These beefkoftas are very easy to make and served alongside a clever broccolicouscous (an easy way to get extra veg in your diet), and a zesty lemon and dill yogurt sauce.
This recipe is really delicious and makes a healthy but flavoursome midweek meal choice!
If you're cooking the koftas on a BBQ or hot grill plate, make sure you soak the skewers for at least 30 minutes prior to cooking, otherwise feel free to cook the koftas without skewers altogether!
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
520
Ingredients
For the koftas
500g
beef mince
2
shallots, finely chopped
2
garlic cloves, crushed
2tsp.
each paprika, ground coriander and ground cumin
1tsp.
oil
For the couscous
1
medium broccoli head
350ml
vegetable stock
100g
couscous
juice 1 lemon
For the yoghurt
250g
Greek yogurt
2Tbsp.
roughly chopped fresh dill
1
preserved lemon, deseeded and finely chopped
You will also need
12
wooden skewers, soaked in water for 30min
Directions
Step 1Make the koftas. Put all the ingredients, except the oil, in a large bowl with ¼tsp fine salt and mix well (with your hands is easiest). Divide mixture into 12 and squeeze each portion into a sausage shape around the end of a skewer. Arrange on a non-stick baking tray and chill for 10min.
Step 2Meanwhile, preheat grill to medium. For the couscous, holding the broccoli stalk, coarsely grate the florets to couscous-sized pieces (or cut them off and pulse in a food processor). Bring stock to the boil in a medium pan, add the broccoli and simmer for 2min, then remove from the heat and stir in the couscous, lemon juice and plenty of seasoning. Cover and leave to soak for 10min. Uncover and fluff up with a fork
Step 3For the yogurt, mix all the ingredients in a small bowl with some seasoning.
Step 4Brush the koftas with the oil and grill for 8-10min, turning halfway, or until golden and cooked through. Serve with the couscous and yogurt alongside.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
