Lebanese Beef Kofta with Yogurt & Herbs

Method

1. Place the beef mince, grated onion, garlic, parsley, mint, cumin, coriander, paprika, salt and black pepper in a large bowl. Mix gently until just combined.

2. Divide the mixture into 6 portions and shape each one into a small oval kofta.

3. Heat half of the olive oil in a large non-stick skillet over medium heat.

4. Add the kofta and cook for 8–10 minutes, turning occasionally, until browned and cooked through. Transfer to a plate and keep warm.

5. Add the remaining olive oil to the skillet and cook the courgette for 4–5 minutes until lightly golden. Add the cherry tomatoes and cook for another 2 minutes.

6. In a small bowl, combine the Greek yogurt, lemon juice and cucumber. Season lightly with salt and black pepper.

7. Divide the courgette and tomatoes between two plates and arrange the beef kofta on top.

8. Spoon over the yogurt sauce, sprinkle with fresh parsley and serve warm.

Nutrition Facts

Per serving