Eosinophilic Esophagitis Friendly Beef Kofta Kebabs with Tahini Sauce
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Learn more →Ingredients
4 servings
For the kofta
- 1 ½ lb ground beef (80/20)
- ½ medium yellow onion, grated
- 3 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
For the tahini sauce
- ½ cup tahini
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 clove garlic, minced
- ¼ tsp kosher salt
- 3–5 tbsp cold water
For serving
- warm flatbread or pita, for serving
Can be omittedflatbread
- fresh parsley leaves, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
In a large mixing bowl, combine the ground beef, grated onion, 3 cloves minced garlic, parsley, cumin, coriander, smoked paprika, cinnamon, cayenne, 1 tsp kosher salt, and black pepper. Mix with your hands until the spices are evenly distributed and the mixture feels slightly tacky, about 1–2 minutes — do not overwork it. Cover and refrigerate for 30 minutes to let the flavors meld and the mixture firm up.
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