Baharat Beef Kofta Kebabs with Tabbouleh Salad

Ingredients

Here are the following ingredients:

Baharat Spice Blend

• ¼ cup (60 mL) ground cumin
• 2 tbsp (30 mL) ground coriander
• 2 tbsp (30 mL) paprika
• 2 tbsp (30 mL) kosher salt
• 4 tsp (20 mL) freshly ground black pepper
• 2 tsp (10 mL) ground cardamom
• 1 tsp (5 mL) ground cloves
• 1 tsp (5 mL) ground nutmeg

Kofta Kebabs

• 5 lb (2.2 kg) Ground Beef (Medium)
• 10 oz (300 g) grated onion, about 2 cups (500 mL)
• 1 cup (250 mL) chopped fresh parsley
• ¼ cup (60 mL) minced garlic
• 6 oz (175 g) chopped soft white bread, about 1½ cups (375 mL)
• 1½ cups (375 mL) milk

Tabbouleh Salad

• 8 cups (2 L) cooked bulgur, fluffed
• 8 oz (250 g) chopped fresh parsley, about 4 cups (1 L)
• 1 lb (500 g) cherry tomatoes, quartered, about 3 cups (750 mL)
• 1 cup (250 mL) finely chopped green onion
• ½ cup (125 mL) light olive oil
• ¼ cup (60 mL) lemon juice
• 1 tbsp (15 mL) kosher salt
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) paprika
• ¼ tsp (1 mL) ground allspice
• ¼ tsp (1 mL) ground cinnamon
• ¼ tsp (1 mL) ground nutmeg

Creamy Yogurt Sauce

• 2 cups (500 mL) plain Greek yogurt, 5%
• ½ cup (125 mL) mayonnaise
• 2 tbsp (30 mL) minced garlic
• 2 tbsp (30 mL) lemon juice
• 2 tbsp (30 mL) olive oil
• 2 tsp (10 mL) honey
• ¼ tsp (1 mL) kosher salt

Service

• 1 cup (250 mL) canola oil
• 2 cups (500 mL) pickled vegetables, such as turnip, radish or onion
• 16 lemon wedges

Preparation

1. Baharat Spice Blend: Mix cumin with coriander, paprika, salt, pepper, cardamom, cloves and nutmeg. Measure out 1 tsp (5 mL) and reserve for Creamy Yogurt Sauce.
2. Kofta Kebabs: Soak 48 bamboo skewers (10 inch/25 cm) in water for at least 30 minutes. Season beef with Baharat Spice Blend. Add in onion, parsley and garlic.  Meanwhile, soak bread in milk until softened; mash into a paste. Add to beef mixture and mix gently until well combined.
3. Portion and roll mixture in 48 long ovals, approximately 2½ oz (75 g) each. Thread each oval lengthwise onto skewer. Cover and refrigerate.
4. Tabbouleh Salad: Toss bulgur with parsley, tomatoes, green onion, olive oil, lemon juice, salt, cumin, paprika, allspice, cinnamon and nutmeg. Cover and refrigerate for up to 4 hours. Creamy Yogurt Sauce: Whisk yogurt with mayonnaise, garlic, lemon juice, olive oil, honey, salt and reserved Baharat Spice Blend. Cover and refrigerate.

Service

1. Brush 1 tbsp (15 mL) canola oil over 3 kebabs. Grill, turning as needed, until a digital instant-read thermometer inserted sideways into centre of kebab reads at least 160°F (71°C).
2. Plate kebabs with 1 cup (250 mL) Tabbouleh Salad. Garnish with 2 tbsp (30 mL) EACH Creamy Yogurt Sauce and pickled vegetables. Serve with lemon wedge.

Beef Cuts