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

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

Details

Servings 4
Adapted from workingmother.com

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.