Middle Eastern grill with grilled kofta with eggplant and tomatoes, all drizzled with garlicky tahini sauce.
A grilling staple as soon as the weather warms up! Grilled beef kofta are seasoned with Turkish flavors of grated onion, sumac and tomato paste. As soon as the kofta are hot of the grill, they are placed on top of pita bread so all the delicious meat juices impart it's flavor onto the bread. Then drizzled with a creamy tahini sauce and there is nothing better!
Kofta are Spiced Meatballs
Kofta are traditionally a spiced meatball but you can also think of them as a ground beef kabob if you chose to form the mixture on a skewer.
Even if you don't have skewers, form the mixture like you would in a long oval shape so it's holds up to grilling. Once placed on the grill, don't touch it and let the meat cook until charred and easily releases from the grates.
Do the same with the eggplant and tomatoes and grill until the vegetables are charred and softened.
What to serve with Grilled Kofta and eggplant
More vegetable recipes
Grilled Beef Kofta with Eggplant and Tomatoes
LittleFerraroKitchen.com
Equipment
Ingredients
Kofta and Veggies:
- 1 pound ground beef
- Bunch of fresh mint finely chopped
- Bunch of fresh parsley leaves finely chopped
- 2-3 tablespoons of grated onion about ½ of an onion, excess liquid removed
- 1 tablespoon tomato paste
- 1 teaspoon sumac
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon Kosher salt
- ¼ teaspoon Turkish red pepper or any red pepper for spice
- 2 small eggplants cut in half
- 3-4 Whole tomatoes
Tahini sauce:
- ½ cup tahini paste
- ¼ cup water may not use all of it
- 2 garlic cloves roughly chopped
- 1 lemon juiced and zested
- 1 tablespoon olive oil
- Pinch of cayenne
- Salt and pepper to taste
To Serve
- Pita bread
- Sliced radishes
- Lemon wedges
Instructions
- In a bowl, add the ground beef, fresh mint and parsley, grated onion, tomato paste and spices, except for salt. Mix everything very well and if you have time, chill in the refrigerator.
- When ready, season the meat mixture with salt and mix again. I chose to salt the last minute so it doesn’t draw the moisture out as it marinates.
- Using metal skewers (or wood ones that are soaked), take ¼ of the mixture and form into an oval shape. Place the meat on the skewer and use your hands to firmly press the kofta onto the skewer into a long, oval and flat shape. You can also your use fingers to form crimps for texture and looks.
- Lightly oil the kofta and place on medium-high heat either on a gas or charcoal grill and grill the kofta until the first side is charred (about 4-5 minutes), then turn over and continue cooking the other side for another 3-4 minutes.
- As the meat cooks, lightly oil the vegetables and place on grill until they are charred and softened.
- When done, place koftas and grilled vegetables on pita bread so meat juices can soak into the bread. Season grilled vegetables with kosher salt.
- To serve, drizzle tahini sauce over kofta and vegetable sand serve with pita bread and lemon wedges.
To make Tahini sauce:
- Add all ingredients to a food processor and blend well. The texture should resemble the thickness of honey and be loose enough to drizzle.
- Add more or less water for desired consistency.
- Taste for seasoning. Store extra in an airtight container in the fridge for up to a week.
New2Cooking says
It was time to put something, Anything on the grill. Grilled Beef Kofta with Eggplant and Tomatoes was the perfect fit. We found everything at our local farmers market except for the spices which I ordered on Amazon.
Erin @ The Spiffy Cookie says
I had kofta for the first time earlier this year and just recently made it for the first time at home. So stinking good both times! Love that you served it with grilled tomatoes and eggplant.
Samantha says
It is so good!!! Thanks Erin :))