Beef Kofte is delicious when oven baked but even better on a barbeque, eat these outside on a warm summer’s evening and you’ll feel almost Mediterranean. Delicious with a fresh salad made with rocket, figs and cherry tomatoes.
Spiced Beef Kofte with a Pomegranate Glaze
Beef Kofte is delicious when oven-baked but even better on a barbeque. Enjoy these outside on a warm summer’s evening for a Mediterranean feel. They pair wonderfully with a fresh salad made of rocket, figs, and cherry tomatoes.
Servings: 12 mini koftes
Calories: 150kcal
Cost: $20
Equipment
- Large mixing bowl
- Roasting dish or BBQ grill
- Saucepan
- Bamboo skewers
Ingredients
For the Beef Kofte:
- 350 g lean steak mince ground beef
- 1 egg beaten
- ½ an onion finely chopped
- 1 clove of garlic crushed
- 1 tsp cumin
- 1 tsp sumac
- ½ tsp cinnamon
- 1 tbsp fresh coriander chopped
- 1 small red chilli deseeded and finely chopped
- 12 mini bamboo skewers
For the Pomegranate Glaze:
- Juice and seeds of half a pomegranate
- 2 tbsp runny honey
- 2 tbsp pomegranate molasses
- Juice of half a lemon
Instructions
- Preheat the Oven: If cooking in the oven, preheat to 180C / 350F / Gas Mark 5.
- Prepare the Koftes: In a large bowl, mix together all of the kofte ingredients and form into about 12 mini sausage-shaped portions. Place on a roasting dish for 10 – 12 minutes until cooked through, or throw on the BBQ for around 15 minutes.
- Make the Glaze: Meanwhile, combine the pomegranate juice, molasses, honey, and lemon in a saucepan. Simmer gently for 5 minutes, stirring often.
- Finish the Koftes: Remove the koftes from the heat and leave to cool slightly before piercing with bamboo skewers.
- Combine and Serve: Combine the juice mixture with the pomegranate seeds, then pour over the koftes. Serve at once.
Notes
- These koftes can be served with a fresh salad made with rocket, figs, and cherry tomatoes for a complete meal.
- If you prefer a spicier version, add an extra chilli or some cayenne pepper to the beef mixture.
- The pomegranate glaze can be made ahead and stored in the fridge for up to 3 days.
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Great to have something a bit different and I like the idea of figs with the rocket salad as well.
This is something I am going to make for my lunch tomorrow.