Recipe: Kofta with cucumber salad and spiced yoghurt

In the summer months when the BBQ is cranking and my mates are around for an afternoon bevy and bite to eat, kofta is a little gem that has become my ‘go-to’.

I first learned how to make kofta, which is a popular food in many Middle Eastern and South Asian countries, at a cooking school in Northern India. Although they made use of paneer (an Indian cheese) in lieu of red meat and served the kofta as part of a curry.

No denying – the original remains the greatest and I will definitely share the recipe with you at some stage, however this time round – I am serving it up with a fresh seasonal salad and easy spiced yogurt – perfect for an outdoor barbie…

Buon Appetito!

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Kofta with cucumber salad and spiced yoghurt

Ingredients

Kofta

• 500g pork/veal mince combination
• 1 tbsp crushed ginger paste
• ½ bunch of fresh coriander
• 1 onion, diced
• 3 garlic cloves
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp sea salt
• 1 tsp mild chilli powder
• 1 packet of bamboo skewers (to serve)
  

Cucumber Salad

• 1 cucumber, peeled into ribbons
• 1 cup of rocket
• ½ cup mint leaves
• 1 small red chilli, thinly sliced
• ½ cup coriander, chopped roughly
• 1 tbsp olive oil
• 1 lemon (or lime), the juice of
  

Spiced Yogurt

• 1 cup of natural yoghurt
• ½ tsp ground cumin
• ½ tsp turmeric
• ½ tsp ground coriander
• ½ tsp paprika
  

Instructions

Kofta

1. Place all ingredients (excluding mince) into a food processor. Blend to form a smooth paste
2. Place mince and paste into a bowl and combine well
3. Cover and refrigerate for 2 hours
4. Submerge bamboo skewers in water, soak for at least 30 minutes prior to use – this will prevent them from catching alight on the BBQ
5. Using wet hands gently roll mince into 4cm diameter balls
6. Thread four kofta’s per skewer
7. Pre heat BBQ, cook until crispy and brown

Spiced Yogurt

1. Combine all ingredients, cover and refrigerate for 2 - 3 hours.

Cucumber Salad

1. Place rocket, cucumber, mint, chilli and coriander into a bowl
2. Combine lemon juice, olive oil, salt and pepper to taste
3. Just prior to service, gently toss dressing through salad
   

When it comes to service, be as creative as you would like. Pictured above is just one example, another is placing all components into a pita pocket (remember to remove the skewers! They don't taste very nice) and serving it as a wrap!

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What is your ‘go-to’ recipe for the summer barbecue? Or what dish did you learn to make overseas that you still cook at home? Tell us in the comments