- Place ingredients in food processor
- Mix with meat and form and place in oven
- Prepare asparagus
- Grill bread (optional)
- Make Tahini
Kofta meat kebabs
Koftas are meatballs with spices and onions that are most popular in Southeast Asian and Middle Eastern cuisines. It is important to buy a fattier meat (whether it is lamb or beef) so they don’t get dried out in the oven. They will create a lot of liquid which is delicious and can be serve on top of rice, or dipped into with bread. I like to serve these with grilled bread and tachina but you can eat them on their own, with pasta, last minute into a tomato based soup, or with tomato sauce.
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Ingredients:
- 2 pounds minced lamb meat or beef
- 2 onions cut in half and peeled
- 11/2 cup fresh mint stems removed
- 11/2 cup fresh cilantro bottoms of stems cut removed
- 1 red chili pepper seeds removed for less heat
- 2 tablespoons garlic powder
- 2 teaspoons garam masala spice blend
- 2 teaspoons curry powder
- 2 teaspoons salt pink Himalayan
- 1/4 cup extra virgin olive oil
- 1/8 cup Balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- 3 plum tomatoes cut in half
- 1 bunch asparagus bottoms removed
Directions:
- Preheat oven to 375°F.
- Add onions, chili pepper, fresh herbs and 2 tablespoons of olive oil to food processor and pulse until chopped fine. (or chop fine with knife). Add to large bowl with meat and spices. Mix well.
- Prepare large baking sheet with parchment paper. Wet your hands and using your palms, create oval meatballs and place on baking sheet.
- Rinse bowl and add remaining olive oil, balsamic vinegar, honey, and a sprinkle of salt and pepper and whisk together. Add tomatoes into mixture and and then using a slotted spoon or hands, place on sheet pan with koftas. Place in oven for 20 minutes.
- Add asparagus to the bowl with leftover marinade and mix well. Add asparagus and marinade to pan in oven (wherever you find room) and cook for 10 more minutes.
Notes & Tips:
If you don't have garam masala spice blend, use ½ teaspoon of cinnamon powder and ⅛ teaspoon cumin powder instead. You can also substitute the cilantro with parsley or fresh basil
Tahini sauce (Tachina)
Tachina is so delicious and so good for you! It is rich in minerals and one of the best sources of calcium. Double or triple the recipe and have for the week! (Just keep in fridge and then bring to room temperature)
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Ingredients:
Directions:
- Add all ingredients to medium sized bowl (except paste) and mix well. Add paste and mix until smooth.
Notes & Tips:
Serve it with meats, sandwiches, eggs, fresh veggies as a dip or add extra lemon juice or white wine vinaigrette and turn it into a creamy salad dressing!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
You can either put all this goodness into a whole wheat pita and have a delicious and filling sandwich
OR you can add lettuce and the ingredients and place in a container. In a separate container add white wine vinegar to the leftover tahini and mix well. Pour on salad right before eating!
OR you can add lettuce and the ingredients and place in a container. In a separate container add white wine vinegar to the leftover tahini and mix well. Pour on salad right before eating!
