This delicious, gluten-free recipe is spiced with cumin, coriander and cinnamon and can be cooked outside on the bbq on those hot, summer nights.
2 cloves garlic, peeled
2 cups mint leaves
1 cup low-fat Greek yoghurt
1 Lebanese cucumber, grated and squeezed of extra moisture
400g lean beef mince
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 brown onion, peeled & quartered
1/2 cup flat-leaf parsley
pepper, to taste
2 Lebanese cucumbers, extra, cut into 1cm dice
2 tomatoes, cut into 1cm dice
1 red capsicum, cut into 1cm dice
2 spring onions, sliced
4 gluten-free, wholemeal or wholegrain wraps
- Finely chop garlic and mint or place them into the bowl of a food processor and process until finely chopped. Transfer 1/3 of the garlic and mint mixture to a small bowl and mix with grated cucumber and yoghurt to make tzatziki. Set aside.
- Add onion and parsley to garlic and mint mixture and chop or process finely then combine with mince, spices and season with pepper. Use clean hands to divide into 8 portions. Shape each into a 12cm long sausage. Spray a bbq, chargrill or griddle with oil and heat on high. Cook kofta for 8 minutes or until cooked through, turning every few minutes.
- In a medium sized bowl, combine cucumber, tomatoes, capsicum and spring onion.
- To serve, divide Lebanese bread, salad and tzatziki on plates and add 2 kofta skewers to each.
Tips: Press kofta mix around a metal or pre-soaked wooden skewer for easy turning during cooking.
|per serving||per 100g|
|Energy||2007 kJ||431 kJ|
|Protein||31 g||6.6 g|
|Fat, total||13.5 g||2.9 g|
|— saturated||6.1 g||1.3 g|
|Carbohydrate||52.6 g||11.3 g|
|— sugars||18.2 g||3.9 g|
|Sodium||498.1 mg||107 mg|
|Fibre||10.6 g||2.3 g|
Recipe sourced from livelighter.com.au