In Middle Eastern cuisine, “kofta” refers to spiced ground meat that can be baked or grilled. Using the famous Lebanese Seven Spices blend, this aromatic beef dish will captivate your senses. You can bake it on skewers or grill the meat as patties. They pair well with hummus or tatziki, but we’re especially fond of the tangy texture of tabouleh. We’ve modified the recipe to make it gluten free.
- 2 lbs grass fed Beetnik ground beef
- ½ parsley bunch, finely chopped
- Salt and pepper, to taste
- 1 large yellow onion, finely chopped
- 2 tsp Seven Spice blennd
- Equal parts: nutmeg, ginger, allspice, fenugreek, cloves, cinnamon, black pepper
Preheat the oven to 350. Finely mince the onions and chop the parsley. If using a food processor, make sure to drain the excess liquid out of the both ingredients. Mix the onions and parsley with the ground beef and Seven Spice blend. Add salt and pepper to taste. Once mixed, form the meat into balls and place onto skewers. Chill in the fridge for two hours. (The colder the meat the easier it will stick). Bake for 15-25 minutes or until done.
Gluten Free Tabouleh Salad
1 cup cooked quinoa
- ½ red onion
- 2 medium tomatoes, chopped
- 2-3 cloves of garlic
- 1 bunch parsley, separated from stems
- ¼ cup olive oil
- 2 tbsp lemon juice (keep the lemon handy, as you may need more depending on how zesty you like your tabouleh)
- 1 cup feta (optional)
Chop the onions, garlic and set aside. Season with salt. Add chopped tomatoes to the mixture. Mince the garlic, parsley and mint (it may be easier to use a food processor). In a larger bowl, toss the cooked quinoa, olive oil and lemon juice together. Generously season with salt. Add the chopped onions, garlic, parsley, mint and tomatoes. If desired, crumble feta into the mixture. Serve as a colorful side dish!