Beef kofta

In the mood for something a little different? Something a little exotic, but yet still somewhat familiar to your taste buds? How about kofta? Kofta is essentially ground meat, typically lamb, but in this case I used beef, that is well seasoned with aromatic spices and formed into a sausage-like log and then grilled on a stick like a kabob (I skipped the kabob stick). Okay, okay, I know what you’re thinking…I don’t eat red meat, so this is a little bit strange for me to be writing about beef. But, just because I don’t eat red meat does not mean I have to deprive my husband of indulging in his God-given appetite for a four-legged feast. I mean, it really is very biblical to eat red meat….and lots of it! I don’t eat it for various health reasons, but that’s another story for another day.

I have done plenty of research and have come to the conclusion that grass-fed, organic beef is best. If you are going to eat red meat, make sure it is grass-fed, organic. It’s worth the extra penny to splurge because it is much better for your health. For decades health experts have been bashing red meat for its artery-clogging saturated fat and cholesterol content, and while red meat can be high in cholesterol and saturated fat, the real problem is not in the meat itself. Like I mentioned earlier, in Biblical times, meat was a staple. The difference is thousands of years ago, there were no “artificial growth hormones” or “genetically modified ingredients” or processed foods; everything was organic! Today, cows and other animals are fed a diet of processed and genetically modified “mystery feed,” and this is what builds the muscle fibers of the red meat, and honestly even pork and poultry, we eat today. Do you want all those chemicals in your body? No wonder we have so many health issues in our society today….nothing is organic anymore like God intended it to be. With that said, like in all things, moderation is key. So just because grass-fed, organic beef is better for your health than its non-organic cousins, you shouldn’t eat 10 pounds of it every day…..your stomach will thank you.

I am always more than happy to make beef for my husband whenever he has a hankering, which ends up being about a couple times a month. This week, I bought a pound of grass-fed, organic beef from Wegmans. My inner chef wanted to surprise my hubby with something I’ve never made before, so I opted for a Middle-Eastern delicacy, kofta. I’m not ashamed to admit I got my recipe for the kofta from the Food Network, but the sauces and such I concocted myself. I also ground my own whole spices, but you can certainly buy them pre-ground if you like. I served my hubby’s kofta on grilled naan breads, almost like an open-faced sandwich, but you can serve them over rice or with roasted potatoes, and some veggies on the side of course!

Grilled Beef Kofta

4 cloves garlic, minced
1 Tbsp. salt
1 lb. grass-fed, organic beef (I used 93/7, but you can use whatever fat content you would like)
2 Tbsp. green onion, finely sliced
1 Tbsp. ground coriander
1 tsp. ground cumin
½ tsp. ground cinnamon
½ tsp. ground allspice
¼ tsp. crushed red pepper flakes
¼ tsp. ground ginger
½ tsp. black pepper

Grilled naan bread (I used mini naan breads here and it worked perfectly!)

Tahini sauce:
3 Tbsp. tahini
3 Tbsp. freshly squeezed lemon juice
Zest from ½ lemon
2 Tbsp. unsweetened, Plain almond milk (for a thicker sauce, you can substitute plain yogurt

Cucumber-tomato relish:
1 large tomato, diced
½ cucumber, seeded and diced
2 Tbsp. red wine vinegar
2 tsp. dried oregano
Salt and black pepper to taste

Fresh parsley and green onion for garnish

In a large bowl, gently mix the ground beef with the garlic, green onions, salt, black pepper, coriander, cumin, cinnamon, allspice, crushed red chili flakes, and ginger, being careful not to over-mix the meat (over-mixing the meat will make it tough). Pre-heat your grill or indoor grill pan and brush it with olive oil. While the grill is heating up, divide the meat mixture into about 6 equal parts and roll them into short sausage-like logs. When the grill is ready, place the meat logs on the grill and drizzle the tops with more olive oil. With the grill on medium-high heat, allow the meat to cook through. Grill on both sides for about 5 minutes (or until charred on each side), then finish off the meat in the oven at 325 for about 5-10 minutes, depending on your preferred temperature of your meat. While the grill is still hot, place your naan bread on the grill to char. Remove from the grill and set aside.

While the meat is finishing in the oven, prepare the tahini sauce and the tomato-cucumber relish. For the tahini, in a small bowl, mix together the tahini, lemon zest, lemon juice, and almond milk. Set aside. For the relish, mix together the diced tomatoes and cucumbers with the red wine vinegar, salt, pepper, and oregano.

To assemble, place two kofta on each naan bread and top with a spoonful of the tomato-cucumber relish and a generous drizzling of the tahini sauce.