Beef Kofta Kebabs (Low Carb)
Beef Kofta Kebabs (Low Carb)
INGREDIENTS
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2 lbs Belcampo Organic Ground Beef
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1 medium yellow onion
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3 peeled garlic cloves
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1 bunch Italian parsley
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2 tsp. ground cumin
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1 tsp. kosher salt
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1/2 tsp. ground black pepper
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1/2 cup tahini
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1/4 cup warm water
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1 Tbsp. lemon juice
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1 tsp. kosher salt
STEP-BY-STEP
- 1. Peel and quarter the onion, and cut stems off parsley. Load into a food processor with the garlic, cumin, salt, pepper, and pulse until finely ground.
- 2. Divide ground beef into four chunks and add to food processor mixture. Pulse until fully mixed (beef mixture will keep, covered in the fridge, for one week).
- 3. With your hands form long rectangular patties about 2“ wide and 4” long. (If grilling, insert two long skewers length-wise into each patty to facilitate flipping.)
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4. Heat a cast iron skillet with no oil for 1 minute on medium-high heat. Place kofta side by side, but don’t overcrowd. Cook for 2 minutes each side until a delicious char forms. Then set aside.
- 5. Tahini Sauce: In a metal bowl whisk tahini until softened. Slowly add warm water, followed by lemon juice. Salt to taste. (Sauce will keep in the fridge for one week.)
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6. Drizzled tahini sauce over kofta and serve with parsley leaves and lemon slices
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7. Uncover and simmer on low heat for an additional 60-90 mins, breaking the meat into fine small pieces with a spoon – slightly mashing it into the pan as it softens with cooking
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8. Remove and let rest 1 hour before serving