Beef Kofta Doner-Style Kebabs
with Chargrilled Capsicum Salad, Pickled Cucumber & Garlic Sauce
- Eggs
- Sesame
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
- Milk
Ingredients
1
Baby Cos Lettuce
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1 sachet
Ras El Hanout
1 packet
Garlic Sauce
(Contains: Eggs, Sesame, Milk)
250 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy.)
1
Tomato
4
Flatbread
(Contains: Gluten, Wheat May be present: Soy, Milk.)
1 packet
Chargrilled Capsicums
1
Cucumber
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Roughly chop cos lettuce and tomato. Thinly slice cucumber. • In a medium bowl, combine the red wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a large bowl, combine beef mince, Ras El Hanout, egg, fine breadcrumbs and the salt. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • In last minute of cook time, add the honey to pan, tossing to coat.
• Meanwhile, place flatbreads on lined oven tray, then brush with olive oil. Season with salt and pepper. • Bake until warmed through, 4-7 minutes.
• In a medium bowl, combine a splash of pickling liquid and olive oil. Season with salt and pepper. • Add cos lettuce, tomato and chargrilled capsicums and toss to coat.
• Drain pickled cucumber. Cut koftas into halves. • Divide flatbreads between plates. Top with glazed beef koftas, chargrilled capsicum salad and pickled cucumber. • Drizzle over garlic sauce and dill & parsley mayonnaise to serve. Enjoy!
