| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Nutrition Facts (per serving)
| Calories | 366 |
| Fat | 23g |
| Carbs | 6g |
| Protein | 34g |
Nutrition Facts
Servings Per Recipe 6
Calories 366
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 8g | 41% |
| Cholesterol 136mg | 45% |
| Sodium 597mg | 26% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 5% |
| Total Sugars 2g | |
| Protein 34g | 67% |
| Vitamin C 3mg | 3% |
| Calcium 86mg | 7% |
| Iron 4mg | 23% |
| Potassium 608mg | 13% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- 4-Ingredient Slow Cooker Peach Cobbler
Ingredients
- 1 pound eighty five% lean floor beef chuck
- eight oz. Ground lamb
- 1 huge egg, gently overwhelmed
- 1/3 cup finely chopped clean cilantro
- 1/4 cup grated onion
- 2 tablespoons harissa paste (see Note)
- 2 cloves garlic, minced
- 2 teaspoons floor coriander
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- half teaspoon ground ginger
- 1/four teaspoon floor cinnamon
- 1/2 cup plain yogurt
- 1 half tablespoons tahini (sesame seed paste)
- 1 tablespoon lemon juice
- 1 1/2 teaspoons finely chopped sparkling parsley
- 1/eight teaspoon salt
Directions
Preheat an out of doors grill for medium warmness (350 to 375 ranges F (a hundred seventy five to a hundred ninety tiers C)).
Combine red meat, lamb, egg, cilantro, onion, harissa, garlic, coriander, 1 teaspoon salt, the cumin, turmeric, ginger, and cinnamon in a huge bowl. Be careful no longer to overmix, or meat can be tough. Shape combination around 6 (10-inch) skewers, making the beef aggregate 1-inch thick across the skewers.
Oil grill grates. Grill koftas, covered, turning on occasion, till an immediately-read thermometer inserted into facilities registers 160 levels F (seventy one levels C), approximately 15 minutes.
Meanwhile, stir yogurt, tahini, lemon juice, parsley, and 1/8 teaspoon salt together in a small bowl. Serve yogurt sauce with koftas.