Chargrilled Spiced Lean Beef Kofta Pockets
with Sizzling Capsicum Salad & Garlic Yoghurt
- Gluten
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Soy
- Milk
When you take just one bite out of these herby Mediterranean koftas, you'll know you’ve met your new favourite way to have lean beef mince. Grilled to perfection with the likes of zucchini and capsicum and then stuffed into pita pockets, you'll be glad we put these on the menu. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
Ingredients
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1
Capsicum
1
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk)
250 g
Lean Beef Mince
1 sachet
Mediterranean Seasoning
1 packet
Mixed Salad Leaves
2
Pita Bread
(Contains: Gluten, Wheat May be present: Milk)
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat BBQ to high heat.
• Thinly slice capsicum and zucchini into strips
lengthways.
• Finely chop garlic.
• In a medium bowl, combine zucchini and a drizzle
of olive oil, then season with salt and pepper.
• In a second medium bowl, combine capsicum
and a drizzle of olive oil, then season with salt
and pepper.
• In a large bowl, combine lean beef mince,
Mediterranean seasoning, fine breadcrumbs and
the egg.
• Using damp hands, roll lamb mixture into koftas
about 8cm long and 2.5cm thick (3 per person).
• When BBQ is hot, grill koftas, turning occasionally,
until cooked through and slightly charred,
8-10 minutes.
No BBQ? Cook koftas in a large frying pan over
medium-high heat with a drizzle of olive oil, turning
regularly, until browned, 10-12 minutes.
• While koftas are grilling, grill zucchini, turning, until
charred and tender, 2-4 minutes each side. Return
to bowl.
• Grill capsicum, turning, until charred and
tender, 6-8 minutes. Transfer to bowl with
charred zucchini.
No BBQ? Return frying pan to medium-high heat with
a drizzle of olive oil, then cook zucchini, tossing, for
2-4 minutes each side. Cook capsicum, tossing, until
tender, 4-5 minutes.
• While veggies are cooking, grill pita bread,
until golden and warmed through, 2-4 minutes
each side.
No BBQ? Microwave pita bread on a microwave-safe
plate for 1 minute, until warmed through.
• To the bowl with charred veggies, add mixed salad
leaves and a drizzle of vinegar and olive oil, then
season to taste.
• In a small microwave-safe bowl, combine garlic and
a drizzle of olive oil. Microwave in 10 second bursts
until fragrant. Stir in Greek-style yoghurt until
combined, then season to taste.
• Halve koftas and pita bread.
• Build pita pockets by filling with some capsicum
salad and spiced lean beef koftas.
• Top with garlic yoghurt.
• Serve with any remaining salad. Enjoy!
