BEEF KOFTE WITH KALE AND CHICKPEA SALAD

Kofte, a kind of meatball popular in South Asian and Middle Eastern cuisines, feature juicy ground meat packed with spices. Perfect for topping a salad or grain bowl!


TOTAL TIME: 20

YIELDS: 4


INGREDIENTS

  • 1 lemon

  • 1 lb. ground beef

  • 2 cloves garlic, finely chopped

  • 1 1/2 tsp. ground cumin

  • 1 1/2 tsp. ground coriander

  • Kosher salt and pepper

  • 3 tbsp. olive oil, divided

  • 1/2 tsp. dried oregano

  • 1 small red onion, thinly sliced

  • 1 15-oz can chickpeas, rinsed

  • 4 c. baby kale

  • 1 pt. cherry tomatoes, halved if large

METHOD

  1. Finely grate zest of lemon and squeeze 3 tablespoons juice. In a large bowl, combine beef, garlic, cumin, coriander, lemon zest, 1 tablespoon lemon juice and 1/2 teaspoon each salt and pepper. Form mixture into 12 flat ovals.

  2. Heat 1 tablespoon oil in a large skillet and cook kofte until browned, 90 seconds per side. In another large bowl, whisk oregano with remaining 2 tablespoons oil and remaining 2 tablespoons lemon juice. Add onion and chickpeas and toss to combine. Let sit 5 minutes, then toss with kale and tomatoes. Serve with kofte.

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