Fire & Grill · Turkish
Grilled Beef Kofta with Zucchini and Red Pepper
Juicy kofta made from ground beef, grated onion, parsley, cumin and a pinch of Aleppo pepper brown quickly over a smoky grill. Skewers of zucchini and red pepper cook alongside, turning sweet and tender for a complete summer dinner.
Test kitchen note: Squeeze the grated onion in a towel before mixing it into the meat. Excess liquid makes the kofta soft and prone to falling apart.
Method 6 steps
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Knead the beef with the onion, parsley, garlic, cumin, Aleppo pepper, breadcrumbs and salt for 3 minutes until tacky.
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Wet your hands and shape the mixture into 16 slightly flattened rounds. Chill for 20 minutes.
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Thread the zucchini and pepper onto skewers, brush them with oil and season with a little salt.
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Grill the vegetables over medium-high heat for 8 to 10 minutes, turning, until tender and marked.
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Grill the kofta for 3 to 4 minutes per side, turning only once, until browned outside and just cooked through.
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Serve the kofta with the vegetable skewers, warm flatbread and a spoonful of yogurt if you like.
That is the whole pie. Enjoy every slice.
Pairs well with
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