |
| chol | 119 mg |
| sodium | 833 mg |
| potassium | 620 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 27 |
| vit A | 11 |
| vit C | 20 |
| folate | 44 |
- Preparation time: 25 minutes
- Cook time : 10 minutes
Ingredients
- 1 lb lean ground pork
- 2 green onions, minced
- 2 cloves garlic, minced
- 2 tbsp minced fresh dill
- 1-1/2 tsp each paprika, and coriander
- 3/4 tsp salt
- 3/4 tsp ground cumin
- 1 egg, beaten
- 4 pita pockets, cut in half
- 1 cup sliced English cucumbers
- 1/2 small red onion, thinly sliced
- Tomato Salsa:
- 1 cup chopped seeded tomatoes
- 1 green onion, thinly sliced
- 1 tbsp minced fresh dill
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- pinch salt
- pinch granulated sugar
Preparation
Tomato Salsa: In bowl, combine tomatoes, green onion, dill, lemon juice, oil, salt and sugar; let stand for 10 minutes.
In large bowl, mix together pork, green onions, garlic, dill, paprika, coriander, salt, cumin, egg and 1 tbsp (15 mL) water. Divide into 8 portions; form each into egg shape. Thread onto metal or soaked bamboo skewers.
Place on greased grill over medium heat; close lid and cook, turning once, until digital thermometer inserted into shapes reads 160°F (71°C), 10 minutes. Remove from skewers. Insert 1 kofta into each pita; add cucumber, onion and salsa.
More kofta recipes:
In large bowl, mix together pork, green onions, garlic, dill, paprika, coriander, salt, cumin, egg and 1 tbsp (15 mL) water. Divide into 8 portions; form each into egg shape. Thread onto metal or soaked bamboo skewers.
Place on greased grill over medium heat; close lid and cook, turning once, until digital thermometer inserted into shapes reads 160°F (71°C), 10 minutes. Remove from skewers. Insert 1 kofta into each pita; add cucumber, onion and salsa.
More kofta recipes:
Source : Canadian Living Magazine: September 2009
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