Barbecue Beef Kofta with Herby Tzatziki

1 kg Beef mince

1 onion quartered

2 cloves garlic

2 cups parsley

1 slice of toast bread, well toasted and soaked in water, then squeezed out water

Salt and pepper

1 tsp and a half ground allspice

Half teaspoon Cayenne pepper

Half teaspoon ground sumac

Half teaspoon ground nutmeg

Half teaspoon ground paprika

For Herby Tzatziki with pomegranate:

1 large cucumber, grated (2 cups grated)

1 and ½ cup Greek Yoghurt

2 tbsp Extra virgin olive oil

2 tbsp dill chopped

2 tbsp mint chopped

1 clove garlic

1 tbsp freshly squeezed lemon juice

½ tsp fine sea salt

¼ cup pomegranate seeds

Avocado cooking oil for grilling

Flatbread, hummus & salad greens to serve

skewers

Preheat the barbecue on high.

In a food processor, process the onion, garlic, and parsley. Add the beef, bread and the spices. Process until all is well combined and forms a pasty meat mixture.

Remove the meat mixture from the food processor and place in a large bowl. Take a handful of the meat mixture and mould it on a skewer, making 3 cm thick kebab. Repeat the process until you have run out of meat.

Grill the kofta kebabs on the lightly oiled barbecue. Cook on medium-high heat for 4 minutes on one side, turnover and grill for another 3-4 minutes.

To make the herby tzatziki: Lightly squeeze the grated cucumber between your palms to remove excess water and place in a large bowl, one handful at a time until all the cucumber is in the bowl. Add the yoghurt, garlic, olive oil, lemon juice and salt and mix through. Let it rest for 5 minutes before stirring in the herbs. Add more lemon juice and salt to taste if necessary. Top with pomegranate seeds.

Serve Beef Kofta with Herby Tzatziki accompanied by flatbread, hummus and salad greens.

Tip. Leftover tzatziki keeps well in the fridge for 4-5 days.

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Barbecue Beef Kofta with Herby Tzatziki