Pork Kofta Pitas with Tomato Salsa
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Servings: 4
Ingredients:
| 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% |
Suggested Recipes
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1 lb (500 g) lean ground pork
2 each green onions and cloves garlic, minced
2 tbsp (25 mL) minced fresh dill
1-1/2 tsp (7 mL) each paprika and ground coriander
3/4 tsp (4 mL) each salt and ground cumin
1 egg, beaten
4 pita pockets, cut in half 4
1 cup (250 mL) sliced English cucumber
Half small red onion, thinly sliced
Tomato Salsa:
1 cup (250 mL) chopped seeded tomatoes (about 3)
1 green onion, thinly sliced
1 tbsp (15 mL) minced fresh dill
1 tbsp (15 mL) each lemon juice and extra-virgin olive oil
Pinch each salt and 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.
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.
Tags:
Meat-Pork; Vegetables; Eggs; BBQ/Grill; Sandwiches-Burgers-Wraps; Main Course;
Source
Canadian Living Magazine: September 2009
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