Spicy Beef and Coconut Kofta Kabobs
By DrChef
This Asian-inspired dish is common in Sri Lanka, the Philippines and the West Indies.
Kids love meatballs, so these vibrantly seasoned kofta kabobs are a great way to introduce them to new flavors. You can omit the chilies and instead serve with a store-bought spicy dipping sauce for optional heat.
Prep Time: 5 to 8 minutes
Cook Time: 6 to 8 minutes
- 4
Ingredients
- 3/4 cup plus 2 tablespoons freshly grated coconut
- 1 tablespoon vegetable oil
- 4 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 –2 fresh red chilies, seeded and finely chopped (optional)
- 12 ounces lean ground beef
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Sea salt and freshly ground black pepper to taste
- 1 egg, lightly beaten
- 4 wooden or bamboo skewers, soaked in water
- 4 lime wedges
Preparation
Step 1
1. In a heavy-bottom skillet, dry-roast coconut until fragrant and golden. Transfer to a plate to cool. Heat vegetable oil in the same pan and add shallots, garlic and chilies (if using). Sauté until fragrant and golden. Transfer to a plate to cool.
2. In a medium bowl, mix beef, coriander, cumin, 3/4 cup of the toasted coconut and the shallot mixture; season with salt and pepper. Add egg a little at a time until the mixture binds (you may not need all of the egg). Shape the mixture into little balls and thread onto the prepared skewers.
3. Prepare a charcoal grill or preheat a gas grill. Cook kabobs 2 to 3 minutes on each side. Sprinkle the cooked kofta with the remaining 2 tablespoons of coconut and serve each with a lime wedge.
Excerpted from Kabobs & Other Light Grills, by Ghillie Basan. Copyright © 2010, Ryland Peters & Small.