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Bookmark Recipe

Mark’s Minced Beef Koftas with Tzatziki and Chickpeas

These Minced Beef Koftas are perfect on the BBQ with a delicious Summer salad!

4 people
1 h

Ingredients

  • 400g Quality Assured beef mince

    100g Quality Assured pork mince

    1 tablesp. cumin

    1 teasp. smoked paprika

    1 teasp. chilli powder

    1 garlic clove, minced

    Handful mint, chopped

    Handful parsley, chopped (or I tablesp. dried)

    Sea salt to taste

    1 beef stock cube

    100ml vegetable oil e.g. Irish Rapeseed Oil

    1 cucumber, diced

    1 clove garlic, grated

    1 teasp. chilli flakes

    100ml olive oil

    1 tin chickpeas, rinsed

    250g Irish natural yogurt

    Zest and juice of 1 lemon

    Handful mint

    Handful dill

Main

  • 400g Quality Assured beef mince

    100g Quality Assured pork mince

    1 tablesp. cumin

    1 teasp. smoked paprika

    1 teasp. chilli powder

    1 garlic clove, minced

    Handful mint, chopped

    Handful parsley, chopped (or I tablesp. dried)

    Sea salt to taste

    1 beef stock cube

    100ml vegetable oil e.g. Irish Rapeseed Oil

    1 cucumber, diced

    1 clove garlic, grated

    1 teasp. chilli flakes

    100ml olive oil

    1 tin chickpeas, rinsed

    250g Irish natural yogurt

    Zest and juice of 1 lemon

    Handful mint

    Handful dill

Method

Season the beef and pork mince with the cumin, paprika, chilli, garlic, herbs and salt. Bring together with your hands. Shape the mince around 4 metal skewers and leave in the fridge for 30 minutes.

Mix the beef stock cube into the oil to create a rub for when the koftas are cooking.

Season the diced cucumber with some salt and leave on some kitchen paper for 15 minutes to drain excess water.

Add the garlic and chilli flakes to the 100ml olive oil, whisk together and allow to infuse for 15 minutes. Use a fork or masher to crush the chickpeas, season with some salt and olive oil, and add some spices from above if you wish. Place in the base of a bowl.

Season the yogurt with some lemon juice and zest. Place on top of the chickpeas in the bowl. Next add the olive oil chilli layer. Then spoon on the seasoned cucumbers. Finish by adding the roughly picked herbs.

Cook the koftas on a BBQ or a hot grill pan. Keep turning them over every 1 minute, they should take about 10 minutes to cook. As they cook, brush them with the olive oil/beef stock cube paste, you want them to blacken slightly as they cook.

Serve with the tzatziki and chickpea bowl.

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Method

Season the beef and pork mince with the cumin, paprika, chilli, garlic, herbs and salt. Bring together with your hands. Shape the mince around 4 metal skewers and leave in the fridge for 30 minutes.

Mix the beef stock cube into the oil to create a rub for when the koftas are cooking.

Season the diced cucumber with some salt and leave on some kitchen paper for 15 minutes to drain excess water.

Add the garlic and chilli flakes to the 100ml olive oil, whisk together and allow to infuse for 15 minutes. Use a fork or masher to crush the chickpeas, season with some salt and olive oil, and add some spices from above if you wish. Place in the base of a bowl.

Season the yogurt with some lemon juice and zest. Place on top of the chickpeas in the bowl. Next add the olive oil chilli layer. Then spoon on the seasoned cucumbers. Finish by adding the roughly picked herbs.

Cook the koftas on a BBQ or a hot grill pan. Keep turning them over every 1 minute, they should take about 10 minutes to cook. As they cook, brush them with the olive oil/beef stock cube paste, you want them to blacken slightly as they cook.

Serve with the tzatziki and chickpea bowl.