Ingredients:

  • 1 lb (450g) beef mince (ground beef), preferably with 15-20% fat
  • 1 medium onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/4 cup (15g) fresh parsley, finely chopped
  • 1/4 cup (15g) fresh mint, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for a little kick)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 2 tablespoons breadcrumbs (panko or regular)
  • 1/4 cup (60ml) tahini paste (sesame seed paste)
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons water
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 tablespoon plain Greek yogurt (optional, for extra creaminess)
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)
  • 8 wooden or metal skewers
  • Olive oil, for brushing

Instructions:

  1. In a large bowl, combine beef mince, onion, garlic, parsley, mint, cumin, coriander, paprika, cayenne pepper (if using), salt, pepper, egg, and breadcrumbs. Mix well with your hands until all ingredients are evenly distributed.
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the kofta hold their shape.
  3. In a small bowl, whisk together tahini paste, lemon juice, water, garlic, Greek yogurt (if using), salt, and cayenne pepper (if using). Add more water, a teaspoon at a time, until the sauce reaches your desired consistency – it should be smooth and pourable.
  4. Remove the kofta mixture from the refrigerator. Divide the mixture into 8 equal portions. Shape each portion into a small sausage or oblong shape.
  5. Gently thread each kofta onto a skewer, leaving a little space at each end. Press the meat firmly onto the skewer to help it stay in place.
  6. Heat a grill or large frying pan/skillet over medium-high heat. Brush the grill or pan with olive oil.
  7. Place the kofta skewers on the grill or in the pan, making sure not to overcrowd. Cook for about 4-5 minutes per side, or until the kofta are browned and cooked through. Internal temperature should reach 160°F (71°C).
  8. Remove the kofta skewers from the grill or pan. Drizzle generously with the tahini sauce. Serve immediately.