Baked Beef Koftas

• porções: 4
• tempo total: 1 hour

Ingredientes

8 wooden skewers (no need to soak)

1 tbsp extra-virgin olive oil

KOFTAS

500 g beef mince (or lamb)

2 tsp ground cumin

1 tsp dried chilli flakes

1 tsp cooking salt

½ tsp black pepper

1 brown onion, grated using a box grater

¾ cup (45 g) panko breadcrumbs

¼ cup (10 g) finely minced parsley

1 egg

VEGETABLES

2 large tomatoes, cut into 1 cm thick slices

2 tbsp extra-virgin olive oil

½ tsp cooking salt

½ tsp black pepper

1 large red onion, halved and cut into 1 cm wedges

2 zucchini, cut into

7 mm thick slices

KOFTA TOMATO SAUCE

2 tsp tomato paste

1 tbsp lemon juice

2 tbsp water

¼ tsp cooking salt

¼ tsp black pepper

TO SERVE

2 tbsp finely chopped parsley

4 Lebanese breads (or other flatbread - see

Easy Flatbread on page 325), slightly warmed:

Lemon Yoghurt Sauce (page 228)

Instruções

Preheat the oven to 220°C fan-forced.

Koftas - Mix together the kofta ingredients in a bowl using your hands. Divide equally among the skewers, shaping the meat into 2.5 cm wide cylinders. (Feel free to skip the skewers and just make free-form koftas!) Place the skewers in the middle of a large baking tray - close but not touching each other. Vegetables - Place the tomato on one side of the tray, with the slices overlapping slightly. Drizzle with half the olive oil and sprinkle with half the salt and pepper. On the other side of the tray, toss the red onion and zucchini with the remaining olive oil, salt and pepper, then spread them out.

Sauce - Mix the sauce ingredients in a small bowl. Pour the sauce over the koftas, aiming for even coverage. Drizzle the koftas with the extra-virgin olive oil.

Bake - Bake for 20 minutes. Rest for 3 minutes. Toss the vegetables with the pan juices, then sprinkle with parsley. Serve with Lebanese breads and Lemon Yoghurt Sauce on the side so everyone can make their own mini kofta kebabs! PS: Don't waste the tray juices!

Notas

TONIGHT RecipeTin Eats 182